JPH01128748A - Soft candy containing center - Google Patents
Soft candy containing centerInfo
- Publication number
- JPH01128748A JPH01128748A JP62287763A JP28776387A JPH01128748A JP H01128748 A JPH01128748 A JP H01128748A JP 62287763 A JP62287763 A JP 62287763A JP 28776387 A JP28776387 A JP 28776387A JP H01128748 A JPH01128748 A JP H01128748A
- Authority
- JP
- Japan
- Prior art keywords
- soft candy
- center
- sugar
- candy
- food
- 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.)
- Granted
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 88
- 235000000346 sugar Nutrition 0.000 claims abstract description 29
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 108010010803 Gelatin Proteins 0.000 claims abstract description 14
- 229920000159 gelatin Polymers 0.000 claims abstract description 14
- 239000008273 gelatin Substances 0.000 claims abstract description 14
- 235000019322 gelatine Nutrition 0.000 claims abstract description 14
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000004088 foaming agent Substances 0.000 claims description 7
- 239000013078 crystal Substances 0.000 claims description 5
- 239000002075 main ingredient Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims 1
- 150000008064 anhydrides Chemical class 0.000 abstract description 7
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- 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 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract 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 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 229960001031 glucose Drugs 0.000 description 5
- 235000019219 chocolate Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 239000004793 Polystyrene Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 229940112822 chewing gum Drugs 0.000 description 2
- 235000015218 chewing gum Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 229920002223 polystyrene Polymers 0.000 description 2
- 239000012460 protein solution Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000208874 Althaea officinalis Species 0.000 description 1
- 235000006576 Althaea officinalis Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 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 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000007959 natural flavoring substance Substances 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C45/00—Injection moulding, i.e. forcing the required volume of moulding material through a nozzle into a closed mould; Apparatus therefor
- B29C45/17—Component parts, details or accessories; Auxiliary operations
- B29C45/1703—Introducing an auxiliary fluid into the mould
- B29C45/174—Applying a pressurised fluid to the outer surface of the injected material inside the mould cavity, e.g. for preventing shrinkage marks
Landscapes
- Confectionery (AREA)
- Engineering & Computer Science (AREA)
- Manufacturing & Machinery (AREA)
- Mechanical Engineering (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、内部にクリームのような流動性のある食品
を含むセンター入りソフトキャンディに関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] This invention relates to a soft candy with a center containing a fluid food product such as cream inside.
チューインガム様の触感と咀哨性とを有する可食性のチ
ューイングキャンデイとしては、本願出願人が開発した
ソフトキャンディがある。このソフトキャンディは、ゼ
ラチンを加熱溶融し、これに別個に天然ガム類とともに
煮詰めたキャンデイを添加すると同時に、硬化油脂なら
びに天然果汁等の香味料、さらに果実酸、香料、ミルク
等を加えて混練した後、５０〜１５０°Ｃの温度でエア
ーレーション（気泡混入）を行うことによって得られる
ものであり、チューインガムのような触感と咀聯性を有
し、しかもチューインガムとは異なり可食性を備えてい
る。As an edible chewing candy that has a chewing gum-like texture and chewability, there is a soft candy developed by the applicant of the present invention. This soft candy is made by heating and melting gelatin, adding boiled candy separately with natural gums, and kneading it with flavorings such as hydrogenated oil and fat and natural fruit juice, as well as fruit acids, fragrances, milk, etc. After that, it is obtained by aeration (mixing air bubbles) at a temperature of 50 to 150°C, and it has a texture and chewability similar to chewing gum, but unlike chewing gum, it is edible. .
