JP4931529B2 - Soft candy and its manufacturing method - Google Patents

Soft candy and its manufacturing method Download PDF

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JP4931529B2
JP4931529B2 JP2006258972A JP2006258972A JP4931529B2 JP 4931529 B2 JP4931529 B2 JP 4931529B2 JP 2006258972 A JP2006258972 A JP 2006258972A JP 2006258972 A JP2006258972 A JP 2006258972A JP 4931529 B2 JP4931529 B2 JP 4931529B2
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soft candy
dough
dried pulp
dried
pulp
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JP2008073020A (en
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聡 吉岡
智典 渡邉
久仁 都筑
和孝 金澤
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クラシエフーズ株式会社
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Description

  The present invention relates to a soft candy containing dried pulp and a method for producing the same.
In general, soft candy uses oils, fats, thickeners, foaming agents, emulsifiers, fragrances, and the like as auxiliary materials together with the main raw materials of sugars such as sugar and chickenpox. For example, a clay-like soft candy containing a foaming agent, sugars, fats and oils and emulsifiable starch has been proposed (see, for example, Patent Document 1).
However, since the soft candy uses starch having an emulsifying effect together with fats and oils and is set to a high moisture value of 7 to 30%, the mixed dough becomes sticky when formed after mixing the blended raw materials, There was room for improvement in terms of suitability for production, such as adhesion to the production line and inferior continuous productivity. In addition, as in Patent Document 1, it is difficult to impart a characteristic flavor by flavoring only a commonly used fragrance.
Therefore, the types of soft candy have been diversified, and some have added cookies, nuts, dried fruits, cereals, beans, fruit juice, and the like as auxiliary ingredients in order to enjoy texture and various flavors. For example, a soft candy is proposed that contains dried fruits in a shape that can be identified (for example, see Patent Document 2).
However, the above soft candy is a soft dough for candy containing jelly strips, which contains dried fruits such as dried grapes as a center material or in a dispersed manner. The soft candy itself was poor in fruit feeling because the shape of the candy remained as it was, and it enjoyed the unique texture and texture of the dried fruit itself independent of the soft dough. In addition, the above-mentioned soft candy has problems that it adheres to the production line and is inferior in continuous productivity, has a complicated production method, and takes time. The responsive texture was poor.
  Moreover, in order to give a feeling of fruit, it is conceivable to add concentrated fruit juice or the like. In that case, since concentrated fruit juice is a high moisture content raw material of 40 to 90%, it gives a sufficient fruit flavor and is a soft candy. In order to make dough, it takes time to adjust the moisture by heat treatment such as simmering at the time of raw material kneading, and if the heating time is prolonged, it will cause fruit flavor deterioration, and there is a problem in terms of production and flavor adjustment .
In addition, as a candy containing dietary fiber derived from a fruit or the like, for example, a chewing candy containing a sugar, an oil and fat, and a water-insoluble dietary fiber derived from a fruit or the like is known (see, for example, Patent Document 3). ).
However, the above chewing candy uses a product obtained by separating only water-insoluble dietary fiber derived from fruits directly from plant tissue or a purified product of water-insoluble dietary fiber such as crystalline cellulose to achieve chewing properties. Flavoring with auxiliaries such as fragrances, fragrances, acidulants and colorants did not provide the original flavor and aroma of the fruit, leaving room for improvement.
As a conventional vegetable soft candy, for example, sugar, syrup as well as sugar, a small amount of xylose, soy milk and / or processed soybean products as a protein source, and vegetable fats and oils as fats and oils are mainly used. Soft candy made of plant materials is known (for example, see Patent Document 4).
However, in the above soft candy, soy milk and processed soybean products are used as an alternative raw material for dairy products (such as condensed milk) in caramel, causing an aminocarbonyl reaction between the amino group in soy protein and xylose and xylose caramel. Because it provides a good caramel due to conversion, plant candy is not able to obtain soybean-derived plant feeling from the product itself. In addition, when a high moisture raw material such as soy milk is used, there is a problem in terms of formability that can be continuously produced such as compression, rolling, and stretching, especially in terms of shape retention.
