| abstract |
(57) [Summary] [Problem] In the case of hard candy, since the temperature of the candy becomes extremely high during the molding process, it is impossible to take in the alcohol content into the inside. SOLUTION: The method for encapsulating alcohol in hard candy according to the present invention lowers the temperature of the taste-controlled candy shell (1) to 100 to 80 ° C. The powdered alcohol or powdered liquor or those diluted with powdered saccharides or sugar alcohols are fed into the center of the shell (1) where the temperature has dropped by the center powder machine (2). Thereafter, if molding, punching, and cooling are carried out as usual, a candy containing alcohol is obtained. |