WO2018139381A1 - ソフトキャンディおよびその製造方法 - Google Patents
ソフトキャンディおよびその製造方法 Download PDFInfo
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- WO2018139381A1 WO2018139381A1 PCT/JP2018/001697 JP2018001697W WO2018139381A1 WO 2018139381 A1 WO2018139381 A1 WO 2018139381A1 JP 2018001697 W JP2018001697 W JP 2018001697W WO 2018139381 A1 WO2018139381 A1 WO 2018139381A1
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- WIPO (PCT)
- Prior art keywords
- soft candy
- sugar alcohol
- gelatin
- gum arabic
- fine powder
- Prior art date
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Classifications
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- 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
-
- 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
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
-
- 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
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
Definitions
- the present invention relates to a soft candy and a method for producing the same.
- Soft candy is a confectionery mainly made of a saccharide having a soft texture.
- soft candy that is soft and yet chewing, that is, has an appropriate elasticity when chewed.
- soft candy is molded by cutting after extrusion, but the ease of molding is also important along with the texture. For example, if deformation or rounding occurs during molding, the product cannot be realized.
- many soft candy tends to adhere to the teeth, it may be considered to cause caries, and when chewing, the teeth are pulled by the attached candy and the teeth are burdened. Take it. For these reasons, there are cases where soft candy is avoided because of concerns about the effects on the teeth. Also, some consumers find it uncomfortable to attach to the net and teeth.
- Patent Document 1 relates to a soft candy that does not adhere to teeth, but is characterized by soft biting and does not have an appropriate elasticity. In addition, it is difficult to adhere to teeth.
- Patent Document 2 discloses a gummi candy containing gum arabic and gelatin, and relates to a gummi candy having hardness and stiffness while being non-sugar. Gummy candy differs from soft candy in moisture content, manufacturing method, and the like, and it is not easy to use gummy candy technology for soft candy.
- a method for producing a soft candy characterized by concentrating a solution in which a raw material containing sugar alcohol, gum arabic and gelatin is dissolved, and adding sugar alcohol fine powder.
- the present invention is a soft candy containing sugar alcohol, gum arabic, and gelatin as a first embodiment, containing gum arabic in an amount of 0.1 wt% to less than 10.6 wt% in terms of solid content, Provided is a soft candy characterized by containing 0.1 wt% or more and less than 7.7 wt% in terms of minutes. More preferably, the content of gum arabic can be 1.8% by weight or more and 5.3% by weight or less in terms of solid content, and the content of gelatin is 0.9% in terms of solid content. % Or more and 3.4% by weight or less.
- the soft candy of this embodiment is characterized by moderate chewing property and high moldability.
- Chewing property is a property that is elastic when chewing a soft candy and persists without melting to a certain extent in the mouth, and is a food texture preferred by consumers.
- Formability refers to the ease of forming when producing soft candy.
- the present invention provides a method for producing a soft candy characterized by concentrating a solution in which a raw material containing sugar alcohol, gum arabic, and gelatin is dissolved, and adding sugar alcohol fine powder.
- this invention provides the soft candy manufactured by concentrating the solution which melt
- the sugar alcohol fine powder refers to a sugar alcohol in which the particle diameter of the sugar alcohol crystal particles is small, and the average particle diameter of the sugar alcohol fine powder is preferably 50 ⁇ m or less, more preferably 25 ⁇ m or less.
- the sugar alcohol fine powder include maltitol fine powder, xylitol fine powder, sorbitol fine powder, mannitol fine powder, and reduced palatinose fine powder.
- maltitol fine powder is preferably used.
- sucrose alcohol refers to a certain sugar alcohol that does not limit the particle size.
- maltitol refers to any maltitol that does not limit the particle size.
- the ratio of the sugar alcohol fine powder added after dissolving and concentrating the raw material is preferably 0.9 wt% or more and less than 76.9 wt% in the raw material blending ratio.
- the soft candy which concerns on 2nd, 3rd embodiment has the characteristic that it is hard to adhere to a tooth
- the present invention also provides a soft candy produced by concentrating a solution in which a raw material containing sugar alcohol, gum arabic and gelatin is concentrated and adding sugar alcohol fine powder as a fourth embodiment,
- a soft candy characterized by containing 0.1 wt% or more and less than 10.6 wt% in terms of solid content and containing gelatin in an amount of 0.1 wt% or more and less than 7.7 wt% in terms of solid content.
- the soft candy according to the present embodiment has the characteristics that it is excellent in elasticity and moldability and hardly adheres to teeth.
- the soft candy means a soft candy having a water content of 5 to 10%.
