Confectionery composition
IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0244357
(2002-09-16)
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우선권정보 |
FR-0009773 (2002-07-31) |
발명자
/ 주소 |
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출원인 / 주소 |
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대리인 / 주소 |
Fitzpatrick, Cella, Harper &
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인용정보 |
피인용 횟수 :
2 인용 특허 :
8 |
초록
▼
A blue anthocyanin and granulated sugar composition, in which a hard coated confectionery item comprising a core and at least one layer of the composition are provided together with a process for manufacturing the hard coated confectionery item and a syrup containing blue anthocyanin, and a process
A blue anthocyanin and granulated sugar composition, in which a hard coated confectionery item comprising a core and at least one layer of the composition are provided together with a process for manufacturing the hard coated confectionery item and a syrup containing blue anthocyanin, and a process for stabilizing blue anthocyanin, by incorporation with granulated sugar.
대표청구항
▼
1. A hard coated confectionery product comprising a center core and at least one layer of a composition comprising blue anthocyanin and crystallised sugar.2. The hard coated confectionery product according to claim 1, in which the anthocyanin makes up 0.5 to 0.10%, of the composition.3. The hard coa
1. A hard coated confectionery product comprising a center core and at least one layer of a composition comprising blue anthocyanin and crystallised sugar.2. The hard coated confectionery product according to claim 1, in which the anthocyanin makes up 0.5 to 0.10%, of the composition.3. The hard coated confectionery product according to claim 2, in which the anthocyanin makes up from 1 to 5% by weight, of the composition.4. The hard coated confectionery product according to claim 1, in which the crystallised sugar makes up from 85-99.5%, of the composition.5. The hard coated confectionery product according to claim 4, in which the crystallised sugar makes up from 95-99% by weight, of the composition.6. The hard coated confectionery product according to claim 1, wherein the compisition comprises additives in an amount of from 1 to 5% by weight.7. The hard coated confectionery product according to claim 6, wherein the composition comprises additives in an amount of less than 2% by weight.8. The hard coated confectionery product according to claim 1, wherein the composition further comprises a natural yellow colouring agent.9. A hard coated confectionery product comprising a center core and at least one layer of a composition of blue anthocyanin and crystallised sugar, constituted by crystallised sugar, anthocyanin in an amount of from 1 to 5%, and additives in an amount of up to 1%.10. The composition according to claim 9, wherein the composition further comprises a natural yellow colouring agent.11. A method for producing a hard coated confectionery product comprising a center core and at least one layer of a composition comprising blue anthocyanin and crystallised sugar, comprising the step of hard coating the center core with a syrup containing blue anthocyanin.12. The method for producing a hard coated confectionery product according to claim 11, in which the pH of the syrup ranges from 7-9.13. The method for producing a hard coated confectionery product according to claim 11, in which the syrup has a total solids content of 60 to 85.14. The method for producing a hard coated confectionery product according to claim 13, in which the syrup has a total solids content of 70 to 75.15. A method for producing a hard coated confectionery product comprising a center core and at least one layer of a composition constituted by crystallised sugar, anthocyanin in an amount of from 1 to 5%, and additives in an amount of up to 1%, comprising the step of hard coating the center core with a syrup containing blue anthocyanin.16. The method for producing a hard coated confectionery product according to claim 15, in which the pH of the syrup ranges from 7-9.17. The method for producing a hard coated confectionery product according to claim 15, in which the syrup has a total solids content of 60 to 85.18. The method for producing a hard coated confectionery product according to claim 17, in which the syrup has a total solids content of 70 to 75.
이 특허에 인용된 특허 (8)
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Woznicki Edward J. (Douglassville PA) Rosania Lawrence J. (North Wales PA) Marshall Keith (Ft. Washington PA), Colored medicinal tablet, natural color pigment and method for using the pigment in coloring food, drug and cosmetic pro.
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Shrikhande Anil J. (Madera CA), Extraction and intensification of anthocyanins from grape pomace and other material.
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Higashimura, Yutaka; Emura, Kazuhiro; Kuze, Noriko; Shirai, Junko; Koda, Takatoshi, Method for inhibiting fading of a natural pigment using nigerooligosaccharide or maltooligosaccharide or panose with or without an antioxidant.
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Ismail Amr A. (Machias ME), Process for producing a semi-moist fruit product and the products therefrom.
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Philip Thomas (Tucson AZ), Recovery of anthocyanin from plant sources.
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Leshik Richard R. (Magnolia DE), Stabilized curcumin colorant.
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Asen Samuel (Silver Spring MD) Stewart Robert N. (Beltsville MD) Norris Karl H. (Beltsville MD), Stable foods and beverages containing the anthocyanin, peonidin 3-(dicaffeylsophoroside)-5-glucoside.
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Isager Per Pihlmann ; Winning Marianne,DKX, Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use.
이 특허를 인용한 특허 (2)
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Robbins, Rebecca J.; Johnson, J. Christopher; Collins, Thomas M.; Ahmadiani, Neda; Giusti, M. Monica, Method of isolating blue anthocyanin fractions.
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Robbins, Rebecca J.; Johnson, J. Christopher; Collins, Thomas M.; Ahmadiani, Neda; Giusti, M. Monica, Method of isolating blue anthocyanin fractions.
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