JPS5783249A - Preparation of low-caloric hard candy - Google Patents
Preparation of low-caloric hard candyInfo
- Publication number
- JPS5783249A JPS5783249A JP55157012A JP15701280A JPS5783249A JP S5783249 A JPS5783249 A JP S5783249A JP 55157012 A JP55157012 A JP 55157012A JP 15701280 A JP15701280 A JP 15701280A JP S5783249 A JPS5783249 A JP S5783249A
- Authority
- JP
- Japan
- Prior art keywords
- sirup
- caloric
- low
- hard candy
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
PURPOSE: To prepare a low-caloric hard candy while keeping the moldability sufficiently, by adding a specific amount of a saccharified reducing starch and sucrose ester of a fatty acid to a thick reducing maltose sirup.
CONSTITUTION: 20W40%, Based on the solid content of a thick reducing maltose sirup consisting of maltitol essentially, saccharified reduced starch having a calorific value of 26W55% that of the sugar is added to the thick reducing maltose sirup, and 0.3W0.7% sucrose ester of a fatty acid (HLB: 8W10) is further added thereto. The resultant mixture is then concentrated to a moisture content of 2W5% under reduced pressure, kneaded with a perfume, sour substance, etc., cooled and molded to give the aimed product.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP55157012A JPS5850699B2 (en) | 1980-11-10 | 1980-11-10 | Method for producing low calorie hard candy |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP55157012A JPS5850699B2 (en) | 1980-11-10 | 1980-11-10 | Method for producing low calorie hard candy |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5783249A true JPS5783249A (en) | 1982-05-25 |
JPS5850699B2 JPS5850699B2 (en) | 1983-11-11 |
Family
ID=15640243
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP55157012A Expired JPS5850699B2 (en) | 1980-11-10 | 1980-11-10 | Method for producing low calorie hard candy |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5850699B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6083536A (en) * | 1983-10-13 | 1985-05-11 | Sakuma Seika Kk | Preparation of low calorie candy |
-
1980
- 1980-11-10 JP JP55157012A patent/JPS5850699B2/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6083536A (en) * | 1983-10-13 | 1985-05-11 | Sakuma Seika Kk | Preparation of low calorie candy |
Also Published As
Publication number | Publication date |
---|---|
JPS5850699B2 (en) | 1983-11-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
GB8927130D0 (en) | Chewing gum composition | |
JPS56144055A (en) | Tablet confectionery containing bifidus bacterium and its production | |
JPS52130996A (en) | Malt preparation | |
KR910000031A (en) | Fresh cream-containing chocolate and its manufacturing method | |
GR3021154T3 (en) | Process for the production of hard candy | |
JPS57206338A (en) | Preparation of chewing gun containing lactobacillus bifidus | |
JPS5754575A (en) | Method for improving taste of inverted liquid sugar containing sucrose | |
JPS5783249A (en) | Preparation of low-caloric hard candy | |
JPS5668354A (en) | Method for retaining moisture in sugarless chewing gum containing center liquid | |
JPS56166131A (en) | Preparation of mixture of m-phenoxybenzyl alcohol with m-phenoxybenzaldehyde | |
JPS56117796A (en) | Preparation of saccharide blend | |
JPS5678559A (en) | Food additive | |
JPS5568256A (en) | Crystallized soft candy | |
JPS5768773A (en) | Preparation of novel drink stock | |
JPS5783248A (en) | Preparation of candy containing sake | |
JPS5290684A (en) | Preparation of ribonucleic acid-rich yeast | |
JPS5655191A (en) | Production of whiskylike japanese sake | |
JPS5380406A (en) | Surface active agent for emulsion fuel | |
JPS5592309A (en) | Composition for mouth | |
JPS57105139A (en) | Chocolate containing powdery alcoholic drink, and its preparation | |
JPS5736937A (en) | Liquor-containing chocolate | |
JPS53104743A (en) | Stabilized powdery perfume and tobacco products containing the same | |
JPS5618568A (en) | Prevention of occurrence of mold and rottenness of mirin-seasoning | |
JPS559757A (en) | Ice cream | |
JPS57129639A (en) | Preparation of marron glace |