JP2007029018A - Sugar film coated jelly confectionery and method for producing the same - Google Patents
Sugar film coated jelly confectionery and method for producing the same Download PDFInfo
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 73
- 239000008274 jelly Substances 0.000 title claims abstract description 73
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 65
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 239000000845 maltitol Substances 0.000 claims abstract description 16
- 235000010449 maltitol Nutrition 0.000 claims abstract description 16
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 16
- 229940035436 maltitol Drugs 0.000 claims abstract description 16
- 239000000230 xanthan gum Substances 0.000 claims abstract description 14
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 14
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 14
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 14
- 235000010987 pectin Nutrition 0.000 claims abstract description 10
- 229920001277 pectin Polymers 0.000 claims abstract description 10
- 239000001814 pectin Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 108010010803 Gelatin Proteins 0.000 claims description 14
- 239000008273 gelatin Substances 0.000 claims description 14
- 229920000159 gelatin Polymers 0.000 claims description 14
- 235000019322 gelatine Nutrition 0.000 claims description 14
- 235000011852 gelatine desserts Nutrition 0.000 claims description 14
- 229920002148 Gellan gum Polymers 0.000 claims description 9
- 235000010492 gellan gum Nutrition 0.000 claims description 9
- 239000000216 gellan gum Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000003349 gelling agent Substances 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 2
- 238000009495 sugar coating Methods 0.000 description 19
- 239000010410 layer Substances 0.000 description 6
- 239000002562 thickening agent Substances 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 241000304405 Sedum burrito Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 125000001779 palatinose group Chemical group 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
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- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、外層に糖被膜が形成されたゼリー菓子及びその製造方法に関する。 The present invention relates to a jelly confectionery having a sugar film formed on an outer layer and a method for producing the jelly confectionery.
糖の被膜を持つゼリー菓子としては、ゼリービーンズがある。ゼリービーンズは、回転釜にセンターとなるゼリー菓子を入れ、これにシロップと粉糖を交互に複数回掛けて糖衣層を形成し、一昼夜程度乾燥することで得られる。柔らかいゼリー菓子の周りに糖衣の層があるため、ゼリー菓子の食感と糖衣の食感が楽しめる。しかしこの方法で糖の皮膜を持つゼリー菓子を得るためには、糖衣掛けの前段階としてセンターとなるゼリー菓子を作る工程も必要となる。またこの方法では、製造中や輸送、保管中にゼリー菓子から糖衣が脱落する場合もある。 As jelly confectionery having a sugar film, there is jelly beans. Jelly beans can be obtained by putting jelly confectionery as a center in a rotary kettle, applying syrup and powdered sugar alternately several times to form a sugar coating layer, and drying it for about a day and night. Because there is a layer of sugar coating around soft jelly confectionery, you can enjoy the texture of jelly candy and the texture of sugar coating. However, in order to obtain a jelly confectionery having a sugar film by this method, a process of making a jelly confectionery as a center is also required as a pre-stage of sugar coating. In this method, the sugar coating may fall off from the jelly confectionery during production, transportation, or storage.
特許文献１〜３には、糖衣が施されたゼリー菓子が開示されている。これらの糖衣の形成は、いわゆるソフト掛けによるものであり、上記ゼリービーンズにおける糖衣形成方法と基本的には同じものである。
本発明は、ゼリー部分と糖皮膜を同時に形成することが可能であり、糖衣掛けされたものよりも糖皮膜が脱落し難い、糖被膜ゼリー菓子及びその製造方法を提供するものである。 The present invention provides a sugar-coated jelly confectionery and a method for producing the same, in which a jelly portion and a sugar film can be formed at the same time, and the sugar film is more difficult to drop off than a sugar-coated product.
