| 摘要 |
The present invention relates to a manufacturing method of a sugar-free candy, for reducing the damage by sugar and saccharides. More specifically, a sugar liquid composition is formed by mixing and homogenizing: with respect to 100 parts by weight of reduced starch syrup, 0.1 to 1 parts by weight of sucrose fatty acid ester, 0.1 to 1 parts by weight of Sorbitan fatty acid ester, 5 to 10 parts by weight of oil, 20 to 30 parts by weight of Isomalt, 1 to 3 parts by weight of tapioca modified starch, and 0.33 parts by weight of Fluran; and with respect to 100 parts by weight of the sugar liquid composition, 11 to 14 parts by weight of sugar-free Fondant, and 1 to 5 parts by weight of a fruit concentrate or a flavoring concentrate. The present invention relates to a manufacturing method of a sugar-free soft candy, capable of reducing the damage by sugar and saccharides, maintaining the shape retention of the candy, preventing stickiness, preventing adhesive properties on the tooth, and improving the mouthfeel by increasing chewing properties. |
