JPH08242752A - Production of confections - Google Patents

Abstract

PURPOSE: To obtain a confection excellent in the inner phase, having a wet and soft texture, good in mouth meltability, and containing wheat flour as one of main raw materials by adding hydroxypropyl starch and/or acetyl starch in a specific state. CONSTITUTION: Hydroxypropyl starch and/or acetyl starch controlled to a substitution degree DS of 0.01-0.15 is added to wheat flour in such an amount as replacing 2-80wt.% of the wheat flour to control the substitution degree of the mixture containing the wheat flour to 0.001-0.03. The deterioration of the texture of the obtained confection with time is also reduced.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a confectionery containing wheat flour as one of the main raw materials. More specifically, it provides a confectionery having an excellent internal phase, a good texture, a pleasant mouthfeel, and a little change over time. It is something to do.

[0002]

2. Description of the Related Art Confectionery using wheat flour as one of the main raw materials is desired to be a product having an excellent internal phase and texture, a good mouthfeel, and a small change over time. The internal phase is preferred to have a uniform and fine texture, and the texture tends to be moist and soft although it depends on individual tastes.

It is also important that the quality during manufacture does not easily change over time. For example, sponge cakes and the like have a high water content in confectioneries and are made of perishable materials such as fresh cream. Therefore, refrigerated storage is desirable. However, if it is stored in a refrigerator, it will change its texture in a very short period of time, causing quality deterioration such as "hard and tingling" or "bad mouth feel", and it will be consumed within the day at room temperature. Complicated measures are taken such as to make it possible.

Conventionally, emulsifiers and emulsified oils and fats have been mainly used to improve such problems. However, the use of emulsifiers and emulsified oils and fats is not sufficiently satisfactory in terms of the effect of preventing change over time, and there is a drawback that the taste and odor of the emulsifier remain and the original flavor of confectionery is reduced. Further, it is also poor in the effect of ameliorating the drawback of having a heavy texture when produced by the all-in mix.

Regarding improvement of aging, Japanese Patent Laid-Open No. 61-1
No. 87740 discloses a method for producing a sponge cake confectionery which reduces the water activity by adding a water-soluble paste and / or gluten and starch saccharide and is resistant to aging. However, in this case, the effect of improving the moist and soft texture is insufficient.

On the other hand, attempts have been made to use starches to improve the quality of confectionery. Various studies have been conducted on a method of replacing untreated wheat starch and cornstarch with wheat flour (for example, Journal of Japanese Home Economics Vol 39 No. 2).
109-117, 1988), a moist texture cannot be obtained by these methods, and the effect of preventing change over time is poor.

There is also a proposal to use processed starch for confectionery. Japanese Patent Application Laid-Open No. 1-218538 discloses a method of using processed starch or the like as a method for producing sponge cakes by using liquid sugar as a sweetener instead of sugar. However, in this case, since liquid sugar is used instead of sugar, the water content increases, and the water is simply absorbed so that the liquid sugar can be used. The processed starch used here is starch granules. It is a type of alpha starch that partially absorbs water to make it easier to absorb water.

In JP-A-60-160833, a gum substance,
An antiaging agent comprising a specific ratio of starch and protein is disclosed. It is said that the starches in this case include untreated starch to modified starch, but in this case, the antioxidant is intended for breads and cakes containing dried fruits, etc. Aging is faster than that containing no aging, and to improve this, it is preferable to dissolve this antiaging agent and attach it to dried fruits etc. and add it to the dough such as cake, so to speak, to prevent aging of special cake etc. It is related to agents.

Further, the present inventors have previously proposed to use a specific swelling inhibiting starch in the production of confectionery (Japanese Patent Application No. 5-250215). According to this method, it is possible to obtain a confectionery having a large volume and a light texture and having little change over time, but there is a tendency that the moist texture is insufficient.

[0010]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The problems to be solved by the present invention include an excellent internal phase, a moist and soft texture, a pleasant mouthfeel, and an improvement in deterioration of texture over time. The provision of confectionery.

[0011]

In view of the above situation, the present inventors have conducted extensive studies to solve the above-mentioned problems, and as a result, in the production of confectionery containing wheat flour as one of the main raw materials,
The present invention has been completed by finding that the object of the present invention is remarkably improved by using a specific amount of hydroxypropyl starch and / or acetyl starch having a specific degree of substitution.

