JP4563077B2 - キャンディ及びその製造方法 - Google Patents
キャンディ及びその製造方法 Download PDFInfo
- Publication number
- JP4563077B2 JP4563077B2 JP2004160209A JP2004160209A JP4563077B2 JP 4563077 B2 JP4563077 B2 JP 4563077B2 JP 2004160209 A JP2004160209 A JP 2004160209A JP 2004160209 A JP2004160209 A JP 2004160209A JP 4563077 B2 JP4563077 B2 JP 4563077B2
- Authority
- JP
- Japan
- Prior art keywords
- candy
- xylitol
- erythritol
- crystallization
- crystals
- 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.)
- Expired - Lifetime
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 110
- 238000004519 manufacturing process Methods 0.000 title claims description 38
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 80
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 79
- 239000000811 xylitol Substances 0.000 claims description 79
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 79
- 235000010447 xylitol Nutrition 0.000 claims description 79
- 229960002675 xylitol Drugs 0.000 claims description 79
- 239000013078 crystal Substances 0.000 claims description 36
- 239000004386 Erythritol Substances 0.000 claims description 35
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 35
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 35
- 235000019414 erythritol Nutrition 0.000 claims description 35
- 229940009714 erythritol Drugs 0.000 claims description 35
- 238000002425 crystallisation Methods 0.000 claims description 31
- 230000008025 crystallization Effects 0.000 claims description 31
- 238000000465 moulding Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 15
- 238000010521 absorption reaction Methods 0.000 claims description 11
- 238000002844 melting Methods 0.000 claims description 11
- 230000008018 melting Effects 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 230000000052 comparative effect Effects 0.000 description 23
- 235000000346 sugar Nutrition 0.000 description 15
- 230000035597 cooling sensation Effects 0.000 description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 8
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 239000000600 sorbitol Substances 0.000 description 8
- 235000010356 sorbitol Nutrition 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 230000009969 flowable effect Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000000155 melt Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000002085 persistent effect Effects 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- -1 monosaccharide polyol Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0044—Sugar-cookers processing
-
- 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
- A23G3/38—Sucrose-free products
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6402—Erythritol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6422—Xylitol
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Description
キャンディ製造作業性は、製造過程における糖溶融液の性状を観察し、評価判定した。評価基準は、(○:結晶化した糖溶融液の流動可能な状態が充分な時間保持できた、△:やや時間は短いが流動可能な状態が保持できた、×:急激に結晶化が進行して流動性がない状態になった。)とし、結果を表1に示した。
官能検査を専門パネラーにより実施した。冷涼感の評価基準は、(++:キシリトールよりも明らかに冷涼感を感じる、+:キシリトールと同等に冷涼感を感じる、±:冷涼感を感じるがキシリトールよりやや劣る、−:冷涼感を感じるがキシリトールより明らかに劣る、−−:全く冷涼感を感じない。)とし、結果を表2に示した。
