JP2011030460A - Method for producing soft candy - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a soft candy which can be produced without causing a mechanical trouble, even when the moisture value of the soft candy is increased, can have a unique texture, such as that of gummy candy, having not been given by conventional soft candies, due to the increase of the moisture value, can easily be filled into a starch mold to produce a soft candy having an arbitrary shape, can have further improved taste and flavor, and has especially the rich flavor and smooth mouth solubility of chocolate. <P>SOLUTION: The method for producing the soft candy having a gelatin content of 1 to 7 wt.% and a moisture value of 9 to 20% and containing cacao extract powder and chocolate is characterized by including the process for thermally concentrating sugar and the cacao extract powder to produce a sugar solution, the process for mixing the sugar solution with gelatin and chocolate to obtain an emulsion, the process for cooling the emulsion and adding crystallization-promoting seeds to produce a soft candy dough adjusted to a Brix 70 to 85, and the process for filling the soft candy dough into a starch mold and simultaneously drying and aging. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a soft candy containing chocolate.

  In general, soft candy is mixed with sugar, fat and emulsifier, heated and dissolved, then boiled to evaporate excess moisture, cooled, added thickener, fragrance, etc., and crystallized as necessary Manufactured by kneading accelerating species and aging. Examples of these production methods include, for example, a method of producing using a biaxial extruder (see Patent Document 1), a step of pulverizing a solid raw material mixture containing saccharides and fats as main components, and liquid saccharides as main components. A liquid raw material to be mixed with a pulverized product of the solid raw material mixture, a method for producing the mixture by an appropriate shape (see Patent Document 2), and a plurality of soft candy doughs having different shrinkages are joined in an arbitrary shape And a method for producing a soft candy characterized by displaying a three-dimensional pattern (see Patent Document 3), a load current predetermined for each product type according to a change in a load current value of a screw drive motor of an extrusion molding device, and Based on the candy product temperature correspondence table, the transport speed of the transport means is controlled to adjust the product temperature of the candy molded product so that a uniform cut surface can be obtained. And manufacturing how (see Patent Document 4).

  However, even though the soft candy described in these patent documents is manufactured in a different manner, it is finally manufactured after being formed into a rope or sheet and then cut and packaged with various blade-shaped cutters. Yes, it does not describe filling in a starch mold and simultaneously performing drying and aging.

  In addition, soft candy manufactured by these manufacturing methods and put on the market is mostly in the range of 6 to 8% of moisture value, so that even if the manufacturing method is different, a similar texture tendency tends to occur. In addition, the soft candy is cut into a rope or sheet and then cut, so that most of the soft candy has a cubic or rectangular parallelepiped shape.

  In addition, when the moisture value of soft candy increases, the texture when eaten becomes softer and a new texture such as improved mouthfeel is produced. However, when the moisture value is 9% or more, soft candy dough at the time of manufacture The stickiness becomes prominent and it is difficult to manufacture.

  On the other hand, gummy candy is known as a candy having a texture different from that of soft candy. In recent years, gummy candy has grown in the market due to the unique texture that is difficult to produce with soft candy and the enjoyment that can be made into various shapes, and the sales are about 30 billion yen. As mentioned above, soft candy tends to have a similar texture to each company, and the shape is mostly cubic or rectangular, so it is difficult to provide newness that will motivate consumers to purchase. The market tends to be robbed, and sales are about 25 billion yen.

  The difference between gummy candy and soft candy is that the texture of gummy candy has elasticity, and the texture of soft candy has a longer lasting chewing property. As an example, the gelatin content can be considered. Specifically, commercially available gummy candy has a gelatin content of about 7 to 20%, and soft candy is mostly about 1 to 7%. That is, it is difficult to exert a resilient texture like gummy candy with a gelatin content like soft candy.

  In addition, as an example of a method for producing a gummy candy, for example, a method for producing a sugar confectionery that has a crunchy texture that is like a marshmallow and that has moderate elasticity that is softer than gummy candy (Patent Documents) 5), a method for producing a heat-resistant gummy candy (see Patent Document 6), a method for producing a gummy candy (see Patent Document 7) characterized in that it contains saccharides, fats and oils and contains air. However, these are improved gummy candy patents, not soft candy.