しかしながら、近年、食生活が多様化し、ソフトキャン
ディにおいても新しい風味、形状等が求められており、
その一つとしてソフトキャンディに、クリームのような
センターを入れて風味を変えたものの開発が考えられた
。ところが、このようにして製造されたセンター入りソ
フトキャンディは、成形した後の製品が流動変形し、当
初の形状を保持し得ないという難点がある。本願発明者
らは、このような流動変形性を阻止する目的で、ソフト
キャンディ自体を高温雰囲気中に放置してソフトキャン
ディ中の砂糖を糖化し、いわゆるソフトキャンディ全体
をさくさくの状態に形成し、これをエキストルーダ−１
包餡機にかけて押し出し成形することによりセンター入
りソフトキャンディを製造することを考えた。ところが
このようにすると、ソフトキャンディ中に存在する遊離
の水分（移動しやすい）が保管中にキャンデイ表面にに
じみ出て、キャンデイ自体がそれを包む包装紙に対して
付着するという難点が生じた。特に、センターのクリー
ムが流動性を有しているため、上記遊離水の移動と相撲
ってソフトキャンディ自体の形状が変形し、仮にソフト
キャンディの全体を澱粉等で被覆しておいても、上記変
形により澱粉被覆していない部分が現れ、この部分が包
装紙に付着するため、やはり保管中に包装不良が多発す
るものと予想される。However, in recent years, dietary habits have diversified, and new flavors and shapes are required for soft candy.
One idea was to develop a soft candy with a cream-like center to give it a different flavor. However, the center-filled soft candy manufactured in this manner has a drawback in that the product after molding is fluidized and deformed and cannot maintain its original shape. In order to prevent such flow deformability, the inventors of the present invention left the soft candy itself in a high-temperature atmosphere to saccharify the sugar in the soft candy and form the entire so-called soft candy into a crispy state. Extruder 1
We thought of producing soft candy with a center by extrusion molding using a wrapping machine. However, this approach had the disadvantage that the free moisture present in the soft candy (which is easily mobile) oozed out onto the surface of the candy during storage, causing the candy itself to adhere to the wrapping paper surrounding it. In particular, since the center cream has fluidity, the shape of the soft candy itself deforms due to the movement of free water, and even if the entire soft candy is coated with starch, etc. Due to the deformation, parts not coated with starch appear and these parts adhere to the wrapping paper, so it is expected that packaging defects will occur frequently during storage.
この発明は、このような事情に鑑みなされたもので、保
管中に流動変形せず、しかも包装紙等に付着しないセン
ター入りソフトキャンディの提供をその目的とする。The present invention was made in view of the above circumstances, and an object thereof is to provide a soft candy with a center that does not flow and deform during storage and does not adhere to wrapping paper or the like.
上記の目的を達成するため、この発明のセンター入りソ
フトキャンディは、ゼラチン、砂糖、起泡剤および水飴
を主要成分とし組織中に多数の微細気泡を内包している
ソフトキャンディと、このソフトキャンディの略中心部
に含有される流動性センター食品とを備えたセンター入
りソフトキャンディであって、上記ソフトキャンディ中
の砂糖が殆ど糖化され結晶状態になっているとともに、
ソフトキャンディ中に、遊離水を結晶水として取り込ん
だ状態の糖の無水物が含有されているという構成をとる
。In order to achieve the above object, the center-filled soft candy of the present invention consists of a soft candy whose main ingredients are gelatin, sugar, a foaming agent, and starch syrup, and which contains a large number of microbubbles in its structure; A center-filled soft candy comprising a fluid center food contained substantially in the center, wherein most of the sugar in the soft candy is saccharified and in a crystalline state,
The soft candy contains anhydrous sugar in which free water is incorporated as crystal water.
