Soft candy and its production method
AssigneeMorinaga & Co., Ltd.
InventorsTsuguo Kimura, Yoshihiro Ohno
Life of this patent
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Abstract
A soft candy having superior softness when initially chewed and is resistant to adhering to the teeth and the method of preparing a soft candy is described. The soft candy comprises blending at least saccharide, vegetable oil and emulsifier, fine sucrose crystals having a crystal size of less than 30 microns which provides a confectionery product having an initial chewing ease of 5,000 to 23,000 g.s and/or teeth adherence of 100-1500 g.
Claims28
A soft candy comprising blending at least a saccharide, vegetable oil, emulsifier and fine sucrose crystals having a crystal size of less than 30 μm, and having initial chewing ease of 5,000-23,000 (g.s).
A soft candy comprising blending at least a saccharide, vegetable oil, emulsifier and fine sucrose crystals having a crystal size of less than 30 μm, and having teeth adherence of 100-1500 (g).
A soft candy comprising blending at least a saccharide, vegetable oil, emulsifier and fine sucrose crystals having a crystal size of less than 30 μm, having initial chewing ease of 5,000-23,000 (g.s), and having teeth adherence of 100-1500 (g).
A soft candy comprising blending at least a saccharide, vegetable oil, emulsifier, fine sucrose crystals having a crystal size of less than 30 μm and a frappe containing a foaming protein and saccharide, and having initial chewing ease of 5,000-23,000 (g.s).
A soft candy comprising blending at least a saccharide, vegetable oil, emulsifier, fine sucrose crystals having a crystal size of less than 30 μm, and a frappe containing a foaming protein and saccharide, and having teeth adherence of 100-1500 (g).
A soft candy comprising blending at least a saccharide, vegetable oil, emulsifier, fine sucrose crystals having a crystal size of 30 μm or less, and a frappe containing a foaming protein and saccharide, having initial chewing ease of 5,000-23,000 (g.s), and having teeth adherence of 100-1500 (g).
A production method of soft candy comprising:
- a first step in which a saccharide, water, vegetable oil and emulsifier are mixed and emulsified to prepare a soft candy base raw material liquid;
- a second step in which said soft candy base raw material liquid is boiled down to obtain a soft candy base;
- a third step in which after mixing and boiling down sucrose, saccharide other than sucrose and water, the mixture is cooled and crystals are precipitated to obtain a fine sucrose crystal composition having a crystal size of less than 30 μm;
- and,
- a fourth step in which said fine sucrose crystal composition having a crystal size of less than 30 μm obtained in said third step is added to and mixed with said soft candy base obtained in said second step to obtain a mixture.
Dependencies are inferred from the claim text.