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1. 发明专利

JP2011152090A Sugar-free hard candy imparted with granulated-sugar candy flavor 审中-公开
标题翻译：无糖糖果，糖果糖果糖
公开(公告)号：JP2011152090A
公开(公告)日：2011-08-11
申请号：JP2010016443
申请日：2010-01-28
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： HAMAZAKI SHINICHI , KAMIHORIUCHI AKIHITO , TAKASE SHOGO , USHIO KENJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide sugar-free type hard candy including granulated-sugar candy flavor.
SOLUTION: The sugar-free hard candy imparted with granulated-sugar candy flavor includes 3-30 wt.% of xylitol heat processed at 180-220°C. The sugar-free hard candy includes delicious granulated-sugar candy flavor like burnt sugar by using the heat processed xylitol, and expresses taste hard to express by conventional sugar-free candy.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供无糖型硬糖，包括颗粒糖糖味。
解决方案：赋予粒状糖糖风味的无糖硬糖包括3-30重量％的在180-220℃下加热的木糖醇。无糖硬糖包括使用热处理的木糖醇的美味的颗粒状糖糖味如烧焦糖，并且表达通过常规无糖糖果难以表达的味道。版权所有（C）2011，JPO＆INPIT

2. 发明专利

JP2012065624A Hard candy 有权
标题翻译：硬糖
公开(公告)号：JP2012065624A
公开(公告)日：2012-04-05
申请号：JP2010215068
申请日：2010-09-27
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： TAKASE SHOGO , USHIO KENJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a hard candy having both superior sweet quality and texture and also low calorie.SOLUTION: The hard candy with an amorphous shape includes: reduced maltose starch syrup, polydextrose, and erythritol as active ingredients; and 60 or more of sweetness. In the hard candy having a crunchiness, a solid weight ratio of a sum of the reduced maltose syrup, the polydextrose, and the erythritol is 69:31-84:16, and the solid weight ratio of the polydextrose and the erythritol is 10:90-90:10, and the calorie is less than 2 kcal/g.
摘要翻译：要解决的问题：提供具有优良甜品质和质地以及低热量的硬糖。解决方案：具有无定形形状的硬糖包括：还原麦芽糖淀粉糖浆，聚右旋糖和赤藓糖醇作为活性成分; 和60以上的甜度。在具有脆性的硬糖中，还原麦芽糖浆，聚右旋糖和赤藓糖醇的总量的固体重量比为69：31〜84：16，聚右旋糖和赤藓糖醇的固体重量比为10： 90-90：10，热量小于2kcal / g。版权所有（C）2012，JPO＆INPIT

3. 发明专利

JP2011110008A Foaming sugar-coated food patterned with mottle and method for producing the same 有权
标题翻译：用手工制作的泡沫糖衣食品及其生产方法
公开(公告)号：JP2011110008A
公开(公告)日：2011-06-09
申请号：JP2009271568
申请日：2009-11-30
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： TAKASE SHOGO , SATO KISAI , USHIO KENJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23L1/00 , A23G3/00 , A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a foaming sugar-coated food patterned with mottles sustaining a foaming feeling over a long period of time, and having a good texture, excellent durability, and further a visual impact, and to provide a method for producing the same. SOLUTION: There is provided the foaming sugar-coated food patterned with the mottles in which a recessed part of a sugar-coating material having an uneven pattern on the surface is coated with a foaming coating composition containing a foaming component composed of a carbonate and an acid as principal components and 10-30 wt.% of a solid fat. The melting point of the solid fat is preferably ≤37°C, and the moisture content is preferably less than 1 wt.%. The foaming sugar-coated food patterned with the mottles is obtained by passing the solid fat or the solid fat containing the foaming component composed of the carbonate and acid through a step of dissolving the solid fat, then spraying the resultant dissolved material on the sugar-coating material having the uneven pattern to be the central layer, cooling the sprayed material, and forming an oil and fat layer; and a step of warming the oil and fat layer, and coating the molten surface layer thereof with powder containing the foaming component. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种长时间保持起泡感的斑驳图案化的发泡糖衣食品，具有良好的质地，优异的耐久性和视觉冲击力，并提供一种方法为了生产相同。解决方案：提供了图案化的发泡糖衣食品，其中表面上具有不均匀图案的糖衣材料的凹陷部分涂覆有发泡涂料组合物，该发泡涂料组合物含有由碳酸酯和酸作为主要成分，10-30重量％的固体脂肪。固体脂肪的熔点优选为≤37℃，水分含量优选小于1重量％。通过将固体脂肪或含有由碳酸盐和酸组成的发泡成分的固体脂肪通过溶解固体脂肪的步骤通过，将得到的溶解物质喷雾到糖 - 具有不均匀图案的涂料作为中心层，冷却喷涂材料，形成油脂层; 以及加热油脂层的步骤，并且用含有发泡成分的粉末涂覆其熔融表面层。版权所有（C）2011，JPO＆INPIT