本発明者らは、上記糖化されたソフトキャンディ生地を
使用するセンター入りソフトキャンディの改良について
、さらに一連の研究を重ねた結果、上記糖化ソフトキャ
ンディの製造の過程において、糖化前すなわちソフトキ
ャンディの生地を仕上げる段階で、無水グルコース、無
水マルトース等の糖の無水物を配合し、これを用いてソ
フトキャンディ生地をつくり、その後高温雰囲気に入れ
て糖化させると、遊離水分等に起因する付着性等の生起
が抑制されると同時に、成形後の流動変形も阻止される
ようになることを見いだしこの発明に到達した。これは
、つぎのような理由に基づくものと考えられる。すなわ
ち、ソフトキャンディを仕上げる最終混合の段階で、糖
の無水物である無水グルコース、無水マルトース等を配
合すると、その後の糖化工程において、遊離してくる移
動しやすい水（遊離水）が上記糖の無水物中に結晶水と
して取り込まれ、これによって遊離水のキャンデイ表面
へのにじみ出しが阻止されるようになる。The present inventors conducted a series of further studies on improving center-filled soft candy using the above-mentioned saccharified soft candy dough, and found that in the process of producing the above-mentioned saccharified soft candy, At the finishing stage, anhydrous sugars such as anhydrous glucose and anhydrous maltose are mixed, used to make soft candy dough, and then placed in a high-temperature atmosphere to saccharify. The present invention was achieved by discovering that this phenomenon is suppressed and at the same time, flow deformation after molding is also prevented. This is considered to be based on the following reasons. In other words, when anhydrous sugars such as anhydrous glucose and anhydrous maltose are blended in the final mixing stage of making soft candy, in the subsequent saccharification process, the easily mobile water (free water) is released from the sugars. It is incorporated into the anhydride as water of crystallization, which prevents free water from seeping onto the candy surface.
それと同時に、ソフトキャンディ自体の糖化により、成
形後の流動変形が阻止される。この両者の相互作用によ
り、保管中に流動変形が生じず、しかも包装紙に対して
付着しないセンター入りソフトキャンディが得られるよ
うになるものと考えられる。At the same time, the saccharification of the soft candy itself prevents flow deformation after molding. It is thought that this interaction between the two makes it possible to obtain a center-filled soft candy that does not undergo flow deformation during storage and does not adhere to wrapping paper.
この発明のセンター入りソフトキャンディは、ゼラチン
、砂糖、起泡剤および水飴等のソフトキャンディ構成原
料と、ソフトキャンディの略中心部に含有される流動性
センター食品等とを用いて得られる。The center-filled soft candy of the present invention is obtained using soft candy constituent raw materials such as gelatin, sugar, a foaming agent, and starch syrup, and a fluid center food contained approximately in the center of the soft candy.
上記ゼラチンは特に制限するものではなく、従来からソ
フトキャンディやマシュマロ等に用いられているゼラチ
ンをそのまま使用することができる。The above-mentioned gelatin is not particularly limited, and gelatin conventionally used for soft candies, marshmallows, etc. can be used as is.
また、砂糖についても特に制限するものではないが、白
目糖をそのまま用いると結晶が大きすぎるため、通常は
これもしくはグラニユー糖を粉砕化し粉糖として使用す
ることが行われる。Furthermore, there are no particular restrictions on sugar, but if white sugar is used as it is, the crystals will be too large, so this or granulated sugar is usually pulverized and used as powdered sugar.
また、起泡剤としては、卵白、酵素分解大豆たんばくが
用いられる。Further, as the foaming agent, egg white and enzymatically decomposed soybean protein are used.
さらに水飴としては、通常用いられるものがそのまま用
いられる。Furthermore, as starch syrup, commonly used starch syrup can be used as is.
また、上記ソフトキャンディのほぼ中心部に含有される
流動性センター食品としては、特に制限するものではな
い。例えば、ソフトタイプのチョコレートや各種のクリ
ームが用いられる。Furthermore, there are no particular restrictions on the fluidity center food contained approximately in the center of the soft candy. For example, soft chocolate and various creams are used.
