KR19990083531A - 비교적높은수분함량과경도를가진하아드캔디및그제조방법 - Google Patents
비교적높은수분함량과경도를가진하아드캔디및그제조방법 Download PDFInfo
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- KR19990083531A KR19990083531A KR1019990015025A KR19990015025A KR19990083531A KR 19990083531 A KR19990083531 A KR 19990083531A KR 1019990015025 A KR1019990015025 A KR 1019990015025A KR 19990015025 A KR19990015025 A KR 19990015025A KR 19990083531 A KR19990083531 A KR 19990083531A
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- KR
- South Korea
- Prior art keywords
- trehalose
- hard candy
- sugar
- hardness
- aqueous
- Prior art date
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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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
Description
시험번호 | 당질 | 착색도(pH 4.0) | 착색도(pH 7.0) |
1 | 글루코오스 | ++ | ++++ |
2 | 말토오스 | + | +++ |
3 | 수크로오스 | ++ | - |
4 | 말티톨 | - | - |
5 | 트레할로오스 | - | - |
당질 | 기간(일) | 측정항목 | 농축온도(℃, 정상적인 대기압하) | |||||
115 | 125 | 135 | 145 | 155 | 165 | |||
수크로오스 | 0 | 수분함량(%) | 12.6 | 7.6 | 5.2 | 3.8 | 2.8 | 2.1 |
경도(kg) | 0.1 | 0.8 | 3.7 | 4.2 | 4.2 | 4.2 | ||
투명성 | 높음 | 높음 | 높음 | 높음 | 높음 | 높음 | ||
착색도 | - | - | - | - | + | ++ | ||
치아 점착성 | 있음 | 있음 | 없음 | 없음 | 없음 | 없음 | ||
5 | 투명성 | 관찰불가 | 관찰불가 | 관찰불가 | 관찰불가 | 낮음 | 높음 | |
치아 점착성 | 없음 | 없음 | 없음 | 없음 | 없음 | 없음 | ||
말티톨 | 0 | 수분함량(%) | 12.4 | 7.1 | 4.9 | 3.6 | 2.7 | 2.1 |
경도(kg) | 0 | 0.5 | 1.4 | 3.4 | 4.0 | 4.2 | ||
투명성 | 높음 | 높음 | 높음 | 높음 | 높음 | 높음 | ||
착색도 | - | - | - | - | - | - | ||
치아 점착성 | 있음 | 있음 | 있음 | 있음 | 있음 | 없음 | ||
5 | 투명성 | 높음 | 높음 | 높음 | 높음 | 높음 | 높음 | |
치아 점착성 | 있음 | 있음 | 있음 | 있음 | 있음 | 있음 | ||
트레할로오스 | 0 | 수분함량(%) | 15.3 | 9.9 | 7.1 | 5.2 | 3.6 | 2.4 |
경도(kg) | 0.2 | 4.0 | 4.2 | 4.2 | 4.2 | 4.2 | ||
투명성 | 높음 | 높음 | 높음 | 높음 | 높음 | 높음 | ||
착색도 | - | - | - | - | - | - | ||
치아 점착성 | 있음 | 없음 | 없음 | 없음 | 없음 | 없음 | ||
5 | 투명성 | 관찰불가 | 높음 | 높음 | 높음 | 낮음 | 관찰불가 | |
치아 점착성 | 없음 | 없음 | 없음 | 없음 | 없음 | 없음 |
당질 | 기간(일) | 측정항목 | 고형물 기준으로 전체 당에 대한 트레할로오스의 백분율(%) | |||
30 | 60 | 65 | 80 | |||
말토오스 | 0 | 수분함량(%) | 4.0 | 4.4 | 4.9 | 5.1 |
경도(kg) | 4.0 | 4.1 | 4.2 | 4.2 | ||
투명성 | 높음 | 높음 | 높음 | 높음 | ||
분말차의 색깔 | 흐릿함 | 약간 흐릿함 | 자연색 | 자연색 | ||
치아 점착성 | 없음 | 없음 | 없음 | 없음 | ||
5 | 투명성 | 낮음 | 높음 | 높음 | 높음 | |
치아 점착성 | 없음 | 없음 | 없음 | 없음 | ||
수크로오스 | 0 | 수분함량(%) | 4.3 | 4.7 | 5.0 | 5.1 |
경도(kg) | 4.1 | 4.1 | 4.2 | 4.2 | ||
투명성 | 높음 | 높음 | 높음 | 높음 | ||
분말차의 색깔 | 흐릿함 | 약간 흐릿함 | 자연색 | 자연색 | ||
치아 점착성 | 있음 | 없음 | 없음 | 없음 | ||
5 | 투명성 | 관찰불가 | 높음 | 높음 | 높음 | |
치아 점착성 | 있음 | 있음 | 없음 | 없음 | ||
말티톨 | 0 | 수분함량(%) | 4.1 | 4.5 | 4.9 | 5.0 |
경도(kg) | 3.2 | 3.8 | 4.0 | 4.2 | ||
투명성 | 높음 | 높음 | 높음 | 높음 | ||
분말차의 색깔 | 자연색 | 자연색 | 자연색 | 자연색 | ||
치아 점착성 | 있음 | 있음 | 없음 | 없음 | ||
5 | 투명성 | 높음 | 높음 | 높음 | 높음 | |
치아 점착성 | 있음 | 있음 | 없음 | 없음 |
Claims (23)
- 수분함량과 경도가 비교적 높은 하아드 캔디.
