결정상 알룰로스 입자를 포함하는 씹힘성 있는 캔디의 제조 방법

• Main Authors: ZHOU LIUMING, LAGACHE SYLVIE
• Format: Patent
• Language: Korean
• Published: 24.10.2018
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

본 발명은, 씹힘성을 유지하고, 씹어먹는 캔디의 "바디"를 제공하고, 모래질 조직을 제한하고, 시간 경과에 따른 경화를 방지하고, 찐득찐득한 조직감을 저하시키는 방식으로, 또한 콜드 플로를 방지하는 방식으로, 분지형 말토덱스트린 및 결정상 알룰로스 입자를 포함하는 씹힘성 있는 캔디를 제조하는 방법에 관한 것이다. The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the "body" of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.