JP7397423B2 - Confectionery premix and confectionery manufacturing method - Google Patents

Description

The present invention provides a confectionery premix and a confectionery premix that can produce sponge cakes and the like that have a soft and moist texture, melt in the mouth, and are resistant to freezing without using or substantially using 28 allergens. This invention relates to a method for producing confectionery using a mix.

Baked sponge dough baked in a kiln or the like (referred to as "baked sponge dough") tends to be preferred for its moist and fluffy texture. To create a fluffy texture, eggs are bubbled and mixed with flour to form a skeleton, and other ingredients such as milk are mixed in to create a moist texture. Therefore, flour, eggs, milk, etc. have traditionally been used as raw materials for baked sponge dough, and it is difficult to replace them.

In recent years, the number of people with food allergies has increased. Food allergy is when the immune system overreacts to allergens contained in certain foods, causing various symptoms in the body. In particular, food allergies to wheat, eggs, and milk are so common that they have been selected as one of the seven designated raw materials, and many allergic patients cannot eat them. Furthermore, soybeans have been selected as one of the 21 designated raw materials, and many allergic patients cannot eat them.

There are sponge cakes on the market that can be eaten by allergy sufferers, but many of them claim to be free of allergens, such as egg-free and wheat-free. On the other hand, allergen-free sponge cakes that control all allergens are extremely rare. These allergen-free sponge cakes have a significantly different texture compared to sponge cakes containing allergens such as wheat, eggs, and milk. For example, the texture characteristics of allergen-free sponge cakes currently on the market can be roughly divided into the following two patterns.The first is a moist texture, but is sticky and does not melt in the mouth; First, it melts in the mouth well and has elasticity, but it feels dry and grainy, and it is difficult to say that it has an excellent texture.

As a prior art, Patent Document 1 proposes a quality improving agent for obtaining cakes that melt well in the mouth, but none of them are free from allergens such as eggs and milk components, but are free from allergens of 28 items. This is not a manufacturing method for confectionery. Further, Patent Document 2 proposes a technology for producing a sponge cake that does not use wheat, eggs, or milk, but does not describe improvements in texture such as softness, moist texture, and melt-in-the-mouth texture. In addition, Patent Documents 3 and 4 propose techniques for producing sponge cakes that do not use wheat, eggs, or milk, but neither of them is allergy-free for the 28 items, and neither melts in the mouth nor is resistant to freezing. do not have.

JP2021-010342A Japanese Patent Application Publication No. 2017-209025 Japanese Patent Application Publication No. 2017-176120 JP2006-230348A

The present invention was made to solve the above problems, and its purpose is to achieve a soft and moist texture, melt in the mouth, and freeze resistance without using or substantially using 28 allergens. To provide a premix for confectionery and a method for producing confectionery, which can produce good sponge cakes and the like.

(1) The premix for confectionery according to the present invention can produce confectionery such as sponge cake that is soft and moist in texture, melts in the mouth, and has good freezing resistance without using or substantially not using any of the 28 allergens. A confectionery premix that allows
Contains modified starch whose RVA test result is [minimum viscosity/maximum viscosity] = 0.79 or more and 1 or less, rice flour, lipase, and a swelling agent, and the modified starch is in the range of 10 to 50% by mass. and the rice flour is in the range of 20 to 60% by mass, the lipase is in the range of 0.005 to 0.02% by mass, and the swelling agent is in the range of 2.0 to 5.0% by mass. It is characterized by being within.

According to this invention, the premix for confectionery contains modified starch, rice flour, lipase, and leavening agent without using or substantially not using 28 allergens, and the content thereof is within the above range. Therefore, sponge cakes and the like obtained using the confectionery premix were able to have a soft and moist texture, melt in the mouth, and have good freezing resistance.

(2) The method for producing confectionery according to the present invention involves adding water, oligosaccharides, salad oil, and a foaming preparation to a premix for confectionery, mixing them to prepare dough, and cooking the dough in a kiln. A method for producing confectionery such as sponge cake, wherein the confectionery premix does not use or substantially does not use any of the 28 allergens, and has a soft and moist texture, melts in the mouth, and is resistant to freezing. This is a premix for confectionery that can be used to prepare a confectionery product, and contains modified starch with an RVA test result of [minimum viscosity/maximum viscosity] = 0.79 or more and 1 or less, rice flour, lipase, and a leavening agent. , the modified starch is in the range of 10 to 50% by mass, the rice flour is in the range of 20 to 60% by mass, the lipase is in the range of 0.005 to 0.02% by mass, and the expanded The agent is characterized in that it is in the range of 2.0 to 5.0% by weight.

