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公开(公告)号：US20170127697A1
公开(公告)日：2017-05-11
申请号：US15323182
申请日：2015-07-06
申请人： Meiji Co., Ltd.
摘要： There is disclosed a method for manufacturing baked confectionery, comprising: a step of adding water and polyglycerol polyricinoleate to an fat-based confectionery dough; a step of molding the resulting fat-based confectionery dough into a predetermined shape; and a step of baking the molded product. According to this manufacturing method, handleability and workability during molding of the fat-based confectionery dough can be ensured, while improving the shape retention during baking of the fat-based confectionery.
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公开(公告)号：US10143216B2
公开(公告)日：2018-12-04
申请号：US14349854
申请日：2012-10-05
申请人： MEIJI CO., LTD.
摘要： The present invention relates to a coated confection in which the wear resistance and shape retention property in high temperature of the center thereof are improved by coating a sufficient amount of shellac on a center with a complex shape. More particularly, the present invention relates to a coated confection composed of a center composed of an oil-based confection and shellac coating the center, wherein a coating rate of shellac is 0.1 to 10%.
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公开(公告)号：US20170318829A1
公开(公告)日：2017-11-09
申请号：US15527407
申请日：2015-11-20
申请人： Meiji Co., Ltd.
IPC分类号： A23G1/32
CPC分类号： A23G1/32 , A23G1/40 , A23V2002/00
摘要： Disclosed is a chocolate bar containing sucrose palmitate and having a cacao mass content of 35 mass % or more, wherein (i) a sucrose palmitate content is between 0.2 mass % and 0.5 mass % inclusive, and a thickness of the chocolate bar is between 1 mm and 3 mm, inclusive, or (ii) a sucrose palmitate content is between 0.1 mass % and 0.5 mass %, inclusive, and a thickness of the chocolate bar is between 1 mm and 2 mm, inclusive.
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公开(公告)号：US20150004299A1
公开(公告)日：2015-01-01
申请号：US14377044
申请日：2013-02-27
申请人： Meiji Co., Ltd.
摘要： Described herein is a baked confectionery which is produced by baking a fat-based confectionery comprising a nut, wherein the baked confectionery preferably comprises a compound selected from the group consisting of isomaltulose, mannitol, and maltitol. Also, described herein is a method for producing a baked confectionery, comprising preparing a fat-based confectionery comprising nuts and preferably also comprising a compound selected from the group consisting of isomaltulose, mannitol, and maltitol, and baking the fat-based confectionery.
摘要翻译： 本文描述的是通过烘焙包含螺母的基于脂肪的糖果产生的烘烤糖食，其中所述烘焙糖食优选包含选自异麦芽酮糖，甘露糖醇和麦芽糖醇的化合物。 此外，本文所述的制造烧烤食品的方法包括制备包含坚果的脂肪基糖果，并且优选还包含选自异麦芽酮糖，甘露醇和麦芽糖醇的化合物，并烘烤所述脂肪基糖食。
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公开(公告)号：US20140234492A1
公开(公告)日：2014-08-21
申请号：US14349854
申请日：2012-10-05
申请人： MEIJI CO., LTD.
IPC分类号： A23G3/54
摘要： The present invention relates to a coated confection in which the wear resistance and shape retention property in high temperature of the center thereof are improved by coating a sufficient amount of shellac on a center with a complex shape. More particularly, the present invention relates to a coated confection composed of a center composed of an oil-based confection and shellac coating the center, wherein a coating rate of shellac is 0.1 to 10%.
摘要翻译： 本发明涉及通过在复杂形状的中心涂布足够量的虫胶来改善其中心耐高温和耐高温形状保持性的涂层甜食。 更具体地说，本发明涉及由中心构成的由油性糖食和虫胶涂层构成的中心的涂层甜食，其中虫胶的包衣率为0.1〜10％。
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