Title:
SOFT CANDY AND SOFT CANDY PRODUCTION METHOD
Document Type and Number:
WIPO Patent Application WO/2024/043310
Kind Code:
A1
Abstract:
A soft candy comprising a dough composition containing a sugar, a saccharide inhibiting the crystallization of the sugar and a thickener, wherein: the specific gravity of the dough composition is 1.00-1.25 g/cm3 and, in the dough composition, the ratio of the sugar to the total mass of the sugar and the saccharide inhibiting the crystallization of the sugar is 50-75 mass%; or, among bubbles present in a cross section of the soft candy produced by molding the dough composition, the ratio of the total area of bubbles with an area of 0.05 mm2 or more is 80% or less relative to the total area of the bubbles. The soft candy has excellent shape retention and peelability.
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Inventors:
MATSUI MOTOKI (JP)
YAMAGUCHI TAKAHIRO (JP)
YUZAKI MIDORI (JP)
ASANO MASAKI (JP)
YAMAGUCHI TAKAHIRO (JP)
YUZAKI MIDORI (JP)
ASANO MASAKI (JP)
Application Number:
PCT/JP2023/030521
Publication Date:
February 29, 2024
Filing Date:
August 24, 2023
Export Citation:
Assignee:
MORINAGA & CO (JP)
International Classes:
A23G3/34; A23G3/52; A23L29/20; A23L29/30
Domestic Patent References:
| WO2002009530A1 | 2002-02-07 |
Foreign References:
| JP2017006046A | 2017-01-12 | |||
| JPH03183443A | 1991-08-09 | |||
| JP2018139584A | 2018-09-13 | |||
| JP2016220707A | 2016-12-28 |
Attorney, Agent or Firm:
OIKAWA Shu et al. (JP)
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