本発明は、砂糖、マルチトール、還元パラチノースから選択される１種及び、ゼラチン、ペクチン、キサンタンガム、ジェランガムから選択される１種以上の増粘剤またはゲル化剤を含有したゼリー菓子生地を型に注入し、固化およびエージングすると、糖衣掛け等の操作を行うこと無しにその外層に糖被膜が形成されるとの知見に基づくものである。すなわち本発明は、以下に示すものである。
（１） 砂糖、マルチトール、還元パラチノースから選択される１種及びゼラチン、ペク
チン、キサンタンガム、ジェランガムから選択される１種以上に、水を加えて加熱
調製したゼリー菓子生地を、型に注入して固化およびエージングする糖皮膜ゼリー
菓子の製造方法。
（２） 砂糖、マルチトール、還元パラチノースから選択される１種の含有量が、糖皮膜
ゼリー菓子の糖組成の８０〜１００重量％である（１）に記載の糖皮膜ゼリー菓子
の製造方法。
（３） ゼラチン、ペクチン、キサンタンガム、ジェランガムから選択される１種以上の
含有量が、糖皮膜ゼリー菓子の水分を除いた組成に対し、順にそれぞれ３〜１０重
量％、０．５〜３重量％、０．０５〜１．５重量％、０．５〜３重量％である
（１）又は（２）に記載の糖皮膜ゼリー菓子の製造方法。
（４） マルチトールを含有し、かつゼラチン及びキサンタンガムを含有する（１）〜
（３）の何れかに記載の糖皮膜ゼリー菓子の製造方法。
（５） （１）〜（４）の何れかに記載の方法により製造された糖皮膜ゼリー菓子。
The present invention uses a jelly confectionery dough containing one kind selected from sugar, maltitol, and reduced palatinose and one or more thickeners or gelling agents selected from gelatin, pectin, xanthan gum, and gellan gum. This is based on the knowledge that, when injected, solidified, and aged, a sugar film is formed on the outer layer without any operation such as sugar coating. That is, the present invention is as follows.
(1) To one or more types selected from sugar, maltitol, and reduced palatinose and one or more types selected from gelatin, pectin, xanthan gum, and gellan gum, add jelly confectionery dough prepared by heating with water and pour it into the mold. A method for producing a sugar film jelly confectionery that is solidified and aged.
(2) The method for producing a sugar film jelly confectionery according to (1), wherein one content selected from sugar, maltitol, and reduced palatinose is 80 to 100% by weight of the sugar composition of the sugar film jelly confectionery.
(3) The content of one or more selected from gelatin, pectin, xanthan gum and gellan gum is 3 to 10% by weight and 0.5 to 3% by weight, respectively, with respect to the composition excluding the water content of the sugar film jelly confectionery. %, 0.05 to 1.5% by weight, 0.5 to 3% by weight The method for producing a sugar film jelly confectionery according to (1) or (2).
(4) contains maltitol and contains gelatin and xanthan gum (1) to
(3) The manufacturing method of the sugar-film jelly confectionery in any one of.
(5) A sugar film jelly confectionery produced by the method according to any one of (1) to (4).
本発明により、糖の皮膜を持つゼリー菓子を製造するにあたって、ゼリー菓子と糖被膜を同時に形成することが可能となり、糖衣掛け工程を必要としなくなる。そのため糖衣掛け時に発生していた、センターとなるゼリー菓子同士の接着等による作業性の低下や不良品の発生等の諸問題が無くなる。また、ゼリー部と糖被膜が強固に固着しているため、糖衣掛けされたものよりも、糖被膜が脱落し難くなる。また、本発明のゼリー菓子の糖被膜はハード掛けやソフト掛けにより形成された糖衣とは異なる食感であり、該糖被膜とゼリー部が一体化した新規な好ましい食感のゼリー菓子を得ることが可能となる。 According to the present invention, when manufacturing a jelly confectionery having a sugar film, it is possible to simultaneously form the jelly confectionery and the sugar film, and a sugar coating step is not required. Therefore, problems such as deterioration in workability due to adhesion between jelly confectionery serving as centers and generation of defective products, which have occurred during sugar coating, are eliminated. In addition, since the jelly portion and the sugar coating are firmly fixed, the sugar coating is less likely to fall off than the sugar-coated one. In addition, the sugar coating of the jelly confectionery of the present invention has a texture different from that of sugar coating formed by hard or soft coating, and a jelly confection having a new preferable texture in which the sugar coating and the jelly portion are integrated is obtained. Is possible.
