| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide sugar-free milk hard candy with intensified milk flavor and richness intrinsic to milk and mildness of fat without accompanying butterscotch-like or caramel-like flavor generated from the browning reaction of milk protein. <P>SOLUTION: The sugar-free milk hard candy contains 3-15 wt.% of fat and 0.1-1 wt.% of milk protein degradation product containing at least 50 wt.% of a fraction whose molecular weight is 5,000-50,000. The sugar-free milk hard candy is obtained through steps for preparing a sugar-free hard candy portion containing fat, regulating the temperature of the sugar-free hard candy portion in the range from 100°C to 135°C, and adding a specific milk protein degradation product to the sugar-free hard candy portion thereafter. <P>COPYRIGHT: (C)2012,JPO&INPIT |