- the moisture content can be measured based on the weight loss when dried under reduced pressure.
- the soft candy of the present invention contains sugar alcohol, gum arabic and gelatin as raw materials.
- oils, fats, proteins, cellulose, fragrances, emulsifiers, sweeteners, colorants and the like can be included as appropriate.
- the soft candy of the present invention may be sugar-coated.
- sugar alcohols examples include maltitol, erythritol, xylitol, sorbitol, isomalt, mannitol, lactitol, and reduced syrup.
- the most preferred sugar alcohols are maltitol and reduced syrup.
- Maltitol is also referred to as reduced maltose and is generally obtained by reducing maltose, but any maltitol can be used regardless of the production method, particle size, and the like.
- the reduced starch candy is a reduced product of starch candy, which is a decomposition product of starch, and a commercially available product can be used without any limitation.
- Gum arabic is a water-soluble polysaccharide prepared from the acacia genus Acacia Senegal, Acacia sial, or sap of the same genus, and commercially available products can be used without regard to origin.
- Gelatin is obtained from collagen, which is a connective tissue of animal skin and bone, and is also known as glue. The gelatin is not limited to its origin and the like, and can be derived from any origin such as pig skin, pork bone, cow skin, cow bone, or fish.
- the bloom value indicating the strength of gelatin is preferably about 250 or more.
- fat, vegetable oil, animal fat, salad oil, soybean oil, corn oil, sesame oil, rapeseed oil, canola oil, rice bran oil, coconut oil, coconut oil, safflower oil, safflower oil, coconut oil, sesame oil, flaxseed Oil, olive oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil, grape seed oil, cacao butter, peanut butter, palm oil, lard (tallow), het (tallow), milk fat, butter, margarine , Shortening, fresh cream, etc. can be used.
- animal protein vegetable protein, soybean-derived protein, milk-derived protein, egg white-derived protein, or any other protein can be used.
- organic acid monoglycerides organic acid monoglycerides, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, milk components, milk, skimmed milk powder, Whole milk powder, fresh cream, etc. can be used.
- mint essential oils such as peppermint oil, spearmint oil, citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil, allspice, anise seed, basil, laurel
- Known spice essential oils or oleoresins such as cardamom, celery, clove, cinnamon, cumin, dill, garlic, parsley, mace, mustard, onion, paprika, rosemary, pepper, limonene, linalool, nerol, citronellol, geraniol , Citral, L-menthol, eugenol, cinnamic aldehyde, anethole, perilla aldehyde, vanillin, ⁇ -undecalactone, allyl caproate, L-carvone, maltol, etc.
- the sweetener is not particularly limited, and examples include monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar, and N-acetylglucosamine.
- monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar, and N-acetylglucosamine.
- Disaccharides such as isotrehalose, sucrose, trehalulose, trehalose, neotrehalose, palatinose, maltose, melibiose, lactulose, lactose; ⁇ -cyclodextrin, ⁇ -cyclodextrin, isomaltoligosaccharide (isomaltose, isomalttriose, panose Oligo-N-acetylglucosamine, galactosyl sucrose, galactosyl lactose, galactopyranosyl ( ⁇ 1-3) galactopyranosyl ( ⁇ 1-4) glucopyrano , Galactopyranosyl ( ⁇ 1-3) glucopyranose, galactopyranosyl ( ⁇ 1-6) Galactopyranosyl ( ⁇ 1-4) glucopyranose, galactopyranosyl ( ⁇ 1-6) glucopyranose, xylooligosaccharide (
- Raffinose sugar-bound syrup (coupling sugar), oligosaccharides such as soybean oligosaccharide, invert sugar, syrup, etc .
- Examples of the production of the soft candy of the present invention are described below.
- sugar alcohol, reduced starch syrup, gum arabic, gelatin, and an emulsifier and the like are mixed and dissolved as appropriate.
- the temperature at this time is preferably 60 ° C. to 80 ° C.
- the Bx (solid content concentration in the solution) of the solution at this time is preferably adjusted to about 65 to 80.
- Concentration is performed under reduced pressure, and the water content is preferably 10% or less.
- sugar alcohol fine powder is further added and mixed. Mold the mixed dough.
- the molding method is not limited at all.
- the molded soft candy may be coated with sugar coating or the like, or may not be coated. When applying sugar coating, for example, the manufactured soft candy can be appropriately aged, and the sugar coating can be performed with a dough containing sugar alcohol, gum arabic, fragrance and the like.
- the blending ratio refers to the ratio of the weight of each raw material in the weight of the finished soft candy, and the weight of the raw material includes moisture that increases or loses during the manufacturing process.
