WO2020171560A3 - 캔디 제조용 조성물 - Google Patents

캔디 제조용 조성물 Download PDF

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Publication number
WO2020171560A3
WO2020171560A3 PCT/KR2020/002342 KR2020002342W WO2020171560A3 WO 2020171560 A3 WO2020171560 A3 WO 2020171560A3 KR 2020002342 W KR2020002342 W KR 2020002342W WO 2020171560 A3 WO2020171560 A3 WO 2020171560A3
Authority
WO
WIPO (PCT)
Prior art keywords
composition
polymerization
saccharides
candy
degree
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2020/002342
Other languages
English (en)
French (fr)
Other versions
WO2020171560A2 (ko
Inventor
임주희
김수정
박윤경
변성배
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ CheilJedang Corp
Original Assignee
CJ CheilJedang Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to CA3129824A priority Critical patent/CA3129824C/en
Priority to BR112021015741-7A priority patent/BR112021015741B1/pt
Priority to US17/431,482 priority patent/US20220132884A1/en
Priority to ES20759351T priority patent/ES2972548T3/es
Priority to SG11202108843UA priority patent/SG11202108843UA/en
Priority to EP20759351.8A priority patent/EP3928629B1/en
Priority to MX2021009828A priority patent/MX2021009828A/es
Priority to IL285453A priority patent/IL285453B2/en
Application filed by CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Priority to JP2021548149A priority patent/JP7239723B2/ja
Priority to CN202080015597.0A priority patent/CN113473866B/zh
Publication of WO2020171560A2 publication Critical patent/WO2020171560A2/ko
Publication of WO2020171560A3 publication Critical patent/WO2020171560A3/ko
Priority to CONC2021/0010885A priority patent/CO2021010885A2/es
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/28—Oligosaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

본 발명은 중합도 2 이하인 당류 및 중합도 3 이상인 당류를 포함하는, 캔디 제조용 조성물로서, 건조 고형분 기준으로, 상기 중합도 2 이하인 당류 100 중량부에 대하여, 상기 중합도 3 이상인 당류를 29 중량부 이상의 함량으로 포함하는 것인, 캔디 제조용 조성물 및 이를 이용한 캔디의 제조 방법에 관한 것으로, 끈적임 및/또는 콜드 플로 현상이 개선된 캔디를 제공한다.
PCT/KR2020/002342 2019-02-19 2020-02-18 캔디 제조용 조성물 Ceased WO2020171560A2 (ko)

Priority Applications (11)

Application Number Priority Date Filing Date Title
MX2021009828A MX2021009828A (es) 2019-02-19 2020-02-18 Composicion para preparar dulce.
US17/431,482 US20220132884A1 (en) 2019-02-19 2020-02-18 Composition for preparing candy
ES20759351T ES2972548T3 (es) 2019-02-19 2020-02-18 Composición para la preparación de caramelos
SG11202108843UA SG11202108843UA (en) 2019-02-19 2020-02-18 Composition for preparing candy
EP20759351.8A EP3928629B1 (en) 2019-02-19 2020-02-18 Composition for preparing candy
IL285453A IL285453B2 (en) 2019-02-19 2020-02-18 Preparations for making sweets
JP2021548149A JP7239723B2 (ja) 2019-02-19 2020-02-18 キャンディ製造用組成物
CA3129824A CA3129824C (en) 2019-02-19 2020-02-18 Composition for preparing candy
BR112021015741-7A BR112021015741B1 (pt) 2019-02-19 2020-02-18 Composição para preparar doce
CN202080015597.0A CN113473866B (zh) 2019-02-19 2020-02-18 用于制备糖果的组合物
CONC2021/0010885A CO2021010885A2 (es) 2019-02-19 2021-08-18 Composición para preparar dulce

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020190019414A KR102277493B1 (ko) 2019-02-19 2019-02-19 캔디 제조용 조성물
KR10-2019-0019414 2019-02-19

Publications (2)

Publication Number Publication Date
WO2020171560A2 WO2020171560A2 (ko) 2020-08-27
WO2020171560A3 true WO2020171560A3 (ko) 2020-12-10

Family

ID=72144983

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2020/002342 Ceased WO2020171560A2 (ko) 2019-02-19 2020-02-18 캔디 제조용 조성물

Country Status (13)

Country Link
US (1) US20220132884A1 (ko)
EP (1) EP3928629B1 (ko)
JP (1) JP7239723B2 (ko)
KR (1) KR102277493B1 (ko)
CN (1) CN113473866B (ko)
CA (1) CA3129824C (ko)
CL (1) CL2021002135A1 (ko)
CO (1) CO2021010885A2 (ko)
ES (1) ES2972548T3 (ko)
IL (1) IL285453B2 (ko)
MX (1) MX2021009828A (ko)
SG (1) SG11202108843UA (ko)
WO (1) WO2020171560A2 (ko)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102885154B1 (ko) * 2022-11-24 2025-11-12 대상 주식회사 당알코올 함유 하드캔디 조성물 및 이의 제조방법
KR102556532B1 (ko) * 2022-12-26 2023-07-14 이정우 디저트 성분이 개재된 마시멜로우의 제조방법

