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1. WO2022004595 - INGREDIENT-STUFFED SOFT CANDY

Publication Number WO/2022/004595
Publication Date 06.01.2022
International Application No. PCT/JP2021/024151
International Filing Date 25.06.2021
IPC
A23G 3/54 2006.1
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
50characterised by shape, structure or physical form, e.g. products with supported structure
54Composite products, e.g. layered, coated, filled
A23L 5/00 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
Applicants
  • 森永製菓株式会社 MORINAGA & CO., LTD. [JP]/[JP]
Inventors
  • 鈴木 みく SUZUKI, Miku
  • 鈴木 陽子 SUZUKI, Yoko
  • 伊東 恵梨子 ITO, Eriko
  • 山口 貴裕 YAMAGUCHI, Takahiro
  • 解良 亮介 KERA, Ryosuke
Agents
  • 辻田 朋子 TSUJITA, Tomoko
Priority Data
2020-11166329.06.2020JP
Publication Language Japanese (ja)
Filing Language Japanese (JA)
Designated States
Title
(EN) INGREDIENT-STUFFED SOFT CANDY
(FR) BONBON MOU REMPLI D'UN INGRÉDIENT
(JA) 具材入りソフトキャンディ
Abstract
(EN) The present invention addresses the problem of providing: an ingredient-stuffed soft candy which satisfies all of the texture of an ingredient which is felt during eating, the feeling of integration between the ingredient and a soft candy dough, and the shape retainability of the soft candy; and a soft candy which can provide a natural juicy feeling coming from the ingredient. The ingredient-stuffed soft candy comprises an ingredient, a center dough containing the ingredient, and an outer-layer dough covering the center dough, in which the ingredient has a hardness of 1050 g or less at the ambient temperature, and the hardness of the center dough at the ambient temperature is relatively lower than that of the outer-layer dough at the ambient temperature.
(FR) La présente invention vise à proposer : un bonbon mou rempli d'un ingrédient qui satisfait à la fois la texture d'un ingrédient qui est ressentie pendant la consommation, la sensation d'intégration entre l'ingrédient et une pâte de bonbon mou, et la capacité de conservation de la forme du bonbon mou ; et un bonbon mou qui peut fournir une sensation juteuse naturelle provenant de l'ingrédient. À cet effet, la présente invention concerne un bonbon mou rempli d'un ingrédient qui comprend un ingrédient, une pâte centrale contenant l'ingrédient, et une pâte de couche externe recouvrant la pâte centrale, l'ingrédient ayant une dureté de 1050 g ou moins à la température ambiante, et la dureté de la pâte centrale à la température ambiante étant relativement inférieure à celle de la pâte de couche externe à la température ambiante.
(JA) 喫食中に感じる具材の食感及び具材とソフトキャンディ生地の一体感と、ソフトキャンディの保形性とを両立する、具材入りソフトキャンディを提供すること、及び、具材に由来する自然なジューシー感を感じることができるソフトキャンディを提供することを課題とする。 具材と、前記具材を含むセンター生地と、前記センター生地を覆う外層生地と、からなり、 前記具材は、常温における硬度が1050g以下であり、 常温における前記センター生地の硬度が、常温における前記外層生地の硬度よりも相対的に低い、具材入りソフトキャンディ。
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