According to this invention, by using a confectionery premix that does not use any of the 28 allergens, it is possible to produce sponge cakes and the like that are soft and moist in texture, melt in the mouth, and have good freezing resistance.

According to the present invention, a premix for confectionery and a sponge cake etc. that can be produced without using or substantially using 28 allergens, have a soft and moist texture, melt in the mouth, and are resistant to freezing. A method for manufacturing confectionery can be provided.

It is an explanatory view of the measurement result of the viscosity characteristic of processed starch by an RVA test.

The confectionery premix and confectionery manufacturing method according to the present invention will be explained in detail. Note that the present invention is not limited only to the following embodiments and examples, but includes a scope that includes the gist thereof.

[Premix for confectionery]
The premix for confectionery according to the present invention is capable of producing confectionery such as sponge cake that is soft and moist in texture, melts in the mouth, and has good freezing resistance without using or substantially not using any of the 28 allergens. This is a premix for use. The feature is that it contains a modified starch whose RVA test result is [minimum viscosity/maximum viscosity] = 0.79 or more and 1 or less, rice flour, lipase, and a swelling agent; The amount of the rice flour is within the range of 20 to 60% by mass, the lipase is within the range of 0.005 to 0.02% by mass, and the swelling agent is within the range of 2.0 to 5% by mass. It is within the range of .0% by mass.

The 28 allergens include shrimp, crab, wheat, buckwheat, eggs, milk, and peanuts, which are 7 specified ingredients (required labeling), and those equivalent to specified ingredients (recommended labeling). The 21 items are almonds, abalone, squid, salmon roe, oranges, cashew nuts, kiwi fruit, beef, walnuts, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, matsutake mushrooms, peaches, yams, apples, and gelatin. be.

"28 allergens are not used" means that 28 allergens are not actually used in the confectionery premix. "Substantially no use of the 28 allergens" means within the range that does not impede the effect of the present invention, which is "ability to produce sponge cakes, etc. that are soft and moist in texture, melt in the mouth, and have good freezing resistance." This means that it may be contained in a trace amount that does not cause allergies.

Each component will be explained below.

(rice flour)
Rice flour is a typical example of an allergen-free grain. The varieties of rice flour are not particularly limited, but examples include Mizuhochikara, Hinohikari, Tsukushihomare, Akimasari, Konadamon, Haruyo, and Hoshiyutaka. Note that the rice flour can be obtained using a known milling method or a pulverizer, and examples of the pulverizer include a high-speed rotation impact type pulverizer, an air stream pulverizer, a drum-type pulverizer, and the like.

Rice flour is contained in the confectionery premix in an amount of 20% by mass or more and 60% by mass or less. By setting it within this range, it is possible to preferably obtain a confectionery that is soft and moist in texture, melts in the mouth, and has good freezing resistance. If the rice flour content is less than 20% by mass, the soft and moist texture may be inferior or the volume may be small, and if the rice flour content exceeds 60% by mass, the meltability in the mouth may be poor.

The degree of starch damage and average particle size of rice flour are not particularly limited, but rice flour with a degree of starch damage of about 3% to 12% is easily available and can be preferably used. The average particle size is not particularly limited as it can be arbitrarily adjusted depending on the degree of milling, but if it is too large, it may give a grainy feel, so in terms of texture, an average particle size of about 75 μm or less is sufficient. The degree of starch damage was determined using the known method described in paragraphs 0030 to 0031 of Japanese Patent Application Laid-Open No. 2015-42149, which the applicant has already filed, using the Starch Damage Assay Kit (Megazyme) in the experimental example described below. It can be measured and obtained by the method described. The average particle diameter can also be measured by the known method described in paragraph 0032 of the same publication.

(Processed starch)
It is desirable that the processed starch has an RVA test result of [minimum viscosity/maximum viscosity]=0.79 or more and 1 or less. If the [minimum viscosity/maximum viscosity] is less than 0.79, the resulting confectionery, such as a sponge cake, may have a sticky texture. Note that [minimum viscosity/maximum viscosity] does not exceed 1.

