JP3560050B2 - Powder for molded confectionery - Google Patents
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- JP3560050B2 JP3560050B2 JP22578395A JP22578395A JP3560050B2 JP 3560050 B2 JP3560050 B2 JP 3560050B2 JP 22578395 A JP22578395 A JP 22578395A JP 22578395 A JP22578395 A JP 22578395A JP 3560050 B2 JP3560050 B2 JP 3560050B2
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Description
【0001】
【産業上の利用分野】
この発明は、チューインガムチップ入りのラムネ菓子様の成形菓子を、喫食者が簡便に手作りできる成形菓子用粉末に関し、更に詳しくは、水を注ぐだけで、均一にチューインガムチップが分散した成形菓子を得ることができる成形菓子用粉末に関する。
【0002】
【従来の技術】
従来より、ぶどう糖を主体とする成形菓子としては、ラムネ菓子が良く知られている。ラムネ菓子は、一般に含水ぶどう糖と、クエン酸等の酸味料と、香料粉末等とを混合し、これを打錠することにより得られる。また、ラムネ菓子の原料粉末と類似した組成の粉末を顆粒化し、これを容器に詰めた商品も市場に出回っている。
しかしながら、上記2種類の成形菓子は、工場での製造時に成形が行われ、市場に出回るときには既に所定形状になっている。従って、子供を主体とする喫食者は、単に成形菓子を喫食するだけであり、自分で菓子を作るという面白さを味わうことができない。
最近のように、チョコレート、キャンデー、ケーキ等、各種の嗜好品が豊富に市場に出回っている時代においては、特に子供を主体とする消費者は、従来の菓子だけでは満足できず、新規な菓子に関心を示すようになっている。
しかも子供は、ままごと遊び等に見られるように、自分自身で菓子を作りたいという欲望をもっており、新規な菓子の開発とともに、このような子供の欲望を満足させる商品の開発も望まれている。
【0003】
そこで、例えば実公平3−33275号公報に開示されているような、無水ぶどう糖を用いたラムネ様菓子を手作りできる組合せ菓子も提案されている。
この組合せ菓子によれば、無水ぶどう糖を主成分とする容器詰めの成形菓子用粉末を、成形用モールド内に振り入れ、水を添加して固化させることにより、喫食者自身がラムネ様菓子を作ることができる。
しかしながら、この組合せ菓子によって得られるラムネ様菓子は、ぶどう糖を主体とするため、食感や風味が単調になる欠点がある。
また、昨今の消費者の甘味離れの傾向から、ぶどう糖に由来する強い甘味が好まれないという問題もある。
【0004】
【発明が解決しようとする課題】
本発明はこのような事情に鑑みなされたものであって、その目的とするところは、喫食者が簡便に手作りでラムネ様の成形菓子を作ることができるとともに、喫食時に、ラムネ菓子以外の風味や食感を味わうことができ、しかも後口の良い成形菓子を作ることができる成形菓子用粉末を提供するにある。
【0005】
【課題を解決するための手段】
上記の目的は、下記無水ぶどう糖(A)とチューインガムチップ(B)とからなる成形菓子用粉末によって達成される。
(A)60メッシュオンの粒子を25重量%以下、且つ、150メッシュパスの粒子を25重量%以下含有する無水ぶどう糖。
(B)体積が6〜30mm3 であるチューインガムチップ。
【0006】
すなわち、本発明者らは、無水ぶどう糖を主体とするラムネ様菓子の食感、風味を改良する方法について種々検討を行った結果、無水ぶどう糖と共に、チューインガムのチップを用いると、喫食時にぶどう糖由来の甘味がチューインガムチップのガムベース中に取り込まれ、強い甘味を緩和するとともに、チューインガムとラムネの2種類の風味と食感を同時に味わえることを見いだした。
更に、成形菓子用粉末中の無水ぶどう糖の粒度と、チューインガムチップの体積とを特定範囲に設定することにより、無水ぶどう糖の中にチューインガムチップが均一分散した成形菓子用粉末とすることができ、この粉末に水を注ぐだけで、チューインガムチップが均一分散した成形菓子を調製できることを見出し本発明に到達した。
【0007】