Japanese Patent Laid-Open No. 6-98683 Japanese Patent Laid-Open No. 10-56 JP-A-6-276946 Japanese Patent Publication No.59-7411
  The present invention has been made in view of the circumstances as described above. The object of the present invention is to contain a dried pulp and enjoy the original flavor of the pulp by utilizing the flavor of the pulp. In particular, when using fruit-derived pulp, it seems that the fruit juice feels like it is, and the whole fruit flavor and umami taste as if the whole dried fruit became soft candy. It can be enjoyed and gives a texture that is unique to soft candy. In addition, it prevents adhesion to the production line, has an appropriate shape-retaining property, and has good formability (so-called machine suitability). ) And a method for producing the same.
  The present invention achieves the above object with a soft candy characterized in that pregelatinized starch is contained in a soft candy dough mainly composed of dried pulp.
Preferably, at least one of reduced powder starch syrup and dextrin is further contained.
More preferably, the dried pulp is a dried fruit.
Moreover, it is preferable that the water | moisture content of a soft candy mainly has the water | moisture content derived from dried pulp.
Moreover, a soft candy can be made vegetable.
Moreover, it is preferable that the soft candy of this invention is manufactured by the manufacturing method which comprises the following process one by one.
(1) Step of preparing dried pulp (2) Step of preparing soft candy dough by mixing and stirring the dried pulp and pregelatinized starch (3) Forming the soft candy dough and soft candy Process
That is, as a result of earnestly examining the soft candy that can feel the original flavor of the pulp while giving the texture that the soft candy eats and responds, surprisingly, among the pulp, When the soft candy dough mainly composed of dried pulp with concentrated pulp components is kneaded with other ingredients, the original flavor of the pulp is utilized, and the fruit juice feel is expelled especially by using dried pulp derived from fruits. It has been found that a fruity texture like the soft candy can be obtained, as well as a fruity texture.
Further, when containing at least one of pregelatinized starch, more preferably dextrin and reduced powder starch syrup, in the soft candy raw material, stickiness and poor shape retention of the soft candy dough due to moisture contained in the dried pulp are eliminated, and continuous The inventors have found that productivity is good and have reached the present invention.
According to the soft candy of the present invention, the flavor of dried pulp, which is the raw material of the entire soft candy, is utilized as it is, and it is possible to impart a taste that is not found in conventional soft candy and a texture that can be eaten. In particular, when fruit-derived pulp is used, it is possible to enjoy the flavor and umami of a fruit with a rich feeling as if the fruit juice sensation is expelled and the whole dried fruit becomes soft candy.
Moreover, since the dried pulp with which the pulp component was concentrated is used, it can set to 100% or more soft candy in conversion of the raw material origin pulp.
Furthermore, in the soft candy of the present invention, the animal candy can be used in combination with a design that does not include a thickener or the like generally used in conventional soft candy, or a vegetable oil or fat, or a vegetable thickener. A vegetable soft candy can be designed by using no raw materials.
In addition, since the soft candy of the present invention contains pregelatinized starch, regardless of the water content in the soft candy dough, the stickiness of the dough is suppressed, and adhesion to the production line during the production process is prevented, Preferably, it contains at least one of reduced powder starch syrup and dextrin, so that it has good shape retention during the production process and has formability with continuous productivity. The continuous productivity referred to in the present invention is a series of processes from the formation of soft candy dough obtained by kneading the raw materials (ball-shaped molding, sheet molding, extrusion molding, rope molding, etc.) to cutting and packaging. In this line operation, the material does not adhere to the conveyor, nozzle, cutter, packaging machine, etc., and can be transferred to the next line without interruption on the way, and each process proceeds continuously.
In addition, the soft candy of the present invention essentially contains pregelatinized starch, and preferably contains at least one of reduced powder starch syrup and dextrin, so that both the chewing mouth and mouthfeel can impart a better texture. .
Next, the present invention will be described in detail.
The soft candy of the present invention contains pregelatinized starch in a soft candy dough mainly composed of dried pulp.
The soft candy of the present invention has a water content of preferably 5 to 20% by weight based on the total weight of the soft candy, and more preferably 7 to 15% by weight for effectively obtaining the moldability of the soft candy dough during production. The sugar sweetener is non-glassy mainly containing those in a crystalline state (45% by weight or more in the total weight of the sugar sweetener), and has at least one physical property of viscosity, elasticity and spreadability. It is what you have .
Na us, the water content in, preferably preferable in that it mainly moisture from dry pulp to obtain a original flavor pulp. The term “main body” as used herein means that 65% by weight or more of the total water content of the soft candy is the amount of water derived from the dried pulp.
The moisture in the present invention may be measured with a vacuum vacuum dryer or the like.