The type of processed starch is not particularly limited in terms of raw materials, crosslinking, etc., as long as [minimum viscosity/maximum viscosity] is 0.79 or more and 1 or less. For example, various starch raw materials before processing can be used, such as white sorghum, corn, sweet potato, tapioca, and potato, and processed starch obtained by processing starch obtained from these can be used. Specific processed starches (all trade names) include 811starch (manufactured by Ingredion Japan), Batter Starch M (manufactured by Matsutani Chemical Industry Co., Ltd.), PURITY87 (manufactured by Ingredion Japan), and Pinebake CC (manufactured by Matsutani Chemical Industry Co., Ltd.). Can be used.

It is desirable that the modified starch is in the range of 10 to 50% by mass in the premix for confectionery because it improves soft and moist texture and melt-in-the-mouth properties. If the content of modified starch is less than 10% by mass, melting in the mouth may be poor, and if the content of modified starch exceeds 50% by mass, volume and melting in the mouth may be poor. Note that a more preferable range is 10 to 30% by mass.

(RVA test of processed starch)
The present inventor conducted an RVA test in the course of various studies regarding the different properties of confectionery depending on the type of processed starch, and found that it is possible to create a sponge cake that is soft and moist in texture, melts in the mouth, and has good freezing resistance. We found that there is a relationship that allows us to distinguish between those that cannot be manufactured and those that cannot be manufactured. A schematic diagram of the RVA test evaluation is shown in FIG. Note that the RVA test is a test conducted using a Rapid Visco Analyzer (RVA), and is also an official method of the American Grain Chemistry Association (AACC). The measurement principle of the RVA test is to measure the viscosity characteristics of starch suspended in water under a temperature profile by rotating a paddle (blade), and use a Rapid Visco Analyzer to express the viscosity at that time in RVU. It is something. This method takes advantage of the fact that if the viscosity of the sample is high, the resistance applied to the paddle will be strong, and if the viscosity is low, the resistance will be low. Here, a Rapid Visco Analyzer manufactured by Perten Instruments was used, and the viscosity of the test solution was adjusted by placing 25 mL of purified water in an aluminum cup for measurement and adding an appropriate amount (for example, 2 to 6 g) of the measurement sample. The temperature profile was such that continuous heating from 50° C. to 92° C. was applied at a rate of 2.8° C./min while stirring, and the temperature was further maintained at 92° C. for 15 minutes.

In the present invention, as described in the Examples below, the relationship between the highest viscosity and the lowest viscosity obtained in the RVA test is specified and evaluated, and the [minimum viscosity/maximum viscosity] is 0.79 or more and 1 or less. It has been found that the object of the present invention can be achieved if

(Lipase)
It is desirable that lipase be contained within the range of 0.005 to 0.02 mass% (=50 to 200 ppm) from the viewpoint of improving the characteristics of freezing resistance and softness. If the lipase content is less than 0.005% by mass, freezing resistance and texture improvement effects may not be imparted, and if the lipase content exceeds 0.02% by mass, the viscosity will be low and the volume will be small. In addition to this, the flavor also tends to be somewhat inferior.

(expansion agent)
The type of swelling agent is not particularly limited, but examples include sodium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride, etc., which act as gas generating agents, and fumaric acid, sodium fumarate, which acts as acidic agents. Examples include tartaric acid, potassium hydrogen tartrate, monocalcium phosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, disodium dihydrogen pyrophosphate, glucono delta lactone, and the like. The swelling agent may optionally contain one or more of the above-mentioned swelling agents that act as a gas generating agent, or the swelling agent that acts as an acidic agent in combination with the above-mentioned swelling agent that acts as a gas generating agent. One or more types of swelling agents may be optionally included.

It is desirable that the expanding agent be contained in the premix for confectionery in a range of 2.0 to 5.0% by mass from the viewpoint of improving the characteristics of volume, browning color, and texture. If the content of the leavening agent is less than 2.0% by mass, the volume, moist texture, and soft texture may be inferior, and if the content of the leavening agent exceeds 5.0% by mass, the volume and melting in the mouth may be poor. , the flavor may be inferior. Note that a more preferable range is 2.0 to 3.0% by mass, which can further improve moist texture, soft texture, and melt-in-the-mouth characteristics.

(others)
The confectionery premix may contain sugars and thickeners as necessary. The type and content of saccharides in the case of containing saccharides are not particularly limited, but can be appropriately selected depending on the quality of the intended confectionery. When a thickener is included, the type and content of the thickener are not particularly limited, but can be appropriately selected depending on the effect obtained by including the thickener. The premix for confectionery may further contain auxiliary raw materials such as salt, seasoning agents, emulsifiers, fragrances, and coloring agents as necessary, and the types thereof are not particularly limited. Note that the seasoning agent can be selected and used depending on the type of confectionery desired, and examples thereof include cocoa powder and the like.

