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1. WO2018012227 - HARD CANDY

Publication Number WO/2018/012227
Publication Date 18.01.2018
International Application No. PCT/JP2017/022851
International Filing Date 21.06.2017
IPC
A23G 3/34 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
CPC
A23G 3/362
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
36characterised by the composition ; containing organic or inorganic compounds
362containing inorganic compounds
A23G 3/38
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
36characterised by the composition ; containing organic or inorganic compounds
38Sucrose-free products
A23G 3/42
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
36characterised by the composition ; containing organic or inorganic compounds
42characterised by the carbohydrates used, e.g. polysaccharides
A23L 29/30
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
A23L 29/35
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
35Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
A23L 33/125
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
125containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
Applicants
  • 森永製菓株式会社 MORINAGA & CO., LTD. [JP]/[JP]
Inventors
  • 山口 貴裕 YAMAGUCHI, Takahiro
  • 井上 美奈子 INOUE, Minako
  • 解良 亮介 KERA, Ryosuke
Agents
  • 辻田 朋子 TSUJITA, Tomoko
Priority Data
2016-13655711.07.2016JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) HARD CANDY
(FR) BONBON DUR
(JA) ハードキャンディ
Abstract
(EN)
Provided is a hard candy which has excellent texture and which allows significant reduction in carbohydrates. The hard candy satisfies (A)-(C): (A) the contained amount of water-soluble dietary fibers per solid content is 80 mass% or more; (B) the contained amount of water is 6 mass% or more; and (C) the glass transition point is 20ºC or higher.
(FR)
L’invention fournit un bonbon dur dans lequel la quantité de sucre est considérablement réduite, et qui présente une excellente texture. Plus précisément, l’invention fournit un bonbon du qui satisfait les conditions (A) à (C) suivantes : (A) contenir 80% en masse ou plus de fibres alimentaires hydrosolubles de sa teneur en matière solide ; (B) contenir 6% en masse ou plus d’eau ; et (C) présenter une température de transition vitreuse supérieure ou égale à 20°C.
(JA)
糖質を大幅に低減した、食感に優れたハードキャンディを提供する。 以下(A)~(C)を満たす、ハードキャンディを提供する:(A)水溶性食物繊維を固形分あたり80質量%以上含む、(B)水分を6質量%以上含む、(C)ガラス転移点が20℃以上。
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