WO2006109456A1 - Bonbon et son procede de production - Google Patents

Bonbon et son procede de production Download PDF

Info

Publication number
WO2006109456A1
WO2006109456A1 PCT/JP2006/305642 JP2006305642W WO2006109456A1 WO 2006109456 A1 WO2006109456 A1 WO 2006109456A1 JP 2006305642 W JP2006305642 W JP 2006305642W WO 2006109456 A1 WO2006109456 A1 WO 2006109456A1
Authority
WO
WIPO (PCT)
Prior art keywords
xylitol
candy
sorbitol
crystal part
sugar
Prior art date
Application number
PCT/JP2006/305642
Other languages
English (en)
Japanese (ja)
Inventor
Kazuhide Kobayashi
Toshihiro Hamada
Original Assignee
Sansei Foods Co., Ltd.
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 Sansei Foods Co., Ltd. filed Critical Sansei Foods Co., Ltd.
Publication of WO2006109456A1 publication Critical patent/WO2006109456A1/fr

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
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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

Definitions

  • the present invention relates to a candy and a method thereof, and more particularly to a candy having a xylitol crystal portion in which crystallization of xylitol is controlled by mixing a crystallization control substance and the method thereof.
  • a hot-mixed composition in the form of a mold is cut or punched and cooled, and a composition in a fluid melt-mixed state is molded.
  • a casting molding method in which it is poured into a mold and demolded after cooling and solidification.
  • the candy is layered with another layer of extraneous material: various methods are also available from ⁇ ⁇ .
  • another layer is layered in advance, and then it is used to produce a candi in which another layer of different materials is stacked.
  • ⁇ produces a candi by laminating multiple layers of leaky melt-mixed material into the shell multiple times, and then laminating different layers by solidifying the thigh after solidification.
  • xylitol is not only reliable, but also has a crystalline habit, so it has been attracting attention in the industry in terms of its coolness and its ability to pre-determine cavities when crystal melting.
  • candy containing xylitol see, for example, special notes).
  • the candy yarn containing a large amount of xylitol! ⁇ When using the product ⁇ &, when it is melted once and poured into a mold while it is fluid, the crystallinity is too high. , The coarse crystals are formed at once, the viscosity increases, the fluidity is lost, and it quickly solidifies. It was difficult to pour, and in the worst case because of poor processability, it was difficult to industrially produce candi.
  • sorbitol is effective, but sorbitol has the bitter taste of worms.
  • sorbitol is used as a laxative for a barium contrast agent that is taken when taking a radiograph of the stomach. It has the strongest effect on ⁇ , and if it is used in large amounts, it causes the disease.
  • the cool feeling of xylitol is caused by ⁇ ⁇ due to the melting angle of the crystal, similar to the phenomenon of ice melting of W3 ⁇ 4 crystal, so the larger the crystal of xylitol, the more « ⁇ ⁇ is used. Increases the coolness.
  • candy yarn containing a large amount of xylitol has a high crystallinity, so if a melt with fluidity is added, crystals are formed at once, the viscosity increases, and the fluidity is lost. Solves the problem of solidifying immediately, making it impossible to cast, etc., creating a fluid state where casting is possible, and giving the same effect as slowly rolling up the crystal Need to grow.
  • the first object of the present invention is to solve the other problem, stabilize the leakage while keeping the fluid state that can be poured, and the same effect as slowly pasting.
  • the xylitol crystal is grown and solidified, and the crystallization is controlled. The unique bitterness with the crystal part disappears. No worries about causing diarrhea.
  • the cool taste of xylitol is demonstrated. Is to remove,
  • the second object of the present invention is to provide a method that makes it easy and industrially difficult to achieve a delicious taste repellenty in which the sensation of such xylitol is remarkably separated.
  • the first aspect of the present invention for solving the above summary is that at least i selected from sugar alcohols, which are categorized as xylitol, categorized as professions, classes, and ii3 ⁇ 4 of them, and do not contain sorbitol.
  • This is a candy that has a crystallized controlled xylitol crystal part mixed with a crystallization control substance containing succinct.