The confectionery premix does not contain the 28 major allergens (allergenic ingredients) mentioned above. The premix for confectionery according to the present invention is an unprecedented confectionery in that it is possible to produce confectionery such as sponge cake that is soft and moist in texture, melts in the mouth, and has good freezing resistance even though it does not contain any of these 28 allergens. This is a premix for use.

[Confectionery manufacturing method]
The method for producing confectionery according to the present invention includes adding water, oligosaccharides, salad oil, and a foaming preparation to the confectionery premix according to the present invention, mixing them to prepare dough, and heating the dough in a kiln. It is a method of cooking and manufacturing confectionery. This method uses a confectionery premix that does not contain any of the 28 allergens, so it is possible to obtain sponge cakes and the like that have a soft and moist texture, melt in the mouth, and are resistant to freezing.

Note that fats and oils can be liquid fats and oils at room temperature (20°C) or solid fats and fats at room temperature (solid fats), as long as they are not dairy products (butter, margarine, etc.) included in the 28 allergens. It can be used without any particular limitation. Examples of liquid fats and oils include, but are not limited to, various vegetable oils that are purified by pressing or extracting from oilseed raw materials such as rapeseed, corn, safflower, and cottonseed. Examples of solid fats and oils include, but are not limited to, vegetable fats and oils extracted and refined from oilseed raw materials containing fats and oils with a relatively high melting point, such as palm.

Water is not particularly limited either. Note that the concept of "water" includes not only water but also mixtures of other components and water. Examples include water such as pure water, tap water, and mixed water such as carbonated water. Other than these, rice milk, coconut milk, etc. can also be used.

The dough for the confectionery premix is prepared by mixing oil, fat, water, etc. with the confectionery premix, and the viscosity is adjusted as necessary. Thereafter, confectionery can be obtained by heating and cooking the dough. Examples of the confectionery produced include sponge cakes and roll cakes. In the present invention, by using the above-mentioned confectionery premix, it is possible to produce confectionery such as sponge cake that is soft and moist in texture, melts in the mouth, and has good freezing resistance.

The present invention will be explained in detail below. The present invention is not limited to the following experimental examples.

[Experiment 1]
In Experiment 1, the type of processed starch used in the confectionery premix was changed. Premix flour for confectionery with different types of processed starch (9 types) was prepared using 60% by mass of rice flour (Mizuho Chikara), 20% by mass of modified starch (see Table 1), 15% by mass of sugar, and a leavening agent (Okuno Pharmaceutical Co., Ltd.). (manufactured by Kimika Co., Ltd.) 4% by mass, thickener (manufactured by Kimika Co., Ltd.) 0.3% by mass, and lipase 100ppm. A dough was prepared by blending 300 parts by mass of this premix powder for confectionery, 225 parts by mass of water, 68.5 parts by mass of oligosaccharides, 55 parts by mass of salad oil, and 22.75 parts by mass of foaming preparation. 300 g of the prepared dough was placed in a No. 5 mold and baked in a confectionery oven at 180°C/150°C for 30 minutes to produce a confectionery.

The texture of the obtained dough was sensory evaluated. The texture was comprehensively evaluated in terms of moist texture, softness, and melt-in-the-mouth quality, and is shown in Table 1. For the evaluation of texture, "◯" was considered favorable, "△" was slightly favorable, and "x" was unfavorable. "○" and "△" are acceptable as products.

Table 1 shows the types of modified starches used and the texture of dough made using each modified starch. The present inventor focused on the fact that the texture of the dough differs depending on the type of processed starch. Therefore, an RVA test was conducted on nine types of processed starches (all trade names) shown in Table 1 .

The RVA test was conducted in the same manner as described in the "RVA test of modified starch" section. The test solution was prepared by placing 25 mL of purified water in an aluminum measuring cup (volume: approximately 70 mL) and adding an appropriate amount (for example, 2 to 6 g) of the measurement sample depending on the type of sample. In this RVA test, the temperature and stirring profiles were: (a) stirring for 10 seconds at a temperature of 50°C and a rotation speed of 960 rpm; (b) stirring for 4 minutes and 50 seconds at a temperature of 50°C and a rotation speed of 160 rpm; While heating from 92°C to 92°C at a rate of 2.8°C/min, stirring at a rotational speed of 160 rpm for 15 minutes, (d) stirring at a temperature of 92°C and a rotational speed of 160 rpm for 15 minutes, (e) from a temperature of 92°C to 50°C. Stir at a rotational speed of 160 rpm for 15 minutes while lowering the temperature to 50°C at a rate of 2.8°C/min, (f) Stir at a temperature of 50°C and a rotational speed of 50 rpm, and process (a) to (f) in that order. It is a profile.

