The fried confectionery of the present invention is characterized in that, in the strain rate-load curve obtained by the following compression test, three or more peaks appear in the strain rate range of 40-80 percent and the load at each peak is 5-25 N. Compression test: From the fried confectionery to be evaluated, a section having a thickness of 6 mm and including the surface of the fried confectionery is cut out and used as a sample. Using a rheometer equipped with a pressing jig, the sample is compressed in the thickness direction thereof at a sample temperature of 70 degrees centigrade and a pressing speed of the pressing jig of 5 mm/second so as to obtain the strain rate-load curve of the sample during the compression process.

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