There is provided a method for producing an amorphous candy which has a smooth texture and a sweet taste, and which has improved taste and palatability, comprising sugar solution, gelatin and grain as a main component. The amorphous candy production method is characterized in that the flavor additive 3 selected from the group consisting of 35 to 40% by weight of sugar, 40 to 45% by weight of starch syrup, 3.5 to 4.5% by weight of gelatin, 3 to 7% by weight of roasted grain powder, To 7% by weight of a flavoring agent and 0.5 to 1% by weight of an flavoring agent； The mixed water corresponding to the 1/3 weight ratio of the white sugar, the starch syrup, and the white sugar was weighed in the concentrating pot, and the 100 캜 steam was supplied for 25 to 30 minutes to concentrate the primary, and the freshly weighed fresh cream was placed in the secondary pot Lt； 0 >； C for 25 to 30 minutes to prepare a sugar solution； Preparing a liquid gelatin by dissolving the gelatin mixed in water at a weight ratio of 2 times the weight of the gelatin in the dissolution pot of the indirect heating system； Mixing the sugar solution and the dissolved gelatin solution and the metered quantities of the roasted grain powder, the taste additive and the flavoring agent into a mixer, and homogenously mixing the mixture； And then introducing the mixture into an aerator maintaining a constant temperature until the specific gravity of the mixture reaches a value of 0.2 to 0.4, thereby producing an amorphous candy base in which bubbles are formed.당액, 젤라틴 및 곡물을 주성분으로 하여 부드러운 식감과 고소한 맛을 갖도록 하여 기호도를 향상시킨 비결정형 캔디를 제조하는 방법이 제공된다. 상기 비결정형 캔디 제조방법은 설탕 35~40중량%, 물엿 40~45중량%, 젤라틴 3.5~4.5중량%, 볶음 곡물가루 3~7중량%, 전지분유 또는 과실분말 중에서 선택된 어느 하나의 맛 첨가물 3~7중랑%, 착향료 0.5~1중량%을 정량계량 하여 준비하는 과정과； 농축솥에 상기 계량된 백설탕, 물엿 및 상기 백설탕의 1/3 중량비에 해당하는 배합수를 넣고 100℃ 스팀을 25~30분간 공급하여 1차로 농축한 후, 위 정량 계량된 생크림을 넣고 2차로 117℃ 스팀으로 25~30분 농축하여 당액을 제조하는 과정과； 간접 가열 방식의 용해솥에 상기 정량 계량된 젤라틴과 상기 젤라틴 대비 2배 중량비의 배합수를 넣고 수화시켜 중탕하여 용해된 액상 젤라틴을 제조