本発明の糖皮膜ゼリー菓子は、砂糖、マルチトール、還元パラチノースから選択される１種を含有することを特徴とする。中でも、マルチトールが食感や強度等の面で最も好ましい。これら以外の糖質を用いると、被膜が厚くなりすぎたり、充分な被膜が形成されなくなる。そして、砂糖、マルチトール、還元パラチノースから選択される１種は、糖皮膜ゼリー菓子の糖組成の８０〜１００重量％であることが好ましい。８０重量％未満であると、充分な糖被膜が形成されない。なお、本明細書において糖組成には、増粘剤またはゲル化剤として使用される多糖類は含まれず、糖アルコールは含まれるものとする。 The sugar film jelly confectionery of the present invention contains one selected from sugar, maltitol, and reduced palatinose. Of these, maltitol is most preferable in terms of texture and strength. If a saccharide other than these is used, the film becomes too thick or a sufficient film cannot be formed. And it is preferable that 1 type selected from sugar, maltitol, and reduced palatinose is 80 to 100% by weight of the sugar composition of the sugar film jelly confectionery. If it is less than 80% by weight, a sufficient sugar film is not formed. In the present specification, the sugar composition does not include polysaccharides used as thickeners or gelling agents, but includes sugar alcohols.
また、本発明の糖皮膜ゼリー菓子は、ゼラチン、ペクチン、キサンタンガム、ジェランガムから選択される１種以上の増粘剤またはゲル化剤の含有量が、糖皮膜ゼリー菓子の水分を除いた組成に対し、順にそれぞれ３〜１０重量％、０．５〜３重量％、０．０５〜１．５重量％、０．５〜３重量％であることが好ましい。それぞれの下限値未満では充分に増粘またはゲル化されず、それぞれの上限値を越えると硬くなるので食べるのに適さない。ゼラチン、ペクチン、キサンタンガム、ジェランガムは併用しても良く、またこれらに加えて加工澱粉、アラビアガム、アルギン酸等の増粘多糖類を加えても良い。特にゼラチンとキサンタンガムを併用すると、得られる糖被膜がひび割れしにくく、また糖皮膜ゼリー菓子がなめらかな食感となるため特に好ましい。 In addition, the sugar-coated jelly confectionery of the present invention has a content of one or more thickeners or gelling agents selected from gelatin, pectin, xanthan gum, and gellan gum with respect to the composition excluding moisture of the sugar-coated jelly confectionery. In this order, it is preferable to be 3 to 10% by weight, 0.5 to 3% by weight, 0.05 to 1.5% by weight, and 0.5 to 3% by weight, respectively. If it is less than the respective lower limit value, it is not sufficiently thickened or gelled, and if it exceeds the respective upper limit value, it becomes hard, so it is not suitable for eating. Gelatin, pectin, xanthan gum and gellan gum may be used in combination, and in addition to these, thickening polysaccharides such as modified starch, gum arabic and alginic acid may be added. Particularly when gelatin and xanthan gum are used in combination, the resulting sugar film is difficult to crack, and the sugar film jelly confectionery has a smooth texture, which is particularly preferable.
さらに、本発明の糖皮膜ゼリー菓子は、ブドウ、桃、リンゴ、人参、トマト、セロリ等の果汁や野菜汁、アントシアニン、フラボノイド、カロチノイド等の着色料、クエン酸、リンゴ酸等の酸味料、フルーツ香料、バニラ香料等の香料を含有してもよい。 Furthermore, the sugar-coated jelly confectionery of the present invention includes fruit and vegetable juices such as grapes, peaches, apples, carrots, tomatoes and celery, coloring agents such as anthocyanins, flavonoids and carotenoids, acidulants such as citric acid and malic acid, fruits A fragrance such as a fragrance or vanilla fragrance may be contained.
次に、本発明の糖皮膜ゼリー菓子を得るには、砂糖、マルチトール、還元パラチノースから選択される１種及びゼラチン、ペクチン、キサンタンガム、ジェランガムから選択される１種以上に、水を加えて加熱混合して調製したゼリー菓子生地を、スターチ型やプラスチック型に注入して、常温にて１〜７日程度固化およびエージングする。固化およびエージング中に中心寄りのゼリー層が増粘またはゲル化するとともに外層が固化し糖被膜を形成する。こうして得られた糖被膜は内部のゼリー層と強固に結合しているため、糖衣掛けによるものよりも剥離しにくい。
続いて以下に実施例を示し、本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。
Next, in order to obtain the sugar-coated jelly confectionery of the present invention, water is added to one or more kinds selected from sugar, maltitol and reduced palatinose and one or more kinds selected from gelatin, pectin, xanthan gum and gellan gum, and heated. The jelly confectionery dough prepared by mixing is poured into a starch mold or a plastic mold, and solidified and aged at room temperature for about 1 to 7 days. During solidification and aging, the jelly layer closer to the center thickens or gels and the outer layer solidifies to form a sugar coating. The sugar coating thus obtained is firmly bonded to the internal jelly layer, and therefore, is less likely to peel off than by sugar coating.