The dried pulp according to the present invention is a dried fruit, seeds, vegetables, etc., which is dried by an appropriate method after a sugar addition treatment such as immersion in a sugar solution such as sugar or untreated. Is. Moreover, you may give fruit juice immersion process, the process by nitrite, etc. for browning prevention before and after a drying process suitably.
As the raw material of dried pulp, for example, mango, strawberry, pineapple, apple, kiwi, tangerine, citrus, melon, pear, peach, cherry, papaya, hawthorn, loquat, tomato, cranberry, raisins, raspberry, blueberry, fig, Fruits such as apricots, prunes, bananas, seeds such as chestnuts, tomato seeds, walnuts, lotus seeds, sweet potatoes, pumpkins, taros, potatoes, aloe etc. In particular, among the seeds and vegetables, seeds and vegetables containing dietary fiber are desirable in terms of texture. In addition, fruits are preferable in that they contain a relatively large amount of water-soluble dietary fiber such as pectin and the moldability during production is good without blending a thickener.
The dried pulp may be skinned or peeled, and is not particularly limited.
  The moisture content of the dried pulp is preferably set to 5 to 30% by weight in the total weight of the dried pulp, and has a texture that is unique to soft candy. It is preferable in that it can be produced with the conventional production method, production time and production cost. More preferably, it is 10 to 25% by weight based on the total weight of the dried pulp, from the viewpoint of moldability without impairing the pulp flavor derived from the raw material.
  The soft candy dough according to the present invention is mainly composed of the dried pulp, and the specific content of the dried pulp is preferably 30 to 60% by weight, more preferably 40 to 60% in the total weight of the soft candy. The weight% is preferable in terms of the anti-adhesion property to the production line and the moldability, because the raw material-derived flesh flavor and the texture unique to soft candy can be obtained.
The pregelatinized starch according to the present invention is obtained by rapidly drying starch that has been gelatinized by heating at a high temperature. As long as the starch is pregelatinized, there are no limitations on the source material, the pregelatinization method, and the like. For example, “Matsunoline XA”, “Pine Soft S”, “Pine Code”, “Pine Soft B”, etc. manufactured by Matsutani Chemical Industry Co., Ltd. may be mentioned.
The pregelatinized starch retains the moisture in the soft candy dough, which has been increased by making the soft candy dough mainly composed of dried pulp, and prevents stickiness of the soft candy dough and prevents adhesion to the production line Is important.
  The content of the pregelatinized starch is set to 1 to 10% by weight in the total weight of the soft candy to prevent stickiness of the soft candy dough during production and adhesion to the production line, and good moldability. It is suitable in that it has continuous productivity and imparts a good texture that responds to eating. More preferably, it is 2 to 7% by weight based on the total weight of the soft candy, taking advantage of the original flavor of the pulp, and desirable in terms of a good mouthfeel and mouthfeel.
  The soft candy of the present invention preferably contains at least one of reduced powder starch syrup and dextrin from the viewpoint of shape retention of the soft candy dough.
  The reduced powder starch syrup is obtained by dehydrating and drying a sugar alcohol obtained by hydrogenating a syrup. For example, “H-PDX” manufactured by Matsutani Chemical Industry Co., Ltd. may be mentioned.
  The dextrin is a general term for various decomposition products generated when starch is hydrolyzed by acid, enzyme, heat, or the like. In particular, it is preferable to use dextrin having DE8-25, more preferably DE15-25, from the viewpoint of moldability. In addition, DE is an abbreviation for dextrose equivalent and indicates the degree of hydrolysis of starch. For example, “PA INDEX # 1”, “PAR INDEX # 2”, “PAR INDEX # 3”, “PAR INDEX # 4”, etc. manufactured by Matsutani Chemical Industry Co., Ltd. may be mentioned.
  When reduced powder starch syrup or dextrin is used alone, the content thereof is preferable. When reduced powder varicella and dextrin are used in combination, the total content is preferably the total weight of the soft candy. The content of 5 to 40% by weight is preferable in terms of continuous productivity because the shape retention, viscoelasticity and stretchability of the soft candy dough can be obtained. More preferably, the content is 10 to 20% by weight, taking advantage of the flesh flavor derived from the raw material, and desirable in terms of a good mouthfeel and mouthfeel and continuous productivity.
The form of the pregelatinized starch, reduced powder starch syrup and dextrin is not particularly limited, but is preferably in the form of powder or granule from the viewpoint of continuous productivity.
