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Soft sugar

A technology of fudge and sugar, applied in the field of delicious fudge, can solve the problem of damaging the taste of fudge

Inactive Publication Date: 2003-02-05
MIKAKUTO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the above-mentioned solutions using additives are increasingly detrimental to the delicious taste of the soft candy itself.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] First, gums were prepared as described below. After heating and dissolving 33 parts of granulated sugar, 44 parts of maltose, 13 parts of gelatin, and 4.5 parts of gum arabic, it was concentrated under reduced pressure. Add 5 parts of orange juice, 0.4 parts of sour sauce and a small amount of spices to it and mix well. Fill it into a starch mold with a precision filling machine, cut it into pieces after drying, and apply oil to obtain granular gum. At this time, the average weight of the prepared gum was set to 0.2 g. The water content of the obtained granular gum was 13% by weight, and the size was in the shape of a cannonball with a diameter of 7 mm and a height of 5 mm.

[0031] On the other hand, 26 parts of granulated sugar, 40 parts of maltose, 1.2 parts of Ceolus Cream (Ceolus Cream, crystalline cellulose) manufactured by Asahi Kasei Co., Ltd., 8 parts of concentrated yoghurt, 7 parts of fat, 0.5 parts of emulsified Boil until the moisture content reaches 5%....

Embodiment 2

[0037] Except that the orange juice in Example 1 was replaced by grape juice, other preparations of fudge were the same as in Example 1. The prepared soft candy has a new texture, and the milkiness is also improved compared with the case where Ceolus Cream (crystalline cellulose) is not added. In addition, purple is scattered on the white ground, and it is a beautiful looking gummies.

Embodiment 3、4

[0039] The same gum-dispersed soft candies as in Examples 1 and 2 were prepared in the same manner as in Example 1, except that concentrated cream was used instead of concentrated yoghurt milk-flavored soft candy as the batter. Compared with the case where Ceolus Cream (crystalline cellulose) is not added, the creamy feeling is improved, and it becomes a gum-containing soft candy with a new texture. That is, in this Example, the milky feeling as a taste was improved.

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Abstract

The present invention provides a novel confection (1), and more particularly a tasty soft candy (2), which is a soft candy in which gummi (3) is dispersed through a candy base substance with a solid content consisting essentially of one or more saccharides, the moisture content of said base substance being 6 to 20 wt %, and said base substance containing 0.001 to 0.3 wt % crystalline cellulose, and further a soft candy, wherein the solid content of the candy base substance consists essentially of gelatin and one or more saccharides, and gummi with a moisture content of 10 to 20 wt % is dispersed through said base substance at a rate of 5 to 30 wt %.

Description

technical field [0001] The present invention provides a new type of confectionery, more specifically, a delicious soft candy with a new texture and improved taste without loss of flavor. Background technique [0002] The solid content is mainly composed of sugars, and caramel with a water content of 6 to 20% by weight is widely eaten as soft candy. However, in caramel in recent years, the sales volume of fudge is declining year by year. The main reason is that the soft candy does not meet the requirements of the times, and it sticks to the teeth all the time, making it difficult to separate. As a solution to this, various proposals have been made. The solution to most of these is the use of additives. [0003] However, the above-mentioned solutions using additives increasingly impair the delicious taste of the soft candy itself. Therefore, the inventors of the present invention first found a solution different from the conventional method of using an additive. That is, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00A23G3/34A23G3/42A23G3/44A23G3/46A23G3/48A23G3/54
CPCA23G3/44A23G3/0021A23G3/46A23G3/48A23G3/54A23G3/42
Inventor 立川静子藤尾爱子
Owner MIKAKUTO