- the total percentage may not be 100%.
- the solid content conversion ratio refers to the ratio of the solid content conversion amount (weight excluding moisture) of the raw material in the weight of the finished soft candy.
- the raw material blending ratio refers to the ratio of the weight of each raw material to the total weight of the raw materials.
- soft candy was manufactured as shown in FIG. That is, firstly, maltitol, reduced starch syrup, gum arabic, gelatin, soybean protein, cellulose, vegetable oil and emulsifier are charged and dissolved at 60 to 80 ° C., and Bx (solid content concentration in the solution) becomes 71 to 75. This was concentrated under reduced pressure at 112 ° C. so that the water content was about 8%. A fragrance
- the maltitol used in the preparation stage the general rescission of Mitsubishi Corporation Foodtech was used.
- the maltitol fine powder the same fine powder from Mitsubishi Corporation Foodtech was used. Resis is the trade name of Maltall of Mitsubishi Corporation Foodtech.
- the cumulative distribution of the particle size of each is shown in the catalog, and in general, the lattice is 60.48 ⁇ m at 10% cumulative, 176.8 ⁇ m at 50% cumulative, 324.8 ⁇ m at 90% cumulative, 10% is 4.38 ⁇ m, 50% is 21.07 ⁇ m, and 90% is 51.76 ⁇ m.
- the reduced water candy used was S & E 30 from Food Science Co., Ltd. Gelatin was derived from pigs and had a bloom value of about 250. Lecithin was used as the emulsifier.
- Chewing property 3 Feeling the chewing property sufficiently 2: Feeling the chewing property 1: Low chewing property but no problem 0: No feeling of the chewing property
- Example 1 As shown in Table 1, soft candy of Test Examples 1 to 7 was manufactured by changing the blending ratio of gum arabic and gelatin as shown in Table 1.
- the maltitol shown in Table 1 was added at the charging stage, and the maltitol fine powder was added at the second mixing step.
- the increase and decrease of gum arabic and gelatin corresponded by changing the amount of maltitol and reduced starch candy, and other raw materials did not increase or decrease.
- the compounding ratio of Table 1 is a value including the moisture lost in the manufacturing process and exceeds 100%.
- Table 2 shows a raw material blending ratio in which the weight of each raw material occupies the total weight of the raw materials.
- the evaluation results of the soft candy of Test Examples 1 to 7 are as shown in Table 1. Of the evaluations shown in Table 1, regarding the difficulty of attaching to teeth and chewing property, the evaluation of five panelists is described in the upper part, and the total of them is described in the lower part. The comments are representative from five panelists.
- Test Example 1 Although the soft candy of Test Example 1 has no problem in molding, it has almost no chewing property.
- the soft candy of Test Examples 2 to 6 gave a chewing texture, and in Test Examples 3 to 6, a clear chewing texture was obtained.
- Test Example 6 the dough was rounded when cut with a cutter, and there was a problem in formability.
- Test Example 7 the dough viscosity was too high, and the soft candy was not completed.
- the chewing candy of Test Examples 3 and 4 was particularly excellent in both chewing properties and moldability.
- Example 2 The soft candy of Test Examples 8 to 15 was produced by the process shown in FIG. 1, and the amount of maltitol fine powder added at the time of the second mixing was from 0% by weight as shown in Table 3. The amount was changed to 75% by weight. Corresponding to the increase and decrease of maltitol fine powder, the blending ratio of maltitol was also changed. The maltitol shown in Table 2 was added at the charging stage, and the maltitol fine powder was added at the second mixing step. The blending ratio in Table 3 may be a value that includes moisture that increases or loses during the manufacturing process and does not reach 100%.
- Table 4 shows a raw material blending ratio in which the weight of each raw material is a ratio of the total weight of the raw materials. Table 5 shows the ratio of maltitol added in the preparation stage to the maltitol fine powder added in the second mixing step.
- Test Example 8 The soft candy of Test Example 8 was easy to adhere to the teeth, but the soft candy of Test Examples 9 to 14 was difficult to adhere to the teeth. For Test Example 15, the soft candy was not completed. In Test Example 14, although there was no adhesion to the teeth, the chewing property was lost.
- Example 2 it was found that soft candy that hardly adheres to teeth can be produced by adding maltitol fine powder during the second mixing shown in FIG.
- the ratio of maltitol fine powder is 1 It was found that at 8% by weight or more, it was difficult to adhere to teeth. Furthermore, a clearer effect was observed at 18.1% by weight or more. On the other hand, when it exceeds 99% by weight, it was not possible to produce soft candy.
