# US 10,306,901 B2 · Sugar-pickled vegetable foods, sugar-pickling liquid used therefor, and method for producing said foods

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- Number: US 10,306,901 B2
- Document ID: US10306901B2
- Status: Granted
- Kind: B2
- Application number: 15/526,634
- Filed: 2015-11-13
- Published: 2018-02-01
- Granted: 2019-06-04
- Earliest claimed: 2014-11-14
- Assignees: Mitsubishi Shoji Foodtech Co., Ltd.
- Applicants: Mitsubishi Shoji Foodtech Co., Ltd.
- Inventors: Fuyuki Shimoda; Yuki Soejima; Megumi Satomi
- Web page: https://patentgrep.com/patent/US10306901B2

## CPC

- A23B 7/14: Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B 2/70: by treatment with chemicals
- A23L 19/00: Products from fruits or vegetables; Preparation or treatment thereof (marmalades, jams, jellies or the like A23L21/10; treating harvested fruit or vegetables in bulk A23N)
- A23L 19/20: by pickling, e.g. sauerkraut or pickles
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

To provide sugar preserved vegetable foods containing sugar alcohol characterized in displaying a quality similar to that of conventional candied foods while being sugar free or with low sugar (reduced sugar). Sugar preserved vegetable foods, immersion syrup used therefor and method for manufacturing said vegetable foods, wherein 50% or more of the saccharides contained in the sugar preserved vegetable foods consists of sugar alcohol, this sugar alcohol comprising 50% to less than 99.5% maltitol, 0.5% to less than 50% sorbitol, and 5% or less of sugar alcohol with a degree of polymerization of 3.

## Claims

### Claim 1

Sugar preserved vegetable foods that include sugar alcohol as saccharide contained therein, said sugar alcohol comprising 50% to less than 99.5% maltitol, 0.5% to less than 50% sorbitol, and 5% or less of sugar alcohol with a degree of polymerization of 3.

### Claim 2 (depends on 1)

The sugar preserved vegetable foods according to claim 1, wherein 50% or more of the saccharides contained in the sugar preserved vegetable foods is sugar alcohol.

### Claim 3

Immersion syrup for sugar preserved vegetable foods that includes sugar alcohol as saccharide contained therein, said sugar alcohol comprising 50% to less than 99.5% maltitol, 0.5% to less than 50% sorbitol, and 5% or less of sugar alcohol with a degree of polymerization of 3.

### Claim 4 (depends on 3)

The immersion syrup for sugar preserved vegetables foods according to claim 3, wherein 50% or more of the saccharides contained in the immersion syrup for sugar preserved vegetables foods is sugar alcohol.

### Claim 5 (depends on 3)

Method for manufacturing sugar preserved vegetable foods, wherein drying is conducted after a process of immersing a raw material of sugar preserved vegetable foods into the immersion syrup for sugar preserved vegetable foods according to claim 3.

### Claim 6 (depends on 5)

The method for manufacturing sugar preserved vegetable foods according to claim 5, wherein said immersion syrup for sugar preserved vegetable foods has a sugar concentration of between 30 degrees Brix and 85 degrees Brix.

### Claim 7 (depends on 5)

The method for manufacturing sugar preserved vegetable foods according to claim 5, wherein a process of sprinkling a powdered saccharide is conducted after said immersion process.

### Claim 8 (depends on 3, 5)

The method for manufacturing sugar preserved vegetable foods according to claim 5, wherein said immersion process is characterized in comprising:
(a) a process of immersing the raw material of sugar preserved vegetable foods into the immersion syrup of claim 3, followed by
(b) a process of immersing into an immersion syrup for sugar preserved vegetable foods having a sugar concentration higher than that of the immersion syrup for sugar preserved vegetable foods used in process (a).

### Claim 9 (depends on 8)

The method for manufacturing sugar preserved vegetable foods according to claim 8, wherein said process (b) is conducted at least twice.