  On the other hand, as a new soft candy capable of using a high-moisture raw material, at least a foaming agent including an elastic foaming agent, saccharides, and fats and oils are mainly used, and the foaming agent is 3 to 15 in the total product weight. A soft candy containing 50% to 85% by weight of sugar, 50 to 85% by weight of saccharide, and 3 to 15% by weight of oil and fat. The water content of the soft candy is 10 to 30% by weight, and the apparent specific gravity is 0.8 to 1. .3 has been proposed (see Patent Document 8). This is a proposal of soft candy that prevents toothing by setting the specific gravity to 0.8 to 1.3 while having high moisture content, and crystallization is aimed at preventing toothing of general soft candy. It is not an embodiment in which an accelerating species is added, and there is no specific description in the molding means.

  By the way, in order to improve the taste and flavor of soft candy, chocolate may be included in the soft candy dough, but when the sugar solution is boiled and sometimes chocolate is added and mixed, the solid content of the chocolate will burn and become rough Will occur. For this reason, it is desirable to add chocolate after the temperature is not as high as possible, that is, after boiling the sugar solution. However, in a general soft candy manufacturing method, the viscosity of the sugar solution after boiling is high, so even if chocolate is added, it does not mix evenly, and when it is heated again to reduce the viscosity, The emulsification is broken, causing problems such as oil oozing out on the surface of the soft candy. For this reason, it has been very difficult to contain a sufficient amount of chocolate in the soft candy dough to give a rich flavor derived from chocolate.

  So far, as a soft candy proposal that can use raw materials with high oil content, for example, a soft candy containing sucrose fatty acid ester (HLB value 3 to 7), polyglycerin fatty acid ester and citric acid monoglyceride as essential components Emulsified composition (see Patent Document 9), emulsifier containing 0.1 to 20% powdered soybean protein and 10 to 30% oil (oil / fat excluding W / O / W type emulsified oil / fat) The proposal of high oil content soft candy (refer patent document 10) etc. characterized by these is made | formed. These have been achieved to increase the fat content in soft candy for the purpose of preventing toothing of conventional soft candy, but give the soft candy a rich flavor and a mouthfeel. There is no specific description regarding this.

JP-A-2-207746 Japanese Examined Patent Publication No. 4-58301 Japanese Patent No. 2746422 Japanese Patent No. 2902802 Japanese Patent No. 4093527 JP 2002-360174 A JP 2008-206512 A Japanese Patent No. 2791142 Japanese Patent No. 3108185 Japanese Patent No. 2793341

  An object of the present invention is to further improve the taste and flavor of the soft candy, and particularly to provide a method for producing a soft candy having a rich chocolate flavor and a smooth mouthfeel. There is.

  As previously mentioned, when chocolate is added to the soft candy dough, adding or mixing the chocolate when boiling the sugar liquid will result in burning or roughening from the chocolate, or after boiling the sugar liquid, When added, it has been a problem that it does not mix uniformly.

On the other hand, the present applicant is a method for producing a soft candy having a gelatin content of 1 to 7% and a moisture value of 9 to 20%, which comprises heating and concentrating sugars, fats and emulsifiers, A step of preparing a solution, a step of mixing gelatin with the sugar solution and cooling to 90 ° C. or lower, and then adding a crystallization promoting seed to adjust to Brix 70 to 85 to prepare a soft candy dough, and further the soft candy dough Has been proposed (Japanese Patent Application No. 2009-104400), which comprises a step of filling a starch mold and simultaneously drying and aging.
With this soft candy manufacturing method, even if the moisture level of soft candy is increased, it can be manufactured without causing mechanical troubles, and by increasing the moisture level, it is difficult to produce with conventional soft candy. When a soft candy containing chocolate is produced, it is possible to easily produce a soft candy of any shape from filling a starch mold. However, it was not sufficient in terms of efficiency.

  Therefore, in view of such circumstances, the inventors of the present invention imparted the rich flavor and mouthfeel of chocolate to soft candy, which has been considered difficult until now, as a result of intensive studies to achieve the above-mentioned purpose. In order to contain a sufficient amount of chocolate in the soft candy dough, cocoa is added by means of simultaneously adding and mixing gelatin and chocolate while the sugar solution after boiling is relatively high in moisture and low viscosity. It has been found that extract powder and chocolate can be easily contained in the soft candy dough, and the present invention has been completed.

