CN112165865A - Chewing gum containing soft candy containing protein and oil other than gelatin - Google Patents
Chewing gum containing soft candy containing protein and oil other than gelatin Download PDFInfo
- Publication number
- CN112165865A CN112165865A CN201980034940.3A CN201980034940A CN112165865A CN 112165865 A CN112165865 A CN 112165865A CN 201980034940 A CN201980034940 A CN 201980034940A CN 112165865 A CN112165865 A CN 112165865A
- Authority
- CN
- China
- Prior art keywords
- chewing gum
- soft candy
- protein
- chewing
- gelatin
- 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.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 89
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 75
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 72
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 28
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 28
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 18
- 239000008273 gelatin Substances 0.000 title claims abstract description 18
- 229920000159 gelatin Polymers 0.000 title claims abstract description 18
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 18
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000018102 proteins Nutrition 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 11
- 102000014171 Milk Proteins Human genes 0.000 claims description 4
- 108010011756 Milk Proteins Proteins 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 235000021239 milk protein Nutrition 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 229940001941 soy protein Drugs 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 230000014759 maintenance of location Effects 0.000 abstract description 12
- 235000014593 oils and fats Nutrition 0.000 abstract description 4
- 230000001055 chewing effect Effects 0.000 description 18
- 239000003925 fat Substances 0.000 description 14
- 235000019197 fats Nutrition 0.000 description 12
- 239000003921 oil Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000203 mixture Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 9
- 235000019871 vegetable fat Nutrition 0.000 description 4
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- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
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- 229940032147 starch Drugs 0.000 description 3
- -1 sucrose fatty acid ester Chemical class 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 2
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- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
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- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
- A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/16—Chewing gum characterised by the composition containing organic or inorganic compounds containing dairy products
Abstract
The invention provides a chewing gum which has good shape retention and does not dissolve when being chewed even if soft candy with good taste and flavor is blended. The present invention provides a chewing gum containing soft candy to which proteins other than gelatin and oils and fats are added, and a method for producing the chewing gum containing soft candy characterized in that a raw material of soft candy containing proteins, oils and fats and the like is dissolved in water, the emulsified solution is boiled and concentrated under reduced pressure, and then the concentrated solution and the raw material of the chewing gum are kneaded together by a mixer and molded.
Description
Technical Field
The present invention relates to a chewing gum containing soft candy containing proteins other than gelatin and oils and fats.
Background
Patent document 1 discloses that chewing gum containing soft candy conventionally provides a mouth feel similar to soft candy to chewing gum, and patent document 2 discloses a one-pot method for producing gum candy. However, if the gelatin that is generally used for the purpose of shape retention and taste imparting of soft candy is used, the gum base of the chewing gum melts during chewing of the chewing gum, and therefore, the amount of the gelatin to be added is limited. In particular, it is found that this limitation is remarkable in soft sweets containing fats and oils, and it is difficult to solve this problem by conventional blending techniques.
Patent document 3 discloses a chewing gum product in which a soft candy (chewy cooked candy) and a chewing gum composition are mixed, wherein the fat and oil content in the soft candy is 1 to 10% and the blending ratio of the soft candy and the chewing gum composition is 1 to 65%, but there is no description about blending a protein in the soft candy.
Patent document 4 discloses a chewing gum product containing a soft candy (chewable solid candy composition) in a chewing gum composition, and the solid candy composition may contain a saccharide, a flavor substance, an emulsifier, a hydrocolloid such as fat and gelatin, and various other active ingredients, but does not describe incorporation of a protein into the soft candy.
Documents of the prior art
Patent document
Patent document 1: japanese patent No. 4053250 Specification
Patent document 2: japanese patent laid-open No. 2016-93172
Patent document 3: japanese patent laid-open publication No. 2015-524671
Patent document 4: japanese patent application laid-open No. 2011-505141
Disclosure of Invention
Technical problem to be solved by the invention
Although a snack having a unique texture and flavor can be produced by mixing a soft candy containing an oil or fat with a chewing gum, if the amount of the soft candy added is increased, the shape retention during production is deteriorated, and there is a problem that the gum base of the chewing gum melts during chewing.
