Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Reexamination Certificate
2001-07-27
2004-10-19
Bhat, N. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
C426S572000, C426S659000, C426S660000, C426S520000
Reexamination Certificate
active
06805894
ABSTRACT:
TECHNICAL FIELD
The present invention relates to a soft candy, and more particularly, to a soft candy and a production method for said soft candy that has superior softness when initially chewed and is resistant to adhering to the teeth.
BACKGROUND ART
Since soft candy is soft and can be chewed and swallowed even people without healthy teeth, it is popular among a wide range of age groups.
However, because soft candy is soft, it has the problem of easily adhering to the teeth. A technology that blends in an oil having a high melting point is known as an example of a means for solving this problem (Japanese Unexamined Patent Application, First Publication No. 4-84858, R. Lee and E. B. Jackson,. “Sugar Confectionery and Chocolate Manufacture”, page 170, 196, and E. B. Jackson, “Sugar Confectionery Manufacture”, page 127 (1990)).
However, in this technology, adhesion of soft candy to the teeth cannot be adequately prevented, and on the contrary, has the problem of the resulting soft candy being susceptible to losing its softness.
Thus, the object of the present invention is to provide a soft candy that has superior softness when initially chewed and is resistant to adhering to the teeth.
In addition, the object of the present invention is to provide a production method of said soft candy.
DISCLOSURE OF INVENTION
As a result of earnest research to solve the above problems, the inventors of the present invention found that a soft candy that is soft when initially chewed and that is resistant to adhering to the teeth is obtained by blending essential ingredients consisting of a saccharide, vegetable oil, emulsifier and fine sucrose crystals having a crystal size of less than 30 &mgr;m, and, as necessary, a frappe containing a foaming protein and saccharide, and for which softness during initial chewing (initial chewing ease) as evaluated according to a specific evaluation method to be described later, and/or resistance to adhering to the teeth (teeth adherence) as evaluated according to a specific evaluation method to be described later, are within a specific range, thereby leading to completion of the present invention.
Namely, the present invention provides a soft candy comprising blending at least a saccharide, vegetable oil, emulsifier and fine sucrose crystals having a crystal size of less than 30 &mgr;m, and having initial chewing ease of 5,000-23,000 (g.s).
In addition, the present invention provides a soft candy comprising blending at least a saccharide, vegetable oil, emulsifier and fine sucrose crystals having a crystal size of less than 30 &mgr;m, and having teeth adherence of 100-1500 (g).
In addition, the present invention provides a soft candy comprising blending at least a saccharide, vegetable oil, emulsifier and fine sucrose crystals having a crystal size of less than 30 &mgr;m, having initial chewing ease of 5,000-23,000 (g.s), and having teeth adherence of 100-1500 (g).
In addition, the present invention provides a soft candy comprising blending at least a saccharide, vegetable oil, emulsifier, fine sucrose crystals having a crystal size of less than 30 &mgr;m and a frappe containing a foaming protein and saccharide, and having initial chewing ease of 5,000-23,000 (g.s).
In addition, the present invention provides a soft candy comprising blending at least a saccharide, vegetable oil, emulsifier, fine sucrose crystals having a crystal size of less than 30 &mgr;m, and a frappe containing a foaming protein and saccharide, and having teeth adherence of 100-1500 (g).
In addition, the present invention provides a soft candy comprising blending at least a saccharide, vegetable oil, emulsifier, fine sucrose crystals having a crystal size of less than 30 &mgr;m, and a frappe containing a foaming protein and saccharide, having initial chewing ease of 5,000-23,000 (g.s), and having teeth adherence of 100-1500 (g).
In addition, the present invention provides a production method of soft candy comprising:
a first step in which a saccharide, water, vegetable oil and emulsifier are mixed and emulsified to prepare a soft candy base raw material liquid;
a second step in which said soft candy base raw material liquid is boiled down to obtain a soft candy base;
a third step in which after mixing and boiling down sucrose, saccharide other than sucrose and water, the mixture is cooled and crystals are precipitated to obtain a fine sucrose crystal composition; and,
a fourth step in which said fine sucrose crystal composition obtained in the third step is added to and mixed with said soft candy base obtained in the second step to obtain a mixture.
In addition, the present invention provides a production method of soft candy comprising in addition to the above production method of soft candy:
a fifth step in which saccharide, water and foaming protein are mixed and whipped to obtain a frappe; and,
a sixth step in which said frappe obtained in the fifth step is added to and mixed with said mixture obtained in the fourth step to obtain a soft candy composition.
In addition, the present invention provides a production method of soft candy comprising in addition to the above production method of soft candy:
a seventh step in which foaming protein solution is added to and mixed with said soft candy base obtained in the second step either prior or simultaneous to said fourth step.
MODES FOR CARRYING OUT THE INVENTION
Examples of saccharides used in the present invention include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and lactose, oligosaccharides such as starch syrup and maltodextrin, and sugar-alcohols such as sorbitol, and one type or two or more types of these saccharides can be used. Starch syrup and sucrose in particular are preferable,.
The fine sucrose crystals having a crystal size of less than 30 &mgr;m, and preferably 5-20 &mgr;m, used in the present invention (to be referred to as “fondant”) can be prepared, for example, in the manner described below. Namely, sucrose, saccharide other than sucrose such as starch syrup, and water are mixed and boiled down at a temperature of preferably 100-140° C., and particularly preferably 110-130° C., until the moisture content reaches preferably 20 wt % or less, and particularly preferably 5-15 wt %. Next, the resulting product is cooled, stirred and mixed to prepare the fondant. Here, a preferable example of a saccharide other than sucrose is starch syrup. The ratio of sucrose to saccharide other than sucrose (weight ratio) is preferably 50:50-95:5, more preferably 60:40-90:10, and particularly preferably 70:30-85:15. The moisture content of the fondant is preferably 5-15 wt %, more preferably 6-14 wt %, and particularly preferably 8-12 wt %. The use of this fondant allows the obtaining of a soft candy that is soft when initially chewed, resistant to adhering to the teeth and has shape retention.
There are no particular restrictions on the melting point or other physical properties of the vegetable oil used in the present invention, and examples of vegetable oil that can be used include rape seed oil and hardened oil.
There are no particular restrictions on the emulsifier provided it is able to emulsify vegetable oil, examples of which include edible emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester, monoglyceride, diglyceride and lecithin, and one type or two or more types of these can be used. Of these, sucrose fatty acid ester and sorbitan fatty acid ester are preferable, and the combined use of these two types is particularly preferable. In addition, although either hydrophilic or lipophilic emulsifiers maybe used, the combined use of hydrophilic and lipophilic emulsifiers is preferable. Although the use of emulsifier allows the obtaining of soft candy that is soft when initially chewed and that is resistant to adhering to the teeth, the combined use of sucrose fatty acid ester and sorbitan fatty acid ester, and moreover, the combined use of hydrophilic and lipophilic emulsifiers, makes these effects more remarkable.
There are no particular restrictions on the foaming protei
Kimura Tsuguo
Ohno Yoshihiro
Bhat N.
Morinaga & Co., Ltd.
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