MANUFACTURING METHOD OF SOFT CANDY
To provide a manufacturing method of soft candies having 2 textures such as crispy texture and resilient texture at good balance, having no deformation nor attachment of soft candies each other even when they are stored at refrigeration to ordinary temperature (1 to 25°C) for long time such as 1 yea...
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| creator | HATSUDA YUKIO TANIGUCHI RIE TERASAWA KAZUHIRO ISHIDA SACHIKO MIYABE FUMIKO |
| description | To provide a manufacturing method of soft candies having 2 textures such as crispy texture and resilient texture at good balance, having no deformation nor attachment of soft candies each other even when they are stored at refrigeration to ordinary temperature (1 to 25°C) for long time such as 1 year without individual packaging, and having good storage durability in both of shape retention property and attachment prevention property.SOLUTION: There is provided a manufacturing method of soft candies by conducting all processes at less than 100°C, including a process for preparing a soft candy dough by adding oil and fat and an emulsifier individually after mixing a saccharide sweetener and a gelatin solution.SELECTED DRAWING: None
【課題】さっくりした食感と弾力のある食感とのふたつの食感をバランスよく備え、かつ１年という長期間冷蔵乃至常温（１〜２５℃）で個包装せずに保存しても、変形したり、ソフトキャンディ同士が付着することのない、保形性及び付着防止性の両方において良好な保存耐久性を有するソフトキャンディの製造方法を提供する。【解決手段】全工程を１００℃未満で行うソフトキャンディの製造方法であって、糖質甘味料とゼラチン溶液との混練後に、油脂及び乳化剤をそれぞれ個別に添加してソフトキャンディ生地を調製する工程を含むことを特徴とするソフトキャンディの製造方法により上記課題を達成する【選択図】なし |
| format | Patent |
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【課題】さっくりした食感と弾力のある食感とのふたつの食感をバランスよく備え、かつ１年という長期間冷蔵乃至常温（１〜２５℃）で個包装せずに保存しても、変形したり、ソフトキャンディ同士が付着することのない、保形性及び付着防止性の両方において良好な保存耐久性を有するソフトキャンディの製造方法を提供する。【解決手段】全工程を１００℃未満で行うソフトキャンディの製造方法であって、糖質甘味料とゼラチン溶液との混練後に、油脂及び乳化剤をそれぞれ個別に添加してソフトキャンディ生地を調製する工程を含むことを特徴とするソフトキャンディの製造方法により上記課題を達成する【選択図】なし</description><language>eng ; jpn</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; 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=20190131&DB=EPODOC&CC=JP&NR=2019013202A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190131&DB=EPODOC&CC=JP&NR=2019013202A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HATSUDA YUKIO</creatorcontrib><creatorcontrib>TANIGUCHI RIE</creatorcontrib><creatorcontrib>TERASAWA KAZUHIRO</creatorcontrib><creatorcontrib>ISHIDA SACHIKO</creatorcontrib><creatorcontrib>MIYABE FUMIKO</creatorcontrib><title>MANUFACTURING METHOD OF SOFT CANDY</title><description>To provide a manufacturing method of soft candies having 2 textures such as crispy texture and resilient texture at good balance, having no deformation nor attachment of soft candies each other even when they are stored at refrigeration to ordinary temperature (1 to 25°C) for long time such as 1 year without individual packaging, and having good storage durability in both of shape retention property and attachment prevention property.SOLUTION: There is provided a manufacturing method of soft candies by conducting all processes at less than 100°C, including a process for preparing a soft candy dough by adding oil and fat and an emulsifier individually after mixing a saccharide sweetener and a gelatin solution.SELECTED DRAWING: None
【課題】さっくりした食感と弾力のある食感とのふたつの食感をバランスよく備え、かつ１年という長期間冷蔵乃至常温（１〜２５℃）で個包装せずに保存しても、変形したり、ソフトキャンディ同士が付着することのない、保形性及び付着防止性の両方において良好な保存耐久性を有するソフトキャンディの製造方法を提供する。【解決手段】全工程を１００℃未満で行うソフトキャンディの製造方法であって、糖質甘味料とゼラチン溶液との混練後に、油脂及び乳化剤をそれぞれ個別に添加してソフトキャンディ生地を調製する工程を含むことを特徴とするソフトキャンディの製造方法により上記課題を達成する【選択図】なし</description><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>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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>eNrjZFDydfQLdXN0DgkN8vRzV_B1DfHwd1Hwd1MI9ncLUXB29HOJ5GFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgaGlgaGxkYGRo7GRCkCAHXEIro</recordid><startdate>20190131</startdate><enddate>20190131</enddate><creator>HATSUDA YUKIO</creator><creator>TANIGUCHI RIE</creator><creator>TERASAWA KAZUHIRO</creator><creator>ISHIDA SACHIKO</creator><creator>MIYABE FUMIKO</creator><scope>EVB</scope></search><sort><creationdate>20190131</creationdate><title>MANUFACTURING METHOD OF SOFT CANDY</title><author>HATSUDA YUKIO ; TANIGUCHI RIE ; TERASAWA KAZUHIRO ; ISHIDA SACHIKO ; MIYABE FUMIKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2019013202A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2019</creationdate><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>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HATSUDA YUKIO</creatorcontrib><creatorcontrib>TANIGUCHI RIE</creatorcontrib><creatorcontrib>TERASAWA KAZUHIRO</creatorcontrib><creatorcontrib>ISHIDA SACHIKO</creatorcontrib><creatorcontrib>MIYABE FUMIKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HATSUDA YUKIO</au><au>TANIGUCHI RIE</au><au>TERASAWA KAZUHIRO</au><au>ISHIDA SACHIKO</au><au>MIYABE FUMIKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MANUFACTURING METHOD OF SOFT CANDY</title><date>2019-01-31</date><risdate>2019</risdate><abstract>To provide a manufacturing method of soft candies having 2 textures such as crispy texture and resilient texture at good balance, having no deformation nor attachment of soft candies each other even when they are stored at refrigeration to ordinary temperature (1 to 25°C) for long time such as 1 year without individual packaging, and having good storage durability in both of shape retention property and attachment prevention property.SOLUTION: There is provided a manufacturing method of soft candies by conducting all processes at less than 100°C, including a process for preparing a soft candy dough by adding oil and fat and an emulsifier individually after mixing a saccharide sweetener and a gelatin solution.SELECTED DRAWING: None
【課題】さっくりした食感と弾力のある食感とのふたつの食感をバランスよく備え、かつ１年という長期間冷蔵乃至常温（１〜２５℃）で個包装せずに保存しても、変形したり、ソフトキャンディ同士が付着することのない、保形性及び付着防止性の両方において良好な保存耐久性を有するソフトキャンディの製造方法を提供する。【解決手段】全工程を１００℃未満で行うソフトキャンディの製造方法であって、糖質甘味料とゼラチン溶液との混練後に、油脂及び乳化剤をそれぞれ個別に添加してソフトキャンディ生地を調製する工程を含むことを特徴とするソフトキャンディの製造方法により上記課題を達成する【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | MANUFACTURING METHOD OF SOFT CANDY |
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