| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a soft candy having both of texture and flavor just like those of rice cake, not causing deterioration in texture with age due to aging of starch as caused on rice cake, and also having storability at normal temperature. <P>SOLUTION: The soft candy contains 10-50 wt.% of decomposed rice, carbohydrate, pullulan, and carrageenan having gelling ability, wherein the carbohydrate contains 10-50 wt.% of five or more monosaccharides in its sugar composition, also the pullulan and the carrageenan having gelling ability are added at the ratio of (1:1) to (1:3), and the total amount of the pullulan and the carrageenan is 1.5-3.0 wt.% based on the whole of the soft candy. The method for producing the soft candy includes a step for concentrating a soft candy base comprising the decomposed rice and the carbohydrate, a step for concentrating a gel solution comprising the pullulan, the carrageenan and the carbohydrate, and a step for admixing the soft candy base to the gel solution. <P>COPYRIGHT: (C)2011,JPO&INPIT |