このような原料を用い、この発明のセンター入りソフト
キャンディは、例えばつぎのようにして製造することが
できる。すなわち、ゼラチンを水に入れて加熱膨潤させ
溶解させる。この場合、必要に応じて、果汁、ミルク、
その他の天然香味物質を添加してもよく、その場合は上
記ゼラチンにこれらを加えて予め膨潤させてから加熱攪
拌することが好ましい。このようにすることによって、
均一攪拌効果が得られ、加熱膨潤時間の短縮化効果を得
ることができるようになる。そして、予め水に溶解させ
た起泡剤をケーキミキサーで泡立てたのち、前記溶解ゼ
ラチンを加え、さらに他の糖または糖アルコール等を加
えて加熱撹拌して得たキャンデイを、撹拌しながら少し
ずつ加える。ついで、これに付着防止剤としての硬化油
脂、その他必要に応じて果実酸、香料等を加え、最後に
糖の無水物を加えて混練し、充分気泡を有したソフトキ
ャンディを得る。ついで、これを３０〜５０゛Ｃの高温
下で２０〜６０時間放置し、砂糖を糖化させる。Using such raw materials, the center-filled soft candy of the present invention can be produced, for example, as follows. That is, gelatin is placed in water and heated to swell and dissolve. In this case, fruit juice, milk,
Other natural flavoring substances may be added, and in that case, it is preferable to add them to the gelatin and swell it beforehand, and then heat and stir. By doing this,
A uniform stirring effect can be obtained, and the heating swelling time can be shortened. After whipping the foaming agent previously dissolved in water with a cake mixer, add the dissolved gelatin, further add other sugars or sugar alcohols, etc., and heat and stir to obtain the resulting candy little by little while stirring. Add. Next, hydrogenated oil and fat as an anti-adhesion agent, fruit acids, fragrances, etc. are added as necessary, and finally, sugar anhydride is added and kneaded to obtain a soft candy with sufficient bubbles. Next, this is left at a high temperature of 30 to 50°C for 20 to 60 hours to saccharify the sugar.
また、上記とは別に、市販のソフトタイプチョコレート
等の流動性を有するセンター食品を準備する。In addition to the above, a center food having fluidity such as commercially available soft type chocolate is prepared.
つぎに、上記ソフトキャンディ生地と、ソフトタイブチ
ココレート等の流動性センター食品とを従来公知の包餡
機に掛けることにより、流動性センター食品が略中心部
に含有されたソフトキャンディが得られる。これを図面
に示す。図において１はソフトキャンディ生地、２は流
動性センター食品、３はセンター入りソフトキャンディ
である。Next, by applying the above-mentioned soft candy dough and a fluid center food such as Soft Thai Buti Cocolate to a conventionally known wrapping machine, a soft candy containing the fluid center food approximately in the center can be obtained. . This is shown in the drawing. In the figure, 1 is a soft candy dough, 2 is a fluid center food, and 3 is a soft candy with a center.
この場合、ソフトタイプチョコレート等の流動性センタ
ー食品２は、センター人′リソフトキャンディ３全体の
１０〜４０重量％程度に設定することが、風味および操
業性等の点から好適である。In this case, it is preferable to set the amount of the fluid center food 2 such as soft type chocolate to about 10 to 40% by weight of the entire center soft candy 3 in terms of flavor and operability.
このようにして得られたセンター入りソフトキャンディ
３は、噛合時には通常のソフトキャンディと同様の触感
を有し、しかも内部のクリーム状流動性センター食品２
の存在により、単なるソフトキャンディだけの風味では
なく流動性センター食品の風味も現れるようになり、従
来のソフトキャンディに見られない特異な風味を呈する
ようになる。しかもこのセンター入りソフトキャンディ
３は、保管中に流動変形せず、また包装紙に付着するこ
ともない。The center-containing soft candy 3 thus obtained has a texture similar to that of a normal soft candy when bitten, and has a creamy fluid center food 2 inside.
Due to the presence of , the flavor not only of soft candy but also that of a fluid center food appears, resulting in a unique flavor not found in conventional soft candy. Moreover, this center-filled soft candy 3 does not flow and deform during storage, nor does it adhere to wrapping paper.
