| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing soft candy which suffers from neither oil-oozing nor deformation during storage, little adheres to teeth and has a favorable taste, wherein a low-melting fat smoothly melting in mouth can highly be blended without using any emulsifiers or high-melting fats and thus a candy containing a homogeneous fat having a high emulsion stability can be obtained. SOLUTION: In the production of the soft candy, 0.5 wt.% polypeptides, which have been obtained by separately hydrolyzing components 7S and 11S contained in soybean protein, are added to the starting materials and then the blend is cooked to give a soft candy having >=10 wt.% fat content.
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