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1. 发明专利

JP2013153722A Method for producing soft candy 有权
标题翻译：生产软糖的方法
公开(公告)号：JP2013153722A
公开(公告)日：2013-08-15
申请号：JP2012018723
申请日：2012-01-31
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： SATO KISAI , MASUMOTO KOICHI , OKUDA ICHIRO , MATSUKAWA TAIJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a production method capable of mass-producing high gas-containing soft candies easily and stably while retaining a high quality as soft candies.SOLUTION: A method for producing soft candies includes (1) a soft candy dough production step of producing soft candy dough containing 6-10 wt.% water, 1-7 wt.% gelatin and 1-10 wt.% oil and fat, (2) a gas highly including step of charging the soft candy dough obtained in the step (1) into a biaxial extruder, kneading the soft candy dough and gas in a closed system while supplying gas from an air duct to the biaxial extruder so as to make high gas-containing dough with
摘要翻译：要解决的问题：提供能够容易且稳定地大量生产高含气软糖的生产方法，同时保持作为软糖的高质量。解决方案：一种生产软糖的方法包括（1）软糖生面团生产生产含有6-10重量％水，1-7重量％明胶和1-10重量％油脂的软糖面团的步骤，（2）高度包括将在将步骤（1）加入到双轴挤出机中，将软糖块和气体在封闭系统中捏合，同时将气体从空气管道供应到双轴挤出机，以使比例<1.0的高含气体生面团挤出，将来自双轴挤出机的模板的绳状形式的含气体生面团和（3）将步骤（2）中获得的绳状高含气体生面团以绳索形式运送到成型机，而不经过干燥步骤，并以任意形式成型产品。

2. 发明专利

JP2011030460A Method for producing soft candy 审中-公开
标题翻译：生产软糖的方法
公开(公告)号：JP2011030460A
公开(公告)日：2011-02-17
申请号：JP2009177697
申请日：2009-07-30
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： MASUMOTO KOICHI , KAWANAMI NATSUKO , ICHIKI MEGUMI , USHIO KENJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a soft candy which can be produced without causing a mechanical trouble, even when the moisture value of the soft candy is increased, can have a unique texture, such as that of gummy candy, having not been given by conventional soft candies, due to the increase of the moisture value, can easily be filled into a starch mold to produce a soft candy having an arbitrary shape, can have further improved taste and flavor, and has especially the rich flavor and smooth mouth solubility of chocolate.
SOLUTION: The method for producing the soft candy having a gelatin content of 1 to 7 wt.% and a moisture value of 9 to 20% and containing cacao extract powder and chocolate is characterized by including the process for thermally concentrating sugar and the cacao extract powder to produce a sugar solution, the process for mixing the sugar solution with gelatin and chocolate to obtain an emulsion, the process for cooling the emulsion and adding crystallization-promoting seeds to produce a soft candy dough adjusted to a Brix 70 to 85, and the process for filling the soft candy dough into a starch mold and simultaneously drying and aging.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：为了提供一种可以生产而不产生机械故障的软糖的生产方法，即使当软糖的水分值增加时，也可以具有独特的质地，例如胶质由于水分值的增加，由于没有由传统的软糖制成的糖果可以容易地填充到淀粉模具中，以制造任意形状的软糖，可以进一步提高味道和风味，并且特别是口感丰富，口感巧克力口感平滑。解决方案：含有明胶含量为1〜7重量％，水分值为9〜20％，含有可可提取物粉末和巧克力的软糖的方法的特征在于包括将糖和将可可提取物粉末制成糖溶液，将糖溶液与明胶和巧克力混合以获得乳液的方法，冷却乳液并加入结晶促进种子以制备调整至白利糖度70的软糖面团的方法 85，以及将软糖面团填充到淀粉模具中并同时干燥和老化的过程。版权所有（C）2011，JPO＆INPIT