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6780990B1 (en) * 1998-03-26 2004-08-24 Spi Polyols, Inc. Hydrogenated starch hydrolysate
JP2009142187A (ja) * 2007-12-13 2009-07-02 Asahi Kasei Chemicals Corp セロオリゴ糖含有キャンディー
KR20130020412A (ko) * 2011-08-19 2013-02-27 대상 주식회사 캔디용 물엿, 캔디 제조용 조성물, 및 캔디
KR20160089551A (ko) * 2013-11-22 2016-07-27 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 알룰로스(프시코스)를 포함하는 식품 및 음료 제품
KR20160143076A (ko) * 2015-06-04 2016-12-14 주식회사 삼양사 감미질 및 성형성이 우수한 저칼로리 하드 캔디

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4528206A (en) * 1983-12-20 1985-07-09 Howard Kastin Hard candy composition
JPS63267244A (ja) * 1987-04-24 1988-11-04 Nippon Shokuhin Kako Ltd 飲食物の製造方法
FR2677524B1 (fr) * 1991-06-14 1993-10-08 Roquette Freres Bonbon sucre cuit sans sucre et son procede de fabrication.
KR100666608B1 (ko) * 2004-07-29 2007-01-09 주식회사 삼양제넥스 캔디제조용 말티톨 시럽 조성물 및 이를 이용한 무설탕캔디의 제조방법
CN103391722A (zh) * 2010-12-30 2013-11-13 Wm.雷格利Jr.公司 糖含量减少的硬糖
JP2013236594A (ja) 2012-05-16 2013-11-28 Matsutani Chem Ind Ltd グミキャンディ及びその製造方法
JP6017917B2 (ja) 2012-10-17 2016-11-02 松谷化学工業株式会社 卵加工食品の味質を改善する方法
JP6273692B2 (ja) 2013-05-22 2018-02-07 ユーハ味覚糖株式会社 ハードキャンディ
WO2016032282A1 (ko) * 2014-08-29 2016-03-03 주식회사 크라운제과 무설탕 소프트 캔디 제조방법 및 조성물
EP3854217A1 (en) 2015-10-02 2021-07-28 Wm. Wrigley Jr. Company Confections containing allulose
WO2017144485A1 (en) * 2016-02-23 2017-08-31 Roquette Freres Method of preparation of chewy candies comprising crystalline allulose particles
EP3269251A1 (en) 2016-07-13 2018-01-17 Roquette Frères Short texture caramel
WO2018029698A1 (en) * 2016-08-09 2018-02-15 Chauhan, Mahesh Novel nutraceutical composition
KR20180047894A (ko) 2016-11-01 2018-05-10 주식회사 삼양사 저칼로리 시리얼 바 조성물

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6780990B1 (en) * 1998-03-26 2004-08-24 Spi Polyols, Inc. Hydrogenated starch hydrolysate
JP2009142187A (ja) * 2007-12-13 2009-07-02 Asahi Kasei Chemicals Corp セロオリゴ糖含有キャンディー
KR20130020412A (ko) * 2011-08-19 2013-02-27 대상 주식회사 캔디용 물엿, 캔디 제조용 조성물, 및 캔디
KR20160089551A (ko) * 2013-11-22 2016-07-27 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 알룰로스(프시코스)를 포함하는 식품 및 음료 제품
KR20160143076A (ko) * 2015-06-04 2016-12-14 주식회사 삼양사 감미질 및 성형성이 우수한 저칼로리 하드 캔디

Also Published As

Publication number Publication date
ES2972548T3 (es) 2024-06-13
KR20200101146A (ko) 2020-08-27
CL2021002135A1 (es) 2022-02-04
IL285453A (en) 2021-09-30
IL285453B1 (en) 2026-01-01
CA3129824A1 (en) 2020-08-27
SG11202108843UA (en) 2021-09-29
MX2021009828A (es) 2021-09-08
CN113473866B (zh) 2024-03-08
US20220132884A1 (en) 2022-05-05
CA3129824C (en) 2023-06-27
EP3928629A2 (en) 2021-12-29
WO2020171560A2 (ko) 2020-08-27
EP3928629A4 (en) 2022-09-28
IL285453B2 (en) 2026-05-01
JP7239723B2 (ja) 2023-03-14
JP2022520482A (ja) 2022-03-30
CO2021010885A2 (es) 2021-09-09
BR112021015741A2 (pt) 2021-10-26
KR102277493B1 (ko) 2021-07-14
EP3928629B1 (en) 2023-11-15
CN113473866A (zh) 2021-10-01

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