Technical scheme for solving technical problem
The present invention can maintain the shape retention of chewing gum during production and distribution by using another protein instead of gelatin, and can impart a soft and unique texture to the chewing gum from the time of chewing without melting the gum base even when a large amount of soft candy is blended. Further, since a high content of fat and oil which is not contained in conventional chewing gum can be blended, a flavor derived from fat and oil which is not contained in ordinary chewing gum can be imparted.
In the method of the present invention, a soft candy material containing protein, fat, etc. is first dissolved in water, and the emulsified solution is boiled under reduced pressure and concentrated. The soft candy thus obtained is kneaded with other chewing gum raw materials in a mixer, and molded to obtain chewing gum.
The chewing gum containing soft candy of the present invention is obtained by blending soft candy with a protein other than gelatin. The soft candy is characterized in that the blending amount of protein is 0.6-4.0 wt% per soft candy, the blending amount of oil is 9.4-10 wt% per soft candy, and the ratio of the soft candy raw material to the chewing gum raw material other than the soft candy raw material is 5: 95-53: 47.
ADVANTAGEOUS EFFECTS OF INVENTION
Even when a snack such as chewing gum is blended with a large amount of soft candy having a good texture and flavor, the shape retention of the obtained product is good and the snack can be obtained without dissolution during chewing.
Detailed Description
According to one embodiment of the present invention, a chewing gum containing soft candy containing proteins other than gelatin and oils and fats can be provided.
According to another embodiment of the present invention, there is provided a chewing gum containing soft candy as described above, wherein the protein is selected from the group consisting of soybean protein, milk protein and egg protein.
According to another embodiment of the present invention, there is provided the chewing gum containing soft candy described above, wherein the amount of the protein blended is 0.6 to 4.0% by weight per soft candy.
According to another embodiment of the present invention, there is provided the gum containing soft candy as described above, wherein the amount of the fat or oil blended is 9.4 to 10% by weight per soft candy.
According to another embodiment of the present invention, there is provided the chewing gum containing soft candy as described above, wherein the ratio of the raw material of soft candy to the raw material of chewing gum other than the raw material of soft candy is 5: 95 to 53: 47.
According to another embodiment of the present invention, there is provided a method for producing a soft candy-containing chewing gum, comprising dissolving a raw material of soft candy containing protein, fat, and the like in water, boiling the emulsified solution under reduced pressure, concentrating the boiled solution, kneading the concentrated solution with a chewing gum raw material in a mixer, and molding the kneaded solution.
As the raw materials used in the chewing gum containing soft sweets of the present invention, the raw materials shown in table 1 below can be used.
[ Table 1]
TABLE 1
The raw materials usable in the soft candy-containing chewing gum of the present invention are not limited to these, and examples thereof include sugars other than granulated sugar such as glucose, fructose, arabinose, palatinose, trehalose, maltose, lactose, sugar alcohols such as xylitol, maltitol, sorbitol, erythritol, lactitol, mannitol, reduced palatinose, reduced syrup, high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, neotame, alitame, and stevioside, various acidulants such as citric acid, malic acid, fumaric acid, ascorbic acid, acetic acid, and tartaric acid, various natural pigments, various synthetic pigments, various natural flavors, various synthetic flavors, various emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and lecithin, various antioxidants such as vitamin E, oolong tea extract, and the like, Various plant extracts such as cacao extract, various vitamins, various minerals, etc. are suitably used as soft candy materials and/or chewing gum materials. The chewing gum base is essential as a chewing gum raw material, and the chewing gum containing soft candy may contain 5 to 70 wt%. As the raw material of the chewing gum base, natural resins such as chicle and jelutong, and general raw materials such as polyvinyl acetate, ester gum, wax, natural rubber, polyisobutylene, and calcium carbonate can be suitably used.
In the present invention, it was confirmed that the same effect can be obtained by "protein" other than gelatin even when other protein such as egg protein is used. However, when importance is attached to the overall texture from chewing, soy protein or milk protein is more preferably used.