According to the present invention, when producing confectionery containing wheat flour as one of the main raw materials, hydroxypropyl starch and / or acetyl starch having a degree of substitution of DS 0.01 to 0.15 is used to replace 2 to 80% by weight of the wheat flour. A method for producing a confectionery, which is used such that the substitution degree including wheat flour is DS 0.001 to 0.03, and more preferably, the hydroxypropyl starch and / or acetyl starch and the swelling-inhibiting starch are used. Used in a ratio of 10:90 to 90:10, and used in combination with these starches by substituting 10 to 80% by weight of wheat flour, the substitution degree including wheat flour is DS 0.001 to
It is a method for producing confectionery used so as to achieve 0.03.

[0013]

According to the present invention, the confectionery used in the present invention is wheat flour, sugar, and eggs as the main raw materials, and depending on the type, the main raw materials including fats and oils are kneaded by adding various auxiliary raw materials and an appropriate amount of water. The confectionery obtained by subjecting the obtained dough to a heating treatment of baking and / or steaming, and having a water content of about 15% by weight or more is referred to.

Specifically, as Western baked confectionery, sponge cakes such as decoration cakes, shortcakes and roll cakes, pound cakes, baumkuchen, fruit cakes, buttercakes such as madeleines, and waffles, hot cakes, busses, etc. Can be mentioned. Examples of the baked Japanese sweets include Dorayaki, Imagawa ware, Taiyaki, Nagasaki castella, and the steamed sweets include steamed cake, steamed castella, and steamed bun skin.

The method for producing hydroxypropyl starch and acetylated starch used in the present invention is not limited in any way. For example, in the former case, starch is reacted with propylene oxide,
Acetyl starch is obtained by reacting starch with acetic anhydride or vinyl acetate monomer. And the degree of substitution is DS
It was reacted so as to be 0.01 to 0.15.
This substitution degree can be appropriately adjusted by the addition amount of the reaction chemical used.

When the degree of substitution is less than DS0.01, the effect of the present invention is poor. When the degree of substitution is more than DS0.15, the texture becomes messy and the mouthfeel becomes poor. If the degree of substitution is within the above range, lightly crosslinked hydroxypropyl starch and acetyl starch will also exhibit the same effect and are included in the present application. The term "lightly crosslinked" means that a Brabender amylograph is used and the maximum viscosity is 600- When measured at a concentration of 1100 BU, the maximum viscosity is expressed by 94 ° C. after 10 minutes, and the maximum viscosity is ≧ 94 ° C. after 10 minutes.

The present inventor has previously proposed (Japanese Patent Application No. 5-2).
No. 50215) uses a swelling-suppressing starch,
Cross-linked starch is used as the swelling-inhibiting starch, and the swelling degree is 2 to 20.

On the other hand, in principle, the hydroxypropyl starch and acetyl starch used in the present invention are uncrosslinked, and even if they are crosslinked, they are lightly crosslinked and have a swelling degree of 25 or more. belongs to.

According to the research conducted by the present inventor, particularly for hydroxypropyl starch and acetyl starch having a specific DS,
It has been found that excellent effects can be obtained by lightly crosslinking this as described above.

As the raw material starch used for the production of hydroxypropyl starch and acetyl starch, commercially available starch such as tapioca starch, wheat starch, corn starch, waxy corn starch, starch rice starch, glutinous rice starch, potato starch, sweet potato starch and the like can be used. Of these, tapioca starch is more effective and more preferable.

DS is a degree of subs
An abbreviation of "titution", it indicates the number of substituents per glucose residue in starch, and represents the degree of substitution of hydroxypropyl starch and acetyl starch. The degree of substitution including wheat flour is the degree of substitution calculated by arithmetically averaging the substitution degree of wheat flour to 0 and the ratio and substitution degree of the used hydroxypropyl starch and acetyl starch.

The swelling-inhibiting starch used in combination with hydroxypropyl starch or acetyl starch in the present invention is a starch in which the swelling of starch particles is suppressed when it is gelatinized by heating, and the extent of the inhibition is about 2 to 25 as the degree of swelling. The starch is referred to as, and natural starch or modified starch may be used as long as the swelling is suppressed to this extent. Examples of natural starch include starches derived from grains (excluding starch seeds), such as corn starch, wheat starch, and rice starch, and commercially available products thereof can be used.
As processed starch, it is processed starch whose swelling is suppressed,
Specific examples thereof include crosslinked starch, aged starch, heat-moisture treated starch, and emulsifier-treated starch. In the swelling-suppressing starch, a starch having a swelling degree of less than about 2 gives a powdery texture, and when the swelling degree exceeds about 25, the effect of the present invention is poor.