次に本発明を詳しく説明する。
本発明の成形菓子用粉末は、無水ぶどう糖とチューインガムチップとを含有する。
無水ぶどう糖は、汎用のぶどう糖(含水ぶどう糖)とは異なり、水と接触して初めて含水ぶどう糖となり瞬時に固化する性質を有する。
上記無水ぶどう糖には、60メッシュオンの粒子が25重量%以下、且つ、150メッシュパスの粒子が25重量%以下含まれている必要がある。
すなわち、60メッシュオンの粒子が25重量%を超えると、成形菓子用粉末が粗くなりすぎて流動性が高まり、製造中や流通中に粉末中のチューインガムチップが分級(粉末中で偏在する状態)してしまう。更に成形菓子において、チューインガムチップの少ない部分にのみ、ぶどう糖の強い甘味が感じられ、風味バランスが悪くなる。
また、150メッシュオンの粒子が25重量%を超えると、成形菓子用粉末が細かくなりすぎて水の浸透性が悪くなるため、成形菓子が脆く崩れやすくなる。
【0008】
一方、チューインガムチップ(以下「ガムチップ」と記す)は、通常のチューインガムを所定の大きさに切断もしくは再成形したもの、もしくはチューインガムの粉末を適宜大きさに成形したもの等が使用される。なお形状については、例えば、角柱形、円柱形、球形等、特に限定されない。
また、ガムチップの組成や製造方法も限定されず、通常のチューインガムを使用すればよいが、特に糖含有率の低いチューインガムを用いると、成形菓子を喫食したときに、好ましい甘味とすることができ好適である。
【0009】
本発明では、上記ガムチップとして、体積が6〜30mm3 のものを使用することが重要である。更に好ましくは10〜25mm3 のものが好適である。
ガムチップの体積が30mm3 を超えると、ガムチップが大きすぎて、製造中や流通中に成形菓子用粉末中で分級したり、成形菓子中で偏在してしまう。
また体積が6mm3 未満であると、ガムチップが小さすぎて喫食時に飲み込みやすくなったり、分散したガムチップ同士がまとまりにくく、口中で一つのチューインガム塊として味わえなかったりする。
【0010】
なお、成形菓子用粉末中のガムチップの含有量は、好ましくは10〜40重量%(以下%と記す)に設定するとよい。
10%未満であると、ガムチップ量が少なすぎて、喫食時に飲み込みやすくなる傾向にあり、40%を超えるとガムチップ量が多すぎて成形菓子の成形性が悪くなり、崩れやすくなる傾向にある。
【0011】
なお、ガムチップには、必要に応じコーティングが施されていてもよい。コーティング層に使用される原料としては、例えば各種糖類(液糖、蜂蜜、糖蜜、水飴、粉末糖類、糖アルコール等)、澱粉類(澱粉、化工澱粉、変性澱粉、澱粉分解物等)や、アラビアガム、ワックス、シェラック、カルシウム、油脂、乳類、粉末呈味原料(粉末糖類、卵白粉末、卵黄粉末、調味料、粉末果汁、粉末エキス等)、着色料、各種栄養素(食物繊維、ビタミン類、ミネラル、DHA、EPA、ビフィズス菌増殖因子等)等を単独もしくは複数組合せて用いればよい。
【0012】
また、成形菓子用粉末には、上記無水ぶどう糖とガムチップの他に、副原料として、澱粉等の増量剤、無水ぶどう糖以外のパラチニット、エリスリトール等の糖アルコールや、トレハロース、キシロース等の糖類及びこれらの粒状加工物、クエン酸等の酸味料、香料、色素、ビタミン類等の栄養素や、葉緑素粉末等の機能性成分等を適宜選択し、単独又は2種以上組合せて用いてもよい。
【0013】
上記成形菓子用粉末は、容器に充填されていてもよい。容器の材質は特に制限するものではなく、例えば、ポリエチレン等の軟質プラスチック、紙、金属等、適宜用いればよい。もしくはこれらの材質を組み合わせてラミネートしたものでもよい。また、容器の形状も特に限定するものではなく、袋状、筒体、箱等適宜設定すればよい。
ただし、無水ぶどう糖が吸湿しやすいため、長期保存の場合は、防湿性の高い包装材料を用いて密封することが望ましい。
【0014】
なお、上記成形菓子用粉末は成形用モールドを用いると、様々な形に成形することができ好適である。
成形用モールドは、成形用凹部を備えており、その形状は任意に設定すればよい。また個数は複数でもよいし、且つ各々の凹部の形状が異なっていてもよい。
更に材質は特に限定するものではなく、例えばプラスチック製の軟質板を型打ち加工して適宜形状の成形用凹部としたもの等を用いればよい。
成形モールドを使用しない場合は、家庭にある皿や茶碗、菓子用型等、適当な食器や型等を代用してもよい。
【0015】
