PURPOSE: To provide a new soft candy containing a frothing agent, sugars, oil and fat and emulsifiable starch, having clay-like viscous property, formable to arbitrary shape, free from stickiness to prevent the staining of hand and exhibiting excellent meltability in the palate.
CONSTITUTION: The soft candy contains (A) a frothing agent (preferably wheat protein), (B) sugars (e.g. sucrose and maltose), (C) oil and fat (e.g. butter and margarine) and (D) an emulsifiable starch (preferably containing starch esterified with octenylsuccinic acid as a main component). The preferable amounts of the components A, B, C and D are 1.5-7wt.%, 65-82wt.%, 15-20wt.% and 4-15wt.%, respectively. The component B is preferably boiled down at 110-130°C to improve the workability in frothing. The soft candy product is produced e.g. by frothing the component A swollen with water, slowly adding the boiled- down component B and mixing to the component A, adding the components C and D at 80-100°C and forming and cooling the obtained candy base.
NAKANO HIROSHI
KAWASAKI KENJI