Table 1 shows " the highest viscosity and its time" and "the lowest viscosity and its time" obtained in the RVA test. From the results in Table 1, the results were not good when the breakdown value (difference between the highest and lowest viscosity) was large. Therefore, when comparing the values of "minimum viscosity/maximum viscosity", when the value was 0.79 or more, the sponge dough had a good texture. The reason is that when the value is 0.79 or higher, the starch continues to hold the air bubbles in the sponge dough, resulting in a sponge dough with a good texture. On the other hand, those whose value was less than 0.79 had poor texture. The reason for this is that when the value is less than 0.79, there is a large difference between the highest and lowest viscosity, and the starch that held the air bubbles in the sponge dough no longer forms a skeleton, so the air bubbles in the sponge dough are reduced. It is thought that the foam defoamed and the texture deteriorated.

[Experiment 2]
In Experiment 2, the blending ratio of rice flour and processed starch was changed for premixed flour for confectionery. The blending ratio of rice flour (Mizuhochikara) and processed starch (PURITY 87, manufactured by Ingredion Japan) was varied as shown in Table 2. Other components were 15% by mass of sugar, 4% by mass of swelling agent (manufactured by Okuno Pharmaceutical Co., Ltd.), 0.3% by mass of thickener (manufactured by Kimika Co., Ltd.), and 100 ppm of lipase. 2-1~No. The score was 2-8. A dough was prepared by blending 300 parts by mass of this premix powder for confectionery, 225 parts by mass of water, 68.5 parts by mass of oligosaccharides, 55 parts by mass of salad oil, and 22.75 parts by mass of foaming preparation. 300 g of the prepared dough was placed in a No. 5 mold and baked in a confectionery oven at 180°C/150°C for 30 minutes to produce a confectionery.

The texture of the obtained dough was evaluated using the same criteria as in Experiment 1 and is shown in Table 2. From the results in Table 2, when the rice flour was 0 to 10% by mass and the modified starch was 70% by mass, the dough became hard and had poor softness and melting in the mouth. On the other hand, when the rice flour content was 70% by mass, the texture was sticky and the texture was poor. From these results, it was found that 20 to 60% by mass of rice flour is preferable, and 10 to 50% by mass of processed starch is preferable.

[Experiment 3]
In Experiment 3, the amount of expanding agent added to the premixed flour for confectionery was varied. Rice flour (Mizuho Chikara) 53-60% by mass, modified starch (PURITY87, Ingredion Japan) 20% by mass, sugar 15% by mass, thickener (Kimica Co., Ltd.) 0.3% by mass, lipase 100ppm, swelling agent (Okuno) (manufactured by Yakuhin Kogyo Co., Ltd.) in the amounts (mass%) shown in Table 3, and No. 3-1~No. The score was 3-6. A dough was prepared by blending 300 parts by mass of this premix powder for confectionery, 225 parts by mass of water, 68.5 parts by mass of oligosaccharides, 55 parts by mass of salad oil, and 22.75 parts by mass of foaming preparation. 300 g of the prepared dough was placed in a No. 5 mold and baked in a confectionery oven at 180°C/150°C for 30 minutes to produce a confectionery.

The texture of the obtained dough was evaluated using the same criteria as in Experiment 1 and is shown in Table 3. From the results in Table 3, when the swelling agent was 0 to 1.0% by mass, the texture was clogged and the moist texture and softness were inferior. On the other hand, when the expanding agent was 7.0% by mass, the food cooked through well and had a brittle texture that did not melt in the mouth. From this result, it was found that the expansion agent is preferably 2.0 to 5.0%.

[Experiment 4]
In Experiment 4, the amount of lipase mixed in the premix flour for confectionery was varied. Rice flour (Mizuhochikara) 60% by mass, modified starch (PURITY87, manufactured by Ingredion Japan) 20% by mass, sugar 15% by mass, expanding agent (manufactured by Okuno Pharmaceutical Co., Ltd.) 4% by mass, thickener (manufactured by Kimika Co., Ltd.) 0 3% by mass and lipase in the amount (ppm) shown in Table 4, No. 4-1~No. The score was 4-5. A dough was prepared by blending 300 parts by mass of this premix powder for confectionery, 225 parts by mass of water, 68.5 parts by mass of oligosaccharides, 55 parts by mass of salad oil, and 22.75 parts by mass of foaming preparation. 300 g of the prepared dough was placed in a No. 5 mold and baked in a confectionery oven at 180°C/150°C for 30 minutes to produce a confectionery.