That is, the gist of the present invention is a method for producing a soft candy having a gelatin content of 1 to 7% by weight, a moisture value of 9 to 20% and containing cacao extract powder and chocolate,
Heating and concentrating sugar and cacao extract powder to produce a sugar solution,
A step of mixing the sugar solution with gelatin and chocolate to obtain an emulsion,
Cooling the emulsion, adding crystallization promoting seeds, adjusting to Brix 70-85 to produce soft candy dough,
Next, the present invention relates to a method for producing a soft candy, comprising a step of filling the soft candy dough into a starch mold and simultaneously performing drying and aging.
Moreover, this invention relates to the soft candy containing 5 to 30 weight% of chocolates manufactured by the said manufacturing method.

  According to the present invention, a stable emulsion of oil-in-water type (O / W) can be obtained by adding and mixing gelatin and chocolate to a high-moisture, low-viscosity sugar solution. Soft candy can give the rich flavor and mouthfeel of chocolate, which was difficult to put out.

  The method for producing a soft candy of the present invention is a method for producing a soft candy having a gelatin content of 1 to 7% by weight, a moisture value of 9 to 20% and containing cacao extract powder and chocolate, A step of heating and concentrating cacao extract powder to prepare a sugar solution, a step of mixing gelatin and chocolate with the sugar solution to obtain an emulsion, cooling the emulsion, adding a crystallization promoting seed, and Brix 70 to 85 And preparing a soft candy dough, then filling the soft candy dough into a starch mold and simultaneously performing drying and aging. By having such characteristics, gelatin and chocolate can be added to and mixed with a high-moisture and low-viscosity sugar solution to obtain a stable oil-in-water (O / W) emulsion, and a conventional chocolate-containing soft candy Then, it is possible to give the rich flavor and mouthfeel of chocolate that was difficult to put out.

  The manufacturing method of the soft candy of this invention has the following processes, It is characterized by the above-mentioned. Hereinafter, it demonstrates for every process.

  The first step is a step of preparing a sugar solution by mixing sugar and cocoa extract powder, and heating and concentrating them.

Examples of the saccharide include sugars, glucose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed glucose fructose liquid sugar, sugar mixed fructose glucose liquid sugar, lactose, sugar alcohol, starch syrup and powdered sugar. One or more carbohydrates selected from among the qualities can be used.
The amount of sugar used is preferably adjusted so as to be in the range of 60 to 81.4% by weight in the soft candy. The amount of the saccharide is a numerical value including the amount of the crystallization promoting species described later.

The cocoa extract powder is a water-soluble powder substance purified and extracted from cocoa beans, which can be dissolved by heating together with saccharides, and has the effect of making the chocolate flavor richer.
The amount of cocoa extract powder used is desirably adjusted to be in the range of 0.5 to 10% by weight, preferably 2 to 6% by weight in the soft candy. If the amount is less than 0.5% by weight, the taste becomes light, and if it exceeds 10% by weight, the bitterness is excessively produced, so that the taste of the soft candy of the present invention is impaired.

  In the present invention, a sugar solution may be prepared by adding fats and oils and emulsifiers as desired.

As said fats and oils, 1 type (s) or 2 or more types can be used together from vegetable fats and oils, such as these fractionated fats and oils, hardened fat transesterified fats and oils, butter, and fresh cream.
It is preferable to adjust the usage-amount of fats and oils so that it may become the range of 3-20 weight% in soft candy.

Examples of the emulsifier include organic acid monoglycerides such as citric acid or lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. And milk, skim milk powder, whole milk powder, whole fat condensed milk, defatted condensed milk or fresh cream.
The amount of the emulsifier used is preferably adjusted so as to be in the range of 0.1 to 10% by weight in the soft candy.

  In this step, there is no particular limitation on the order of mixing the components, the means thereof, the means for heating and concentrating, and the like. As the mixing means or the heating and concentration means, a commercially available mixing device or heating device used for the production of candy may be used. Further, the temperature at which the mixture of the components is dissolved by heating and the temperature at which the mixture is boiled may be a temperature exceeding 90 ° C, preferably 100 ° C or higher, and more preferably 105 to 120 ° C.

Moreover, it is preferable to adjust Brix of the said sugar liquid to 80-95.
In the present invention, by adjusting the sugar solution to Brix 80 to 95 in the first step as described above, the sugar solution becomes a relatively high moisture and low viscosity state, so that the soft candy has a thick chocolate. It is possible to add a sufficient amount of chocolate to impart a flavor and a mouthfeel. That is, in order to control Brix when filling the starch mold in the next step, it is important to adjust the Brix of the sugar solution according to the amount of gelatin dissolved water used in this step.