  • the second of the present invention is the first candy of the present invention, wherein the selfishness is at least one selected from glucose, fructose, erythrose, and xylose, and the rn ⁇ is sucrose, maltose, It is assumed that at least one selected from lactose and palatinose, and the assassic alcohol is at least one selected from erythritol, maltitol, S3 ⁇ 4A latinois, lactitol and mannitol.
  • an average of the crystallization control substance is 152 or more and 500 or less.
  • the mixing molar ratio of the self-ligation controlling substance to 1 mol of xylitol is 0.02 to 3 ⁇
  • the main ingredient xylitol is a profession or a sugar alcohol obtained from them, and substantially comprises sorbitol.
  • a layered xylitol crystal part formed by mixing a crystallization control substance containing at least one selected from sugar alcohols not included as a main component is laminated with a layered candidate part, for example, a known layered type candidate part. 2 mm, or a self-stratified xylitol 1 Yoshiki part as an intermediate layer, and a layered candy part, for example, a layered candied portion, for example, a three-layer job. .
  • a sixth aspect of the present invention is selected from the following: xylitol, ⁇
  • a Yandy faithful for example, a ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ , is deposited in a mold and then deposited on the main component xylitol.
  • the crystallization control substance is deposited after melting and mixing with at least one selected from sugar alcohols substantially free of sorbitol, and is solidified by cooling while cooling to room temperature.
  • the xylitol of the minute contains at least one selected from sugar alcohols that are # ⁇ ,: or a sugar alcohol that does not contain sorbitol.
  • a crystallization control substance containing as a main component is melt-mixed and then deposited, and then a candy product such as ⁇ candy disintegrated is melt-mixed and deposited, and the crystal is controlled while cooling to
  • This is a method of manufacturing Yandi that solidifies and produces a three-layer machine with a xylitol! ⁇ Crystal part including a crystal part and an amorphous part.
  • the first candy of the present invention is a crystallization mainly comprising at least one selected from sugar alcohols substantially free of sorbitol, which are sugar alcohols obtained from the following xylitol: The result of mixing controlled substances ⁇ [ ⁇ Controlled Xylitol! ⁇ A candy with crystal parts.
  • the processability problem during the melt of candy yarn bandages containing xylylol as the main component is controlled to control the progress of the crystal of xylitol. It is possible to stabilize the grace while keeping a good fluidity, and to have the same effect as slowly adding to it, resulting in a large growth of xylitol crystals. There is no unique bitterness, and even if it contains a small amount of sorbitol as an impurity, it does not contain a small amount of impurities, so there is no need to worry about causing diarrhea. You can make a delicious candy that shows the sensation of xylitol. Has a wisteria effect.
  • Thallitol in the first candy of the present invention, is at least one selected from dalcose, fructose, erythrois, and xylose.
  • Is at least one selected from sucrose, maltose, lactose, and palatinose
  • the anhydric alcohol is at least one selected from erythritol, maltitol, ii3 ⁇ 4palatinose, lactitol, and mannitol.
  • ⁇ Control can be performed reliably, the progress of the xylitol crystals during cooling of the melt of the candied spinach containing xylitol as the main component is controlled, and casting molding has fluidity such as ⁇ J ability It is possible to stabilize the inertia while hesitating the state, to have the same effect as hesitating and slowly ⁇ ] It is easy to handle and inexpensive, and has a further advantageous effect.
  • the average amount of liver of the anaerobic crystallization control substance is 15 2 or more and 500 or less.
  • the mixing molar ratio of the self-binding control substance to 1 mol of xylitol is from 0.02 to 0.3.
  • a method according to any one of the first to fourth aspects of the present invention, wherein the main xylitol is a profession, ⁇ , or a sugar alcohol comprising the same, and sorpitol.
  • a layer-controlled layered xylon formed by mixing a crystallization control substance containing at least one selected from sugar alcohols substantially free of sugar Put a layered candy part in the crystal part, for example a layered ⁇ 0 candy part