本発明の成形菓子用粉末を用いて、成形菓子を作る場合には、例えば図1のようにして製造することができる。
図1(A)は成形用モールドを示しており、1はプラスチック製の軽量の成形用モールド、2はその成形用モールド1に形成された成形用凹部である。同図の成形用凹部2は自動車の外観形状に形成されている。3は成形用凹部2内に設けられた水の定量線である。4は水の定量容器であり、この定量容器4に設けられた凹部5内に水を入れ、その水を上記成形用凹部2に移すことにより自動的に定量線3まで水が入るようになっている。この場合、上記定量容器4は、図示の点線Aのミシン目位置から容易に切り離すことができる。
【0016】
成形菓子製造時には、まず図1(B)に示すように、上記成形用モールド1の成形用凹部2に水9を入れる。
なお、水は、単なる水の他、牛乳、果汁、シロップ等の水性媒体や、香料、色素等を溶解もしくは分散した溶液を用いてもよい。
【0017】
次に、図1(C)に示すように、水9の上に成形菓子用粉末7を容器6を開封して振り入れる。このとき、水と成形菓子用粉末との割合を、水:成形菓子用粉末=1:1〜1:5に設定すると、成形菓子の成形性の点で好適である。
成形菓子用粉末を振り入れると同時に、成形用凹部2内において成形菓子用粉末7と水9とが接触し、成形菓子用粉末中の無水ぶどう糖10が速やかに含水化して固化し、ガムチップを分散含有しつつ成形用凹部2に沿って成形される。
なお、粉末の振り入れから固化成形までの所要時間は、通常1分〜2分30秒程度の極短時間である。そして、上記時間経過後、成形用モールド1を裏返して軽く叩く等して脱型すれば、図1(D)に示すようにチューインガムチップ11が均一に分散した成形菓子8を調製することができる。
【0018】
なお、その他の脱型方法として、予め木製又は可食性素材製等のスティック状物を成形用凹部2に挿入した状態で、水9と成形菓子用粉末7とを順次投入して固化成形した後、スティック状物を持ち上げて成形菓子を取り出すようにすると、脱型をスムーズに行うことができる。
【0019】
また上記製造方法は、成形用モールドに対し、まず水を入れ、その後成形菓子用粉末を添加しているが、例えば、水と成形菓子用粉末を同時に投入してもよいし、添加の順番を逆にして、成形菓子用粉末を入れた後に水を添加してもよい。
【0020】
更に、成形菓子用粉末は一種類に限らず、複数の成形用凹部に対し、成形用凹部毎に異組成や異色の成形菓子用粉末7を用いたり、又は1つの成形用凹部に、異組成や異色の複数の成形菓子用粉末7を混合投入してもよく、これにより、成形菓子の色や風味のバリエーション化を図ることができる。
【0021】
【発明の効果】
以上のように、本発明の組合せ菓子は、特定粒度の無水ぶどう糖と特定体積のチューインガムチップとを含有した成形菓子用粉末を用いているので、喫食者が成形用モールド等に成形菓子用粉末と水とを入れるだけで、チューインガムチップが均一分散したラムネ菓子様の成形菓子を簡単に得ることができる。
しかも、無水ぶどう糖にガムチップを併用しているので、無水ぶどう糖特有の強い甘味が緩和され、後口のよい成形菓子とする事ができる。
また、喫食時にラムネ様の食感とチューインガムの食感の双方を同時に楽しむ事ができる。
【0022】
次に本発明を実施例に基づき具体的に説明する。
〈実施例1〜7、比較例1〜4〉
表1に示す組成で成形菓子用粉末を調製し、これをポリエチレン袋に密封した。チューインガムチップは角柱形状のものを使用した。
一方、図1(A)に示す成形用モールド1を準備し、専門パネル20名が以下の手順で成形菓子を作った。
すなわち、図1(A)〜(D)に示すように、まず成形用モールド1の定量容器4を点線Aのミシン目で切り離して水9gを計量し、これを成形用凹部2に入れた。次いでこの上に成形菓子用粉末30gを振り入れ、2分間放置して成形菓子8を得た。
以上のようにして得られた成形菓子について、成形性、チューインガムの均一分散性、風味、食感を専門パネル20名にて評価した。その結果を表1に併せて示す。
【0023】
【表1】
【0024】
表1の結果から、実施例の成形菓子は成形性が大変良好で、ガムチップも均一分散しており、ラムネ様菓子とチューインガム双方の風味、食感が同時に楽しめるものであった。
これに対し比較例の成形菓子は、脆く崩れやすかったり、ガムチップが小さすぎたり偏在したりして食感や外観が悪いものであった。
【図面の簡単な説明】
【図1】本発明の成形菓子用粉末を用いて成形菓子を製造する方法の一例を示す説明図。
【符号の説明】