In addition, the soft candy of the present invention may use, in addition to the above-mentioned components, auxiliary materials appropriately selected within a range that does not impair the purpose of the present application. For example, sugar sweeteners (monosaccharides such as fructose, glucose, tagatose and arabinose, disaccharides such as lactose, trehalose, maltose and sucrose, oligosaccharides such as malto-oligosaccharide and galacto-oligosaccharide, and crystals such as sugar alcohol Saccharides, non-crystalline saccharides such as starch syrup, reduced starch syrup, and coupling sugar), non-sugar sweeteners (acesulfame K, stevia, sucralose, etc.), thickeners (gum arabic, sodium alginate or salts thereof, carrageenan , Agar, xanthan gum, guar gum, konjac potato extract, gellan gum, tara gum, pullulan, pectin, locust bean gum, etc.), fats and oils (vegetable oils, animal fats, etc.), acidulants, stabilizers, emulsifiers, flavorings, coloring Ingredients, seeds, soy milk ingredients, various flavor ingredients (coffee, tea, cocoa, liquor, herbs, etc.), bitter Emissions acids, minerals, dietary fibers, skin beautifying components (collagen, hyaluronic acid and the like) and the like may be used in combination as appropriate alone or more. Among these, the use of a plant-derived auxiliary material is preferable in that it can be set as a vegetable soft candy that does not use animal materials.
Apart from the dried pulp that is the main ingredient of soft candy dough and forms a continuous continuous phase with pregelatinized starch, chip-shaped dried pulp, etc. can be used to enjoy the texture and texture of the dried pulp itself. , May be included for visual appeal.
  As described above, the soft candy of the present invention can be set as a vegetable soft candy. The term “vegetable” means that the animal raw material is less than 1.5% by weight in the total weight of the vegetable soft candy in terms of solid content, but preferably no animal raw material is used. In addition, minerals such as salt may be contained.
The soft candy of this invention can be prepared as follows, for example.
That is, first, dried pulp is prepared. What is necessary is just to dry dry pulp to a predetermined | prescribed moisture value by an appropriate method. The drying method is not particularly limited, and examples thereof include sun drying, heat drying by natural ventilation and artificial ventilation, vacuum drying, and drying by a desiccant. In addition, before and after the drying, treatments such as fruit juice immersion and browning prevention may be appropriately performed.
Next, a soft candy dough is prepared. First, the case where a heating process is not provided at the time of stirring is demonstrated.
First, in a typical soft candy stir-cooking device such as a kneader for confectionery production, at least one of the above-mentioned dried pulp, pregelatinized starch, dextrin and reduced powdered starch syrup as necessary, and a sugar sweetener, etc. All the blended raw materials are added and stirred and mixed in a non-heated state to obtain a soft candy dough in which the blended components are in a mixed continuous phase. The mixed continuous phase means that other components are dispersed and mixed in a continuous phase state in which the dried pulp is completely crushed and the shape of the crushed pieces remains, but in the present invention, the dried pulp is It is preferable that at least the pregelatinized starch is dispersed and mixed in the continuous phase state in terms of suppressing stickiness of the dough and preventing adhesion to the production line during the production process.
In this method, frictional heat is generated at the time of stirring and mixing, but since no heating step is provided, the product temperature is suppressed to about 30 to 60 ° C., deterioration of the flesh flavor can be suppressed to the minimum, browning suppression, It is preferable in terms of maintaining a good eating feeling of the flesh feeling by vitrification suppression.
In addition, you may grind | pulverize the said dried pulp by previously stirring with the kneader for confectionery manufacture. In this case, after crushing the dried pulp, add all the ingredients of the pre-gelatinized starch, if necessary, at least one of dextrin and reduced powder starch syrup, and auxiliary ingredients such as sugar sweeteners, and further stirring and mixing do it.
Next, a method for preparing a soft candy dough by stirring and heating will be described.
First, in the kneader or the like for confectionery production, the above-mentioned dried pulp, if necessary, at least one of dextrin and reduced powder starch syrup are added, and a sugar sweetener is mixed with stirring and heating. Note that the amount of water at this stage may be set in consideration of the amount of water contained in the raw material added in the post-process, in accordance with the specifications of the final product. The stirring temperature is not particularly limited, but may be boiled at a product temperature of about 100 ° C.
