SOFT CANDY AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide soft candies having acid resistance, thermal resistance, and puffy palate feeling, and unconventional new palate feeling rich in elasticity, and to provide a method for producing the soft candies. SOLUTION: The soft candy includes 0.001-5 wt.% of polyglutamic acid an...

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Hauptverfasser:	MATSUI TAKEKI, YAMADA YASUMASA, KAWANAMI NATSUKO, MASUMOTO KOICHI, YAMADA ICHIRO, USHIO KENJI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide soft candies having acid resistance, thermal resistance, and puffy palate feeling, and unconventional new palate feeling rich in elasticity, and to provide a method for producing the soft candies. SOLUTION: The soft candy includes 0.001-5 wt.% of polyglutamic acid and/or hyaluronic acid, each having an average molecular weight of not less than 200,000, and has an overrun of 20-150%. The method for producing the soft candies includes a step of mixing and dissolving sugar and starch syrup, and boiling up the mixture to a Brix sugar content of 80-90 degrees to make a sugar solution, a step of mixing polyglutamic acid and/or hyaluronic acid, each having an average molecular weight of not less than 200,000 with the sugar solution to make syrup, and a process of foaming and cooling the syrup. COPYRIGHT: (C)2010,JPO&INPIT