  In the present invention, “Brix” means a solid content concentration in a solution and can be measured by a refractometer or the like. Also, Brix can be adjusted within a desired range by adjusting the time for boiling. For example, in order to reduce Brix, it is preferable to adjust the cooking time longer, and in order to increase Brix, it is preferable to boil quickly.

  The second step to be performed is a step of obtaining an emulsion by mixing gelatin and chocolate with the sugar liquid obtained in the first step. In the present invention, it is considered that the effect of stabilizing the oil-in-water (O / W) emulsification is brought about by simultaneously adding and mixing gelatin and chocolate.

Examples of the gelatin include pork skin gelatin, pork bone gelatin, cow skin gelatin, cow bone gelatin, and fish gelatin. The gelatin is preferably used after being swollen with water so that the weight ratio of gelatin: water = 1: 0.8-1: 2.
The amount of gelatin used is adjusted to be in the range of 1 to 7% by weight, preferably 2 to 6% by weight in the soft candy. When the amount is less than 1% by weight, a chewing characteristic unique to soft candy cannot be obtained. In addition, when it exceeds 7% by weight, the chewing property unique to soft candy cannot be obtained.

The chocolate is not limited by the provisions of the rules and statutes (for example, the rules established by the Federation of National Fair Trade Councils, the National Chocolate Fair Trade Council, etc.), but cocoa butter or cocoa substitutes Chocolates using fat can be used. Examples of the chocolate used in the present invention include sweet chocolate, milk chocolate, white chocolate, hydrated chocolate (so-called raw chocolate) and the like.
The amount of chocolate used is preferably 5 to 30% by weight, more preferably 10 to 15% by weight, in the soft candy. If the amount is less than 5% by weight, the rich flavor and mouthfeel of chocolate do not appear.

  Moreover, what is necessary is just to use the commercially available mixing mixer for candy as a means to mix gelatin and chocolate with the said sugar liquid. 85-105 degreeC is preferable and the temperature which performs a mixing process has more preferable 90-95 degreeC. What is necessary is just to mix until gelatin and chocolate disperse | distribute uniformly in the said sugar liquid, and emulsification is stabilized.

  Next, the third step to be performed is a step of cooling the emulsion obtained in the second step, adding a crystallization promoting seed, adjusting to Brix 70 to 85, and producing a soft candy dough.

In this step, the emulsion obtained as described above is cooled. Although there is no particular cooling means, for example, it is allowed to stand at room temperature or to cool using a blower. The cooling temperature may be any temperature at which the crystallization accelerating species does not dissolve in the emulsion, but is preferably, for example, 80 to 100 ° C.
By cooling the emulsion in this step, when adding the crystallization promoting species to the emulsion, the crystallization promoting species can be mixed without dissolving in the emulsion, and the crystallization can be efficiently caused. The effect that it can be produced.

Next, the crystallization promoting species is added to and mixed with the cooled emulsion as described above.
Examples of the crystallization-accelerating species include fondant of the sugar, the finely pulverized sugar, and the like. The saccharide that can be used as a crystallization promoting species is not particularly limited as long as it has a property of promoting crystallization when cooled in candy.
What is necessary is just to adjust the usage-amount of a crystallization acceleration | stimulation seed | species so that it may become the range of 1-15 weight% in soft candy.
The temperature of the emulsion at the time of adding the crystallization promoting species varies depending on the type of carbohydrate that is the main component of the crystallization promoting species, but is set to a temperature that does not dissolve when the crystallization promoting species is added. There is a need to. Addition at a high temperature at which the crystallization promoting species dissolves is not preferable because saccharide crystals do not precipitate or the precipitation slows down. Further, when added at a low temperature, the mixing becomes uneven, the texture of the soft candy targeted by the present invention cannot be obtained, and the viscosity of the soft candy dough increases, making it difficult to fill the starch mold. . Specifically, 90 ° C. or lower is preferable when the main component of the crystallization promoting species is sugar, xylitol, lactitol, or the like, and 100 ° C. or lower is preferable when paratinite is used. Moreover, it is preferable to add all at 80 degreeC or more.

  By adding the crystallization promoting seed, the Brix of the resulting soft candy dough can be adjusted to 70-85. If the Brix is less than 70, the subsequent drying and aging steps take time. On the other hand, if the Brix exceeds 85, the soft candy dough becomes too viscous, making it difficult to fill the starch mold.