実施例1乃至4及び比較例1乃至7のキャンディを恒温恒湿器(30℃、90%RH)に24時間保持し、性状を観察し、吸湿性を判定した。評価基準は、(○:一般的な砂糖ベースと同等で十分な吸湿安定性を保持している、△:やや劣るが気密性の高い包装ならば吸湿安定性を保持できる、×:吸湿性が高く吸湿安定性を保持できない。)とし、結果を表3に示した。
Claims (2)
- キシリトールとエリスリトールを99:1〜80:20の割合で含む配合物を加熱して溶融する溶融工程と、
得られた溶融液をキシリトールの融点以下でかつその流動性が維持される温度70〜80℃に保持することで、結晶化の進行が緩慢になり、成形性を確保できる温度範囲が5℃以上となり、成形後20℃まで冷却すれば速やかに固化できるような範囲でキシリトールが結晶化した流動体とし、該流動体を所望の形状に成形する成形工程と、
得られた成形体を20℃まで冷却する冷却工程と
からなるキャンディの製造方法であって、
得られたキャンディが、衝撃で結晶がばらばらにならない程度に大部分が微細な結晶状態であるため、そのキャンディは滑らかで口中にキャンディが滞留している間持続的に冷涼感をもたらすことができる程度の硬さを有し、口中に清涼感をもたらすと共に吸湿安定性を有することを特徴とするキャンディの製造方法。 - 請求項1の方法により製造されたキャンディ。
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004160209A JP4563077B2 (ja) | 2004-05-28 | 2004-05-28 | キャンディ及びその製造方法 |
PCT/JP2005/002698 WO2005115161A1 (ja) | 2004-05-28 | 2005-02-21 | キャンディ及びその製造方法 |
CN2005800169894A CN1956658B (zh) | 2004-05-28 | 2005-02-21 | 糖果及其制造方法 |
US11/579,611 US8586124B2 (en) | 2004-05-28 | 2005-02-21 | Candy and method for producing the same |
KR1020067015888A KR20060106856A (ko) | 2004-05-28 | 2005-02-21 | 캔디 및 그 제조 방법 |
HK07108534.9A HK1100873A1 (en) | 2004-05-28 | 2007-08-06 | Candy and process for producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004160209A JP4563077B2 (ja) | 2004-05-28 | 2004-05-28 | キャンディ及びその製造方法 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2009112389A Division JP2009165496A (ja) | 2009-05-05 | 2009-05-05 | キャンディ |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005333934A JP2005333934A (ja) | 2005-12-08 |
JP4563077B2 true JP4563077B2 (ja) | 2010-10-13 |
Family
ID=35450597
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2004160209A Expired - Lifetime JP4563077B2 (ja) | 2004-05-28 | 2004-05-28 | キャンディ及びその製造方法 |
Country Status (6)
Country | Link |
---|---|
US (1) | US8586124B2 (ja) |
JP (1) | JP4563077B2 (ja) |
KR (1) | KR20060106856A (ja) |
CN (1) | CN1956658B (ja) |
HK (1) | HK1100873A1 (ja) |
WO (1) | WO2005115161A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009165496A (ja) * | 2009-05-05 | 2009-07-30 | Lotte Co Ltd | キャンディ |
US8586124B2 (en) | 2004-05-28 | 2013-11-19 | Lotte Co., Ltd | Candy and method for producing the same |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CL2004000983A1 (es) | 2003-05-08 | 2005-03-04 | Altana Pharma Ag | Composicion farmaceutica oral en forma de tableta que comprende a pantoprazol magnetico dihidratado, en donde la forma de tableta esta compuesto por un nucleo, una capa intermedia y una capa exterior; y uso de la composicion farmaceutica en ulceras y |
PE20050150A1 (es) | 2003-05-08 | 2005-03-22 | Altana Pharma Ag | Una forma de dosificacion que contiene (s)-pantoprazol como ingrediente activo |
JP5283307B2 (ja) * | 2005-04-25 | 2013-09-04 | 株式会社ロッテ | キャンディ及びその製造方法 |
JP5266487B2 (ja) * | 2007-04-13 | 2013-08-21 | 株式会社林原 | 口腔用多層構造物とその製造方法 |
PL2482669T3 (pl) * | 2009-10-01 | 2013-10-31 | Cargill Inc | Produkty cukiernicze zawierające erytrytol |
US20110135783A1 (en) * | 2009-12-04 | 2011-06-09 | Ellen's Organics, Inc. | Fruit and vegetables powders with organic sugar alcohols |
JP5847389B2 (ja) * | 2010-10-27 | 2016-01-20 | 花王株式会社 | 発泡性キャンディ |
US20120301588A1 (en) * | 2011-05-26 | 2012-11-29 | Cargill Incorporated | High fiber chewable compositions and methods of making |