3. 发明专利

JP2009278899A Soft candy and method for producing the same 有权
标题翻译：软糖及其生产方法
公开(公告)号：JP2009278899A
公开(公告)日：2009-12-03
申请号：JP2008133105
申请日：2008-05-21
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： MASUMOTO KOICHI , KAWANAMI NATSUKO , USHIO KENJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide soft candies having acid resistance, thermal resistance, and puffy palate feeling, and unconventional new palate feeling rich in elasticity, and to provide a method for producing the soft candies.
SOLUTION: The soft candy includes 0.001-5 wt.% of polyglutamic acid and/or hyaluronic acid, each having an average molecular weight of not less than 200,000, and has an overrun of 20-150%. The method for producing the soft candies includes a step of mixing and dissolving sugar and starch syrup, and boiling up the mixture to a Brix sugar content of 80-90 degrees to make a sugar solution, a step of mixing polyglutamic acid and/or hyaluronic acid, each having an average molecular weight of not less than 200,000 with the sugar solution to make syrup, and a process of foaming and cooling the syrup.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供具有耐酸性，耐热性和绒毛腭感的柔软糖果，以及具有丰富弹性的非常规新腭感，并提供生产软糖的方法。解决方案：软糖包括0.001-5重量％的聚谷氨酸和/或透明质酸，其平均分子量不小于20万，超过20-150％。制备软糖的方法包括混合和溶解糖和淀粉糖浆的步骤，并将混合物煮沸至80-90度的白利糖度糖以制备糖溶液，将聚谷氨酸和/或透明质酸混合的步骤酸，平均分子量不小于20万，糖溶液制成糖浆，以及发泡和冷却糖浆的方法。版权所有（C）2010，JPO＆INPIT

4. 发明专利

JP2008173121A Soft candy having liquid oil and fat as center 有权
标题翻译：具有液体的软糖和脂肪作为中心
公开(公告)号：JP2008173121A
公开(公告)日：2008-07-31
申请号：JP2007328188
申请日：2007-12-20
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： MASUMOTO KOICHI , TSUKAMOTO TAKASHI , USHIO KENJI , KAIRA RYOSUKE , YAMAMOTO TAKAMASA , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34
摘要： PROBLEM TO BE SOLVED: To impart deliciousness and enjoyment of center at eating time by allowing the center to include a liquid oil and fat, and to prevent the oozing out of the liquid center to the exterior of a soft candy.
SOLUTION: The soft candy has the liquid center covered with a soft candy ground and includes the center. The soft candy includes 10-60 wt.% center, and the main component of the center is a liquid oil and fat. Preferably, the liquid oil and fat usable as the center has ≥100 P (poise) viscosity within the temperature range of ≤10°C, and ≤100 P viscosity at the temperature of ≥20°C. The oozing out of the liquid oil and fat as the center is prevented and the texture is improved by inserting a gummy candy consisting essentially of gelatine between the center and the candy ground.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：通过允许中心包含液体油脂，并且防止从液体中心渗出到软糖的外部，在进食时赋予中心的美味和享受。
解决方案：软糖具有软糖地面的液体中心，并包括中心。软糖包括10-60重量％的中心，中心的主要成分是液体油脂。优选地，可用作中心的液体油和脂肪在≤10℃的温度范围内具有≥100P（泊）粘度，并且在≥20℃的温度下≤100P粘度。通过在中心和糖果地面之间插入基本上由明胶组成的胶状糖果，防止液体油和脂肪作为中心渗出，并且改善质地。版权所有（C）2008，JPO＆INPIT

