JP5933568B2 - 食感改良剤を含有する菓子製品 - Google Patents
食感改良剤を含有する菓子製品 Download PDFInfo
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- JP5933568B2 JP5933568B2 JP2013534187A JP2013534187A JP5933568B2 JP 5933568 B2 JP5933568 B2 JP 5933568B2 JP 2013534187 A JP2013534187 A JP 2013534187A JP 2013534187 A JP2013534187 A JP 2013534187A JP 5933568 B2 JP5933568 B2 JP 5933568B2
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- gum
- dry weight
- confectionery product
- polydextrose
- texture
- Prior art date
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- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
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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
- 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
-
- 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
- A23G3/34—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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Description
a)5〜12重量/重量%のゼラチンと、
b)0.01〜0.25重量/重量%のキサンタンガム、ローカストビーンガム又はこれらの混合物と、を含有する。
a)60〜90重量/重量%のポリデキストロースと、
b)5〜12重量/重量%のゼラチンと、
c)0.01〜0.25重量/重量%のキサンタンガム、ローカストビーンガム、又はこれらの両方の混合物と、
d)0.020〜0.10重量/重量%のステビアと、を含有するグミ状菓子製品(すなわち、ゼリー)にも関する。
a)60〜90重量/重量%のポリデキストロースと、
b)5〜12重量/重量%のゼラチンと、
c)0.01〜0.25重量/重量%のキサンタンガムと、
d)0.01〜0.25重量/重量%のローカストビーンガムと、
e)0.020〜0.10重量/重量%のステビアと、
f)1〜9.2重量/重量%のポリオール、好ましくはマルチトールと、を含有する菓子製品に関し、好ましくはグミ状菓子製品に関する。
a)ポリデキストロースと食感改良剤を混合する工程と、
b)混合物を調理する工程と、
c)調理した混合物を所望の成形型に流し入れる工程と、から構成される。
a)5〜12重量/重量%のゼラチンと、
b)0.01〜0.25重量/重量%のキサンタンガム、ローカストビーンガム、又はこれらの両方の混合物と、を含むドライミックスに関する。
A ゼラチン溶液
90℃の温水16kgを量り取り、8.075kgのゼラチンを加える。
キサンタン0.115kgとローカストビーンガム0.115kgとポリデキストロース粉末5kgを量り取り、よく混合する。
溶液Aのゼラチン溶液27.075kgを量り取り、これをプレミックス槽に加える。
調理物を所望の型に流し入れ、ゼリー状になるまで、15〜25℃、RH 30〜70%下で24〜48時間固める。
Claims (9)
- a)60〜90重量/重量%(乾燥重量に対して)のポリデキストロース、
b)5〜12重量/重量%(乾燥重量に対して)のゼラチン、
c)0.01〜0.35重量/重量%(乾燥重量に対して)のキサンタンガム及び
d)0.01〜0.35重量/重量%(乾燥重量に対して)のローカストビーンガムを含有する、菓子製品。 - 前記菓子製品が、更に高甘味度甘味料を含有する、請求項1に記載の菓子製品。
- 前記高甘味度甘味料が、天然の甘味料である、請求項2に記載の菓子製品。
- 前記天然の甘味料がステビアである、請求項3に記載の菓子製品。
- a)60〜90重量/重量%(乾燥重量に対して)のポリデキストロース、
b)5〜12重量/重量%(乾燥重量に対して)のゼラチン、
c)0.01〜0.25重量/重量%(乾燥重量に対して)のキサンタンガム、
d)0.01〜0.25重量/重量%(乾燥重量に対して)のローカストビーンガム
及び
e)0.020〜0.70重量/重量%(乾燥重量に対して)ステビアを含有する、請求項1〜4のいずれか一項に記載の菓子製品。 - 更に、
a)1.0〜9.2重量/重量%(乾燥重量に対して)ポリオールを含有する、請求項1〜5のいずれか一項に記載の菓子製品。 - 前記ポリオールがマルチトールである、請求項6に記載の菓子製品。
- 次工程:
a)ポリデキストロースと食感改良剤を混合する工程、
b)前記混合物を調理する工程、そして
c)前記調理した混合物を所望の成形型に流し入れる工程から構成される、請求項1〜7のいずれか一項に記載の菓子製品の製造方法。 - 高甘味度甘味料及び/又はポリオールが、工程a)において、あるいは工程b)の前において添加される、請求項8に記載の方法。
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EP10188342.9 | 2010-10-21 | ||
EP10188342 | 2010-10-21 | ||
PCT/EP2011/005112 WO2012052128A1 (en) | 2010-10-21 | 2011-10-12 | Confectionery products containing texturing agents |
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JP2013539980A JP2013539980A (ja) | 2013-10-31 |
JP5933568B2 true JP5933568B2 (ja) | 2016-06-15 |
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US (1) | US20140322419A1 (ja) |
EP (1) | EP2629627B1 (ja) |
JP (1) | JP5933568B2 (ja) |
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WO (1) | WO2012052128A1 (ja) |
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BR112013015284A2 (pt) * | 2010-11-23 | 2016-07-19 | Nestec Sa | produtos de confeitaria à base de geleia que apresentam uma mistura de estabilizador/fibra |
