| 摘要 |
PURPOSE:Candy melt is deaerated under reduced pressure and flavors and other additives are admixed to the melt flow, then continuously cooled down under normal pressure and press-molded whereby high productivity of press molding is held with reduced cracking on molding. CONSTITUTION:Condensed syrup is combined with organic acids, vitamins, salts, fruit pulp, baking soda, foaming granules, powdery flavors to prepare candy melt. Then, the candy melt is press-molded to give hard candies. In the process, the resultant candy melt is deaerated at a temperature lower than 130 deg.C, preferably 115-125 deg.C under reduced pressure of 100-260mmHg. Then, flavors and other volatile additives are admixed to the candy mix melt, then continuously cooled down and molded under normal pressure. As a result, the press-molding can keep its high productivity with cracking and chipping reduced.
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