5. 发明专利

JP2013179845A Gummi-like food, and method for producing the same 有权
标题翻译：类似GUMMI的食物及其生产方法
公开(公告)号：JP2013179845A
公开(公告)日：2013-09-12
申请号：JP2012043752
申请日：2012-02-29
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： ICHIKI MEGUMI , KITANAKA SHINSUKE , MASUMOTO KOICHI , MATSUKAWA TAIJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23L21/10
摘要： PROBLEM TO BE SOLVED: To provide a gummi-like food having a smooth surface with high transparency, and being excellent in palate feeling, and distributable at a normal temperature by using steam heating when making the gummi-like food without passing a starch mold charging process and a drying process of a conventional way, and to provide a method for producing the food.SOLUTION: A gummi-like food includes 3-12 wt.% of psyllium seed gum and 75-96 wt.% of glucide, based on the total solid weight, in the gummi-like food including psyllium seed gum, and has a moisture value in 10-28 wt.% range, and transparency satisfying a condition (A). The condition (A): when putting a gel of a size of length×width×height of 20 mm×20 mm×10 mm, with its gel bottom kept horizontal, on an alphameric lower case letter printing face of white paper with 80% whiteness, where at least ten Mincho type alphameric lower case letters of 8 point size are printed, a person who has a naked eye acuity of both eyes of ≥0.7 can make out with eyes all the alphameric lower case letters from a position 20 cm vertically above the alphameric lower case letter printing face.
摘要翻译：要解决的问题：为了提供具有高透明度的光滑表面并具有优异的腭感，并通过使用蒸汽加热在常规温度下分配的具有光滑表面的胶状食品，而不通过淀粉模具充电方法和干燥方法，并提供一种生产食物的方法。解决方案：胶状食物包括3-12重量％的车前子种子胶和75-96重量％的糖，基于胶状食品中包括车前子种子胶，并且具有10-28重量％范围内的水分值和符合条件（A）的透明物的总固体重量。条件（A）：当将长度×宽×高×20mm×10mm的尺寸的凝胶凝胶底部保持水平时，在具有80％的白色纸的白色小写字母印刷面上，白度至少有10个Mincho型字母小写字母的8点大小被打印出来，具有≥0.7的双眼肉眼可见度的人可以从眼睛上看出所有的从位置20厘米的位置的小写字母上面的alphameric小写字母打印面。

6. 发明专利

JP2012050365A Method for manufacturing soft candy 审中-公开
标题翻译：制造软糖的方法
公开(公告)号：JP2012050365A
公开(公告)日：2012-03-15
申请号：JP2010194267
申请日：2010-08-31
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： ICHIKI MEGUMI , MASUMOTO KOICHI , USHIO KENJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a method for manufacturing a soft candy not impairing a characteristic texture of the soft candy, having clear appearance, and easily being formed into an arbitrary shape.SOLUTION: The method for manufacturing the soft candy includes: a paste manufacturing step of manufacturing soft candy paste by mixing sugar, gelatin, and an acid and boiling up the mixture to Brix of 75-88; and a filling step of filling the soft candy paste into a starch mold.
摘要翻译：要解决的问题：提供一种制造不损害软糖的特征纹理的软糖的方法，具有清晰的外观，并且容易形成任意形状。解决方案：制造软糖的方法包括：通过将糖，明胶和酸混合并将混合物煮沸至75-88的白利糖酵饼制造软糖糊的糊制造步骤; 以及将软糖糊状物填充到淀粉模具中的填充步骤。版权所有（C）2012，JPO＆INPIT