EP2775854B1 (en) | 2011-11-07 | 2018-12-05 | WM. Wrigley Jr. Company | Chewing gum base containing substituted polysaccharides and chewing gum products made therefrom |
JP6725233B2 (ja) * | 2015-10-30 | 2020-07-15 | 日本食品化工株式会社 | グミキャンディおよびその製造方法 |
RU2657475C1 (ru) * | 2017-05-22 | 2018-06-14 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский технологический институт пищевой промышленности (университет)" | Способ производства пастилы специализированного назначения на сорбите и стевиозиде, обогащенной добавкой "Йодказеин" |
US11234448B1 (en) | 2017-09-08 | 2022-02-01 | The Hershey Company | High water activity confectionery product and process of making same |
JP7469003B2 (ja) * | 2019-07-29 | 2024-04-16 | 株式会社明治 | 食物繊維高配合グミ組成物 |
KR20230000107A (ko) * | 2021-06-24 | 2023-01-02 | 주식회사 비페코 | 인공 근섬유 삽입형 대체육 제조방법 |
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US5098730A (en) | 1988-11-14 | 1992-03-24 | Cultor Ltd. | Dietetic sweetening composition |
DE69007068T2 (de) | 1990-01-23 | 1994-07-07 | Warner Lambert Co | Polydextrose und einen eingekapselten Geschmacksstoff enthaltende nichtkariogene essbare Zusammenstellungen mit einem verringerten Gehalt an Kalorien und Verfahren zur Herstellung derselben. |
US5158798A (en) * | 1990-02-05 | 1992-10-27 | Pfizer Inc. | Low-calorie fat substitute |
EP0455600A1 (en) * | 1990-05-03 | 1991-11-06 | Warner-Lambert Company | Polydextrose flavor improvement |
JP3100186B2 (ja) * | 1991-08-01 | 2000-10-16 | 株式会社黄金糖 | ハードキャンディの製造法 |
CN1167427A (zh) * | 1994-06-29 | 1997-12-10 | 苏尔塔有限公司 | 聚右旋糖和食品添加剂的混合物 |
JP2002507400A (ja) * | 1998-03-23 | 2002-03-12 | バイオヴェール テクノロジーズ リミテッド | マグネシウムを含む、カルシウムを基材とする咀嚼用ヌガー配合物 |
RU2169485C1 (ru) * | 1999-10-15 | 2001-06-27 | Общество с ограниченной ответственностью "Фирма "Продиндустрия" | Жевательная конфета (варианты) и способ ее получения |
JP4694109B2 (ja) * | 2002-05-29 | 2011-06-08 | ニュートリー株式会社 | 食品テクスチャー改良用組成物 |
DK2091346T3 (da) * | 2006-11-09 | 2012-02-20 | Toms Gruppen As | Sødt konfektureprodukt |
CA2668737A1 (en) * | 2006-11-09 | 2008-05-15 | Toms Gruppen A/S | Sweet confectionery products |
US20100112142A1 (en) | 2007-02-12 | 2010-05-06 | Wm. Wrigley Jr. Company | Confectionery products comprising polyols |
WO2010060539A1 (de) * | 2008-11-25 | 2010-06-03 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Verfahren zur herstellung zuckerfreier süsswaren |
BR112013015284A2 (pt) * | 2010-11-23 | 2016-07-19 | Nestec Sa | produtos de confeitaria à base de geleia que apresentam uma mistura de estabilizador/fibra |
JP5739659B2 (ja) * | 2010-12-27 | 2015-06-24 | アピ株式会社 | 腸内有害物質吸着剤及びその製造方法 |
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- 2011-10-12 RU RU2013123011/13A patent/RU2563690C2/ru active
- 2011-10-12 WO PCT/EP2011/005112 patent/WO2012052128A1/en active Application Filing
- 2011-10-12 JP JP2013534187A patent/JP5933568B2/ja active Active
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JP2013539980A (ja) | 2013-10-31 |
RU2013123011A (ru) | 2014-11-27 |
WO2012052128A1 (en) | 2012-04-26 |
RU2563690C2 (ru) | 2015-09-20 |
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