MX2021009828A - Composicion para preparar dulce. - Google Patents

Composicion para preparar dulce.

Info

Publication number
MX2021009828A
MX2021009828A MX2021009828A MX2021009828A MX2021009828A MX 2021009828 A MX2021009828 A MX 2021009828A MX 2021009828 A MX2021009828 A MX 2021009828A MX 2021009828 A MX2021009828 A MX 2021009828A MX 2021009828 A MX2021009828 A MX 2021009828A
Authority
MX
Mexico
Prior art keywords
composition
polymerization
saccharides
candy
degree
Prior art date
Application number
MX2021009828A
Other languages
English (en)
Inventor
Sung Bae Byun
Youn Kyung Bak
Joo Hee Lim
Su Jeong Kim
Original Assignee
Cj Cheiljedang Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Cj Cheiljedang Corp filed Critical Cj Cheiljedang Corp
Publication of MX2021009828A publication Critical patent/MX2021009828A/es

Links

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
    • A23G3/34—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
    • A23G3/0002—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
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • 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
    • 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
    • A23V2250/28—Oligosaccharides
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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)

Abstract

La presente invención se relaciona con: una composición para preparar un dulce, la composición contiene sacáridos que tienen un grado de polimerización de 2 o menos y sacáridos que tienen un grado de polimerización de 3 o más, y la composición tiene un contenido de los sacáridos que tienen un grado de polimerización de 3 o más de 29 partes en peso o más, basado en 100 partes en peso de los sacáridos que tienen un grado de polimerización de 2 o menos, basado en sólidos secos; y un método para preparar un dulce, mediante el uso del mismo. La presente invención proporciona un dulce que tiene mejoría en la condición pegajosa y/o el fenómeno de flujo en frío.
MX2021009828A 2019-02-19 2020-02-18 Composicion para preparar dulce. MX2021009828A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020190019414A KR102277493B1 (ko) 2019-02-19 2019-02-19 캔디 제조용 조성물
PCT/KR2020/002342 WO2020171560A2 (ko) 2019-02-19 2020-02-18 캔디 제조용 조성물

Publications (1)

Publication Number Publication Date
MX2021009828A true MX2021009828A (es) 2021-09-08

Family

ID=72144983

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2021009828A MX2021009828A (es) 2019-02-19 2020-02-18 Composicion para preparar dulce.

Country Status (14)

Country Link
US (1) US20220132884A1 (es)
EP (1) EP3928629B1 (es)
JP (1) JP7239723B2 (es)
KR (1) KR102277493B1 (es)
CN (1) CN113473866B (es)
BR (1) BR112021015741A2 (es)
CA (1) CA3129824C (es)
CL (1) CL2021002135A1 (es)
CO (1) CO2021010885A2 (es)
ES (1) ES2972548T3 (es)
IL (1) IL285453A (es)
MX (1) MX2021009828A (es)
SG (1) SG11202108843UA (es)
WO (1) WO2020171560A2 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102556532B1 (ko) * 2022-12-26 2023-07-14 이정우 디저트 성분이 개재된 마시멜로우의 제조방법

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4528206A (en) * 1983-12-20 1985-07-09 Howard Kastin Hard candy composition
JPS63267244A (ja) * 1987-04-24 1988-11-04 Nippon Shokuhin Kako Ltd 飲食物の製造方法
FR2677524B1 (fr) * 1991-06-14 1993-10-08 Roquette Freres Bonbon sucre cuit sans sucre et son procede de fabrication.
US6780990B1 (en) * 1998-03-26 2004-08-24 Spi Polyols, Inc. Hydrogenated starch hydrolysate
KR100666608B1 (ko) * 2004-07-29 2007-01-09 주식회사 삼양제넥스 캔디제조용 말티톨 시럽 조성물 및 이를 이용한 무설탕캔디의 제조방법
JP4731542B2 (ja) * 2007-12-13 2011-07-27 旭化成ケミカルズ株式会社 セロオリゴ糖含有キャンディー
MX355339B (es) * 2010-12-30 2018-04-16 Wrigley W M Jun Co Caramelo duro con reducción en azúcar.
KR101260876B1 (ko) * 2011-08-19 2013-05-06 대상 주식회사 캔디용 물엿, 캔디 제조용 조성물, 및 캔디
JP2013236594A (ja) 2012-05-16 2013-11-28 Matsutani Chem Ind Ltd グミキャンディ及びその製造方法
JP6017917B2 (ja) 2012-10-17 2016-11-02 松谷化学工業株式会社 卵加工食品の味質を改善する方法
JP6273692B2 (ja) 2013-05-22 2018-02-07 ユーハ味覚糖株式会社 ハードキャンディ
WO2015075473A1 (en) * 2013-11-22 2015-05-28 Tate & Lyle Ingredients Americas Llc Food and beverage products comprising allulose (psicose)
WO2016032282A1 (ko) * 2014-08-29 2016-03-03 주식회사 크라운제과 무설탕 소프트 캔디 제조방법 및 조성물
KR101709256B1 (ko) * 2015-06-04 2017-03-08 주식회사 삼양사 감미질 및 성형성이 우수한 저칼로리 하드 캔디
EP3854217A1 (en) 2015-10-02 2021-07-28 Wm. Wrigley Jr. Company Confections containing allulose
WO2017144485A1 (en) * 2016-02-23 2017-08-31 Roquette Freres Method of preparation of chewy candies comprising crystalline allulose particles
EP3269251A1 (en) 2016-07-13 2018-01-17 Roquette Frères Short texture caramel
KR20180047894A (ko) 2016-11-01 2018-05-10 주식회사 삼양사 저칼로리 시리얼 바 조성물

Also Published As

Publication number Publication date
ES2972548T3 (es) 2024-06-13
IL285453A (en) 2021-09-30
SG11202108843UA (en) 2021-09-29
JP7239723B2 (ja) 2023-03-14
CN113473866B (zh) 2024-03-08
CO2021010885A2 (es) 2021-09-09
KR102277493B1 (ko) 2021-07-14
BR112021015741A2 (pt) 2021-10-26
KR20200101146A (ko) 2020-08-27
EP3928629A4 (en) 2022-09-28
CL2021002135A1 (es) 2022-02-04
CA3129824A1 (en) 2020-08-27
EP3928629A2 (en) 2021-12-29
US20220132884A1 (en) 2022-05-05
WO2020171560A2 (ko) 2020-08-27
EP3928629B1 (en) 2023-11-15
CA3129824C (en) 2023-06-27
CN113473866A (zh) 2021-10-01
WO2020171560A3 (ko) 2020-12-10
JP2022520482A (ja) 2022-03-30

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