  • the layered xylitol crystal part sometimes produces a cool feeling of xylitol that can be obtained by simply mixing xylitol with candy, and the deliciousness of the layered known candied portion. At the same time or at the beginning and end of licking, you can taste the taste that changes over time, such as different textures. In addition, the age of the three-layer job can be obtained with a small amount of xylitol crystal part. As the user licks, the effect of coolness is possible.
  • a sixth aspect of the present invention is a crystal containing ⁇ , at least one selected from sugar alcohols which are m, class or sugar alcohols which do not contain sorbitol, in the main xylitol.
  • the seventh aspect of the present invention is a candy bandage, for example ⁇ !
  • the candy yarn l is melt-mixed and then deposited in a mold, and then the main component xylitol is a sugar alcohol containing the occupation, kind or the like, and is a sugar alcohol substantially free of sorbitol.
  • a crystallization control substance containing at least one selected from the above as a main component is deposited after melting and mixing, and is crystallized and solidified while demonstrating to an intense display.
  • FIG. 1 is a cross-sectional explanatory view for explaining an example of the candi of the present invention.
  • FIG. 2 is an explanatory cross-sectional view illustrating another example of the Jandi of the present invention.
  • FIG. 3 is a cross-sectional explanatory view for explaining another example of the Jandi of the present invention.
  • FIG. 4 is a cross-sectional explanatory view for explaining another example of the present invention.
  • FIG. 5 is a cross-sectional explanatory view for illustratively explaining another example of the candy of the present invention. Description in the drawings
  • FIG. 1 is an explanatory cross-sectional view illustrating an example of the present invention.
  • 1 indicates a candy according to the invention of a mortar
  • 2 is a main sugar of xylitol, a monosaccharide, a 3 ⁇ 4 class, and sugar alcohols containing them, from a registered alcohol substantially containing sorbitol.
  • This is a layered xylite crystal part that has been controlled by mixing a mixture of substances containing at least one selected ingredient
  • 3 represents a layered ⁇ 0
  • the candy part is shown, and the layered xylitol ⁇ crystal part 2 is sandwiched between the two layered ⁇ 0 Jandi parts 3 of JiTT.
  • FIG. 2 is an explanatory cross-sectional view for explaining another example of the present invention.
  • Fig. 2 1 ⁇ ⁇ ⁇ ⁇ ⁇ 3 ⁇ 4 ⁇ invention candy is shown
  • 2 is the crystallization-controlled layered xylite crystal part shown in Fig. 1
  • 3 is the layered ⁇ ⁇ shown in Fig. 1
  • the layered part The crystal part 2 is beaten by the layered candy part 3 of the iST layer.
  • FIG. 3 is a cross-sectional explanatory view illustrating another example of the present invention.
  • 1B indicates a candy of the invention of a mortar
  • 2 indicates a spherical xylitol crystal part whose ligation is controlled
  • 3 indicates a known cany part covering the spherical xylitol crystal part of 2.
  • FIG. 4 is a cross-sectional explanatory view for explaining another example of the present invention.
  • FIG. 4 the 1 C candy invented candy is shown, 2 is a crystallized columnar xylitol crystal part, and 3 is a crystallized columnar xylitol crystallized part 2 covering the outer periphery of the crystal part Shows the cylindrical part of the cylinder.
  • FIG. 5 is a cross-sectional explanatory diagram illustrating another example of the Kandyi invention of the mortar invention.
  • the candy of the 1D mortar invention is shown, and it is formed only from the elliptical xylite crystallization part 2 controlled for crystallization.
  • a crystallizing control substance is mixed to reduce the crystal f and suppress abrupt formation of crystals in advance.
  • the crystallization-controlling substance used in the present invention reduces the crystallization of xylitol based on the knowledge of crystallization such as selfishness. For example, even if fine powder xylitol is used, the entire crystallization by crystallization ⁇ action is achieved. It is desirable to use a ligation-controlling substance that has the effect of preventing the appreciability of workability due to the solidification phenomenon caused by defects.
