PURPOSE: To obtain the subject confectionery excellent in texture and flavor by using a cheese paste containing a gelling agent added to a cheese and a baked confectionery dough in which the whole confectionery is impregnated with a specific syrup, laminat ing th aforementioned paste and dough, housing the resultant laminate in a container and treating the laminate in the container under specified conditions.

CONSTITUTION: An assorted confectionery in which a cheese layer and a baked confectionery layer are laminated is produced. In the process, a cheese paste containing a gelling agent such as carrageenan added to a cheese is used as the cheese layer and a baked confectionery dough in which the whole baked confectionery is impregnated with a syrup with 2-60% saccharide content under acidic conditions corresponding to 0.05-2.0% expressed in terms of citric acid acidity is used as the baked confectionery layer. Both are housed in a container so as to be a laminated state thereof. Sterilization treatment is then carried out under conditions of ≥90°C temperature of the central part and ≤1.5 F0 value to provide pH of the cheese layer and the baked confectionery layer after the treatment within the range of 4.0-5.2. Thereby, the objective confectionery is obtained.