The cross-linked starch is obtained by cross-linking the starch with a conventional cross-linking agent such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride and epichlorohydrin, and the degree of swelling thereof should be adjusted by the addition amount of the cross-linking agent. You can

Aged starch is obtained by gelatinizing starch, aging the starch by refrigeration or repeating freezing-thawing (the degree of swelling varies depending on the degree of aging), and then drying and crushing. Examples include crushed commercial vermicelli. Wet-heat-treated starch refers to starch that has been heat-treated in the presence of insufficient water to gelatinize starch.
For example, it can be obtained by adjusting the water content of starch to about 20 to 25% and heat-treating it at about 100 to 130 ° C. for about 0.5 to 5 hours. At this time, increase the water content without gelatinizing,
When the heating temperature is increased and the treatment time is extended, the swelling of the starch particles is further suppressed.

The emulsifier-treated starch is a starch that has been treated so that an emulsifier such as fatty acid monoglyceride or sucrose fatty acid ester is incorporated into the starch molecule.
A 40% water suspension is prepared, an emulsifier is added thereto, and the mixture is stirred for several hours, dehydrated and dried.

As raw materials for these processed swelling-inhibiting starches, natural starches such as tapioca starch, sago starch, potato starch, waxy corn starch, starch starch, and sweet potato starch are swellable easily and do not correspond to the swelling-inhibiting starch of the present invention. Besides, starch derived from grains corresponding to the above-mentioned swelling-inhibiting starch can also be used. Also, for starches obtained by pretreating these raw starches, for example, bleached starches, oxidized starches, etherified starches, esterified starches, etc., the degree of swelling suppression treatment needs to be changed depending on the degree of pretreatment. Can be used as

Among these swelling-inhibiting starches, a cross-linked tapioca starch having a heat solubility of 15% by weight or less and a swelling degree of 3 to 15 which is a cross-linked starch made from tapioca starch as a raw material is most effective and most preferable.

The swelling degree and the heating solubility described in the present invention are measured according to the following methods.

<Swelling degree and solubility under heating> 1.0 g of the sample in terms of dry matter is dispersed in 100 ml of pure water, heated at 90 ° C for 30 minutes, and then cooled to 30 ° C. Next, this gelatinized solution is centrifuged (3,000 rpm, 10 minutes) to separate it into a gel layer and a supernatant layer, and the weight of the gel layer is measured and designated as A. Next, the weighed gel layer was dried (105 ° C., constant weight) and weighed, and this was designated as B, and the swelling degree is represented by A / B. On the other hand, the total amount of sugar contained in the supernatant at this time is measured by the phenol-sulfuric acid method to calculate the heating solubility.

According to the present invention, when producing confectionery containing wheat flour as one of the main raw materials, hydroxypropyl starch and / or acetyl starch having a substitution degree of DS 0.01 to 0.15, preferably tapioca starch, are used as raw materials. 2 of flour
80% by weight is replaced and used so that the substitution degree including wheat flour is DS 0.001 to 0.03. By manufacturing in this manner, confectionery having a significantly improved internal phase, texture and aging can be obtained. If the replacement of wheat flour with hydroxypropyl starch and / or acetyl starch is less than 2% by weight, the effect of the present invention will be poor, and 8
If the amount exceeds 0% by weight, the texture becomes unpleasant and the mouthfeel becomes poor. Furthermore, in the present invention,
Preferably hydroxypropyl starch and / or acetyl starch and swelling inhibiting starch, more preferably cross-linked tapioca starch having a heat solubility of 15% by weight or less and a swelling degree of 3 to 15 at a ratio of 10:90 to 90:10 of wheat flour. 10 to
Substituting 80% by weight, the degree of substitution including flour is DS
It is used so as to be 0.001 to 0.03. Thus, by using the swelling-suppressing starch, more preferably a specific cross-linked tapioca starch in a specific ratio, the internal phase, the soft feeling and the dry feeling can be further improved and the volume can be increased, which is more preferable.