  • the crystallization control substance used in the present invention is preferably a substance that can be homogeneously mixed with xylitol at the time of melting, and that has a large effect even if the addition amount is small. It is well known in physical chemistry that crystallization decreases in chicks with lower crystallization control substances, the higher the mixing ratio of the crystallization control substance, the lower the crystallization. This is a finding. In other words, even if a substance with the same mass is added, the smaller the substance, the larger the number of moles and the greater the effect.
  • the sugar alcohol such as xylitol
  • icT in the liquid cocoon that has not yet been ligated.
  • the pouring occupancy rate rises rapidly, making it difficult to pour continuously.
  • the crystallized material consists of a crystal part and a non-crystal part. Even if the crystallization ratio is the same, a state in which many small crystals are contained has a lower viscosity of the pouring solution and better workability.
  • addition of fine powder of xylitol, which is the core of the crystal is also a machine for controlling the crystallization. this:! ⁇ It is also necessary to control the ligation conditions, including mold control, so that ligation does not progress suddenly even when the fine powder of xylitol is excited.
  • the ligation controlling substance used in the present invention is a complex with candy, a sweet awakening can be preferably used.
  • xylitol can be homogeneously mixed with Kakamaji, and the smaller ⁇ ! And 3 ⁇ 4 are preferred.
  • ⁇ used in the present invention is a polyhydroxyaldehyde having 3 or more carbon atoms or a polyhydroxyketone, such as glucose, fructose, erythrose, xylose, sorbose, galactose, and other isomerized sugars. These can be turned around in the job, but can also shelve a mixture of two or more.
  • the disaccharide used in the present invention is a polyhydroxyl J-dehydride or polyhydroxyketone in which two monosaccharides are bonded. Specifically, for example, sucrose, maltose, lactose, palatinose, and other isomerized sugars. These can be done by job, but can also be a mixture of two or more.
  • At least one selected from (maltose), academia (lactose), and palatinose because the ligation control effect is good and the handling is good and it is easy to obtain and inexpensive.
  • ⁇ M and 3 ⁇ 4 classes are different from sorbitol, which is classified as a sugar alcohol, including the xylitol, and the functional limitations it contains.
  • a chain alcohol obtained from the carbonyl group of the aldehyde or ketone of the sugar alcohol used in the present invention (specifically, for example, sorbitol, erythritol, mannitol, galactitol, maltitol, 3 ⁇ 4 ⁇ °) Latino, lactitol and the like can be mentioned, and these can be defined by cocoon, but can also be a mixture of two or more.
  • Sugar alcohols are also effective due to their low crystallization controllability.
  • Xylitol is also a sugar alcohol made by reacting xylose, which is a profession. It has the same sweetness as the sandmaster, and it is difficult to raise blood sugar levels by eating and drinking, and it is difficult to cause tooth decay. It is a shelf in the invention. Sugar alcohols have the same strength as moths.
  • sugar alcohols belonging to occupational fields such as mannitol as an isomer and erythritol obtained by reducing erythrose are effective in the present invention.
  • sugar (maltol) reacted with sucrose (maltose), palatinose reacted with palatinose, and lactitol reacted with sucrose (lactose) are effective in the present invention.
  • the ligation-controlling substance used in the present invention is most preferably a liver mass and its sugar alcohol, but the class and its sugar alcohol also have an effect without a thigh. There is no difference in the control effect of sugar and sugar alcohol, but since xylitol is a sugar alcohol, the sugar alcohol is good because it wants the product to have blood sugar levels and caries on caries.
  • the mixing molar ratio of the crystallization control substance to xylitol exceeds 0.5, the crystallinity of xylitol is greatly impaired, and the crystallization time is increased and the crystallization @ ⁇ is poor and the K is decreased.
  • the mixing molar ratio of the crystallization controlling substance used in the present invention to 1 mol of xylitol is not particularly P ⁇ , but the amount of fouling in the controlling substance is as low as 0.3 or less 0 0 It is desirable to make it 2 or more. If it is less than 0.02, it may be difficult to control, and even if it exceeds 0.3, there is almost no merit by increasing it.
