IDE SAKURA,井手 さくら,KONDO AKI,近藤 亜紀,GOTO SHINICHI,後藤 晋一
申请号：
JP2014202800
公开号：
JP2016067327A
申请日:
2014.10.01
申请国别(地区):
JP
年份:
2016
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a method for simply and efficiently producing a soft candy which has little stickiness, does not easily adhere to teeth, and further has chewability (meaning soft chewability with elastic feeling).SOLUTION: The method for producing a soft candy comprises: a step of obtaining a solid auxiliary raw material of a soft candy containing many fine air bubbles by mixing an oily material containing fat and an aqueous material containing water in the presence of an emulsifier and at a temperature where the oily material turns into a liquid to obtain a water-in-oil type emulsion, and subsequently cooling the water-in-oil type emulsion while stirring and a step of obtaining a solid soft candy containing many fine air bubbles by mixing a main raw material of the candy containing a sweetening component and the auxiliary raw material of the candy at a temperature where the auxiliary raw material of the candy turns into a liquid to obtain a liquid mixture and subsequently cooling the liquid mixture.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2016,JPO&INPIT【課題】べとつきが少なくて、歯に付きにくく、さらには、噛みごたえ(噛み出しが柔らかく、かつ、弾力感があること)があるソフトキャンディを簡易にかつ効率的に製造する方法の提供。【解決手段】油脂を含む油性材料と、水分を含む水性材料を、乳化剤の存在下及び前記油性材料が液状となる温度下で混合して、油中水型エマルションを得た後、該油中水型エマルションを撹拌しつつ冷却して、微細な多数の気泡を含む固体状の、キャンディの副原料を得る工程と、甘味成分を含む、キャンディの主原料と、前記キャンディの副原料を、キャンディの副原料が液状となる温度下で混合して、液状の混合物を得た後、該液状の混合物を冷却して、微細な多数の気泡を含む固体状のソフトキャンディを得る工程、を含むソフトキャンディの製造方法。【選択図】図1
