Candy and process for producing the same
AssigneeLotte Co., Ltd.
InventorsTakayuki Kojima, Yoshiaki Horie, Hiroko Ogiwara, Ryohei Yamabe
Life of this patent
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Abstract
It is intended to provide a candy in which a crystalline candy containing xylitol and a noncrystalline sugar-free candy are combined and, particularly, the crystalline candy and the noncrystalline sugar-free candy are combined side-by-side and the junction part has a continuous, smooth and novel appearance and texture; and a technique for efficiently producing the same. A flowable crystalline candy dough, containing as carbohydrate, 66 to 99% by weight of xylitol and 34 to 1% by weight of another sugar alcohol and a flowable noncrystalline sugar-free candy dough are simultaneously deposited.
Claims4
A process for producing a candy, comprising:
- simultaneously depositing a flowable crystalline candy dough at a temperature of 70 to 90° C. and a flowable noncrystalline sugar-free candy dough at a temperature of 115 to 130° C., said flowable crystalline candy dough and said flowable noncrystalline sugar-free candy dough being combined side-by-side,
- wherein 98 to 99% by weight of said flowable crystalline candy dough is xylitol and 2 to 1% by weight of said flowable crystalline candy dough is another sugar alcohol selected from the group consisting of erythritol, maltitol, hydrogenated maltose syrup and combinations thereof.
A process for producing a candy, comprising:
- heating a compound containing 98 to 99% by weight of xylitol and 2 to 1% by weight of another sugar alcohol, said compound being heated to a temperature sufficient to melt said compound and form a solution;
- forming a flowable crystalline candy dough by cooling said solution to a temperature sufficient to maintain flowability and to crystallize part or most of said xylitol and said another sugar alcohol;
- simultaneously depositing (i) said flowable crystalline candy dough and (ii) a flowable noncrystalline sugar-free candy dough, said flowable crystalline candy dough being at a temperature of 70 to 90° C. and said flowable noncrystalline sugar-free candy dough being at a temperature of 115 to 130° C. when said crystalline candy dough and said noncrystalline sugar-free candy dough during said simultaneously depositing;
- and
- cooling after simultaneously depositing.
Dependencies are inferred from the claim text.