Subsequently, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
試験例１
（糖組成の違いによる比較）
表１の糖質とゼラチン、水を加熱混合し、ゼリー菓子生地を調製した。このゼリー菓子生地を直径２１ｍｍの半球型にプリントしたスターチ型に２ｇ充填し、２０℃にて７２時間固化およびエージングし、糖度８５の糖皮膜ゼリー菓子を得た。得られた糖皮膜ゼリー菓子を固装ピロー包装して１週間保存した後、口に入れた時の糖被膜の食感及び指で軽く押さえたときの糖被膜の状態を調べることで、糖被膜の評価を行った。表１にゼリー菓子生地の仕込み時配合及び、評価結果を示す。
Test example 1
(Comparison due to differences in sugar composition)
The saccharides of Table 1, gelatin and water were mixed by heating to prepare a jelly confectionery dough. 2 g of this jelly confectionery dough was filled in a starch mold printed in a hemispherical shape having a diameter of 21 mm, and solidified and aged at 20 ° C. for 72 hours to obtain a sugar film jelly confectionery having a sugar content of 85. The obtained sugar film jelly confectionery is packaged in a solid pillow and stored for 1 week, and then the sugar film texture when it is put into the mouth and the state of the sugar film when lightly pressed with a finger is examined. Was evaluated. Table 1 shows the composition of the jelly confectionery dough during preparation and the evaluation results.
試験例２
（増粘剤またはゲル化剤の違いによる比較）
マルチトールと水に表２の増粘剤またはゲル化剤を加熱混合し、試験例１と同様にして糖度８５の糖皮膜ゼリー菓子を得た。得られた糖皮膜ゼリー菓子の評価を試験例１と同様にして行った。表２にゼリー菓子生地の仕込み時配合及び、評価結果を示す。
Test example 2
(Comparison by difference of thickener or gelling agent)
A thickener or gelling agent shown in Table 2 was heated and mixed with maltitol and water, and a sugar film jelly confectionery having a sugar content of 85 was obtained in the same manner as in Test Example 1. The obtained sugar-coated jelly confectionery was evaluated in the same manner as in Test Example 1. Table 2 shows the formulation of the jelly confectionery dough during charging and the evaluation results.
実施例８
マルチトール６３．５重量部、６倍濃縮ブドウ果汁（糖度６８）１５重量部、ゼラチン５重量部、キサンタンガム０．２重量部、香料０．１重量部、水１６．２重量部を加熱混合し、ゼリー菓子生地を調製した。このゼリー菓子生地を直径２１ｍｍの半球型にプリントしたスターチ型に２ｇ充填し、２０℃にて４８時間固化およびエージングして糖度８５の糖皮膜ゼリー菓子を得た。得られた糖皮膜ゼリー菓子を固装ピロー包装して１週間保存した。この糖皮膜ゼリー菓子は、糖被膜とゼリー部が一体となっており、糖被膜を指で押さえてもひび割れしなかった。また、グミキャンディ様の弾力性のある食感とともになめらかな口溶けを有していた。
Example 8
63.5 parts by weight of maltitol, 15 parts by weight of 6 times concentrated grape juice (sugar content 68), 5 parts by weight of gelatin, 0.2 part by weight of xanthan gum, 0.1 part by weight of fragrance, and 16.2 parts by weight of water are mixed by heating. A jelly confectionery dough was prepared. This jelly confectionery dough was filled in 2 g in a starch mold printed in a hemispherical shape having a diameter of 21 mm, and solidified and aged at 20 ° C. for 48 hours to obtain a sugar film jelly confectionery having a sugar content of 85. The obtained sugar-coated jelly confectionery was packaged in a solid pillow and stored for one week. In this sugar film jelly confectionery, the sugar film and the jelly part were integrated, and even if the sugar film was pressed with a finger, it did not crack. In addition, it had a smooth mouth melt with a gummy candy-like elastic texture.
