| 摘要 |
PURPOSE:To obtain the title candy having a great number of fine foams in the interior without using a specific stirrer and passing through a complicated process by boiling down a raw material such as sugar to give GUMI candy dough, blending the dough with sodium hydrogencarbonate and foaming. CONSTITUTION:Sugar or thick malt syrup is dissolved in water, boiled down at 110-120 deg.C, then cooled to 7-90 deg.C, blended with gelatin, an acid seasoning, a coloring matter, spice, etc., dissolved in water to give GUMI candy dough. Then the dough is mixed with sodium hydrogencarbonate, stirred and foamed while maintaining at 60-90 deg.C to give the objective candy. |