According to the present invention, since such an improved confectionery product can be obtained, the emulsifier can be reduced even when it is produced by all-in-mix, and the confectionery product produced by this production method usually has a heavy texture. However, this can be improved to a soft texture. In addition, since the present invention provides a moist texture, the amount of fats and oils used can be reduced.

The production process in the production of the confectionery of the present invention can follow the conventional production process, in which the conventionally used flour is replaced within the above range and used in the same manner as the flour. , The internal phase, the texture is excellent and the mouth feels good,
Moreover, confectionery with little change over time can be obtained. At that time, the hydroxypropyl starch, acetyl starch, and swelling-suppressing starch to be used can be used as a premix premixed with wheat flour, or can be added separately.

In general, confectioneries include flour, eggs, sugar,
In some cases, various auxiliary materials are used in addition to the main raw material of fats and oils. For example, emulsified oils and fats, emulsifiers, swelling agents, fragrances, pigments, starch syrups, oligosaccharides, dextrins, artificial sweeteners, liqueurs, various topping materials, and the like, which can be used in the same manner as in the conventional case, if necessary.

For the purpose of adjusting the batter viscosity and uniformly dispersing the topping material such as raisins and nuts, α
-Starch, natural gums, etc. can also be added. However,
In this case, since the texture tends to deteriorate when the added amount is large, the added amount is limited to the extent that there is no adverse effect.

[0035]

EXAMPLES The present invention will be described in more detail with reference to Reference Examples, Experimental Examples and Examples below. However, "parts" means "parts by weight".

[0036]

Reference Example 1 Four slurries were prepared in which 20 parts of sodium sulfate and 100 parts of tapioca starch were added to 120 parts of water, and 30 parts of a 3% caustic soda aqueous solution and 0.8 part of propylene oxide were added thereto while stirring. Parts, 7.5 parts, and 11 parts were added to each and reacted at 39 ° C. for 24 hours, then neutralized with hydrochloric acid, washed with water, dehydrated, and dried to obtain Sample No. 1 (DS 0.01
4), sample No. 2 (DS0.069), sample no. Three
(DS 0.125), sample no. 4 (DS 0.180)
Of hydroxypropyl starch was obtained.

[0037]

[Reference Example 2] 100 parts of tapioca starch was added to 120 parts of water to make a slurry, and a pH of 3% caustic soda solution was added.
While maintaining the temperature at 8.5 to 9.5, 7.0 parts of acetic anhydride was added at room temperature and reacted for 3 hours, then neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain sample No. 5 (DS 0.065) of acetyl starch was obtained.

[0038]

[Reference Example 3] In Reference Example 1, except that the tapioca starch was replaced with corn starch and potato starch and the amount of propylene oxide added was changed to 4.0 parts, the reaction was conducted in the same manner as in Sample No. 1.
6 (DS0.070), sample no. 7 (DS 0.07
3) Hydroxypropyl starch was obtained.

[0039]

Reference Example 4 DS0.017 was prepared in the same manner as in Reference Example 1, except that the amount of propylene oxide added was 1.0 part and 0.007 part of sodium trimetaphosphate was also added.
Lightly cross-linked hydroxypropyl starch of Sample No.
8) was obtained. The maximum viscosity of this product is 730 BU when measured by Brabender amylograph at a concentration of 6.0 wt% dry matter.
And the viscosity after 10 minutes at 94 ° C. was 700 BU.

[0040]

[Reference Example 5] Four slurries were prepared in which 10 parts of sodium sulfate and 100 parts of tapioca starch were added to 120 parts of water, and a 3% caustic soda aqueous solution was added thereto with stirring to adjust the pH to 11.1-1.
Sodium trimetaphosphate 1.1 while maintaining 1.3
Parts, 0.2 parts, 0.1 parts, 0.03 parts respectively,
After reacting at 39 ° C. for 10 hours, it was neutralized with hydrochloric acid, washed with water, dehydrated, and dried to give Sample No. 9-12 different cross-linking degree 4
A kind of cross-linked starch was obtained. Table 1 shows these physical property values.

[0041]

Reference Example 6 In Reference Example 5, the tapioca starch was replaced with corn starch, and the addition amount of sodium trimetaphosphate was 0.25.
Sample No. 13 cross-linked starch was obtained. The physical property values are shown in Table 1.

