| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing soft candy, solving the conventional problem that addition of an acidulant into soft candy results in making batter for soft candy lose its original shape, and thereby the soft candy sticks to item packaging paper and also loses its palate feeling. SOLUTION: This method for producing soft candy having good shape retention is characterized by adding water 0.6-2 times as much as trehalose to a mixture where water-based food materials consisting mainly of trehalose and glutinous starch syrup, oil-based food materials such as vegetable oil and fat and a food additive such as an emulsifier are formulated together, and heating and dissolving the thus produced mixture so as to have the water content of 5-15 w% to obtain batter to be used a base material, adding fondant consisting mainly of treharose to the thus obtained base material batter, stirring/mixing the batter, and further adding a proper quantity of acidulant to the resultant mixture.
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