Production manner null of porous kiyande

摘要

PURPOSE:To prepare a porous candy like snack cake, having high crispness, easily meltable in the palate and free from stickiness, by adding starch composed of amylopectin to a raw material for soft candy and expanding the mixture under reduced pressure and heating. CONSTITUTION:A raw material for general soft candy composed mainly of sugar, starch syrup, dairy product, oil and fat is added with starch consisting of amylopectin (or gelatinized starch paste heated together with water) preferably at a ratio of 0.8-8.0wt% starch based on whole solid components. The mixture is expanded by heating under reduced pressure (preferably treating under a vacuum degree of 1-35mmHg at 55-75 deg.C for 20-60min) to obtain the objective porous candy.