PURPOSE: To prepare an ice candy having dry feeling, good resistance to the tooth, crispy palatability and favorable sweetness, taste and flavor, free from mutual adhesion of ice pieces and eatable by directly holding by hand without giving sticky feeling by forming a frozen layer of a sugar syrup having a specific sugar content on the surface of ice.
CONSTITUTION: An ice block preferably having a volume of 125-8,000mm3 is immersed in a sugar syrup having a sugar content of ≤3.5 measured by a Brix saccharimeter and then brought into contact with a refrigerant under vibration (preferably by spraying a refrigerant to the ice block or immersing the ice block in the refrigerant) to obtain the objective ice candy. The refrigerant is preferably liquid nitrogen, liquid carbon dioxide or liquid air.
FUJI SHOKUHIN KOGYO KK
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