JP2018511342A - 環境条件下で安定な、透明な硬質コーティング - Google Patents
環境条件下で安定な、透明な硬質コーティング Download PDFInfo
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- JP2018511342A JP2018511342A JP2017554396A JP2017554396A JP2018511342A JP 2018511342 A JP2018511342 A JP 2018511342A JP 2017554396 A JP2017554396 A JP 2017554396A JP 2017554396 A JP2017554396 A JP 2017554396A JP 2018511342 A JP2018511342 A JP 2018511342A
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- Prior art keywords
- coating
- confectionery product
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- isomalt
- confectionery
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- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims abstract description 26
- 235000010439 isomalt Nutrition 0.000 claims abstract description 26
- 239000000905 isomalt Substances 0.000 claims abstract description 26
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract description 26
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
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- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 5
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 8
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 5
- -1 fatty acid salts Chemical class 0.000 description 5
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- 244000215068 Acacia senegal Species 0.000 description 4
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- 229920000084 Gum arabic Polymers 0.000 description 4
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- 239000000654 additive Substances 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
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- 235000011852 gelatine desserts Nutrition 0.000 description 4
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 239000008186 active pharmaceutical agent Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 239000011247 coating layer Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 239000004014 plasticizer Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000004800 polyvinyl chloride Substances 0.000 description 2
- 229920000915 polyvinyl chloride Polymers 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000000080 wetting agent Substances 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical class OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 241000304867 Adromischus maculatus Species 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N Alumina Chemical class [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
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- 229920001800 Shellac Polymers 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 241000519995 Stachys sylvatica Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 244000078534 Vaccinium myrtillus Species 0.000 description 1
- 241001541238 Vachellia tortilis subsp. raddiana Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
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- 229940072056 alginate Drugs 0.000 description 1
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- 229960005070 ascorbic acid Drugs 0.000 description 1
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- 230000008901 benefit Effects 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
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- 239000003925 fat Substances 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
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- 238000009499 grossing Methods 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000004208 shellac Substances 0.000 description 1