  • xylitol ⁇ 3 ⁇ 4 1 5 2
  • butter sugar glucose, ⁇ 3 ⁇ 4 1 6 4
  • ⁇ a molar ratio of 0.02 to 0.2 is preferable.
  • the mass ratio is from 0.02 to 0.22.
  • ⁇ * is 3 46, so the amount added is about twice that of butu sugar (glucose) by mass ratio, from 0.05 to 0.45.
  • sucrose syrup contains maltitol with a content of ⁇ 5% or more, and ⁇ contains from 11% to 65% of maltitol. For example, 3 to 10% @ ⁇ ".
  • the content and usage of these substances determine the crystallization control effect of xylitol.
  • sorbitol should be included within the scope of the present invention.
  • the above 2 ⁇ sucrose syrup and ⁇ 3 ⁇ 4 can be used because of their low sorbite content.
  • the ligation-controlling substance used in the present invention contains an arco that has a asterisk of more than 500 000 of 33 ⁇ 4 alcohol, for example, hateful, the average is hateful 1 5 2 or more and 5 0 0 or less Therefore, there is an advantage that the range of selection of the crystallization control substance is widened, and the ligation control of xylitol can be controlled more reliably than in the case of the oligo profession.
  • the components of xylitol and ligation-controlling substances! ⁇ Are usually used in the production of candy, such as fragrances, coloring agents, fruit juice extracts, dairy products, and the like. It should be kept in a range that does not give to.
  • the method for producing the candy of the present invention is not particularly limited. Specifically, the following methods can be mentioned.
  • the disgusting && containing a ligation controlling substance is put into a melting state.
  • the Xylitol in the form of Xiol and the ligation control substance may be mixed and heated and melted, and then the remaining other vessel may be mixed by inspiration.
  • the water is further evaporated by addition of i ⁇ s, and other components may be added and mixed with each other. Each component is uniformly mixed and in a molten state. Just do it.
  • the method of the candy of the present invention is particularly suitable for the P arm, but it can be sufficiently fluidized by heat retention in a state in which the “x” or most of the xylitol contained is condensed. Very suitable for being awakened by casting into a mold. Alternatively, you can do it after pouring. Male example
  • the molar ratio to 1 liter is 0.05.
  • the candy of the present invention S3 ⁇ 4i is dissolved in the oral cavity until only xylitol is dissolved first, until licking is completed. He was able to hold a summary and had good sweetness.
  • the three-layered candy according to the present invention that has been made in this way has a sweet feeling even during dissolution in the mouth until only the xylitol is dissolved first until licking is completed. It was. (Challenge 3)
  • the three-layer candy of the present invention which is S3 ⁇ 4i, can have a cooling sensation even during dissolution in the mouth until only the xylitol is dissolved first until licking is completed, and the sweetness is also good. It was.
  • the candy having the three-layer structure of the present invention produced in this way can have a cool feeling until the licking finishes without dissolving only the xylitol only in the mouth, and the sweetness is also good. Met.
  • ⁇ K ⁇ used is a mixture of sugar alcohols of polysaccharides and of various grades, but 5% of occupational sugar alcohols, 65% of 3 ⁇ 4 type sugar alcohols, and 3% of other sugar alcohols. Hesitated 0%.
  • Xylitol 8 6 14 g was added. This (3 ⁇ 4 ⁇ 3 ⁇ 4 _ ⁇ ⁇ average ⁇ 3 ⁇ 4 is 4 9 7 but the ratio of sugar alcohol of the class to sugar alcohol of 3 ⁇ 4 class is 70%, and the molar ratio of effective koji is 5% of fine powder xylitol When g was also added, the molar ratio of 3 ⁇ 4? K ⁇ to xylitol was 0.05.The viscosity of the casting was increased by 5 and was a casting ability. The three-layer candy of the present invention 3i thus obtained has a cool feeling and good sweetness until licking is completed without dissolving only xylitol first, even during dissolution in the mouth. It was.
  • the candy of the present invention has poor cooling sensation, low commercial ⁇ value only by mixing xylitol into a candy-based application (for example, sugar syrup), and fragrance or coloring to male alcohol like xylitol. It is leaky to mix the ingredients, but because it does not have the ability to grow large crystals of xylitol, it solves the other problem of poor sensation and low quotient tS,