つぎに、実施例について説明する。Next, examples will be described.
酵素分解大豆たんぽ＜０．７重量部（以下「部」と略す
）を水２．０部に添加し、泡立て器で充分泡立てる。他
方、ゼラチン２．０部を水３．０部に加熱膨潤溶解し、
これを上記酵素分解大豆たんばく溶液に添加する。別に
、砂１！ ４３．５部、水飴（ブリックス糖度７０）４
６部および水２０部を充分混合し加熱して水分が５％に
なるまで煮詰め、これを、上記酵素分解大豆たんばく溶
液にゼラチンを加えて混合したものに少しずつ投入する
。そして、植物油脂１．５部、香料０．６部および色素
０．０５部を混合した混合物を加え、香り付けをする。Add <0.7 part by weight of enzymatically decomposed soybean dandelion (hereinafter abbreviated as "part") to 2.0 parts of water, and whisk thoroughly with a whisk. On the other hand, 2.0 parts of gelatin was heated and swelled and dissolved in 3.0 parts of water.
This is added to the enzymatically decomposed soybean protein solution. Especially sand 1! 43.5 parts, starch syrup (Brix sugar content 70) 4
6 parts and 20 parts of water are thoroughly mixed, heated and boiled down to a water content of 5%, and this is added little by little to the above enzymatically decomposed soybean protein solution mixed with gelatin. Then, a mixture of 1.5 parts of vegetable oil, 0.6 parts of fragrance, and 0.05 parts of coloring matter is added to impart fragrance.
最後に無水グルコース５部を加え、ソフトキャンディ生
地をつくった。このようにして得られたソフトキャンデ
ィ生地を、３０〜５０℃の雰囲気下で２４時間放置して
砂糖骨を完全に糖化させた。この糖化ソフトキャンディ
生地と市販のソフトタイプチョコレートとを従来公知の
包餡機に掛け、センター入りソフトキャンディをつくり
、冷却した後得られたセンター人すソフトキャンディを
ポリスチレンモールドに入れ、３０°Ｃで２週間放置し
た結果、ソフトキャンディの付着は何ら見られなかった
。Finally, 5 parts of anhydrous glucose was added to make soft candy dough. The soft candy dough thus obtained was left to stand in an atmosphere of 30 to 50°C for 24 hours to completely saccharify the sugar bones. This saccharified soft candy dough and commercially available soft type chocolate are passed through a conventionally known enveloping machine to produce a center-filled soft candy.After cooling, the resulting center-filled soft candy is placed in a polystyrene mold and heated at 30°C. As a result of leaving it for two weeks, no adhesion of soft candy was observed.
無水グルコース５部に代えて、含水グルコース５部を用
いた。それ以外は上記実施例と同様にしてセンター入り
ソフトキャンディをつ（つた。つぎに、これをポリスチ
レンモールドに入れて３０°Ｃの雰囲気下に放置したと
ころ１日で付着した。In place of 5 parts of anhydrous glucose, 5 parts of hydrated glucose was used. Other than that, a soft candy with a center was made in the same manner as in the above example.Next, it was placed in a polystyrene mold and left in an atmosphere at 30°C, and it adhered within one day.
この発明のセンター入りソフトキャンディは、ゼラチン
、砂糖、起泡剤および水飴を主要成分とし組織中に多数
の微細気泡を内包しているソフトキャンディの略中心部
に流動性センター食品を含有しており、上記ソフトキャ
ンディ中の砂糖が殆ど糖化され結晶状態になっていると
ともに、ソフトキャンディ中に、遊離水を結晶水として
取り込んだ状態の塘の無水物が含有されているため、保
管中に流動変形せず、しかも包装紙に付着することもな
い。The center-filled soft candy of this invention contains gelatin, sugar, a foaming agent, and starch syrup as main ingredients, and contains a fluid center food approximately in the center of the soft candy, which contains many microbubbles in its structure. Most of the sugar in the soft candy is saccharified and in a crystalline state, and the soft candy also contains anhydrous tang, which incorporates free water as crystallized water, so it may undergo fluid deformation during storage. Moreover, it does not stick to the wrapping paper.
