CN101513233A - Fruit jelly food and production method thereof - Google Patents
Fruit jelly food and production method thereof Download PDFInfo
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- CN101513233A CN101513233A CNA2009100064680A CN200910006468A CN101513233A CN 101513233 A CN101513233 A CN 101513233A CN A2009100064680 A CNA2009100064680 A CN A2009100064680A CN 200910006468 A CN200910006468 A CN 200910006468A CN 101513233 A CN101513233 A CN 101513233A
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- konjaku
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 133
- 239000008274 jelly Substances 0.000 title claims abstract description 133
- 235000013305 food Nutrition 0.000 title claims abstract description 91
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 69
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 127
- 238000004806 packaging method and process Methods 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 238000005538 encapsulation Methods 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000010485 konjac Nutrition 0.000 abstract 4
- 239000002245 particle Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 210000000867 larynx Anatomy 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5066—Konjak
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention reduces the risk of throat plugging of fruit jelly food of any encapsulation status. The fruit jelly food (10) contains jelly mixed with konjak including konjak powder in raw material, and particle shaped konjak having jelly mixed with konjak.
Description
Technical field
The present invention relates to comprise the fruit jelly food and the manufacture method thereof of the jelly that is mixed with konjaku.
Background technology
Fruit jelly food has various kinds, as one of them, and the known jelly that is mixed with konjaku that has with the form sale in the cup of enclosing a bite size.The jelly that is mixed with konjaku contains konjaku flour as raw material, thereby can expect that the calorie of Unit Weight reduces effect.This jelly that is mixed with konjaku is by being mixed with the jelly of konjaku with mouth sucking-off from cup, or the jelly that the extruding cup will be mixed with konjaku extrudes from cup, i.e. conveniently edible, thereby become the main flow of fruit jelly food.
But, hard and elasticity is higher owing to be mixed with the jelly of konjaku and compare with the jelly that does not contain konjaku, therefore only depend on or extrude from the cup sucking-off, shape can be out of shape, and is difficult for biting into pieces.Consequently, mistake can take place with the direct accident of drinking and filling in larynx of the jelly that is mixed with konjaku of inlet port, even become social concern.
For this reason, in patent documentation 1, put down in writing the peristome crosscut and the fruit jelly food cup of the thread like body that has been sticked.In addition, in patent documentation 2, put down in writing and to use dividing plate etc. inside to be divided into the fruit jelly food cup in a plurality of zones.By using these cups, owing to be divided into a plurality of small pieces, eaten the jelly that is mixed with konjaku by mistake even therefore do not chew from cup sucking-off or the jelly that is mixed with konjaku extruded, also can reduce the danger of plug larynx.
Patent documentation 1: Japanese patent laid-open 9-323781 communique
Patent documentation 2: Japanese patent laid-open 10-17068 communique
Be mixed with konjaku jelly one be characterised in that the mouthfeel that causes by elasticity greatly with tooth sense.But, enclose the jelly that is mixed with konjaku of the cup described in the patent documentation 1,2 owing to be divided into a plurality of small pieces in the inlet stage, therefore taste is reduced by half by the enjoyment of chewing the tooth sense that jelly produced that is mixed with konjaku.In addition, because the complex structure of cup, thereby also cause the cost of product to improve.Thus, at this problem of danger of the fruit jelly food that contains konjaku, wish by improving fruit jelly food itself but not change to encapsulate form and solve with plug larynx.
Summary of the invention
The objective of the invention is to reduce the danger of under arbitrary encapsulation form, filling in larynx by making the fruit jelly food itself that contains konjaku be easy to chew.
Be used to realize the fruit jelly food of the present invention of above-mentioned purpose, it is characterized in that, a plurality of granular solid-state foods are sneaked in the jelly that is mixed with konjaku and form.
In fruit jelly food of the present invention, granular solid-state food can be granular konjaku.With regard to the size of granular solid-state food, preferably the maximum length at the section of sectional area maximum is 1mm～6mm.In addition, sneak into the effect of the present invention that granular solid-state food produces in order further to bring into play, granular solid-state food is preferably 25 weight %～60 weight % with respect to the ratio of the gross weight of fruit jelly food.In addition, fruit jelly food of the present invention is preferably enclosed in the packaging bag that is formed by film production.