PL2594138T3 (pl) * | 2011-11-17 | 2016-07-29 | Wrigley W M Jun Co | Wytłaczany chrupki wyrób cukierniczy |
ES2593712B1 (es) * | 2016-10-03 | 2017-07-10 | Sabahattin GUNES | Procedimiento para la elaboración de un caramelo para la higiene dental y caramelo obtenido |
KR102436544B1 (ko) * | 2020-02-07 | 2022-08-25 | 목포대학교산학협력단 | 양파 추출물을 이용한 무설탕 사탕 제조방법 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020007725A (ko) * | 2000-07-18 | 2002-01-29 | 정기련 | 에리스리톨 분말과립상 조성물을 센터에 충진한 저 칼로리무설탕 캔디 및 그 제조방법 |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH623995A5 (en) * | 1976-07-06 | 1981-07-15 | Hoffmann La Roche | Process for producing hard caramels |
JPH0728669B2 (ja) * | 1987-08-14 | 1995-04-05 | 三菱化学株式会社 | ハ−ドキヤンデ−及びその製造方法 |
US5158789A (en) * | 1991-08-09 | 1992-10-27 | Ici Americas Inc. | Melt cocrystallized sorbitol/xylitol compositions |
US5536511A (en) * | 1994-05-06 | 1996-07-16 | Wm. Wrigley Jr. Company | Chewing gum pellet coated with a hard coating containing erythritol and xylitol |
JPH0947222A (ja) * | 1995-08-09 | 1997-02-18 | Pola Chem Ind Inc | 新規食感を有するキャンディー |
JPH10117763A (ja) * | 1996-10-16 | 1998-05-12 | Nikken Kasei Kk | ソフトアイス状凍結アルコール性飲料及びその製造方法 |
CA2268826A1 (en) | 1996-10-16 | 1998-04-23 | Nikken Chemicals Co., Ltd. | Sherbets and processes for the production thereof |
US6274727B1 (en) * | 1996-11-15 | 2001-08-14 | Merck Patent Gesellschaft Mit Beschrankter Haftung | Method for producing shaped and unshaped polyol masses |
JP3911289B2 (ja) | 1998-02-16 | 2007-05-09 | 東和化成工業株式会社 | ハードキャンディー及びその製造方法 |
JP3274416B2 (ja) * | 1998-05-29 | 2002-04-15 | 佐藤製薬株式会社 | 口腔内崩壊性粒状製剤 |
JP3460187B2 (ja) | 1998-11-02 | 2003-10-27 | 三星食品株式会社 | キャンディ及びその製造方法 |
US6875460B2 (en) * | 2000-06-06 | 2005-04-05 | Spi Polyols, Inc. | Co-crystallized polyols and hydrogenated maltodextrin |
JP2003212778A (ja) * | 2002-01-22 | 2003-07-30 | Sangi Co Ltd | 口腔用製剤 |
JP4563077B2 (ja) | 2004-05-28 | 2010-10-13 | 株式会社ロッテ | キャンディ及びその製造方法 |
-
2004
- 2004-05-28 JP JP2004160209A patent/JP4563077B2/ja not_active Expired - Lifetime
-
2005
- 2005-02-21 WO PCT/JP2005/002698 patent/WO2005115161A1/ja active Application Filing
- 2005-02-21 KR KR1020067015888A patent/KR20060106856A/ko active Search and Examination
- 2005-02-21 US US11/579,611 patent/US8586124B2/en not_active Expired - Fee Related
- 2005-02-21 CN CN2005800169894A patent/CN1956658B/zh not_active Expired - Fee Related
-
2007
- 2007-08-06 HK HK07108534.9A patent/HK1100873A1/xx not_active IP Right Cessation
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020007725A (ko) * | 2000-07-18 | 2002-01-29 | 정기련 | 에리스리톨 분말과립상 조성물을 센터에 충진한 저 칼로리무설탕 캔디 및 그 제조방법 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8586124B2 (en) | 2004-05-28 | 2013-11-19 | Lotte Co., Ltd | Candy and method for producing the same |
JP2009165496A (ja) * | 2009-05-05 | 2009-07-30 | Lotte Co Ltd | キャンディ |
Also Published As
Publication number | Publication date |
---|---|
HK1100873A1 (en) | 2007-09-28 |
CN1956658A (zh) | 2007-05-02 |
CN1956658B (zh) | 2011-04-13 |
WO2005115161A1 (ja) | 2005-12-08 |
KR20060106856A (ko) | 2006-10-12 |
JP2005333934A (ja) | 2005-12-08 |
US20080305231A1 (en) | 2008-12-11 |
US8586124B2 (en) | 2013-11-19 |
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