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un délicieux bonbon qui est dépourvu d'un goût amer caractéristique, ne risque pas de provoquer la diarrhée et produit une remarquable sensation de fraîcheur due au xylitol; et un procédé pour produire en continu et de façon industrielle ce délicieux bonbon. Le bonbon (1) comprend des parties de bonbon connues (3) et, prise en sandwich entre elles, une partie de cristal de xylitol, qui a subi une cristallisation contrôlée et comprend un mélange de xylitol comme composant principal avec une substance contrôlant la cristallisation comprenant au moins un élément sélectionné parmi les monosaccharides, les disaccharides, et les alcools de sucre obtenus par réduction de ceux-ci et ne contenant sensiblement pas de sorbitol.
PCT/JP2006/305642 2005-03-31 2006-03-15 Bonbon et son procede de production WO2006109456A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2005101319A JP5198722B2 (ja) 2005-03-31 2005-03-31 キャンディおよびその製造方法
JP2005-101319 2005-03-31

Publications (1)

Publication Number Publication Date
WO2006109456A1 true WO2006109456A1 (fr) 2006-10-19

Family

ID=37086747

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2006/305642 WO2006109456A1 (fr) 2005-03-31 2006-03-15 Bonbon et son procede de production

Country Status (2)

Country Link
JP (1) JP5198722B2 (fr)
WO (1) WO2006109456A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016025296A1 (fr) * 2014-08-12 2016-02-18 Intercontinental Great Brands Llc Bonbon et confiserie à plusieurs régions

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
JP4956663B2 (ja) * 2010-12-06 2012-06-20 三星食品株式会社 キャンディの製法
US20150272160A1 (en) * 2012-10-08 2015-10-01 Intercontinental Great Brands Llc Hard confectionary and method of manufacture thereof

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02207747A (ja) * 1988-11-22 1990-08-17 Rettig Ab Oy キシリトール含有ハード菓子および該菓子の製法
JPH07155109A (ja) * 1993-12-08 1995-06-20 Nikken Kasei Kk キシリトールを含有してなるフォンダン
JPH11289987A (ja) * 1998-02-16 1999-10-26 Towa Chem Ind Co Ltd ハ―ドキャンディ―及びその製造方法
JPH11299422A (ja) * 1998-04-23 1999-11-02 Sansei Shokuhin Kk 新規なテキスチャーを有する多層構造キャンデーおよびその製造方法
JP2000139356A (ja) * 1998-11-02 2000-05-23 Sansei Shokuhin Kk キャンディ及びその製造方法
JP2000270810A (ja) * 1999-03-24 2000-10-03 Sunstar Inc パラチニット含有食品
JP2001046012A (ja) * 1999-08-06 2001-02-20 Kanebo Ltd 風味改良剤及びそれを用いた錠菓様組成物
WO2004005227A1 (fr) * 2002-07-03 2004-01-15 Danisco Sweeteners Oy Cristallisation de compositions de polyol, et composition de polyols cristallins et leurs utilisations
JP3111014U (ja) * 2005-04-04 2005-07-07 三星食品株式会社 ３層構造キャンディ
JP2005333946A (ja) * 2004-05-31 2005-12-08 Mars Inc キャンディ及びその製造方法