7. 发明专利

JP2010227042A Soft candy having texture and flavor like those of rice cake, and method for producing the same 有权
标题翻译：具有纹理纹理和香味的软糖类似于米饭，以及生产它们的方法
公开(公告)号：JP2010227042A
公开(公告)日：2010-10-14
申请号：JP2009079505
申请日：2009-03-27
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： MASUMOTO KOICHI , KAWAMURA TAKASHI , USHIO KENJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34 , A23L7/104
摘要： PROBLEM TO BE SOLVED: To provide a soft candy having both of texture and flavor just like those of rice cake, not causing deterioration in texture with age due to aging of starch as caused on rice cake, and also having storability at normal temperature. SOLUTION: The soft candy contains 10-50 wt.% of decomposed rice, carbohydrate, pullulan, and carrageenan having gelling ability, wherein the carbohydrate contains 10-50 wt.% of five or more monosaccharides in its sugar composition, also the pullulan and the carrageenan having gelling ability are added at the ratio of (1:1) to (1:3), and the total amount of the pullulan and the carrageenan is 1.5-3.0 wt.% based on the whole of the soft candy. The method for producing the soft candy includes a step for concentrating a soft candy base comprising the decomposed rice and the carbohydrate, a step for concentrating a gel solution comprising the pullulan, the carrageenan and the carbohydrate, and a step for admixing the soft candy base to the gel solution. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：为了提供与米饼相同的质地和风味的软糖，不会由于淀粉在米饼上的老化而导致的老化质地下降，并且在正常情况下也具有保存性温度。解决方案：软糖含有10-50重量％的分解水稻，碳水化合物，支链淀粉和具有胶凝能力的角叉菜胶，其中碳水化合物含有10-50重量％的糖组成中的5个或更多个单糖，具有胶凝能力的支链淀粉和角叉菜胶以（1：1）至（1:3）的比例加入，并且支链淀粉和角叉菜胶的总量相对于整个软化合物为1.5-3.0重量％糖果。生产软糖的方法包括：浓缩包含分解的水稻和碳水化合物的软糖基料的步骤，浓缩包含支链淀粉，角叉菜糖和碳水化合物的凝胶溶液的步骤和用于混合软糖基料到凝胶溶液。版权所有（C）2011，JPO＆INPIT

8. 发明专利

JP2010029150A Caramel sweet stuff and method for manufacturing the same 审中-公开
标题翻译： CARAMEL SWEET STUFF及其制造方法
公开(公告)号：JP2010029150A
公开(公告)日：2010-02-12
申请号：JP2008196821
申请日：2008-07-30
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： KAWANAMI NATSUKO , MASUMOTO KOICHI , USHIO KENJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a caramel sweet stuff containing new palate feeling by preventing caramel from sticking to the teeth without damaging the flavor of caramel and a method for manufacturing this caramel sweet stuff.
SOLUTION: There is disclosed the caramel sweet stuff characterized by mixing snacks whose size is ranging from 20% to 80% of the height of a final caramel sweet stuff in a caramel dough by 10 to 50 wt.%. The caramel sweet stuff is obtained by: the process of molding the caramel dough on a cook-up sheet; the process of distributing the snacks on the caramel dough sheet; and the process of overlapping a separately prepared caramel dough sheet molded in the same way as the molding process of the sheet on the caramel dough sheet on which the snacks are distributed, and wrapping the distributed snacks between the caramel dough sheet.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：通过防止焦糖粘附到牙齿上而不损害焦糖的味道，以及制造这种焦糖甜味的方法来提供含有新口感的焦糖甜味物质。解决方案：公开了焦糖甜味物质，其特征在于将焦糖的焦糖甜味料的高度的20％至80％的小零食混合10至50重量％。焦糖甜味的东西是通过以下方法获得的：将焦糖面团成型在烹饪片上的过程; 将小吃分布在焦糖面片上的过程; 以及以与分散有小吃的焦糖面团片上的片材的成型方法相同的方式将单独制备的焦糖面片重叠的过程，并将分散的小吃包裹在焦糖面片之间。版权所有（C）2010，JPO＆INPIT

