CANELE LIKE CONFECTIONERY AND PRODUCTION METHOD OF THE SAME
To provide canele like confectionery which can be preserved in a normal temperature in long term, and a production method of the same.SOLUTION: There is provided canele like confectionery having two layer structure of an outer coat layer and a center layer, where rupture stress of the outer coat lay...
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| creator | YAMADA YASUMASA YAMABE FUMITAKA FUJII AI SUZUKI KIYOSHI KITANAKA SHINSUKE NAKAGAWA HIDEMI |
| description | To provide canele like confectionery which can be preserved in a normal temperature in long term, and a production method of the same.SOLUTION: There is provided canele like confectionery having two layer structure of an outer coat layer and a center layer, where rupture stress of the outer coat layer is 1-8 N, and a fracture strain ratio is 5-30%, the canele like confectionery being mainly formed of gelatin and a water soluble saccharide. The canele like confectionery is produced by filling a water solution which is obtained by heating and dissolving the gelatin and the water soluble saccharide, in a starch mold, then, heating the water solution at 50-80°C thereby forming, the outer coat layer.SELECTED DRAWING: None
【課題】長期常温保存可能なカヌレ様の菓子及びその製造方法を提供すること。【解決手段】外皮層と中心層の２層構造を有するカヌレ様菓子であって、前記外皮層の破断応力が１～８Ｎ、破断歪率が５～３０％であり、澱粉、ゼラチン及び水溶性糖質を主成分とすることを特徴とするカヌレ様菓子。前記カヌレ様菓子は、澱粉、ゼラチン及び水溶性糖質を加熱溶解して得られた水溶液をスターチモールドに充填し、次いで、５０～８０℃で加熱乾燥して、外皮層を形成させることで製造する。【選択図】なし |
| format | Patent |
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【課題】長期常温保存可能なカヌレ様の菓子及びその製造方法を提供すること。【解決手段】外皮層と中心層の２層構造を有するカヌレ様菓子であって、前記外皮層の破断応力が１～８Ｎ、破断歪率が５～３０％であり、澱粉、ゼラチン及び水溶性糖質を主成分とすることを特徴とするカヌレ様菓子。前記カヌレ様菓子は、澱粉、ゼラチン及び水溶性糖質を加熱溶解して得られた水溶液をスターチモールドに充填し、次いで、５０～８０℃で加熱乾燥して、外皮層を形成させることで製造する。【選択図】なし</description><language>eng ; jpn</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</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=20231012&DB=EPODOC&CC=JP&NR=2023146708A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231012&DB=EPODOC&CC=JP&NR=2023146708A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAMADA YASUMASA</creatorcontrib><creatorcontrib>YAMABE FUMITAKA</creatorcontrib><creatorcontrib>FUJII AI</creatorcontrib><creatorcontrib>SUZUKI KIYOSHI</creatorcontrib><creatorcontrib>KITANAKA SHINSUKE</creatorcontrib><creatorcontrib>NAKAGAWA HIDEMI</creatorcontrib><title>CANELE LIKE CONFECTIONERY AND PRODUCTION METHOD OF THE SAME</title><description>To provide canele like confectionery which can be preserved in a normal temperature in long term, and a production method of the same.SOLUTION: There is provided canele like confectionery having two layer structure of an outer coat layer and a center layer, where rupture stress of the outer coat layer is 1-8 N, and a fracture strain ratio is 5-30%, the canele like confectionery being mainly formed of gelatin and a water soluble saccharide. The canele like confectionery is produced by filling a water solution which is obtained by heating and dissolving the gelatin and the water soluble saccharide, in a starch mold, then, heating the water solution at 50-80°C thereby forming, the outer coat layer.SELECTED DRAWING: None
【課題】長期常温保存可能なカヌレ様の菓子及びその製造方法を提供すること。【解決手段】外皮層と中心層の２層構造を有するカヌレ様菓子であって、前記外皮層の破断応力が１～８Ｎ、破断歪率が５～３０％であり、澱粉、ゼラチン及び水溶性糖質を主成分とすることを特徴とするカヌレ様菓子。前記カヌレ様菓子は、澱粉、ゼラチン及び水溶性糖質を加熱溶解して得られた水溶液をスターチモールドに充填し、次いで、５０～８０℃で加熱乾燥して、外皮層を形成させることで製造する。【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>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLB2dvRz9XFV8PH0dlVw9vdzc3UO8fT3cw2KVHD0c1EICPJ3CQWLKPi6hnj4uyj4uymEeLgqBDv6uvIwsKYl5hSn8kJpbgYlN9cQZw_d1IL8-NTigsTk1LzUknivACMDI2NDEzNzAwtHY6IUAQAOKyl0</recordid><startdate>20231012</startdate><enddate>20231012</enddate><creator>YAMADA YASUMASA</creator><creator>YAMABE FUMITAKA</creator><creator>FUJII AI</creator><creator>SUZUKI KIYOSHI</creator><creator>KITANAKA SHINSUKE</creator><creator>NAKAGAWA HIDEMI</creator><scope>EVB</scope></search><sort><creationdate>20231012</creationdate><title>CANELE LIKE CONFECTIONERY AND PRODUCTION METHOD OF THE SAME</title><author>YAMADA YASUMASA ; YAMABE FUMITAKA ; FUJII AI ; SUZUKI KIYOSHI ; KITANAKA SHINSUKE ; NAKAGAWA HIDEMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2023146708A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2023</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YAMADA YASUMASA</creatorcontrib><creatorcontrib>YAMABE FUMITAKA</creatorcontrib><creatorcontrib>FUJII AI</creatorcontrib><creatorcontrib>SUZUKI KIYOSHI</creatorcontrib><creatorcontrib>KITANAKA SHINSUKE</creatorcontrib><creatorcontrib>NAKAGAWA HIDEMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAMADA YASUMASA</au><au>YAMABE FUMITAKA</au><au>FUJII AI</au><au>SUZUKI KIYOSHI</au><au>KITANAKA SHINSUKE</au><au>NAKAGAWA HIDEMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CANELE LIKE CONFECTIONERY AND PRODUCTION METHOD OF THE SAME</title><date>2023-10-12</date><risdate>2023</risdate><abstract>To provide canele like confectionery which can be preserved in a normal temperature in long term, and a production method of the same.SOLUTION: There is provided canele like confectionery having two layer structure of an outer coat layer and a center layer, where rupture stress of the outer coat layer is 1-8 N, and a fracture strain ratio is 5-30%, the canele like confectionery being mainly formed of gelatin and a water soluble saccharide. The canele like confectionery is produced by filling a water solution which is obtained by heating and dissolving the gelatin and the water soluble saccharide, in a starch mold, then, heating the water solution at 50-80°C thereby forming, the outer coat layer.SELECTED DRAWING: None
【課題】長期常温保存可能なカヌレ様の菓子及びその製造方法を提供すること。【解決手段】外皮層と中心層の２層構造を有するカヌレ様菓子であって、前記外皮層の破断応力が１～８Ｎ、破断歪率が５～３０％であり、澱粉、ゼラチン及び水溶性糖質を主成分とすることを特徴とするカヌレ様菓子。前記カヌレ様菓子は、澱粉、ゼラチン及び水溶性糖質を加熱溶解して得られた水溶液をスターチモールドに充填し、次いで、５０～８０℃で加熱乾燥して、外皮層を形成させることで製造する。【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 FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | CANELE LIKE CONFECTIONERY AND PRODUCTION METHOD OF THE SAME |
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