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02207747A (ja) * 1988-11-22 1990-08-17 Rettig Ab Oy キシリトール含有ハード菓子および該菓子の製法
JPH07155109A (ja) * 1993-12-08 1995-06-20 Nikken Kasei Kk キシリトールを含有してなるフォンダン
JPH11289987A (ja) * 1998-02-16 1999-10-26 Towa Chem Ind Co Ltd ハ―ドキャンディ―及びその製造方法
JPH11299422A (ja) * 1998-04-23 1999-11-02 Sansei Shokuhin Kk 新規なテキスチャーを有する多層構造キャンデーおよびその製造方法
JP2000139356A (ja) * 1998-11-02 2000-05-23 Sansei Shokuhin Kk キャンディ及びその製造方法
JP2000270810A (ja) * 1999-03-24 2000-10-03 Sunstar Inc パラチニット含有食品
JP2001046012A (ja) * 1999-08-06 2001-02-20 Kanebo Ltd 風味改良剤及びそれを用いた錠菓様組成物
WO2004005227A1 (fr) * 2002-07-03 2004-01-15 Danisco Sweeteners Oy Cristallisation de compositions de polyol, et composition de polyols cristallins et leurs utilisations
JP2005333946A (ja) * 2004-05-31 2005-12-08 Mars Inc キャンディ及びその製造方法
JP3111014U (ja) * 2005-04-04 2005-07-07 三星食品株式会社 ３層構造キャンディ

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016025296A1 (fr) * 2014-08-12 2016-02-18 Intercontinental Great Brands Llc Bonbon et confiserie à plusieurs régions

Also Published As

Publication number Publication date
JP2006280215A (ja) 2006-10-19
JP5198722B2 (ja) 2013-05-15

Similar Documents

Publication Publication Date Title
EP1864579B1 (fr) Nouveau bonbon et son procede de production
US4425332A (en) Antacid composition
EP0662285B1 (fr) Confiserie grainée et procédé de fabrication de ladite confiserie
JP3660695B2 (ja) 気泡が吹き込まれた粒状の菓子製品
US4883685A (en) Meso-erythritol hard candy and process for producing the same
US6875460B2 (en) Co-crystallized polyols and hydrogenated maltodextrin
WO1991007100A1 (fr) Bonbons durs contenant du xylitol et leur procede de fabrication
WO1997008962A1 (fr) Gomme et son procede de preparation
JPH07274837A (ja) 軟キャンデー及びその製法
WO2011010723A1 (fr) Bonbon multicomposantes et son procédé de fabrication
WO2006109456A1 (fr) Bonbon et son procede de production
JP3111014U (ja) ３層構造キャンディ
JP2000139352A (ja) 含水チョコレート類
JP3460187B2 (ja) キャンディ及びその製造方法
JP5179705B2 (ja) 新規キャンディ組成物およびそれを用いた新規キャンディ
JP2002017266A (ja) 硬質糖衣掛製品及びその製造方法
JP3028303B2 (ja) 新規なテキスチャーを有する多層構造キャンデーおよびその製造方法
JPH0947222A (ja) 新規食感を有するキャンディー
JP2013055967A (ja) キャンディおよびその製造方法
JPS59118048A (ja) インスタントシエイク用アイス
JP2631684B2 (ja) 澄明なソルビトールハードキャンディーの製造方法
JP2011045390A (ja) キャンディの製法
JP3425462B2 (ja) チョコレートで被覆した氷菓及びその製造法
MX2007012040A (es) Caramelo novedoso y proceso para producir el mismo.
JPH09285257A (ja) 酒類含有キャンディーの製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: DE

NENP Non-entry into the national phase

Ref country code: RU

122 Ep: pct application non-entry in european phase

Ref document number: 06729609

Country of ref document: EP

Kind code of ref document: A1