1 成形用モールド
2 成形用凹部
3 水の定量線
4 定量容器
5 定量容器凹部
6 容器
7 成形菓子用粉末
8 成形菓子
9 水
10 無水ぶどう糖
11 チューインガムチップ[0001]
[Industrial applications]
The present invention relates to a molded confectionery powder having a chewing gum chip-containing ramune confectionery-like shape, which can be easily handmade by a consumer, and more specifically, to obtain a molded confectionery in which chewing gum chips are uniformly dispersed simply by pouring water. Powder for molded confectionery.
[0002]
[Prior art]
Hitherto, ramune confectionery has been well known as a molded confection mainly composed of glucose. Ramune confectionery is generally obtained by mixing hydrous dextrose, an acidulant such as citric acid, a flavoring powder and the like, and compressing the mixture. In addition, a product obtained by granulating powder having a composition similar to the raw material powder of ramune confectionery and packing the granulated powder in a container is also on the market.
However, the two types of molded confections are molded at the time of production at a factory, and are already in a predetermined shape when they are marketed. Therefore, a kid mainly serving as a snack simply eats a shaped confection and cannot enjoy the joy of making a confection by himself.
In an era where various kinds of luxury goods such as chocolate, candy and cake are on the market recently, consumers, especially children, are not satisfied with conventional confectionery alone, and new confectionery is not enough. I am interested in it.
In addition, children have a desire to make their own confectionery, as seen in play and the like, and with the development of new confectionery, it is also desired to develop products that satisfy such children's desires.
[0003]
Therefore, there has been proposed a combination confectionery capable of handmade a ramune-like confection using anhydrous glucose as disclosed in, for example, Japanese Utility Model Publication No. 3-33275.