Also in this preparation method, similarly to the case where the heating step is not provided at the time of stirring, the dried fruit may be previously pulverized by stirring with a kneader for confectionery production or the like.
Thereafter, if necessary, the mixture is aged overnight. Aging stabilizes the sugar crystals in the dough, which is preferable in terms of preventing toothing at the beginning of chewing. Aging conditions are preferably set to 12 hours or more under environmental conditions such that the temperature of the mixed article is 30 to 40 ° C. in terms of promoting crystallization and preventing toothing at the beginning of chewing.
Next, pre-gelatinized starch and, if necessary, other auxiliary materials are added to the above mixture and mixed to prepare a soft candy dough having a blended component in a mixed continuous phase. In addition, when using a thickener as an auxiliary material, if the dosage form is in a gel state, it may be added together with the auxiliary material, but if the dosage form is a powder, it may be added at the time of charging the dried pulp, The thickener is suitable in that it efficiently absorbs and swells the moisture of the dried pulp and has a thickening effect.
Next, the soft candy dough is molded.
Although a shaping | molding method is not specifically limited, For example, in the case of shaping | molding with a ball breaker, soft candy dough is ball-shaped and molded as it is. In the case of sheet molding, the soft candy dough is extruded using an extruder, then rolled and cut-molded. In addition to ball cutting and sheet molding, dough extruded by an extruder or batch former or the like may be rope-shaped by sizing or the like, and then stamped or block-shaped. These methods may be appropriately selected as necessary.
By doing in this way, the soft candy dough of the present invention in which the soft candy dough containing the pregelatinized starch is formed in the soft candy dough mainly composed of dried pulp is obtained.
What is necessary is just to wrap with a packaging body suitably, when commercializing this soft candy. Preferably, the material of the package is a moisture-proof and sealable material such as aluminum, aluminum vapor deposition, and glass vapor deposition, so that the moisture value of the soft candy does not change after packaging, and the flavor and texture can be maintained. Is preferred.
  Hereinafter, description will be made using examples.
<Examples 1-9, Comparative Examples 1-3>
Soft candy dough was prepared with the composition shown in Table 1. In addition, mango, strawberry and chestnut in the dried pulp were subjected to a sugar dipping treatment before final drying. As for the drying method, mango, strawberry, cranberry, raisins and chestnuts were heated and dried by artificial ventilation, and sweet potatoes were sun-dried and adjusted to a predetermined moisture value. The chestnut is a so-called malongrasse, and the sweet potato is dried.
First, various dried pulps were put into a kneader for confectionery production (“KC-3FT” manufactured by Satake Chemical Machinery Co., Ltd.), and stirred for about 3 minutes at 25 rpm with no heating. Next, pregelatinized starch, beta starch, reduced powder starch syrup, sucrose, citric acid, fragrance, palm oil, and emulsifier are added, and a thickening agent that is made into a gel state by adding water is added, followed by stirring and mixing. A soft candy dough was obtained as a continuous phase. The product temperature at the time of stirring and mixing was 45 ° C. The fragrance | flavor used the fragrance | flavor of the same kind of pulp as each dried pulp, and the comparative example 1 used the mango fragrance | flavor.
Next, this dough was extruded with an extruder, formed into a rope by sizing, and then cut with a cutter to obtain a soft candy (chewing candy).
<Examples 10 to 17>
Soft candy was prepared in the same manner as in Examples 1 to 9 and Comparative Examples 1 to 3 with the composition shown in Table 2. In addition, all the fragrance | flavors used the mango fragrance | flavor.
Each soft candy of Examples and Comparative Examples obtained as described above was a soft candy in which a crushed piece of dried pulp was not left and a soft candy dough of a mixed continuous phase was formed with other components.
About each said soft candy, the line adhesiveness of the soft candy dough at the time of a manufacturing process, a moldability, and shape retention property, and also the flavor and food texture of the obtained soft candy were evaluated.
Line adhesion checked whether the dough adhered to a belt conveyor etc. at the time of soft candy dough shaping obtained by stirring and mixing raw materials.
In addition, the moldability and shape retention were confirmed as to whether the dough was excellent in extensibility and elasticity, and passed through the molding machine without stagnation.
Further, the obtained soft candy was eaten by 20 professional panelists, and the fleshiness and its richness were flavored. In Examples 1 to 9 and Comparative Examples 1 to 3, the elasticity and stickiness were evaluated. In ~ 17, the mouthfeel and mouthfeel were evaluated.
The above results are shown in Tables 1 and 2.
