PROBLEM TO BE SOLVED: To provide a method for producing caramel by which the caramel is prevented from adhering to teeth, does not become hardened with time and maintains the surface gloss for a long period of time without impairing flavor inherent to caramel and to provide a method for producing caramel for baked confectionery by which when caramel is used for baked confectionery and baked, it is prevented from adhering to teeth, does not become hardened with time, maintains the surface gloss for a long period of time and is excellent in smooth surface appearance and shape retention without impairing flavor inherent to caramel.SOLUTION: The method for producing caramel comprises blending an oil-in-water emulsified product containing liquid-state saccharides in an amount of 15 to 60 mass% into a raw material. In the method, it is preferable that the oil-in-water emulsified product contains 30 to 70 mass% of the liquid-state saccharides the liquid-state saccharide is reduced starch syrup and the caramel is caramel used for baked confectionery.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】キャラメル特有の風味を損なうことなく、歯への付着を防止し、経時的に硬くならず、さらに表面の艶が長時間持続するキャラメルの製造方法及び、焼菓子に使用して焼成したときに、キャラメル特有の風味を損なうことなく、歯への付着を防止し、経時的に硬くならず、表面の艶が長時間持続し、滑らかな外観と保形性に優れる焼菓子用キャラメルの製造方法の提供。【解決手段】液状糖類を含有する水中油型乳化物を原料中に15~60質量%配合するキャラメルの製造方法。また、前記水中油型乳化物は、前記液状糖類を30~70質量%含有し、液状糖類が還元水飴であり、前記キャラメルがキ焼菓子用キャラメルであることが好ましい、キャラメルの製造方法。【選択図】なし