本発明によれば、糖皮膜とセンターのゼリー部を同時に形成可能な糖皮膜ゼリー菓子の製造方法が提供され、この方法によって得られる糖皮膜はゼリー部から脱落し難く、またこのゼリー菓子は新規な好ましい食感を有しているので、ゼリー菓子の種類を広げ、市場の活性化に大きく貢献するものである。 ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the sugar film jelly confectionery which can form a sugar film and a center jelly part simultaneously is provided, The sugar film obtained by this method cannot fall off easily from a jelly part, and this jelly confectionery is novel Since it has a favorable texture, it expands the types of jelly confectionery and greatly contributes to the activation of the market.
Claims (5)
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| JP2005218198A JP2007029018A (en) | 2005-07-28 | 2005-07-28 | Sugar film coated jelly confectionery and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012170328A (en) * | 2011-02-17 | 2012-09-10 | Ezaki Glico Co Ltd | Sugar-coated confectionery |
| JP2014516583A (en) * | 2011-06-23 | 2014-07-17 | ナチュラル・メディシン・インスティチュート・オブ・ジャージアン・ヤンシェンタン・カンパニー・リミテッド | Gel, temperature-resistant gummy candy containing the gel, and method for preparing the gummy candy |
| US9693570B2 (en) | 2008-11-28 | 2017-07-04 | Intercontinental Great Brands Llc | Multi-region chewing gum confectionery composition, article, method, and apparatus |
| JP2019503673A (en) * | 2015-12-16 | 2019-02-14 | ゲリタ アクチェンゲゼルシャフト | Casting formulations and methods for producing gelatin products |
| US10334867B2 (en) | 2014-03-03 | 2019-07-02 | Intercontinental Great Brands Llc | Method for manufacturing a comestible |
| JP2021035347A (en) * | 2019-08-30 | 2021-03-04 | 三菱商事ライフサイエンス株式会社 | Method for improving shape retention of gummy composition |
| US10973238B2 (en) | 2011-03-11 | 2021-04-13 | Intercontinental Great Brands Llc | System and method of forming multilayer confectionery |
| US11122815B2 (en) | 2011-07-21 | 2021-09-21 | Intercontinental Great Brands Llc | System and method for forming and cooling chewing gum |
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| US9700064B2 (en) | 2008-11-28 | 2017-07-11 | Intercontinental Great Brands Llc | Non-chewing gum confectionery composition |
| US9700065B2 (en) | 2008-11-28 | 2017-07-11 | Intercontinental Great Brands Llc | Multi-region non-chewing gum confectionery composition |
| JP2012170328A (en) * | 2011-02-17 | 2012-09-10 | Ezaki Glico Co Ltd | Sugar-coated confectionery |
| US10973238B2 (en) | 2011-03-11 | 2021-04-13 | Intercontinental Great Brands Llc | System and method of forming multilayer confectionery |
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| US11930830B2 (en) | 2011-03-11 | 2024-03-19 | Intercontinental Great Brands Llc | System and method of forming multilayer confectionery |
| JP2014516583A (en) * | 2011-06-23 | 2014-07-17 | ナチュラル・メディシン・インスティチュート・オブ・ジャージアン・ヤンシェンタン・カンパニー・リミテッド | Gel, temperature-resistant gummy candy containing the gel, and method for preparing the gummy candy |
| US11122815B2 (en) | 2011-07-21 | 2021-09-21 | Intercontinental Great Brands Llc | System and method for forming and cooling chewing gum |
| US12349696B2 (en) | 2011-07-21 | 2025-07-08 | Perfetti Van Melle Benelux B.V. | System and method for forming and cooling chewing gum |
| US10334867B2 (en) | 2014-03-03 | 2019-07-02 | Intercontinental Great Brands Llc | Method for manufacturing a comestible |
| JP2019503673A (en) * | 2015-12-16 | 2019-02-14 | ゲリタ アクチェンゲゼルシャフト | Casting formulations and methods for producing gelatin products |
| JP2021035347A (en) * | 2019-08-30 | 2021-03-04 | 三菱商事ライフサイエンス株式会社 | Method for improving shape retention of gummy composition |
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