As a result of the evaluation, the soft candy of the example was prevented from adhering to the line during production and had continuous productivity, and good results were obtained with respect to moldability and shape retention. Furthermore, when eaten, the original flavor of the dried pulp was sufficiently felt, and it had a chewy texture unique to soft candy having good bite, mouthfeel and elasticity.
In particular, Examples 1, 4, 7 and 17 do not adhere to the line, have good moldability and shape retention, have a flesh feel derived from dried pulp, and Examples 1, 4 and 7 have elasticity. The sample 17 had good texture in all evaluations that the mouth bite and mouth feel were good.
Further, in Example 3, a flesh-feel derived from an unprecedented flesh that gives off a feeling of fruit juice is remarkably obtained, has elasticity and stickiness, has an unprecedented eating response, and is particularly excellent in flavor and texture. It was a soft candy.
On the other hand, the soft candy of Comparative Example 1 was prevented from adhering to the line and had good moldability and shape retention, but it was satisfactory in that it felt mango flavor but did not feel fruit juice. The soft candy-specific eating response was poor.
Further, Comparative Example 2 was not suitable for continuous production because the line adhesion was intense and the rope fabric was too soft. In Comparative Example 3, the line adhesion was intense and the surface of the rope fabric was a rough surface, which was not suitable for continuous production. Also, the texture was rough.

Claims (6)

  1. In non-heated soft candy dough mainly composed of dried pulp, pregelatinized starch is added and mixed in an unheated state with 1-10% by weight of the total weight of soft candy, and the whole is mixed with dried pulp and pregelatinized starch. Soft candy characterized by being a continuous phase.
  2. The soft candy according to claim 1, further comprising at least one of reduced powder starch syrup and dextrin.
  3. The soft candy according to claim 1 or 2, wherein the dried pulp is a dried fruit.
  4. The soft candy according to any one of claims 1 to 3, wherein the soft candy has a water content mainly derived from dried pulp.
  5. The soft candy according to any one of claims 1 to 4, wherein the soft candy is vegetable.
  6. A method for producing a soft candy, comprising the following steps in sequence.
    (1) Step of preparing dried pulp (2) In a non-heated state, the dried pulp is stirred and mixed with 1 to 10% by weight of pregelatinized starch in the total weight of the soft candy to obtain a continuous phase state of the dried pulp. Step of preparing soft candy dough as a mixed continuous phase in which pregelatinized starch is dispersed and mixed (3) Step of forming soft candy dough by using the soft candy dough as it is
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JP4735714B2 (en) * 2008-12-25 2011-07-27 ユーハ味覚糖株式会社 Fruit-containing hard candy and method for producing the same
KR101066620B1 (en) 2008-12-26 2011-09-22 부여군 Preparing method of dried cherry tomatoes for affinity and storage
CN105211263A (en) * 2009-02-24 2016-01-06 客乐谐食品株式会社 Dry cutting oranges and tangerines system fruit and method for making thereof
JP5375183B2 (en) * 2009-02-26 2013-12-25 ユーハ味覚糖株式会社 Vegetable-containing hard candy and method for producing the same
JP4924660B2 (en) * 2009-05-28 2012-04-25 ユーハ味覚糖株式会社 Fruit-containing hard candy and method for producing the same
JP4924661B2 (en) * 2009-05-28 2012-04-25 ユーハ味覚糖株式会社 Vegetable-containing hard candy and method for producing the same
JP5360484B2 (en) * 2009-09-15 2013-12-04 長岡香料株式会社 Soft candy manufacturing method
JP5778385B2 (en) * 2009-12-25 2015-09-16 ユーハ味覚糖株式会社 Gummy candy-like confectionery with tearable properties
JP5110102B2 (en) 2010-02-25 2012-12-26 ユーハ味覚糖株式会社 Soft candy with gummy and method for producing the same
JP5644272B2 (en) * 2010-08-31 2014-12-24 ユーハ味覚糖株式会社 Soft candy
GB201120966D0 (en) * 2011-12-06 2012-01-18 Kraft Foods Global Brands Llc Confectionery products and their manufacture
JP5981211B2 (en) * 2012-04-26 2016-08-31 コリス株式会社 Kneaded confectionery and its manufacturing method
CN103609819B (en) * 2013-12-06 2015-07-22 广西壮族自治区农业科学院农产品加工研究所 Low-sugar preserved mango and preparation method thereof

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