The "processed starch" used herein is "phosphate crosslinked starch", but it is considered that acetate starch, oxidized starch, hydroxypropyl starch, sodium starch octenyl succinate and the like may be used, and the same effects may be obtained without necessarily being "phosphate crosslinked starch". However, in the present invention, cross-linked starch phosphate is used in consideration of the taste, acid resistance, stability with time, and the like of the resulting chewing gum containing soft sweets. As a tackifier for improving adhesiveness and cohesiveness, "pullulan" is blended. As the "dietary fiber", known dietary fibers can be used, but in the present invention, cellulose is used in view of processability.
(candy blending)
In the present invention, soy protein and milk protein are blended into soft candy for the purpose of imparting unique elasticity or shape retention to the chewing gum.
In patent document 1, the mouth feel of the chewing gum is designed to have both elasticity and softness by using a gelling agent containing gelatin. However, according to the findings of the present inventors, it was confirmed that if a certain level or more of gelatin is blended in a chewing gum, the chewing gum becomes extremely soft at the time of chewing, and the chewing gum base in the mouth rarely maintains a lumpy shape, and a phenomenon of chipping occurs. Even in the formulation of the present invention, it was confirmed that the chewing gum produced by trial using soft candy containing gelatin at a content of about 1% was rapidly softened and, in very few cases, was broken.
(chewing gum blending)
In the present invention, the content of the jelly is noted. The high content of the soft candy can impart softness from the time of chewing and a unique elasticity which cannot be achieved by ordinary chewing gum. Further, vegetable fats and oils may be blended in an amount that cannot be blended in a usual chewing gum. The vegetable oil and fat can impart a thick taste which is not possessed by ordinary chewing gum.
The soft candy content in the chewing gum of patent document 1 is set to 1 to 15 wt%. This is considered to be because if the content is 15% by weight or more, the chewing gum may be broken. That is, the formula of patent document 1 cannot contain a large amount of soft candy.
On the other hand, the formulation of the present invention has an advantage that the blending amount of the soft candy can be adjusted in a wide range of 1 to 60 wt% depending on the intended taste and flavor.
Specifically, a chewing gum containing soft candy according to an embodiment of the present invention is produced as follows: the above soft candy material containing protein, fat and oil is dissolved in water, and the emulsified solution is boiled under reduced pressure, concentrated, and then kneaded with a chewing gum material in a mixer to be molded.
The chewing gum containing soft candy of the present invention is obtained by blending soft candy with a protein other than gelatin.
In the gum containing soft candy of the present invention, the amount of protein incorporated is preferably 0.6 to 4.0% by weight per soft candy, more preferably 1.7 to 4.0% by weight.
In the gum containing soft candy of the present invention, the amount of the fat or oil blended is preferably 9.4 to 10 wt%, more preferably 9.4 to 9.5 wt% per soft candy.
In the gum containing soft candy of the present invention, the ratio of the soft candy material to the gum material other than the soft candy material is preferably 5: 95 to 53: 47, more preferably 20: 80 to 53: 47.
Examples
The present invention will be specifically described below based on examples.
(examples 1 to 11)
Chewing gum containing soft candy was prepared as follows with the composition shown in table 2.
Namely, the soft candy materials were mixed in the compositions and blending amounts shown in Table 2. The green bodies were mixed and reduced from 0.1MPa (atmospheric pressure) to 0.018MPa and the green bodies were cooked at 117 ℃. The water content of the cooked green body was 8.0%. And then, recovering and preserving the boiled green body. Thereafter, the chewing gum raw materials having the compositions and blending amounts shown in table 2 were added to the cooked green body, and the green body was kneaded at 60 ℃. The kneaded and molded product is obtained as a chewing gum product containing soft sweets.
Comparative examples 1 to 5
Chewing gums containing soft candy were prepared in the same manner as in examples 1 to 11, with the compositions and blending amounts shown in table 2.
In comparative examples, comparative examples 1 and 2 are examples of chewing gums containing gelatin, and comparative example 3 is an example containing no vegetable fat. Comparative example 4 is an example containing no protein, and comparative example 5 is an example containing no soft candy.
