GUMMY CANDY MIX POWDER

To provide a mix powder for making gummy candy having low water content value that does not boil over during cooking in microwave oven, has elasticity similar to commercial ones, and can be stored for a long time.SOLUTION: Provided is a gummy candy mix powder that is characterized by adding 25 to 50...

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Bibliographische Detailangaben
Hauptverfasser:	YAMADA YASUMASA, FUJII AI, SUZUKI KIYOSHI, KITANAKA SHINSUKE, OSADA KENJI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a mix powder for making gummy candy having low water content value that does not boil over during cooking in microwave oven, has elasticity similar to commercial ones, and can be stored for a long time.SOLUTION: Provided is a gummy candy mix powder that is characterized by adding 25 to 50 pts.wt. of water to 100 pts.wt. of the powder, and subjecting heating/cooking in microwave oven. The gummy candy mix powder contains carbohydrate and/or water-soluble dietary fiber by 50 to 95 wt.%, gelatin by 4 to 20 wt.%, and one or more emulsifiers selected from sorbitan fatty acid ester, glycerin fatty acid ester and propylene glycol fatty acid ester by 0.01 to 1 wt.%.SELECTED DRAWING: None 【課題】電子レンジでの調理中に吹きこぼれたりせず、かつ、市販品と同じような弾力があり長期保存もできる水分値の低いグミキャンディを作るための、ミックス粉の提供。【解決手段】粉１００重量部に対して２５～５０重量部の水を添加し、電子レンジ加熱調理することを特徴とするグミキャンディ用ミックス粉。前記グミキャンディ用ミックス粉は、糖質及び／又は水溶性食物繊維を５０～９５重量％、ゼラチンを４～２０重量％、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル及びプロピレングリコール脂肪酸エステルから選ばれる一種以上の乳化剤を０．０１～１重量％含有する。【選択図】なし