According to this combination confectionery, the confectioner himself makes a ramune-like confectionery by sprinkling a container-packed molded confectionery powder containing anhydrous glucose as a main component into a molding mold and adding water to solidify. be able to.
However, the ramune-like confection obtained by this combination confection has a drawback that the texture and flavor become monotonous since it is mainly composed of glucose.
In addition, there is also a problem that strong sweetness derived from glucose is not preferred due to the recent tendency of consumers to shift away from sweetness.
[0004]
[Problems to be solved by the invention]
The present invention has been made in view of such circumstances, and it is intended that a user can easily make a handmade ramune-like shaped confectionery, and at the time of eating, taste other than ramune confectionery. Another object of the present invention is to provide a powder for molded confectionery which can taste and texture and can produce a molded confection having a good mouth mouth.
[0005]
[Means for Solving the Problems]
The above object is achieved by a powder for molded confectionery comprising the following anhydrous glucose (A) and chewing gum chips (B).
(A) Anhydroglucose containing 25% by weight or less of particles of 60 mesh on and 25% by weight or less of particles of 150 mesh pass.
(B) Chewing gum chips having a volume of 6 to 30 mm 3 .
[0006]
That is, the present inventors have conducted various studies on a method for improving the texture and flavor of a ramune-like confection mainly composed of anhydrous glucose.As a result, when using chewing gum chips together with anhydrous glucose, glucose derived from glucose at the time of eating is used. It has been found that sweetness is incorporated into the gum base of the chewing gum chips to relieve the strong sweetness and to simultaneously enjoy the two flavors and textures of chewing gum and ramune.
Further, by setting the particle size of anhydrous glucose in the powder for molded confectionery and the volume of chewing gum chips to a specific range, it is possible to obtain a powder for molded confectionery in which chewing gum chips are uniformly dispersed in anhydrous glucose. The present inventors have found that a molded confectionery in which chewing gum chips are uniformly dispersed can be prepared only by pouring water into the powder, and arrived at the present invention.
[0007]
Next, the present invention will be described in detail.
The powder for molded confectionery of the present invention contains anhydrous glucose and chewing gum chips.
Anhydrous glucose is different from general-purpose glucose (hydrated glucose) in that it becomes hydrated glucose only upon contact with water and has the property of solidifying instantly.
It is necessary that the anhydrous glucose contains 25% by weight or less of 60 mesh on particles and 25% by weight or less of 150 mesh pass particles.
That is, when the particle size of 60 mesh-on exceeds 25% by weight, the powder for molded confectionery becomes too coarse and the fluidity increases, and the chewing gum chips in the powder are classified during production or distribution (a state unevenly distributed in the powder). Resulting in. Further, in the molded confectionery, only a small portion of the chewing gum chip has a strong sweetness of glucose, and the flavor balance is deteriorated.
On the other hand, if the particle size of 150 mesh-on exceeds 25% by weight, the powder for molded confectionery becomes too fine and the permeability of water deteriorates, so that the molded confectionery becomes brittle and easily collapsed.
[0008]
On the other hand, chewing gum chips (hereinafter, referred to as "gum chips") are obtained by cutting or reshaping ordinary chewing gum into a predetermined size, or shaping gum powder into an appropriate size. Note that the shape is not particularly limited, for example, a prism, a cylinder, a sphere, and the like.
In addition, the composition and production method of the gum chips are not limited, and ordinary chewing gum may be used.Especially, when a chewing gum having a low sugar content is used, when the molded confectionery is eaten, the sweetness can be made to be a preferable sweetness. It is.
[0009]
In the present invention, it is important to use a gum chip having a volume of 6 to 30 mm 3 . More preferably, those having a thickness of 10 to 25 mm 3 are suitable.
If the volume of the gum chip exceeds 30 mm 3 , the gum chip is too large and is classified in the powder for molded confectionery during production or distribution, or is unevenly distributed in the molded confectionery.