(evaluation)
The chewing gums containing soft sweets obtained in examples 1 to 11 and comparative examples 1 to 5 were evaluated for taste, shape retention of the chewing gum, and flavor by 4 panelists. The sensory evaluation results were determined based on the evaluation criteria of each evaluation item described below, after discussion with 4 panelists. The results are shown in Table 2.
The taste was evaluated according to the following evaluation criteria.
Better suited to obtain softness from chewing and unique resilience.
Softness from chewing and unique elasticity can be obtained.
The softness from chewing and the unique elasticity are slightly inferior.
X does not give softness from chewing and unique elasticity.
The shape retention was evaluated according to the following evaluation criteria.
Very good for retaining chewing gum base when chewed.
The chewing gum base is maintained while chewing.
The gum base retention during delta chewing was slightly poor.
The chewing gum base is difficult to maintain when chewed.
The flavor was evaluated according to the following evaluation criteria.
Very good for obtaining a rich flavor.
The aroma was rich.
The richness of the Δ fragrance was slightly poor.
X does not give a rich feeling of flavor.
[ Table 2]
From the results shown in table 2, the protein content of the gum containing soft candy of the present invention was evaluated in terms of taste, shape retention and flavor when the amount of protein incorporated per soft candy was 0.6 wt% (example 10) to 4.0 wt% (example 5), and more preferably, when the amount of protein incorporated per soft candy was 1.7 wt% (example 8) to 4.0 wt% (example 5).
In addition, the amount of the oil or fat blended in the gum containing soft candy of the present invention is preferably in the range of 9.4 wt% (examples 1 to 5, 8 to 11) to 10 wt% (example 7) per soft candy, and more preferably in the range of 9.4 wt% (examples 1 to 5, 8) to 9.5 wt% (example 6) per soft candy, so that high evaluations can be made in terms of texture, shape retention, and flavor.
In the gum containing soft candy of the present invention, the ratio of the raw material of soft candy to the raw material of gum other than the raw material of soft candy is preferably 5: 95 (example 7) to 53: 47 (examples 1 to 5 and 8 to 11), more preferably 20: 80 (example 6) to 53: 47 (examples 1 to 5 and 8), and high evaluation can be obtained in terms of texture, shape retention and flavor.
In comparative examples 1 and 2 using gelatin, the gum base melted during chewing. In comparative example 3 in which no vegetable oil or fat was used, softness from chewing and unique elasticity were not obtained, and a rich flavor was not obtained. In comparative example 4 in which no protein was used, the gum base was not melted during chewing, while softness from the time of chewing and unique elasticity were not obtained. As a matter of course, in comparative example 5 in which soft candy was not used, softness and unique elasticity from the time of chewing and a rich flavor could not be obtained, similarly to the conventional ordinary chewing gum.
The present application claims priority based on japanese patent application No. 2018-100296 filed on 5/25/2018, the contents of which are incorporated as part of the present application.
Claims (6)
1. A chewing gum characterized by containing a soft candy containing a protein other than gelatin and an oil or fat.
2. The gummy containing chewing gum of claim 1, wherein said protein is selected from the group consisting of soy protein, milk protein, egg protein.
3. The gummy containing chewing gum of claim 1 or 2, wherein the protein is incorporated in an amount of 0.6 to 4.0% by weight per gummy unit.
4. A gum containing soft candy according to any one of claims 1 to 3, wherein the amount of the fat or oil blended is 9.4 to 10% by weight per soft candy.
5. The chewing gum containing fudge according to any one of claims 1 to 4, wherein the ratio of the raw material of the fudge to the raw material of the chewing gum other than the raw material of the fudge is 5: 95 to 53: 47.