[0042]

[Reference Example 7] A commercially available powder of vermicelli was finely pulverized and passed through a 60-mesh sieve to obtain sample No. 14 aged starch was obtained. The physical property values are shown in Table 2. In addition, commercially available wheat starch and corn starch were used as sample Nos. 15 and 16, and the physical property values are shown in Table 1.

[0043]

[Table 1]

[0044]

[Experimental Example 1] 120 parts of whole egg, 100 parts of sugar and 25 parts of water were charged and the dough specific gravity was 0.2 using a Hobart mixer.
After foaming in No. 5, wheat flour and the hydroxypropyl starches obtained in Reference Examples 1, 2, and 3 (Sample Nos. 1 to 4 and 6,
7) and acetyl starch (Sample No. 5) are shown in Tables 2-1 and 2-2.
-100 parts at a ratio shown in Table 2 and mixed to give a dough specific gravity of 0.
4 sponge cake dough was prepared. This fabric (300
g) is put in a baking mold with a diameter of 18 cm, and 1
It was baked at 80 ° C. for 30 minutes. The obtained sponge cake was evaluated based on the following criteria, and the results are shown in Tables 3-1 and 3
-2.

[0045]

[Table 2-1]

Average DS: indicates the degree of substitution including wheat flour.
same as below.

[0047]

[Table 2-2]

<Evaluation Criteria> The baked confectionery was allowed to cool to room temperature for 1 hour, placed in a vinyl bag and left for 1 day, and the following evaluations were carried out. The change with time was evaluated by storing it in a refrigerator for 3 days.

Specific volume: The volume (ml) was measured by the rapeseed method, and this volume was divided by the baked weight (g) to give a specific volume (m
1 / g). Internal phase: Visually evaluate whether the texture is uniform and fine according to the following criteria. Moist texture: Whether the texture is moist or not is evaluated according to the following criteria. Softness: The presence or absence of a soft texture is evaluated according to the following criteria. Mouth: The good and bad of the mood is evaluated based on the following criteria. Aging: Stored in a refrigerator (4 ° C.) for 3 days, and evaluated for moistness, softness and dry mouth as compared with before refrigeration.

<Standard> ⊚: Good, ◯: Slightly good, Δ: Normal, ×: Slightly inferior, XX: Inferior

[0051]

[Table 3-1]

[0052]

[Table 3-2]

[0053]

[Experimental Example 2] Sample N obtained in Reference Example 1 in Experimental Example 1
o. 2 parts of hydroxypropyl starch, Reference Examples 5 to 7
A sponge cake was produced in the same manner except that 30 parts of the swelling-inhibiting starches obtained in Table 1 and 60 parts of wheat flour were used, and the same evaluation was performed. The results are shown in Table 4.

[0054]

[Table 4]

[0055]

[Experimental Example 3] In Experimental Example 1, 70 parts of wheat flour was used,
Sample No. 2 hydroxypropyl starch and sample no. 1
Cross-linked tapioca starch of 0 at a ratio shown in Table 5 was added to a total of 3
When 0 part is used (Experiment No. 22 to 24), sample N
o. 2 hydroxypropyl starch and sample no. When 10 cross-linked tapioca starch was used in a ratio of 30:70, and the combined amount and wheat flour were used in the ratio shown in Table 5 (Experiment N
o. 25, 26), a sponge cake was similarly prepared and evaluated in the same manner. Table 6 shows the results.

[0056]

[Table 5] Modified starch: Sample No. 2 hydroxypropyl starch and sample no. Total amount of 10 crosslinked tapioca starch.

[0057]

[Table 6]

[0058]

Example 1 Sample No. obtained in Reference Example 1 2 hydroxypropyl starch and the sample No. obtained in Reference Example 5. A swelling-inhibiting starch (crosslinked tapioca starch) of No. 11 was used to prepare a raw material for a cake having a mixing ratio shown in Table 7, and a sponge cake dough was prepared by foaming the dough specific gravity to 0.4 using a mixer. This dough (300 g) was placed in a baking mold having a diameter of 18 cm, and baked in an electric oven at 180 ° C. for 30 minutes. The obtained sponge cake is tasted according to the above-mentioned evaluation criteria (presence or absence of preferable flavor, presence or absence of unfavorable taste, odor)
Is added and evaluated, and the results are shown in Table 8.