When the volume is less than 6 mm 3 , the gum chips are too small to be easily swallowed at the time of eating, or the dispersed gum chips are difficult to unite and cannot be tasted as one chewing gum mass in the mouth.
[0010]
The content of the gum chips in the powder for molded confectionery is preferably set to 10 to 40% by weight (hereinafter referred to as%).
If it is less than 10%, the amount of gum chips is too small, and it tends to be easily swallowed at the time of eating. If it exceeds 40%, the amount of gum chips is too large, and the moldability of the molded confection tends to be poor, and it tends to be easily broken.
[0011]
The gum chips may be coated as needed. Raw materials used in the coating layer include, for example, various sugars (liquid sugar, honey, molasses, starch syrup, powdered sugar, sugar alcohol, etc.), starches (starch, modified starch, modified starch, starch decomposition product, etc.), Arabic Gum, wax, shellac, calcium, oil, fat, milk, powdered taste ingredients (powder sugar, egg white powder, egg yolk powder, seasoning, powdered fruit juice, powdered extract, etc.), coloring agents, various nutrients (dietary fiber, vitamins, Mineral, DHA, EPA, bifidobacteria growth factor, etc.) may be used alone or in combination.
[0012]
In addition, in the powder for molded confectionery, in addition to the anhydrous glucose and gum chips, as an auxiliary material, bulking agents such as starch, palatinit other than anhydrous glucose, sugar alcohols such as erythritol, trehalose, sugars such as xylose and the like. Granular processed products, acidulants such as citric acid, flavors, pigments, nutrients such as vitamins, functional components such as chlorophyll powder, and the like may be appropriately selected and used alone or in combination of two or more.
[0013]
The powder for molded confectionery may be filled in a container. The material of the container is not particularly limited, and for example, a soft plastic such as polyethylene, paper, metal or the like may be appropriately used. Alternatively, a laminate obtained by combining these materials may be used. Also, the shape of the container is not particularly limited, and may be appropriately set such as a bag shape, a cylindrical body, a box, and the like.
However, since anhydrous glucose easily absorbs moisture, it is desirable to seal it using a highly moisture-proof packaging material for long-term storage.
[0014]
It is to be noted that the powder for molded confectionery is preferably formed into various shapes by using a molding mold.
The molding mold has a molding concave portion, and the shape thereof may be arbitrarily set. The number may be plural, and the shape of each concave portion may be different.
Further, the material is not particularly limited, and for example, a material obtained by stamping a soft plastic plate to form an appropriately shaped concave portion may be used.
When a molding mold is not used, suitable dishes and molds such as dishes, bowls, and confectionery molds at home may be substituted.
[0015]
When a molded confection is produced using the powder for a molded confection of the present invention, it can be produced, for example, as shown in FIG.
FIG. 1A shows a molding mold, in which 1 is a lightweight molding mold made of plastic, and 2 is a molding recess formed in the molding mold 1. The
[0016]
At the time of manufacturing a molded confectionery, first, as shown in FIG. 1 (B),
As the water, an aqueous medium such as milk, fruit juice, syrup, or a solution in which a flavor, a pigment, or the like is dissolved or dispersed may be used in addition to simple water.
[0017]
Next, as shown in FIG. 1 (C), the powder for molded confectionery 7 is opened on the
Simultaneously, the powder for molded confectionery comes into contact with the powder for molded confectionery 7 and the
The time required from powder transfer to solidification molding is usually an extremely short time of about 1 minute to 2 minutes and 30 seconds. After the elapse of the above-mentioned time, if the mold 1 is turned upside down and lightly tapped to remove the mold, a molded confectionery 8 in which the chewing gum chips 11 are uniformly dispersed can be prepared as shown in FIG. 1 (D). .
[0018]
In addition, as another demolding method,
[0019]
Further, in the above-mentioned production method, first, water is added to a molding mold, and then powder for molded confectionery is added.However, for example, water and powder for molded confectionery may be simultaneously added, or the order of addition may be changed. Conversely, water may be added after the powder for shaped confectionery is added.
