PROBLEM TO BE SOLVED: To provide confectionery with new texture which has melting feeling in the mouth better than gummy or soft candy, and moderate hardness allowing to bite away with a nearly constant force, and to provide a method for producing the confectionery.SOLUTION: The confectionery contains sugar, liquid glucide, gelatin, and edible oil and fat as essential ingredients. The weight ratio of each of the ingredients is in the following range: sugar/liquid glucide=(2:1)-(5:1), edible oil and fat:1.5-12 wt.%, and gelatin:2-4 wt.%. Furthermore, the method for producing the confectionery includes mixing a gelatin aqueous solution, edible oil and fat, and fondant with dough which is obtained by adding water to sugar and liquid glucide followed by boiling up, and pouring the mixture into a mold followed by cooling and coagulating. In the method, the weight ratio of each of the ingredients is in the following range: sugar/liquid glucide=(2:1)-(5:1), edible oil and fat:1.5-12 wt.%, and gelatin:2-4 wt.%.COPYRIGHT: (C)2012,JPO&INPIT【課題】グミやソフトキャンディーよりも口溶けが良く、しかもほぼ一定の力で噛み切れる、適度な硬さを有する新規な食感の菓子およびその製造方法を提供する。【解決手段】砂糖、液状糖質、ゼラチン、食用油脂を必須成分として含有する菓子において、各成分の重量比率が次の範囲にある菓子。砂糖:液状糖質=2:1~5:1。食用油脂:1.5~12重量%。ゼラチン:2~4重量%。および、砂糖および液状糖質に加水し、煮詰めて得られる生地に、ゼラチン水溶液と食用油脂とフォンダンを混合して、成形型に流し込んで冷却、固化する菓子の製造方法において、各成分の重量比率を次の範囲とすることを特徴とする当該方法。砂糖:液状糖質=2:1~5:1。食用油脂:1.5~12重量%。ゼラチン:2~4重量%。【選択図】図1
