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1. (WO2012165374) CANDY-COATED ALMOND AND METHOD FOR PRODUCING SAME
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2012/165374 International Application No.: PCT/JP2012/063628
Publication Date: 06.12.2012 International Filing Date: 28.05.2012
IPC:
A23L 1/36 (2006.01) ,A23G 3/50 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
36
Food consisting mainly of nut meats or seeds
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
G
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3
Sweetmeats; Confectionery; Marzipan; Coated or filled products
34
Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
50
characterised by shape, structure or physical form, e.g. products with supported structure
Applicants:
江崎グリコ株式会社 EZAKI GLICO CO., LTD. [JP/JP]; 大阪府大阪市西淀川区歌島4丁目6番5号 6-5, Utajima 4-chome, Nishiyodogawa-ku, Osaka-shi, Osaka 5558502, JP (AllExceptUS)
田中 友子 TANAKA, Tomoko [JP/JP]; JP (UsOnly)
井岡 俊之 IOKA, Toshiyuki [JP/JP]; JP (UsOnly)
Inventors:
田中 友子 TANAKA, Tomoko; JP
井岡 俊之 IOKA, Toshiyuki; JP
Agent:
特許業務法人三枝国際特許事務所 Saegusa & Partners; 大阪府大阪市中央区道修町1-7-1 北浜TNKビル Kitahama TNK Building, 1-7-1, Doshomachi, Chuo-ku, Osaka-shi, Osaka 5410045, JP
Priority Data:
2011-12117831.05.2011JP
Title (EN) CANDY-COATED ALMOND AND METHOD FOR PRODUCING SAME
(FR) AMANDE ENROBÉE D'UNE CONFISERIE ET SON PROCÉDÉ DE FABRICATION
(JA) キャンデーコートアーモンドとその製造方法
Abstract:
(EN) The present invention provides a candy-coated almond having a coating candy layer, wherein the coating candy layer has a degree of crystallinity ranging from 10-60% as determined using a differential scanning calorimeter (DSC) and also has an L value of 40 or less, an a value of 2.0 or less and a b value of 4.0 or more as determined using a colorimeter.
(FR) La présente invention concerne une amande enrobée d'une confiserie ayant une couche de confiserie de revêtement, la couche de confiserie de revêtement ayant un degré de cristallinité se situant dans une plage de 10-60 % telle que déterminée à l'aide d'un calorimètre différentiel à balayage (DSC) et ayant également une valeur L de 40 ou moins, une valeur a de 2,0 ou moins et une valeur b de 4,0 ou plus telles que déterminées à l'aide d'un colorimètre.
(JA) 本発明は、キャンデーコート層を有するキャンデーコートアーモンドであって、DSC(示差走査熱量計)により求められるキャンデーコート層の結晶化度が10~60%の範囲でかつ、色差計により求められるキャンデーコート層のL値が40以下、a値が2.0以下及びb値が4.0以上である、キャンデーコートアーモンドを提供する。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)
Also published as:
JPWO2012165374