PROBLEM TO BE SOLVED: To provide a method in which aggravation of texture by crystallization of raw material sugar during storage of a candy product is suppressed, and moisture retention and taste are improved and the candy product obtained by the method, and to provide a method in which rough taste specific to a candy product is suppressed, and flavor of the other food material is made to show up and the candy product obtained by the method.SOLUTION: A rare sugar that includes at least D-psicose is made to be coexistence in production process of a candy product as an active ingredient, thereby the problem is solved, and the candy product having favorable taste can be provided.COPYRIGHT: (C)2014,JPO&INPIT【課題】餡製品の保存中における原料砂糖の結晶化による食感の悪化を抑制し、保湿性及び味質を向上させる方法、およびその方法により得られる餡製品を提供する。また、餡製品特有の雑味を抑え、他の食材の風味を引き立たせる方法およびその方法により得られる餡製品を提供する。【解決手段】有効成分として、少なくともD-プシコースを含む希少糖を餡製品の製造工程において共存させることで、上記課題が解決された、味質の好ましい餡製品を提供することができる。【選択図】なし
