JPS5783249A - Preparation of low-caloric hard candy - Google Patents

Preparation of low-caloric hard candy

Info

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
Application number
JP55157012A
Other languages
Japanese (ja)
Other versions
JPS5850699B2 (en
Inventor
Takashi Morishita
Tamiyoshi Tanabe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Morishita Jintan Co Ltd
Original Assignee
Morishita Jintan Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Morishita Jintan Co Ltd filed Critical Morishita Jintan Co Ltd
Priority to JP55157012A priority Critical patent/JPS5850699B2/en
Publication of JPS5783249A publication Critical patent/JPS5783249A/en
Publication of JPS5850699B2 publication Critical patent/JPS5850699B2/en
Expired legal-status Critical Current

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
JP55157012A 1980-11-10 1980-11-10 Method for producing low calorie hard candy Expired JPS5850699B2 (en)

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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6083536A (en) * 1983-10-13 1985-05-11 Sakuma Seika Kk Preparation of low calorie candy

Cited By (1)

* Cited by examiner, † Cited by third party
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