  The fourth step to be performed last is a step in which the soft candy dough obtained in the third step is filled in a starch mold, and drying and aging are performed simultaneously.

  The starch mold used in this step is not particularly limited as long as it is frequently used in the production of gummy candy. For example, a layer filled with starch is formed in the tray, and an arbitrary mold is pressed against this layer to have a recess. It can be a starch mold. In the starch mold, the soft candy dough can be solidified while transferring moisture released from the filled soft candy dough to the starch mold. In addition, what is necessary is just to perform based on a conventional method as a filling means of the soft candy dough to a starch mold.

  This process is characterized in that the soft candy dough filled in the starch mold is simultaneously dried and aged. By performing drying and aging at the same time, there is an advantage of shortening the time in the manufacturing process as compared with the case where drying and aging are performed separately.

  In the present invention, drying refers to solidification by removing moisture from the soft candy dough, and aging refers to promoting crystallization of carbohydrates and stabilizing the physical properties of the soft candy dough. Drying and aging can be performed simultaneously, for example, by filling a starch mold with soft candy dough. Specifically, for the drying and aging process, the moisture value of the soft candy should be 9 to 20%, so there is no particular limitation on time, temperature, etc. It is preferable to perform drying and aging at the same time for about an hour.

  The soft candy solidified in the starch mold as described above may be demolded based on a conventional method.

  The amounts of gelatin, saccharides, cacao extract powder, chocolate, fats and oils, emulsifiers, crystallization promoting seeds, and the like all mean content in terms of solid content.

  Further, in the soft candy of the present invention, in addition to the above-mentioned components, flavors, sweeteners, coloring agents, acidulants, emulsifiers, carboxylates for pH adjustment, and starch-derived chains other than those described above Add compounds, vitamins, calcium, proteins, foams, salts, spices, fruit juices, animal and plant extracts and their compounds, gelatin processed products, dried animal and plant products and processed products, thickened polysaccharide processed products, etc. Can do. These components may be added and mixed into the mixture or soft candy dough at a desired time during the first step, the second step or the third step.

  The moisture value in the soft candy obtained as described above is 9 to 20%, more preferably 11 to 18%. When the moisture value is less than 9%, a chewing characteristic unique to soft candy cannot be obtained. Moreover, in the case of 20% or more, the moisture value of soft candy stipulated by Japanese Agricultural Standards (Ministry of Agriculture, Forestry and Fisheries Notification No. 1086, June 4, 1973) is not within 6-20%. The moisture value of soft candy can be measured by a reduced pressure drying method.

  In addition, the soft candy of the present invention contains a large amount of chocolate, such as 5 to 30% by weight, in comparison with the conventional product, so that the rich flavor of chocolate and a smooth mouthfeel are imparted, and the soft candy is delicious. And the flavor is further improved.

  Moreover, it is also a preferable aspect that a soft candy obtained in the present invention is combined with gummi or tablet confectionery. As a method of combining gummy and tablet confectionery with soft candy, for example, the present applicant has previously proposed Japanese Patent No. 3405323, Japanese Patent No. 3794416, Japanese Patent Laid-Open No. 2006-158386, Japanese Patent No. 3555597. Although the method described in the gazette etc. is mentioned, it is not limited to these.

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in detail, this invention is not restrict | limited at all by these. In the description of Examples and Comparative Examples, “%” represents “% by weight” and “parts” represents “parts by weight” unless otherwise specified.

Example 1
27.6 parts of sugar, 36.6 parts of starch syrup, 4.6 parts of vegetable oil and fat, 3.8 parts of cacao extract powder, 2.3 parts of skim milk powder and 0.3 part of emulsifier are mixed and dissolved by heating at 100 ° C. 105 Boiled to Brix 82 at ° C. to obtain a sugar solution. Next, 2.4 parts of gelatin (dry weight) and 12.8 parts of chocolate were added to the sugar solution (95 ° C.) and mixed at 92 ° C. until the whole became uniform to obtain an emulsion. The obtained emulsion was cooled to 90 ° C. or lower, 1.4 parts of fondant mainly composed of sugar was mixed and adjusted to Brix 80 to obtain a soft candy dough. This soft candy dough is filled in a starch mold (20 mm × 20 mm × 10 mm) and dried and aged at 40 ° C. for 48 hours at the same time, so that the soft candy of the present invention has a rich chocolate flavor and a mouthfeel. Got. The soft candy thus obtained had a moisture value of 14.0% and a gelatin content of 2.4%.