- 제1항에 있어서, 수분함량 범위가 약 3.5w/w % 내지 약 10w/w %인 하아드 캔디.
- 제1항에 있어서, 경도가 레오메터로 측정한 관입 강도로서 4.0kg 이상인 하아드 캔디.
- 제1항에 있어서, 트레할로오스를 함유하는 하아드 캔디.
- 제4항에 있어서, 트레할로오스를 고형물 기준으로 전체 당질에 대해 60w/w % 이상의 양으로 함유하는 하아드 캔디.
- 제4항에 있어서, 상기 트레할로오스가 α,α-트레할로오스인 하아드 캔디.
- 제4항에 있어서, 트레할로오스 이외의 당질을 추가로 함유하는 하아드 캔디.
- 제7항에 있어서, 상기 당질은 글루코오스, 프룩토오스, 이성화당, 꿀, 메이플 시럽, 말토오스, 이소말토오스, 수크로오스, 락토오스, 파라티노오스, 네오트레할로오스, 말토트리오스, 파노오스, 라피노오스, 글리코실 트레할오스, 락토수크로오스, 이소말토올리고당류, 대두 올리고당류, 프룩토올리고당류, 락토오스와 프룩토오스의 올리고당류, 전분 분해물 및 시클로덱스트린류와, 에리드리톨, 크실리톨, 소르비톨, 말티톨, 락티톨, 팔라티네이드 및 수소첨가 전분 분해물을 포함한 당 알코올로 된 군으로부터 선택되는 1종 이상인 하아드 캔디.
- 제7항에 있어서, 상기 당질의 함량이 고형물 기준으로 전체 당질에 대해 40w/w % 미만인 하아드 캔디.
- 제1항에 있어서, 영양제, 기호물, 생리활성 물질, 의약성분 및 첨가제로 된 군으로부터 선택되는 식용의 식품재료 1종 이상을 함유하는 하아드 캔디.
- 제1항에 있어서, 우수한 투명성 및/또는 안정성을 가진 하아드 캔디.
- 제1항에 있어서, 치아에 실질적으로 달라붙지 않고/또는 치아를 실질적으로 자극하지 않는 하아드 캔디.
- 트레할로오스 수용액을 수분함량 약 3.5w/w % 내지 10w/w %가 되도록 비등시키는 단계를 포함하는, 수분함량과 경도가 비교적 높은 하아드 캔디의 제조방법.
- 제13항에 있어서, 상기 트레할로오스 수용액은, 당질로서 트레할로오스를 단독으로 함유한 수용액 및 트레할로오스와 트레할로오스 이외의 기타 당질을 함유한 당 수용액으로 된 군으로부터 선택되는 1종이고, 상기 트레할로오스의 사용량은 상기 기타 당질과 함께 사용할 경우 고형물 기준으로 전체 당질에 대해 60w/w % 이상인 제조방법.
- 제13항에 있어서, 상기 트레할로오스 수용액은 트레할로오스 농도가 70w/w % 미만인 제조방법.