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Abstract
Description
また一方、ソフトキャンディの多くは、歯に付着しやすいことから、う蝕の原因になりやすいと考えられることがあり、また、噛むときに、付着するキャンディで歯が引っ張られて歯に負担がかかる。このようなことを理由に、歯への影響を懸念し、ソフトキャンディが敬遠されることがある。また、ネトネトと歯に付着するのを、不快と感じる消費者もいる。
特許文献1は歯に付着しないソフトキャンディに関するものであるが、噛み出しのやわらかさを特徴とするもので、適度な弾力を持つものではない。また、歯への付着しにくさは十分とはいえない。
特許文献2は、アラビアガムとゼラチンを含有するグミキャンディを開示し、ノンシュガーでありながら、硬さやコシのあるグミキャンディに関するものである。グミキャンディは、水分の含有量や製造方法などにおいてソフトキャンディとは異なり、グミキャンディの技術をソフトキャンディに使用することは容易ではない。
糖アルコール微粉は、糖アルコールのうち、糖アルコールの結晶粒子の粒子径が小さいものを指し、好ましくは糖アルコール微粉の平均粒径は50μm以下であり、さらに好ましくは25μm以下である。糖アルコール微粉を成形前に添加することにより、糖アルコールの細かい結晶が製品中に多数残存し、歯への付着性が低下する。糖アルコール微粉としては、マルチトール微粉、キシリトール微粉、ソルビトール微粉、マンニトール微粉、還元パラチノース微粉などを挙げることができ、この中でマルチトール微粉が好適に使用される。
なお、本明細書中、単に糖アルコールという場合は、粒径を限定しない、あるゆる糖アルコールを指す。また、単にマルチトールという場合は、粒径を限定しない、あらゆるマルチトールを指す。
第二、第三の実施形態に係るソフトキャンディは、歯に付着しにくいという特徴を有する。
本実施形態に係るソフトキャンディは、弾力性、成形性にすぐれ、なおかつ歯に付着しにくいという特徴を有する。
アラビアガムは、アカシア属のアカシアセネガルやアカシアセイアル、またはこれらの同属樹液から調製される水溶性の多糖であり、産地由来などを問うことなく、市販品等を用いることができる。
ゼラチンは、動物の皮膚や骨の結合組織であるコラーゲンから取得され、ニカワとも言われる。ゼラチンは、由来等に限定されることなく、豚皮、豚骨、牛皮、牛骨、あるいは魚等あらゆる由来のものを用いることができる。ゼラチンの強度を示すブルーム値は好ましくは、250程度あるいはそれ以上のものが望ましい。
成形された、ソフトキャンディは、糖衣などのコーティングを施してもよいし、コーティングを施さなくてもよい。糖衣を施す際は、例えば、製造されたソフトキャンディを適宜エージングして、糖アルコール、アラビアガム、香料などを含む生地で、糖衣を行うことができる。
固形分換算割合は、完成したソフトキャンディの重量に占める、原料の固形分換算量(水分を除いた重量)の割合をいう。
原料配合割合とは、原材料の重量の合計に占める、各原料の重量の割合をいう。
3:歯への付着がまったくない
2:歯への付着がない
1:歯への付着があるも問題がない程度
0:歯への付着がかなりある
3:チューイング性を十分に感じる
2:チューイング性を感じる
1:チューイング性が低いも問題がない程度
0:チューイング性を全く感じない
良:カッターで成形した際に変形(縦刃による裁断面の間の寸法、または横刃による裁断面の間の寸法が短くなり、厚さ方向の寸法が長くなる、すなわち厚みが増す)がほとんど生じず設定通りの大きさにカットできる
可:カッターで成形した際に多少の変形が生じるもカットするのに問題がない程度である
不可:カッターで成形した際に変形が大きく、設定通りの大きさにカットできない、または成形が不可能である
アラビアガムとゼラチンの配合割合を表1に示すように、様々に変えて試験例1から7のソフトキャンディを製造した。
表1中で示されるマルチトールは仕込みの段階で加えられ、マルチトール微粉は2回目の混合の工程で加えられた。 アラビアガムとゼラチンの増減は、マルチトールと、還元水あめの量を変えることで対応し、その他の原料は、増減していない。
なお、表1の配合割合は、割合の合計が製造過程で損失する水分を含む値となり100%を超える。それぞれの原料の重量が、原料の重量の合計に占める割合である原料配合割合を表2に示す。
試験例8から15のソフトキャンディを、図1に示される工程で製造し、その際、2回目目の混合の際に加えるマルチトール微粉の量を表3のとおり、配合割合で0重量%から75重量%まで変化させた。マルチトール微粉の増減に対応し、マルチトールの配合割合も変化させた。
表2中で示されるマルチトールは仕込みの段階で加えられ、マルチトール微粉は2回目の混合の工程で加えられた。
表3の配合割合は、割合の合計が製造過程で増加または損失する水分を含む値となり100%にならない場合もある。それぞれの原料の重量が、原料の重量の合計に占める割合である原料配合割合を表4に示す。
仕込みの段階で加えられたマルチトールと、2回目の混合の工程で加えられたマルチトール微粉の比率を表5に示す。
Claims (6)
- 糖アルコール、アラビアガム、ゼラチンを含有するソフトキャンディで、アラビアガムを固形分換算で0.1重量%以上10.6重量%未満含有し、ゼラチンを固形分換算で0.1重量%以上7.7重量%未満含有することを特徴とするソフトキャンディ。
- 糖アルコール、アラビアガム、ゼラチンを含む原料を溶解した溶液を濃縮し、糖アルコール微粉を加えることを特徴とするソフトキャンディの製造方法。