Example 2
By the same method as in Example 1, the Brix after boiling the sugar solution was adjusted to 85, and the Brix before filling into the starch mold was adjusted to 82. The soft candy obtained after drying and aging was the soft candy of the present invention having a rich chocolate flavor and a mouthfeel. The obtained soft candy had a moisture value of 10.0% and a gelatin content of 2.4%.

Example 3
In the same manner as in Example 1, the Brix after boiling the sugar solution was adjusted to 80, and the Brix before filling the starch mold was adjusted to 75. The soft candy obtained after drying and aging was the soft candy of the present invention having a rich chocolate flavor and a mouthfeel. The obtained soft candy had a moisture value of 18.0% and a gelatin content of 2.4%.

  When the soft candy obtained in Examples 1 to 3 was eaten, it was a gummy candy-like texture with a chewing characteristic unique to soft candy, and had a rich chocolate flavor and a smooth mouthfeel. It was. Specifically, the soft candy obtained in Example 1 has a moisture value of 14% and has a moist texture, the soft candy obtained in Example 2 has a moisture value of 10%, It is softer than a commercially available soft candy and has a gum-like texture, and the soft candy obtained in Example 3 has a moisture value of 18% and has a texture that melts in the mouth while being moist. All of them had a unique texture not found in conventional soft candy. In particular, as the moisture level of the soft candy increased, it had a texture that melted in the mouth while being moist. In addition, about the said food texture, the panelist 10 summarized the evaluation result which ate the said soft candy.

  Moreover, although it was not a starch mold using the soft candy dough obtained in Examples 1-3, it tried to shape | mold into the rope shape or sheet shape conventionally used as a manufacturing method of a soft candy, but it was sticky. However, it was difficult to perform the subsequent cutting process.

Comparative Example 1
In the same manner as in Example 1, the gelatin content in the soft candy was adjusted to less than 1%. The soft candy obtained after drying and aging did not have the chewing property unique to soft candy.

Comparative Example 2
In the same manner as in Example 1, the gelatin content in the soft candy was adjusted to exceed 7%. The soft candy obtained after drying and aging did not have the chewing property peculiar to soft candy, and had a strong texture like a general gummy.

Comparative Example 3
In the same manner as in Example 1, the Brix after boiling the sugar solution was adjusted to exceed 95. By adjusting the Brix to exceed 95, the viscosity of the soft candy dough increased, and the subsequent process was difficult.

Comparative Example 4
By the same method as in Example 1, the Brix after boiling the sugar solution was adjusted to less than 80. By adjusting the Brix to less than 80, it was difficult to adjust the Brix before filling the starch mold to 70.

Comparative Example 5
When the chocolate content was adjusted to exceed 30% by the same method as in Example 1, the viscosity of the soft candy dough increased and it was difficult to fill the starch mold.

Comparative Example 6
In the same manner as in Example 1, the temperature at which the crystallization promoting seed (fondant) mainly composed of sugar was added was adjusted to exceed 90 ° C. The soft candy obtained after drying and aging was severely toothed and was not the soft candy of the present invention.

Comparative Example 7
By the same method as in Example 1, Brix before filling the starch mold was adjusted to less than 70. The soft candy obtained after drying and aging had a moisture value exceeding 20% and was not the soft candy of the present invention.

Comparative Example 8
By the same method as in Example 1, the Brix of the soft candy dough before filling into the starch mold was adjusted to exceed 85. By adjusting the Brix of the soft candy dough to exceed 85, the viscosity of the soft candy dough increased and it was difficult to fill the starch mold.

Claims (2)

A method for producing a soft candy having a gelatin content of 1 to 7% by weight, a moisture value of 9 to 20% and containing cocoa extract powder and chocolate,
Heating and concentrating sugar and cacao extract powder to produce a sugar solution,
A step of mixing the sugar solution with gelatin and chocolate to obtain an emulsion,
Cooling the emulsion, adding crystallization promoting seeds, adjusting to Brix 70-85 to produce soft candy dough,
A method for producing a soft candy, comprising a step of filling the soft candy dough into a starch mold and simultaneously performing drying and aging.   The soft candy containing 5 to 30 weight% of chocolate manufactured by the manufacturing method of Claim 1.