| abstract |
In the present invention, one or more sugar alcohols selected from xylitol, maltitol, erythritol, isomalt, sorbitol, mannitol, and the like are mixed with reducing starch sacrose, dissolved, stirred, concentrated, cooled, and then put into a kneader. After mixing the gelling agent in water, dissolving it in water, adding various fats and oils and emulsifiers, crushing and adding sugar alcohols used for the main raw materials as seeds, and kneading the mixture for 10 to 30 minutes while maintaining the temperature at 50 to 90 DEG C. The present invention provides a method for producing a sugar free chewing soft candy by performing crystallization at a temperature of 70 ° C. and a relative humidity of 50 to 70% for 3 to 24 hours, and a sugar free chewing soft candy prepared by the method. |