- 糖アルコール、アラビアガム、ゼラチンを含む原料を溶解濃縮した後に加えられる糖アルコール微粉の割合が、原料配合割合で0.9重量%以上76.9重量%未満であることを特徴とする請求項2のソフトキャンディの製造方法。
- 糖アルコール、アラビアガム、ゼラチンを含む原料を溶解した溶液を濃縮し、糖アルコール微粉を加えることによって製造されるソフトキャンディ。
- 糖アルコール、アラビアガム、ゼラチンを含む原料を溶解濃縮した後に加えられる糖アルコール微粉の割合が原料中1重量%以上75重量%未満であることを特徴とする請求項4のソフトキャンディ。
- アラビアガムを固形分換算で0.1重量%以上10.6重量%未満含有し、ゼラチンを固形分換算で0.1重量%以上7.7重量%未満含有することを特徴とする、請求項4または5のいずれかに記載のソフトキャンディ。
Priority Applications (7)
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US16/477,893 US20200120948A1 (en) | 2017-01-26 | 2018-01-22 | Soft candy and method for making the same |
CN201880008565.0A CN110225704A (zh) | 2017-01-26 | 2018-01-22 | 软糖及其制造方法 |
EP18744636.4A EP3574766A4 (en) | 2017-01-26 | 2018-01-22 | BONBON SOFT AND ITS MANUFACTURING PROCESS |
RU2019126452A RU2019126452A (ru) | 2017-01-26 | 2018-01-22 | Мягкая конфета и способ ее получения |
KR1020197024384A KR20190107711A (ko) | 2017-01-26 | 2018-01-22 | 소프트 캔디 및 그 제조 방법 |
BR112019015374-8A BR112019015374A2 (pt) | 2017-01-26 | 2018-01-22 | Doce macio e método para preparar o mesmo |
PH12019501648A PH12019501648A1 (en) | 2017-01-26 | 2019-07-16 | Soft candy and method for making the same |
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- 2018-01-22 RU RU2019126452A patent/RU2019126452A/ru not_active Application Discontinuation
- 2018-01-22 BR BR112019015374-8A patent/BR112019015374A2/pt not_active Application Discontinuation
- 2018-01-22 WO PCT/JP2018/001697 patent/WO2018139381A1/ja unknown
- 2018-01-22 EP EP18744636.4A patent/EP3574766A4/en active Pending
- 2018-01-22 CN CN201880008565.0A patent/CN110225704A/zh not_active Withdrawn
- 2018-01-22 US US16/477,893 patent/US20200120948A1/en not_active Abandoned
- 2018-01-22 KR KR1020197024384A patent/KR20190107711A/ko not_active Application Discontinuation
- 2018-01-25 TW TW107102638A patent/TWI746779B/zh active
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WO2002009530A1 (fr) | 2000-07-31 | 2002-02-07 | Morinaga & Co., Ltd. | Bonbons mous et leur procede de production |
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TWI746779B (zh) | 2021-11-21 |
RU2019126452A3 (ja) | 2021-05-13 |
KR20190107711A (ko) | 2019-09-20 |
TW201831091A (zh) | 2018-09-01 |
EP3574766A1 (en) | 2019-12-04 |
CN110225704A (zh) | 2019-09-10 |
BR112019015374A2 (pt) | 2020-03-10 |
US20200120948A1 (en) | 2020-04-23 |
JP6837340B2 (ja) | 2021-03-03 |
JP2018117583A (ja) | 2018-08-02 |
PH12019501648A1 (en) | 2020-03-02 |
EP3574766A4 (en) | 2020-11-04 |
RU2019126452A (ru) | 2021-02-26 |
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