図面は、この発明の一実施例の構成を示す断面図である
。
■・・・ソフトキャンディ ２・・・センター ３・・
・センター入りソフトキャンディ
特許出願人 鐘 紡 株 式 会 社代理人 弁
理士 西 藤 征 彦手続補正書（自発）
昭和６３年 １月２８日
１、事件の表示
昭和６２年特許願第２８７７６３号
２、発明の名称
センター入りソフトキャンディ
３、補正をする者
事件との関係 特許出願人
住 所 東京都墨田区墨田五丁目１７番４号名称 鐘
紡株式会社
代表者 代表取締役 岡 本 進６、補正の
内容
（１）明細書の特許請求の範囲の記載を別紙のとおり訂
正する。
（２）明細書第４頁第１７行目から同頁筒１８行目にか
けて、「ソフトキャンディ中に、遊離水を結晶水として
取り込んだ状態の糖の無水物が」とあるを［ソフトキャ
ンディ中に糖の無水物がｊと訂正する。
７、添付書類の目録
（１）別紙（補正後の特許請求の範囲の全文を記載した
書面） ｌ 通〔別 紙
〕
２、特許請求の範囲
（１）ゼラチン、砂糖、起泡剤および水飴を主要成分と
し組繊中に多数の微細気泡を内包しているソフトキャン
ディと、このソフトキャンディの略中心部に含有される
流動性センター食品とを備えたセンター入りソフトキャ
ンディであって、上記ソフトキャンディ中の砂糖が殆ど
糖化され結晶状態になっているとともに、ソフトキャン
ディ中長糖の無水物が含有されていることを特徴とする
センター入りソフトキャンディ。
（２） ＩＪ！ｉの無水物が、仕込み時基準で、ソフ
トキャンディ中に１〜１０重量％含有されている特許請
求の範囲第１項記載のセンター入りソフトキャンディ。The drawing is a sectional view showing the configuration of an embodiment of the present invention. ■...Soft candy 2...Center 3...
・Centered Soft Candy Patent Applicant Kanebo Co., Ltd. Company Representative Patent Attorney Yukihiko Nishifuji Procedural Amendment (Spontaneous) January 28, 1988 1, Indication of Case 1987 Patent Application No. 287763 2, Name of the invention Centered Soft Candy 3, Relationship with the case of the person making the amendment Patent applicant Address 5-17-4 Sumida, Sumida-ku, Tokyo Name Kanebo Co., Ltd. Representative Director Susumu Okamoto 6, Contents of the amendment ( 1) The statement of the scope of claims in the specification is corrected as shown in the attached sheet. (2) From page 4, line 17 of the specification to line 18 of the cylinder on the same page, the statement ``Anhydrous sugar with free water incorporated as crystal water in the soft candy.'' Correct that the anhydride of sugar is j. 7. List of attached documents (1) Attachment (document containing the entire text of the amended scope of claims) l copy [Attachment
2. Claims (1) A soft candy whose main ingredients are gelatin, sugar, a foaming agent, and starch syrup, and which contains a large number of microscopic bubbles in the fibers, and a soft candy that is contained approximately in the center of the soft candy. A soft candy with a center and a fluid center food, wherein most of the sugar in the soft candy is saccharified and in a crystalline state, and the soft candy contains anhydrous medium-length sugar. A soft candy with a distinctive center. (2) IJ! The center-filled soft candy according to claim 1, wherein the anhydride of i is contained in the soft candy in an amount of 1 to 10% by weight based on the time of preparation.