6. A method for producing a chewing gum containing soft sweets,
dissolving soft candy material containing protein and oil and fat in water, decocting the emulsified solution under reduced pressure, concentrating, mixing with chewing gum material, and molding.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018-100296 | 2018-05-25 | ||
| JP2018100296 | 2018-05-25 | ||
| PCT/JP2019/017624 WO2019225285A1 (en) | 2018-05-25 | 2019-04-25 | Chewing gum containing soft candy comprising protein other than gelatin and fat or oil |
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| Publication Number | Publication Date |
|---|---|
| CN112165865A true CN112165865A (en) | 2021-01-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201980034940.3A Pending CN112165865A (en) | 2018-05-25 | 2019-04-25 | Chewing gum containing soft candy containing protein and oil other than gelatin |
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| Country | Link |
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| JP (1) | JP7242662B2 (en) |
| KR (1) | KR20210014131A (en) |
| CN (1) | CN112165865A (en) |
| TW (1) | TWI818986B (en) |
| WO (1) | WO2019225285A1 (en) |
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| JP7372789B2 (en) * | 2019-09-06 | 2023-11-01 | 株式会社ロッテ | Chewing gum manufacturing method and chewing gum |
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| JP2004285228A (en) * | 2003-03-24 | 2004-10-14 | Fuji Oil Co Ltd | Confectionary base material having chewable property |
| US20090142443A1 (en) * | 2007-11-29 | 2009-06-04 | Cadbury Adams Usa Llc | Multi-region chewing gum with actives |
| CN102510726A (en) * | 2009-09-16 | 2012-06-20 | 森永制果株式会社 | Soft candy and soft candy production method |
| US20150201644A1 (en) * | 2012-08-22 | 2015-07-23 | Intercontinental Great Brands Llc | Chewing gum compositions and methods of making thereof |
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| JPS5818052B2 (en) * | 1976-03-30 | 1983-04-11 | 株式会社クラレ | Chewing gum-like food and its manufacturing method |
| JPS59173047A (en) * | 1983-03-23 | 1984-09-29 | Kanebo Shokuhin Kk | Jelly chewing gum and its preparation |
| JP2793341B2 (en) * | 1990-07-27 | 1998-09-03 | 不二製油株式会社 | High oil soft candy |
| JP4053250B2 (en) * | 2001-03-16 | 2008-02-27 | クラシエフーズ株式会社 | Soft candy-like chewing gum and chewing gum soft candy-like texture adjustment method |
| JP4472621B2 (en) * | 2005-11-22 | 2010-06-02 | 理研ビタミン株式会社 | Soft candy |
| KR101155328B1 (en) * | 2010-07-20 | 2012-06-19 | 롯데제과주식회사 | Chewing gum containing Caramel |
| JP5724319B2 (en) * | 2010-11-18 | 2015-05-27 | 三菱化学フーズ株式会社 | Gummy candy |
| DE102014222198A1 (en) | 2014-10-30 | 2016-05-04 | Wacker Chemie Ag | Process for making a candy gum |
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2019
- 2019-04-25 CN CN201980034940.3A patent/CN112165865A/en active Pending
- 2019-04-25 KR KR1020207036845A patent/KR20210014131A/en active Search and Examination
- 2019-04-25 JP JP2020521131A patent/JP7242662B2/en active Active
- 2019-04-25 WO PCT/JP2019/017624 patent/WO2019225285A1/en active Application Filing
- 2019-05-06 TW TW108115498A patent/TWI818986B/en active
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| JP2004285228A (en) * | 2003-03-24 | 2004-10-14 | Fuji Oil Co Ltd | Confectionary base material having chewable property |
| US20090142443A1 (en) * | 2007-11-29 | 2009-06-04 | Cadbury Adams Usa Llc | Multi-region chewing gum with actives |
| CN102510726A (en) * | 2009-09-16 | 2012-06-20 | 森永制果株式会社 | Soft candy and soft candy production method |
| US20150201644A1 (en) * | 2012-08-22 | 2015-07-23 | Intercontinental Great Brands Llc | Chewing gum compositions and methods of making thereof |
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| Title |
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| 张卫星 等, 北京燕山出版社 * |
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| Publication number | Publication date |
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| JPWO2019225285A1 (en) | 2021-05-27 |
| TW202002799A (en) | 2020-01-16 |
| WO2019225285A1 (en) | 2019-11-28 |
| JP7242662B2 (en) | 2023-03-20 |
| KR20210014131A (en) | 2021-02-08 |
| TWI818986B (en) | 2023-10-21 |
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