Morinaga Co. Ltd.

Tsuguo Kimura

Yoshihiro Ohno

Akishige Kanai

Sumio Masukawa

Michiyasu Sano

A soft candy having superior softness when initially chewed and is resistant to adhering to the teeth and the method of preparing a soft candy is described. The soft candy comprises blending at least saccharide, vegetable oil and emulsifier, fine sucrose crystals having a crystal size of less than 30 microns which provides a confectionery product having an initial chewing ease of 5,000 to 23,000 g.s and/or teeth adherence of 100-1500 g.

Soft candy and its production method

A kneading device kneads a main raw material of high viscosity and a secondary raw material of liquid or powder and continuously delivers a kneaded raw material obtained, and a ropesizer includes a sheet forming unit, and a delivering unit applies a second raw material onto a first raw material, which is elongated into a sheet shape and is conveyed by the sheet forming unit, so as to be in a strand form.

Kneading device

A fruit chocolate containing at least one kind of dried or candied fruit in the form of uniformly dispersed fine particles is produced by freezing the dried or candied fruit together with at least one kind of edible oil or fat, or foodstuff containing oil or fat, finely pulverizing this frozen mixture and dispersing the resultant fine particles in a chocolate base to form a fruit-containing chocolate paste. The presence of oil or fat prevents the fine fruit particles from forming sticky agglomerates, so that a sufficient amount of dried or candied fruit can be incorporated into the chocolate to provide both the strong taste and aroma of the fruit and good sweetness, even when the chocolate contains neither sugar nor a sugar substitute.

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Yamato, Japan

Tsuguo Kimura