4. 发明专利

JP2011024511A Propolis-containing candy 有权
标题翻译：含糖的糖果
公开(公告)号：JP2011024511A
公开(公告)日：2011-02-10
申请号：JP2009175242
申请日：2009-07-28
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： TAKASE SHOGO , HAMAZAKI SHINICHI , USHIO KENJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34 , A23L1/30
摘要： PROBLEM TO BE SOLVED: To provide candies leaving feeling of effects of propolis without masking while masking peculiar Chinese medicine-like nasty odor which propolis has. SOLUTION: The propolis-containing candies have a structure of combining a propolis-containing candy part and a candy part containing ascorbic acid and/or its derivative. The propolis content of the propolis candy part is 0.1-5.0 wt.% in solid content, and the surface ratio of the propolis candy part and the candy part containing ascorbic acid and/or its derivative is (1:5) to (5:1). COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供蜂蜜留下蜂胶效果的感觉而不掩盖的糖果，同时掩盖蜂胶所具有的特殊中药似的恶臭。解决方案：含有蜂胶的糖果具有将含蜂胶的糖果部分和含有抗坏血酸和/或其衍生物的糖果部分组合的结构。蜂胶糖部分的蜂胶含量为固体含量为0.1-5.0重量％，蜂胶糖部分和含有抗坏血酸和/或其衍生物的糖果部分的表面比例为（1:5）至（5： 1）。版权所有（C）2011，JPO＆INPIT

5. 发明专利

JP2010273594A Hard candy containing fruit and method for producing the same 有权
标题翻译：含糖的硬糖及其生产方法
公开(公告)号：JP2010273594A
公开(公告)日：2010-12-09
申请号：JP2009128727
申请日：2009-05-28
申请人： Uha Mikakuto Co Ltd , ユーハ味覚糖株式会社
发明人： TAKASE SHOGO , SATO KISAI , HAMAZAKI SHINICHI , USHIO KENJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23G3/34
摘要： PROBLEM TO BE SOLVED: To provide a hard candy containing fruit that suppresses stickiness of dried fruit, increases its preservability and is more deliciously edible; and to provide a method for producing the same.
SOLUTION: The hard candy containing fruit contains a fruit-processed product part containing ≥40 wt.% of dried fruit, 1-15 wt.% of oil and fat amount, 5-15 wt.% of water amount, 0.1-10 wt.% of gelling agent amount and 0.1-5 wt.% a cellulose derivative amount and a hard candy part having a water content value of
摘要翻译：要解决的问题：提供含有果实的硬糖，抑制干果的粘性，增加其保鲜性，更美味可食; 并提供其制造方法。
解决方案：含果实的硬糖包含含有≥40重量％的干果，1-15重量％的油脂量，5-15重量％的水量，0.1 10重量％的胶凝剂量和0.1-5重量％的纤维素衍生物量和具有水含量值<5重量％的硬糖部分。以水果加工产品部分的表面积与硬糖部分的表面积的比例为1:20-5:1。含有水果的硬糖通过将干果加工成切碎状态的步骤产生，将油脂和溶胀胶凝剂加入加工的油炸果实中，并将该混合物与纤维素衍生物混合以制备水果加工产品和将果实加工的产品挤出成直线状态，将挤出的果实加工产品与硬糖混合，或同时使果实加工产品和硬糖成线性状态的步骤。版权所有（C）2011，JPO＆INPIT

6. 发明专利

JP2012110301A METHOD FOR PRODUCING COFFEE FLAVOR ENHANCING AGENT 审中-公开
公开(公告)号：JP2012110301A
公开(公告)日：2012-06-14
申请号：JP2010264160
申请日：2010-11-26
申请人： UHA MIKAKUTO CO LTD
发明人： TAKASE SHOGO , ISE AKIKO , MATSUKAWA TAIJI , USHIO KENJI , MATSUI TAKEKI , YAMADA YASUMASA , YAMADA ICHIRO
IPC分类号： A23F5/48 , A21D13/08 , A23G3/34 , A23L21/10
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a coffee flavor enhancing agent effective for enjoying real coffee flavor at a low cost, the coffee flavor enhancing agent produced by the production method, and to provide coffee flavor enjoying foods and drinks produced by using the coffee flavor enhancing agent.SOLUTION: The method for producing the coffee flavor enhancing agent includes a step of preparing an extract of green coffee bean with an ethanol aqueous solution having an ethanol concentration of ≥10%(v/v) and a step of mixing the green coffee bean extract with roasted coffee extract and heat the mixture at 180-250°C.

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