CANDY AND MULTI-REGION CONFECTIONERY
Provided is an approach for obtaining a high quality xylitol-containing candy in a short period of time. A candy composition according to the present invention contains a sugar composition portion comprising xylitol as a main component and a different carbohydrate, and a crystallization promoting ag...
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| creator | KAMAKURA, Yoshimitsu TAKITA, Osamu |
| description | Provided is an approach for obtaining a high quality xylitol-containing candy in a short period of time. A candy composition according to the present invention contains a sugar composition portion comprising xylitol as a main component and a different carbohydrate, and a crystallization promoting agent promoting crystallization of the xylitol. The crystallization promoting agent is a substance which leaves solid residues in a melt of the sugar composition portion when a powder of the crystallization promoting agent in an amount of 0.5 g is added to 100 g of the melt maintained at 90° C., and stirred for 30 minutes. The content of the crystallization promoting agent is preferably from 0.5 parts by mass to 10 parts by mass relative to the candy composition. The crystallization promoting agent is preferably selected from a tea powder, a coffee powder, a cocoa powder, a talc powder, a calcium carbonate powder, a silicic anhydride powder, a magnesium carbonate powder, and combinations thereof. Preferably, the multi-region confectionery product 10 according to the present invention comprises a defined shaped region 30 comprising a solidified material of the candy composition, and at least a portion of the defined shaped region 30 is exposed. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP3179863B1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP3179863B1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP3179863B13</originalsourceid><addsrcrecordid>eNrjZFBxdvRziVQAEgq-oT4hnrpBru6e_n4Kzv5-bq7OIUCma1AkDwNrWmJOcSovlOZmUHBzDXH20E0tyI9PLS5ITE7NSy2Jdw0wNjS3tDAzdjI0JkIJADngIrU</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>CANDY AND MULTI-REGION CONFECTIONERY</title><source>esp@cenet</source><creator>KAMAKURA, Yoshimitsu ; TAKITA, Osamu</creator><creatorcontrib>KAMAKURA, Yoshimitsu ; TAKITA, Osamu</creatorcontrib><description>Provided is an approach for obtaining a high quality xylitol-containing candy in a short period of time. A candy composition according to the present invention contains a sugar composition portion comprising xylitol as a main component and a different carbohydrate, and a crystallization promoting agent promoting crystallization of the xylitol. The crystallization promoting agent is a substance which leaves solid residues in a melt of the sugar composition portion when a powder of the crystallization promoting agent in an amount of 0.5 g is added to 100 g of the melt maintained at 90° C., and stirred for 30 minutes. The content of the crystallization promoting agent is preferably from 0.5 parts by mass to 10 parts by mass relative to the candy composition. The crystallization promoting agent is preferably selected from a tea powder, a coffee powder, a cocoa powder, a talc powder, a calcium carbonate powder, a silicic anhydride powder, a magnesium carbonate powder, and combinations thereof. Preferably, the multi-region confectionery product 10 according to the present invention comprises a defined shaped region 30 comprising a solidified material of the candy composition, and at least a portion of the defined shaped region 30 is exposed.</description><language>eng ; fre ; ger</language><subject>APPARATUS SPECIALLY ADAPTED THEREFOR ; CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; METALLURGY ; PREPARATION THEREOF ; PRODUCTION OF SUCROSE ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; SUGAR INDUSTRY ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190724&DB=EPODOC&CC=EP&NR=3179863B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190724&DB=EPODOC&CC=EP&NR=3179863B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KAMAKURA, Yoshimitsu</creatorcontrib><creatorcontrib>TAKITA, Osamu</creatorcontrib><title>CANDY AND MULTI-REGION CONFECTIONERY</title><description>Provided is an approach for obtaining a high quality xylitol-containing candy in a short period of time. A candy composition according to the present invention contains a sugar composition portion comprising xylitol as a main component and a different carbohydrate, and a crystallization promoting agent promoting crystallization of the xylitol. The crystallization promoting agent is a substance which leaves solid residues in a melt of the sugar composition portion when a powder of the crystallization promoting agent in an amount of 0.5 g is added to 100 g of the melt maintained at 90° C., and stirred for 30 minutes. The content of the crystallization promoting agent is preferably from 0.5 parts by mass to 10 parts by mass relative to the candy composition. The crystallization promoting agent is preferably selected from a tea powder, a coffee powder, a cocoa powder, a talc powder, a calcium carbonate powder, a silicic anhydride powder, a magnesium carbonate powder, and combinations thereof. Preferably, the multi-region confectionery product 10 according to the present invention comprises a defined shaped region 30 comprising a solidified material of the candy composition, and at least a portion of the defined shaped region 30 is exposed.</description><subject>APPARATUS SPECIALLY ADAPTED THEREFOR</subject><subject>CHEMISTRY</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>METALLURGY</subject><subject>PREPARATION THEREOF</subject><subject>PRODUCTION OF SUCROSE</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>SUGAR INDUSTRY</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFBxdvRziVQAEgq-oT4hnrpBru6e_n4Kzv5-bq7OIUCma1AkDwNrWmJOcSovlOZmUHBzDXH20E0tyI9PLS5ITE7NSy2Jdw0wNjS3tDAzdjI0JkIJADngIrU</recordid><startdate>20190724</startdate><enddate>20190724</enddate><creator>KAMAKURA, Yoshimitsu</creator><creator>TAKITA, Osamu</creator><scope>EVB</scope></search><sort><creationdate>20190724</creationdate><title>CANDY AND MULTI-REGION CONFECTIONERY</title><author>KAMAKURA, Yoshimitsu ; TAKITA, Osamu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3179863B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2019</creationdate><topic>APPARATUS SPECIALLY ADAPTED THEREFOR</topic><topic>CHEMISTRY</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>METALLURGY</topic><topic>PREPARATION THEREOF</topic><topic>PRODUCTION OF SUCROSE</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>SUGAR INDUSTRY</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KAMAKURA, Yoshimitsu</creatorcontrib><creatorcontrib>TAKITA, Osamu</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KAMAKURA, Yoshimitsu</au><au>TAKITA, Osamu</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CANDY AND MULTI-REGION CONFECTIONERY</title><date>2019-07-24</date><risdate>2019</risdate><abstract>Provided is an approach for obtaining a high quality xylitol-containing candy in a short period of time. A candy composition according to the present invention contains a sugar composition portion comprising xylitol as a main component and a different carbohydrate, and a crystallization promoting agent promoting crystallization of the xylitol. The crystallization promoting agent is a substance which leaves solid residues in a melt of the sugar composition portion when a powder of the crystallization promoting agent in an amount of 0.5 g is added to 100 g of the melt maintained at 90° C., and stirred for 30 minutes. The content of the crystallization promoting agent is preferably from 0.5 parts by mass to 10 parts by mass relative to the candy composition. The crystallization promoting agent is preferably selected from a tea powder, a coffee powder, a cocoa powder, a talc powder, a calcium carbonate powder, a silicic anhydride powder, a magnesium carbonate powder, and combinations thereof. Preferably, the multi-region confectionery product 10 according to the present invention comprises a defined shaped region 30 comprising a solidified material of the candy composition, and at least a portion of the defined shaped region 30 is exposed.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | APPARATUS SPECIALLY ADAPTED THEREFOR CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM METALLURGY PREPARATION THEREOF PRODUCTION OF SUCROSE SUBSTITUTES FOR COCOA OR COCOA PRODUCTS SUGAR INDUSTRY THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | CANDY AND MULTI-REGION CONFECTIONERY |
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