- 제14항에 있어서, 상기 기타 당질은 글루코오스, 프룩토오스, 이성화당, 꿀, 메이플 시럽, 말토오스, 이소말토오스, 수크로오스, 락토오스, 파라티노오스, 네오트레할로오스, 말토트리오스, 파노오스, 라피노오스, 글리코실 트레할오스, 락토수크로오스, 이소말토올리고당류, 대두 올리고당류, 프룩토올리고당류, 락토오스와 프룩토오스의 올리고당류, 전분 분해물 및 시클로덱스트린류와, 에리드리톨, 크실리톨, 소르비톨, 말티톨, 락티톨, 팔라티네이드 및 수소첨가 전분 분해물을 포함한 당 알코올로 된 군으로부터 선택되는 1종 이상인 제조방법.
- 제13항에 있어서, 상기 트레할로오스 수용액은 트레할로오스를 70w/w % 미만 함유한 트레할로오스 수용액을 비등시켜 제조된 것인 제조방법.
- 제13항에 있어서, 상기 하아드 캔디는 레오메터로 측정한 관입 강도로서 4.0kg 이상의 경도를 가진 제조방법.
- 제13항에 있어서, 상기 트레할로오스가 α,α-트레할로오스인 제조방법.
- 제13항에 있어서, 상기 트레할로오스 수용액에 영양제, 기호물, 생리활성 물질, 의약성분 및 첨가제로 된 군으로부터 선택되는 식용의 식품재료 1종 이상을 첨가하는 단계를 포함하는 제조방법.
- 트레할로오스를 고형물 기준으로 전체 당질에 대해 60w/w % 이상의 양으로 사용하여 상기 하아드 캔디를 제조하는, 하아드 캔디의 수분함량 및/또는 경도의 증가방법.
- 제21항에 있어서, 수분함량의 범위가 약 3.5w/w % 내지 약 10w/w %인 증가방법.
- 제21항에 있어서, 경도 레벨이 레오메터로 측정한 관입 강도로서 4.0kg 이상인 증가방법.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
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JP98-134553 | 1998-04-28 | ||
JP13455398 | 1998-04-28 | ||
JP17208598 | 1998-06-05 | ||
JP98-172085 | 1998-06-05 |
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Publication Number | Publication Date |
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KR19990083531A true KR19990083531A (ko) | 1999-11-25 |
KR100535247B1 KR100535247B1 (ko) | 2005-12-08 |
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KR10-1999-0015025A KR100535247B1 (ko) | 1998-04-28 | 1999-04-27 | 비교적 높은 수분함량과 높은 경도를 가진 하아드 캔디 및 그 제조방법 |
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US (1) | US6455096B1 (ko) |
EP (1) | EP0954976B1 (ko) |
KR (1) | KR100535247B1 (ko) |
DE (1) | DE69934163T2 (ko) |
TW (1) | TWI228031B (ko) |
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1999
- 1999-04-23 US US09/296,650 patent/US6455096B1/en not_active Expired - Lifetime
- 1999-04-27 KR KR10-1999-0015025A patent/KR100535247B1/ko not_active IP Right Cessation
- 1999-04-27 TW TW088106784A patent/TWI228031B/zh not_active IP Right Cessation
- 1999-04-28 DE DE69934163T patent/DE69934163T2/de not_active Expired - Lifetime
- 1999-04-28 EP EP99303325A patent/EP0954976B1/en not_active Expired - Lifetime
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20160143076A (ko) * | 2015-06-04 | 2016-12-14 | 주식회사 삼양사 | 감미질 및 성형성이 우수한 저칼로리 하드 캔디 |
KR101709256B1 (ko) | 2015-06-04 | 2017-03-08 | 주식회사 삼양사 | 감미질 및 성형성이 우수한 저칼로리 하드 캔디 |
Also Published As
Publication number | Publication date |
---|---|
EP0954976B1 (en) | 2006-11-29 |
EP0954976A3 (en) | 2001-08-16 |
TWI228031B (en) | 2005-02-21 |
US6455096B1 (en) | 2002-09-24 |
DE69934163T2 (de) | 2007-10-04 |
EP0954976A2 (en) | 1999-11-10 |
KR100535247B1 (ko) | 2005-12-08 |
DE69934163D1 (de) | 2007-01-11 |
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