The texture of the obtained dough was evaluated using the same criteria as in Experiment 1 and is shown in Table 4. Regarding freezing resistance, the food texture (moist texture, softness, and melt-in-the-mouth quality) was evaluated for the food that was frozen and thawed one week later, and is also shown in Table 4. For the evaluation of freezing resistance, "○" indicates a preferable texture, "△" indicates a slightly preferable texture, and "x" indicates an unfavorable texture. "○" and "△" are acceptable as products.

From the results in Table 4, when lipase was not included, both texture and freezing resistance were somewhat inadequate. On the other hand, in the case of 400 ppm of lipase, both texture and freezing resistance were somewhat insufficient. From this result, it was found that 50 to 200 ppm (=0.005 to 0.02% by mass) of lipase is preferable.

Claims (3)

A premix for confectionery that can produce confectionery that is soft and moist in texture, melts in the mouth, and has good freezing resistance without using any of the 28 allergens,
Contains a modified starch whose RVA test result is [minimum viscosity/maximum viscosity] = 0.79 or more and 1 or less, rice flour, lipase, and a swelling agent, and the modified starch is in the range of 10 to 50% by mass. and the rice flour is in the range of 20 to 60% by mass, the lipase is in the range of 0.005 to 0.02% by mass, and the swelling agent is in the range of 2.0 to 5.0% by mass. is within,
The above [minimum viscosity/maximum viscosity] is determined in the above RVA test using a Rapid Visco Analyzer by placing 25 mL of purified water in an aluminum cup for measurement, adding a measurement sample in the range of 2 to 6 g, and (a) temperature. Stir at 50°C for 10 seconds at a rotational speed of 960rpm, (b) stir for 4 minutes and 50 seconds at a temperature of 50°C and a rotational speed of 160rpm, (c) raise the temperature from 50°C to 92°C at a rate of 2.8°C/min. (d) stirred at a temperature of 92°C and a rotational speed of 160rpm for 15 minutes, (e) lowered the temperature from 92°C to 50°C at a rate of 2.8°C/min while rotating at a rotational speed of 160 rpm. A confectionery product characterized by being obtained from a profile of stirring at 160 rpm for 15 minutes, (f) stirring at a temperature of 50° C. and a rotational speed of 50 rpm, and processing these (a) to (f) in that order. Premix. The confectionery premix according to claim 1, wherein the confectionery is a sponge cake or a roll cake . A method of manufacturing confectionery by adding water, oligosaccharide, salad oil, and a foaming preparation to a premix for confectionery, mixing to prepare dough, and cooking the dough in a kiln, the method comprising:
The confectionery premix is a confectionery premix that can produce confectionery that is soft and moist in texture, melts in the mouth, and has good freezing resistance without using any of the 28 allergens. /maximum viscosity] = 0.79 or more and 1 or less, rice flour, lipase, and an expanding agent, the modified starch is in the range of 10 to 50% by mass, and the rice flour is in the range of 20 to 50% by mass. 60% by weight, the lipase is in the range of 0.005 to 0.02% by weight, and the swelling agent is in the range of 2.0 to 5.0% by weight,
The above [minimum viscosity/maximum viscosity] is determined in the RVA test using Rapid Visco Analyzer by placing 25 mL of purified water in an aluminum cup for measurement, adding a measurement sample in the range of 2 to 6 g, and (a) temperature. Stir at 50°C for 10 seconds at a rotational speed of 960rpm, (b) stir for 4 minutes and 50 seconds at a temperature of 50°C and a rotational speed of 160rpm, (c) raise the temperature from 50°C to 92°C at a rate of 2.8°C/min. (d) stirred at a temperature of 92°C and a rotational speed of 160rpm for 15 minutes; (e) lowered the temperature from 92°C to 50°C at a rate of 2.8°C/min while rotating at a rotational speed of 160 rpm. A confectionery characterized by being stirred at 160 rpm for 15 minutes, (f) stirred at a temperature of 50° C. and a rotational speed of 50 rpm, and obtained from a profile of processing these (a) to (f) in that order. Production method.