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 description 1
- 229940113147 shellac Drugs 0.000 description 1
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- 238000001179 sorption measurement Methods 0.000 description 1
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- 239000005720 sucrose Substances 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 235000012094 sugar confectionery Nutrition 0.000 description 1
- 235000019586 texture sensation Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0061—Moulding fondants
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23G4/062—Products for covering, coating, finishing, decorating
-
- 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
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
多色化された表面を有する菓子製品は周知である。例えば、特許文献1は、複数の層及び色を有するスティック形状の製品を記載している。該製品は、コートもされていないし、サクサクとして(crunchy)もいない。これらは種々の環境条件に敏感であり、そしてこれらの保存状態を保証するために、これらは個別に紙に包まれ、次に、別の材料で作られた梱包に入れられる。
イソマルトを使用することによって、経時的に安定である、硬質でサクサクとした透明なコーティングを得ることができるを、ここに見出した。
a)菓子材料の1つ以上の領域(好ましくは、複数の領域が製造される場合には、中心部の表面上に可視可能な異なる色を有する)を含む中心部を提供する工程と、
b)イソマルトを含む硬質でサクサクとした透明なコーティングを提供する工程と、
c)該コーティングされた中心部を制御された環境条件下で保存する工程と
を含む、菓子製品を調製するための方法であって、
該コーティングが、二酸化チタン、炭酸カルシウム、デンプン及びリン酸カルシウムから選択される不透明にする成分を含有しない、方法である。
本発明による菓子製品の中心部は、中心部の外表面上に視覚可能な複数の色により特徴付けられてもよい、1つ以上の領域からなり得る。種々の環境条件下で安定な、硬質でサクサクとした透明なコーティングは、イソマルトを含む。
a)それぞれが菓子材料で作られた領域(場合により中心部の外表面上に視覚可能な異なる色を有する)を1つ以上含む、複数の中心部を提供すること;
b)該中心部をイソマルトでコーティングすることにより、透明なサクサクとした硬質で安定なコーティングを得ること;
c)コートされた中心部を制御された環境条件下で保存すること
を含む。
配合物A、B、C及びDを、表3に報告されるように、2つの手順により包装した。核は、包装及びコーティングを通して視覚可能である。
この試験では、高湿度段階及び低湿度段階を交互に有する「地中海性」サイクル(12時間、40℃、80% R.H./12時間、40℃、40% R.H.)に制御された気候チャンバー内に、配合物を置いた。配合物A、B、C及びD、並びにAa、Ba、Ca及びDaの試料を、表3に説明されるとおり調製した。5人の専門評価者は、上記のように調製された8つの配合物について、気候チャンバー内での異なる滞留時間(このとき、例えば、1つの箱が気候チャンバーから取り出された)で、粒化を示すドラジェの割合を評価した。次に、以下に特定される時間に、箱を適切な時間、乾燥機内に置いた:
t=0:初期条件下のドラジェ;
t=1:気候チャンバー内で48時間、及び乾燥機内で48時間経過後のドラジェ;
t=2:気候チャンバー内で1週間、及び乾燥機内で1週間経過後のドラジェ。
表1における配合物Cのドラジェを既述のとおり製造して、コーティングの透明効果が安定するまで室温に置いた。次に、新しいドラジェを配合物Cにより調製して、前もって安定化させたドラジェと様々な時間(調製直後(t=0)、並びに室温で2、7及び14日保存後)で比較した。比較を、示された時間に試料のコーティングの透明性を評価した5人の専門評価者によって、透明性の値=100%が割り当てられた安定化した試料と比較することにより実施した。平均得点を表7に示す。
菓子中心部に単一の領域として使用できるチューインガム配合物が開示されている。割合は、単一配合物の百分率として計算される。
本発明によるか又は本発明によらない製品を得るために中心部として使用できる、菓子中心部が開示されている。割合は、中心部の百分率として計算される。
Claims (12)
- a)イソマルトを含む透明なサクサクとした外側硬質コーティングと、
b)中心部であって、該中心部の外表面上に視覚可能な菓子材料の1つ以上の領域を含む、中心部と
を含む菓子製品であって、
該コーティングが、二酸化チタン、炭酸カルシウム、デンプン及びリン酸カルシウムから選択される不透明にする成分を含有しない、菓子製品。 - 中心部が、独立して、チューインガム、フォンダン、チューイーキャンディー、硬質キャンディー、ゼリー、これらの含有物及び組合せからなる2つ以上の領域を含む、請求項1記載の菓子製品。
- 硬質コーティングが、いずれの意図的に添加されたソルビトールをも含有しない、上記請求項のいずれか一項記載の菓子製品。
- 硬質コーティングが、イソマルト、水素化デンプン加水分解物、ポリデキストロース、及びこれらの混合物を除いて、いずれの糖又はポリオールをも含有しない、上記請求項のいずれか一項記載の菓子製品。
- 前記硬質コーティングが、更に研磨されている、上記請求項のいずれか一項記載の菓子製品。
- 前記コーティングが、2%未満の結合剤を含有する、上記請求項のいずれか一項記載の菓子製品。
- 前記コーティングが、該コーティングの90重量%超のイソマルトを含有する、上記請求項のいずれか一項記載の菓子製品。
- 前記コーティングが、該コーティングの0.1重量%〜5重量%の水素化デンプン加水分解物を含有する、上記請求項のいずれか一項記載の菓子製品。
- 前記硬質コーティングが、該コーティングの90重量%超についてイソマルトシロップから得られ、及び該コーティングの3重量%未満についてイソマルト粉末から得られる、上記請求項のいずれか一項記載の菓子製品。
- 中心部が、異なる色の2つ以上の領域を含む表面により特徴付けられる、上記請求項のいずれか一項記載の菓子製品。
- 少なくとも部分的に透明な容器と、該容器内に含まれる請求項1〜10記載の菓子製品の多数個とを含む梱包品。
- 以下:
a)それぞれが菓子材料の2つ以上の領域を含む、複数の中心部を提供する工程と、
b)イソマルトを含む透明なサクサクとした外側硬質コーティングを提供する工程と、
c)環境的に制御された条件で該コーティングされた中心部を保存する工程と
を含む、請求項1〜10記載の菓子製品を製造するための方法であって、
該コーティングが、二酸化チタン、炭酸カルシウム、デンプン及びリン酸カルシウムから選択される不透明にする成分を含有しない、方法。
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DE102019214372A1 (de) * | 2019-09-20 | 2021-03-25 | Südzucker AG | Verfahren zur Herstellung von transparent dragierten Kaugummis mit farbigen Kohlenhydratpartikeln |
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