PROCESS FOR PRODUCING SOFT CANDY

摘要

A process for producing a fat-rich 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 be blended without resort to any emulsifiers or high-melting fats and thus a candy containing a homogeneous fat having a high emulsion stability can be obtained. In the production of a soft candy, 0.5% by weight or more of 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 a fat content of 10% by weight or more. Thus, it becomes possible to provide a fat-rich soft candy which suffers from neither oil-oozing nor deformation during storage, little adheres to teeth and has a favorable taste.