[0020]
Further, the powder for molded confectionery is not limited to one kind, and powders for molded confectionery 7 having different compositions or different colors are used for a plurality of molding recesses, or different compositions are used for one molding recess. Alternatively, a plurality of powders 7 for molded confections of different colors may be mixed and charged, whereby variations in the color and flavor of the molded confection can be achieved.
[0021]
【The invention's effect】
As described above, since the combination confectionery of the present invention uses a powder for molded confectionery containing anhydrous dextrose having a specific particle size and a specific volume of chewing gum chips, the confectioner can use the powder for molded confectionery in a molding mold or the like. By simply adding water, it is possible to easily obtain a molded confectionery like a ramune confectionery in which chewing gum chips are uniformly dispersed.
In addition, since the gum chips are used in combination with the anhydrous glucose, the strong sweetness peculiar to the anhydrous glucose is reduced, and a molded confection having a good mouth mouth can be obtained.
In addition, when eating, both the texture of ramune and the texture of chewing gum can be enjoyed at the same time.
[0022]
Next, the present invention will be specifically described based on examples.
<Examples 1 to 7, Comparative Examples 1 to 4>
A powder for molded confectionery was prepared with the composition shown in Table 1, and this was sealed in a polyethylene bag. The chewing gum chips used were prismatic.
On the other hand, a molding mold 1 shown in FIG. 1 (A) was prepared, and 20 specialized panels made a molded confection according to the following procedure.
That is, as shown in FIGS. 1 (A) to 1 (D), first, the fixed
The molded confections obtained as described above were evaluated for moldability, uniform dispersibility of chewing gum, flavor and texture by 20 specialized panels. The results are shown in Table 1.
[0023]
[Table 1]
[0024]
From the results shown in Table 1, the molded confectionery of the example had very good moldability, the gum chips were evenly dispersed, and the flavor and texture of both the ramune-like confectionery and the chewing gum could be enjoyed simultaneously.
On the other hand, the molded confectionery of the comparative example was brittle and easily broken, and the gum chips were too small or unevenly distributed, resulting in poor texture and appearance.
[Brief description of the drawings]
FIG. 1 is an explanatory view showing an example of a method for producing a molded confection using the powder for a molded confection of the present invention.
[Explanation of symbols]
REFERENCE SIGNS LIST 1
Claims (1)
(A)60メッシュオンの粒子を25重量%以下、且つ、150メッシュパスの粒子を25重量%以下含有する無水ぶどう糖。
(B)体積が6〜30mm3 であるチューインガムチップ。A powder for molded confectionery comprising the following anhydrous glucose (A) and chewing gum chips (B).
(A) Anhydroglucose containing not more than 25% by weight of particles of 60 mesh on and not more than 25% by weight of particles of 150 mesh pass.
(B) Chewing gum chips having a volume of 6 to 30 mm3.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP22578395A JP3560050B2 (en) | 1995-08-09 | 1995-08-09 | Powder for molded confectionery |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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JP22578395A JP3560050B2 (en) | 1995-08-09 | 1995-08-09 | Powder for molded confectionery |
Publications (2)
Publication Number | Publication Date |
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JPH0947221A JPH0947221A (en) | 1997-02-18 |
JP3560050B2 true JP3560050B2 (en) | 2004-09-02 |
Family
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Application Number | Title | Priority Date | Filing Date |
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JP22578395A Expired - Fee Related JP3560050B2 (en) | 1995-08-09 | 1995-08-09 | Powder for molded confectionery |
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JP (1) | JP3560050B2 (en) |
Families Citing this family (1)
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JP5268806B2 (en) * | 2009-07-09 | 2013-08-21 | 江崎グリコ株式会社 | Ramune confectionery and method for producing the same |
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1995
- 1995-08-09 JP JP22578395A patent/JP3560050B2/en not_active Expired - Fee Related
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