[0059]

[Table 7]

[0060]

[Table 8]

[0061]

[Example 2] Sample No. obtained in Reference Example 2 5 acetyl starch and the sample No. 5 obtained in Reference Example 4. Using 10 swelling-inhibiting starches (cross-linked tapioca starch), a sponge cake was prepared according to the formulation of Table 9 according to Example 1, and evaluated according to the above evaluation criteria. The results are shown in Table 10.

[0062]

[Table 9]

[0063]

[Table 10]

[0064]

[Example 3] 130 parts of whole egg, 100 parts of sugar, and 10 parts of water were charged, and after foaming to a dough specific gravity of about 0.25 using a mixer, 70 parts of flour, sample No. 2 parts of hydroxypropyl starch, sample no. 24 parts of 10 swelling-inhibiting starch (crosslinked tapioca starch) are lightly combined, then salad oil 15
Parts were added and quickly combined to prepare a dough having a dough specific gravity of about 0.5. The dough was put in a cake mold and steamed for 25 minutes on medium heat to produce a steamed cake. In addition, the sample N is in the control section.
o. Manufactured with 100 parts of flour without using 2,10.
The obtained steamed cake of the present invention had a larger volume than that of the control group, had a moist and soft texture, and had good internal phase and changes over time.

[0065]

Example 4 A pound cake was produced in the blending ratio shown in Table 11. First, mix butter and sugar well. Add whole egg little by little to this, then add flour and sample N
o. After bubbling 2, 9 and the swelling agent to a dough specific gravity of about 0.7 to prepare a pound cake dough, raisins were sprinkled with pregelatinized starch and mixed. Then add this dough to 20
Place it in a cm-pound type baking mold and place it in an electric oven for 180
A pound cake with raisins was produced by baking at 30 ° C. for 30 minutes. A commercially available product (“Matsunoline TG600” manufactured by Matsutani Chemical Co., Ltd.) was used as the pregelatinized starch, and the change with time was evaluated by storing at 4 ° C. for 1 week.

The obtained pound cake of the present invention had a larger volume than that of the control group, had a moist and soft texture, and had good internal phase and changes with time.

[0067]

[Table 11]

[0068]

Example 5 Waffle hides were produced in the proportions shown in Table 12. Whole eggs, sugar, and starch syrup are mixed to form a dough with a specific gravity of about 0.4, and then flour, sample No. 2, 10
And further add water to adjust the dough hardness to a dough specific gravity of about 0.5. Pour this dough into a mold for about 8 minutes, bake it, turn it over when the surface is semi-dry and air bubbles float,
Quickly bake it until the surface is dry, then take it out and cool it.

The skin of the obtained waffle was moist and did not crack even when bent, had a soft texture, and had good internal phase and aging.

[0070]

[Table 12]

[0071]

[Example 6] Sample No. obtained in Reference Example 4 8 hydroxypropyl starch and the sample No. 5 obtained in Reference Example 5. A swelling-inhibiting starch (crosslinked tapioca starch) of 10 was used to prepare a Swiss roll raw material having a blending ratio shown in Table 13, and a Swiss roll dough was prepared by foaming the dough specific gravity to about 0.4 using a mixer. did. The dough was poured into a certain thickness and baked at 300 ° C. for 5 minutes. Swiss roll obtained by applying cream to this and winding it in a spiral shape does not cause moistening and cracking,
It had a soft texture and had good internal phase and changes over time.

[0072]

[Table 13]

Claims (4)

[Claims] 1. In the production of confectionery containing wheat flour as one of the main raw materials, hydroxypropyl starch and / or acetyl starch having a substitution degree of DS 0.01 to 0.15 is used to produce wheat flour 2 to 8
A method for producing a confectionery, which is used by replacing 0% by weight and having a substitution degree including wheat flour of DS 0.001 to 0.03. 2. The method for producing confectionery according to claim 1, wherein the hydroxypropyl starch and the acetyl starch are made of tapioca starch as a raw material. 3. Hydroxypropyl starch and / or acetyl starch having a degree of substitution of DS 0.01 to 0.15 and swelling-inhibiting starch at a ratio of 10:90 to 90:10 and 10 parts of wheat flour.
The method for producing a confectionery according to claim 1 or 2, wherein -80% by weight is replaced and used. 4. The method for producing a confectionery product according to claim 3, wherein the swelling-inhibiting starch is a crosslinked tapioca starch having a heat solubility of 15% by weight or less and a swelling degree of 3 to 15.