9. 发明专利

JP2014113065A Method for manufacturing gummy candy-like confectionery having splittable properties 有权
标题翻译：制造具有可分割性质的糖果糖果的方法
公开(公告)号：JP2014113065A
公开(公告)日：2014-06-26
申请号：JP2012267278
申请日：2012-12-06
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： MASUMOTO KOICHI , KAWANAMI NATSUKO , KAWAMURA TAKASHI , SUZUKI KIYOSHI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a method for manufacturing a large amount of splittable gummy candy-like confectionery with quality having elasticity and adhesiveness similar to that of gummy candy, which imparts pleasure for splitting into confectionery pieces having a desired size with variety of taste and texture for each.SOLUTION: The method for manufacturing a splittable gummy candy-like confectionery including 35 to 80 wt% sugar, 5 to 40 wt% edible fat, and one or more types selected from gelatin, pectin, carrageenan, and pullulan, as solid content, with an elasticity of 5.0×10to 2.0×10kg/msec, and an adhesiveness of 1.5×10to 8.0×10kg/msec includes the steps of: heating and mixing the solid raw material at lower than 90°C; cooling the produced mixture to lower than 50°C, which is then extruded into a sheet form with a thickness of 0.2 to 5 mm onto a belt conveyor; cooling the extruded dough in a sheet form to lower than 25°C, on which grooves in noodle line form having a depth not to cut through are formed, and cutting the dough into a desired size; and packaging the cut dough which is detached and aligned on the belt conveyor with a robot for picking and placement.
摘要翻译：要解决的问题：提供一种制造具有与胶质糖类相似的弹性和粘合性的大量可分解胶状糖果状糖果的方法，其赋予分散成具有各种味道的所需尺寸的糖果块的乐趣和各种纹理。解决方案：制造可分解胶质糖果糖果的方法，包括35至80重量％的糖，5至40重量％的食用脂肪，以及选自明胶，果胶，角叉菜胶和支链淀粉的一种或多种，作为固体成分，弹性为5.0×10〜2.0×10kg / msec，粘合性为1.5×10〜8.0×10kg / ms，包括以下步骤：将固体原料在低于90℃下加热混合; 将生成的混合物冷却至低于50℃，然后将其挤出成0.2〜5mm的厚度的薄片状的带式输送机; 将挤出的面团以片状冷却至低于25℃，在其上形成具有未切割深度的面条形状的沟槽，并将面团切割成所需尺寸; 并将用于拾取和放置的机器人分离并对准在带式输送机上的切割面团。

10. 发明专利

JP2014087321A Raw chocolate-like confectionery and manufacturing method thereof 审中-公开
标题翻译：原始巧克力式糖果及其制造方法
公开(公告)号：JP2014087321A
公开(公告)日：2014-05-15
申请号：JP2012240548
申请日：2012-10-31
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： KAWAMURA TAKASHI , KAWANAMI NATSUKO , MASUMOTO KOICHI , SUZUKI KIYOSHI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G1/00 , A23G1/30
摘要： PROBLEM TO BE SOLVED: To provide a water-containing chocolate being capable of being stored for a long term under a relatively high moisture condition and having tearing properties and a raw chocolate-like texture.SOLUTION: A raw chocolate-like confectionery contains 60 to 80 wt.% of chocolate, 3 to 10 wt.% of glycerin, total 10 to 20 wt.% of glycerin and one or more kinds of carbohydrates selected from a carbohydrate having a molecular weight of 212 or less excluding glycerin, and 0.5 to 3.0 wt.% of one or more thickeners selected from gelatin, pectin, carrageenan and pullulan, and the moisture content is 10 to 14 wt.%, a groove slip with a noodle ribbon form having depth with degree to which it is not cut on a surface, and it is torn by force of 50 g sec/mm or less.
摘要翻译：要解决的问题：提供一种能够在相对高的水分条件下长期储存并具有撕裂性能和生巧克力样织物的含水巧克力。解决方案：生巧克力样糖果包含60至 80重量％的巧克力，3〜10重量％的甘油，总计10〜20重量％的甘油和1种以上选自除甘油以外的分子量为212以下的碳水化合物的碳水化合物，0.5〜一种或多种选自明胶，果胶，角叉菜胶和支链淀粉的增稠剂的3.0重量％，水分含量为10〜14重量％，具有未切割深度的面条带形状的沟槽滑移一个表面，它被50克秒/毫米或更小的力撕裂。

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