3 THREE-LAYER CONFECTION

경시 안정성이 우수한 추잉껌 등의 3층 과자를 제공하는 것이다. 이 발명의 3층 껌(3층 과자)(1)은, 껌 베이스를 포함한 과자 소재로 구성된 상층(2) 및 하층(3)과, 상층(2) 및 하층(3)에 의해 위아래로 낀 센터층(4)을 포함하고, 센터층(4)은, 2.0~10.0중량%의 산미료가 배합된 과자 소재로 구성되어 있다. Provided is a three-layer confection such as a chewing gum or the like having excellent stability over time. The thre...

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Hauptverfasser:	ITO YOKO, OZAKI FUMIHIRO
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	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
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creator	ITO YOKO OZAKI FUMIHIRO
description	경시 안정성이 우수한 추잉껌 등의 3층 과자를 제공하는 것이다. 이 발명의 3층 껌(3층 과자)(1)은, 껌 베이스를 포함한 과자 소재로 구성된 상층(2) 및 하층(3)과, 상층(2) 및 하층(3)에 의해 위아래로 낀 센터층(4)을 포함하고, 센터층(4)은, 2.0~10.0중량%의 산미료가 배합된 과자 소재로 구성되어 있다. Provided is a three-layer confection such as a chewing gum or the like having excellent stability over time. The three-layer gum (three-layer confection) 1 according to the present invention comprises an upper layer 2 and a lower layer 3 formed from a confection material containing a gum base, and a central layer 4 sandwiched from thereabove by the upper layer 2 and from therebelow by the lower layer 3. The central layer 4 is formed from a confection material containing 2.0-10.0 wt% of an acidulant.
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Provided is a three-layer confection such as a chewing gum or the like having excellent stability over time. The three-layer gum (three-layer confection) 1 according to the present invention comprises an upper layer 2 and a lower layer 3 formed from a confection material containing a gum base, and a central layer 4 sandwiched from thereabove by the upper layer 2 and from therebelow by the lower layer 3. The central layer 4 is formed from a confection material containing 2.0-10.0 wt% of an acidulant.</description><language>eng ; kor</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>2017</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=20170726&DB=EPODOC&CC=KR&NR=20170086463A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170726&DB=EPODOC&CC=KR&NR=20170086463A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ITO YOKO</creatorcontrib><creatorcontrib>OZAKI FUMIHIRO</creatorcontrib><title>3 THREE-LAYER CONFECTION</title><description>경시 안정성이 우수한 추잉껌 등의 3층 과자를 제공하는 것이다. 이 발명의 3층 껌(3층 과자)(1)은, 껌 베이스를 포함한 과자 소재로 구성된 상층(2) 및 하층(3)과, 상층(2) 및 하층(3)에 의해 위아래로 낀 센터층(4)을 포함하고, 센터층(4)은, 2.0~10.0중량%의 산미료가 배합된 과자 소재로 구성되어 있다. Provided is a three-layer confection such as a chewing gum or the like having excellent stability over time. The three-layer gum (three-layer confection) 1 according to the present invention comprises an upper layer 2 and a lower layer 3 formed from a confection material containing a gum base, and a central layer 4 sandwiched from thereabove by the upper layer 2 and from therebelow by the lower layer 3. The central layer 4 is formed from a confection material containing 2.0-10.0 wt% of an acidulant.</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>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJAwVgjxCHJ11fVxjHQNUnD293NzdQ7x9PfjYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx3kFGBobmBgYWZiZmxo7GxKkCAFhSIGI</recordid><startdate>20170726</startdate><enddate>20170726</enddate><creator>ITO YOKO</creator><creator>OZAKI FUMIHIRO</creator><scope>EVB</scope></search><sort><creationdate>20170726</creationdate><title>3 THREE-LAYER CONFECTION</title><author>ITO YOKO ; OZAKI FUMIHIRO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20170086463A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2017</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>ITO YOKO</creatorcontrib><creatorcontrib>OZAKI FUMIHIRO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ITO YOKO</au><au>OZAKI FUMIHIRO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>3 THREE-LAYER CONFECTION</title><date>2017-07-26</date><risdate>2017</risdate><abstract>경시 안정성이 우수한 추잉껌 등의 3층 과자를 제공하는 것이다. 이 발명의 3층 껌(3층 과자)(1)은, 껌 베이스를 포함한 과자 소재로 구성된 상층(2) 및 하층(3)과, 상층(2) 및 하층(3)에 의해 위아래로 낀 센터층(4)을 포함하고, 센터층(4)은, 2.0~10.0중량%의 산미료가 배합된 과자 소재로 구성되어 있다. Provided is a three-layer confection such as a chewing gum or the like having excellent stability over time. The three-layer gum (three-layer confection) 1 according to the present invention comprises an upper layer 2 and a lower layer 3 formed from a confection material containing a gum base, and a central layer 4 sandwiched from thereabove by the upper layer 2 and from therebelow by the lower layer 3. The central layer 4 is formed from a confection material containing 2.0-10.0 wt% of an acidulant.</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	3 THREE-LAYER CONFECTION
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