Claims (2)
し組織中に多数の微細気泡を内包しているソフトキヤン
デイと、このソフトキヤンデイの略中心部に含有される
流動性センター食品とを備えたセンター入りソフトキヤ
ンデイであつて、上記ソフトキヤンデイ中の砂糖が殆ど
糖化され結晶状態になつているとともに、ソフトキヤン
デイ中に、遊離水を結晶水として取り込んだ状態の糖の
無水物が含有されていることを特徴とするセンター入り
ソフトキヤンデイ。(1) A soft candy whose main ingredients are gelatin, sugar, a foaming agent, and starch syrup and which contains many microscopic bubbles in its structure, and a fluid center food that is contained approximately in the center of this soft candy. The center-filled soft candy is characterized by the fact that most of the sugar in the soft candy is saccharified and in a crystalline state, and the sugar is anhydrous in a state in which free water is incorporated into the soft candy as crystal water. A soft candy with a center that contains a substance.
物が、仕込み時基準で、ソフトキヤンデイ中に１〜１０
重量％含有されている特許請求の範囲第１項記載のセン
ター入りソフトキヤンデイ。(2) Anhydrous sugar with free water incorporated as crystal water is 1 to 10% in the soft candy based on the preparation time.
% by weight of the center-filled soft candy according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62287763A JPH01128748A (en) | 1987-11-12 | 1987-11-12 | Soft candy containing center |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62287763A JPH01128748A (en) | 1987-11-12 | 1987-11-12 | Soft candy containing center |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01128748A true JPH01128748A (en) | 1989-05-22 |
| JPH0375132B2 JPH0375132B2 (en) | 1991-11-29 |
Family
ID=17721438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62287763A Granted JPH01128748A (en) | 1987-11-12 | 1987-11-12 | Soft candy containing center |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01128748A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03147743A (en) * | 1989-11-06 | 1991-06-24 | Kanebo Ltd | Soft candy and its production |
| JP2007075060A (en) * | 2005-09-16 | 2007-03-29 | Matsutani Chem Ind Ltd | Soft candy and method for producing the same |
| JP2010017181A (en) * | 2008-06-13 | 2010-01-28 | Sanei Gen Ffi Inc | Whipped gummy candy |
| JP2010178662A (en) * | 2009-02-05 | 2010-08-19 | Nagaoka Koryo Kk | Heat-resistant chocolate |
| JP2011250702A (en) * | 2010-05-31 | 2011-12-15 | Uha Mikakuto Co Ltd | Soft candy having raw chocolate-like composition at center and method for producing the same |
| JP2013153722A (en) * | 2012-01-31 | 2013-08-15 | Uha Mikakuto Co Ltd | Method for producing soft candy |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9441766B2 (en) | 2009-06-02 | 2016-09-13 | Bhp Billiton Petroleum Pty Ltd. | Reinforced hose |
-
1987
- 1987-11-12 JP JP62287763A patent/JPH01128748A/en active Granted
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03147743A (en) * | 1989-11-06 | 1991-06-24 | Kanebo Ltd | Soft candy and its production |
| JP2007075060A (en) * | 2005-09-16 | 2007-03-29 | Matsutani Chem Ind Ltd | Soft candy and method for producing the same |
| JP4695471B2 (en) * | 2005-09-16 | 2011-06-08 | 松谷化学工業株式会社 | Soft candy and method for producing the same |
| JP2010017181A (en) * | 2008-06-13 | 2010-01-28 | Sanei Gen Ffi Inc | Whipped gummy candy |
| JP2010178662A (en) * | 2009-02-05 | 2010-08-19 | Nagaoka Koryo Kk | Heat-resistant chocolate |
| JP2011250702A (en) * | 2010-05-31 | 2011-12-15 | Uha Mikakuto Co Ltd | Soft candy having raw chocolate-like composition at center and method for producing the same |
| JP2013153722A (en) * | 2012-01-31 | 2013-08-15 | Uha Mikakuto Co Ltd | Method for producing soft candy |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0375132B2 (en) | 1991-11-29 |
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| LAPS | Cancellation because of no payment of annual fees |