The present invention also provides the manufacture method of the fruit jelly food with following operation: the operation of mixing a plurality of granular solid-state foods in the jelly solution that contains gelating agent and konjaku flour; Operation with the jelly solution curing that will mix granular solid-state food.
In the manufacture method of fruit jelly food of the present invention, granular solid-state food can be granular konjaku.
According to the present invention, by sneak into granular solid-state food in being mixed with the jelly of konjaku, fruit jelly food only can be crushed under the strength of tongue easily, thereby can reduce the danger of going into the plug larynx that fruit jelly food causes because of direct drink.In addition, because fruit jelly food itself easily bites into pieces, therefore to the encapsulation form of fruit jelly food without limits, can utilize existing encapsulation form.
Description of drawings
Fig. 1 is the front view of packaging bag of the fruit jelly food of encapsulation an embodiment of the present invention.
(symbol description)
5 packaging bags
10 fruit jelly foods
11 are mixed with the jelly of konjaku
12 granular konjakus
The specific embodiment
Then, with reference to accompanying drawing embodiments of the present invention are described.
Figure 1 shows that and fill the fruit jelly food 10 that is packaged in an embodiment of the present invention in the packaging bag 5 that is made by plastic film.Fruit jelly food 10 comprises the jelly (11) that is mixed with konjaku and a plurality of granular solid-state food of sneaking in the jelly 11 that is mixed with konjaku is a plurality of granular konjakus 12.
The jelly 11 that is mixed with konjaku is except containing konjaku flour, and the raw material that use gelating agent etc. are identical with the raw material that common jelly adopts is made, and utilizes the effect of gelating agent to make solid-state shape.By containing konjaku flour, be mixed with the tooth sense that the jelly 11 of konjaku has the high uniqueness of elasticity.
Granular konjaku 12 is to make granular common konjaku and granular konjaku that obtain, obtain by the following method: it for example is to make giantarum paste in 40～50 times the water by weight that konjaku flour is dissolved in, the giantarum paste that makes is mixed with limewash, make the mixing thing of konjaku, be heated and solidify and obtain.In giantarum paste, can also add starch.By adding starch, can suppress the dehydration of granular konjaku 12, the shape of granular konjaku 12 is not yielding.The addition of the starch in the granular konjaku 12 is preferably 1 weight %～10 weight %.
About the granular formation of granular konjaku 12, can be cut into granular the acquisition by will form block konjaku with cutter etc., also can be by the mixing thing of konjaku be extruded in pelletized form from the hole, and it is dropped in hot water, with hot water it is solidified and obtain.
The shape of granular konjaku 12 does not have particular restriction, can make arbitrary shapes such as sphere, cuboid, polyhedron shape.In addition, the size of granular konjaku 12 be preferably maximum length at the section of sectional area maximum (be equivalent to granular konjaku 12 be shaped as sphere the time diameter) be 1mm～6mm, more preferably 2mm～4mm.If granular konjaku 12 big or small excessive, be easy to generate sense of discomfort at throat when then directly drink is gone into granular konjaku 12, otherwise, if too small, then be difficult for manifesting the effect of granular konjaku 12 generations of aftermentioned.
Granular konjaku 12 is disperseed, is mixed in the jelly 11 that is mixed with konjaku, and the jelly 11 that at least a portion around it is mixed with konjaku covers, and thus, granular konjaku 12 is held in the jelly 11 that is mixed with konjaku.Because have such form, the jelly 11 that is mixed with konjaku is cured after sneaking into granular jelly.
Granular konjaku 12 is preferably 25 weight %～60 weight % with respect to the ratio of the full weight amount of fruit jelly food 10, more preferably 30 weight %～50 weight %.If the ratio of granular konjaku 12 is too much, the jelly 11 that then is mixed with konjaku just can not fully keep granular konjaku 12, and granular konjaku 12 can overflow during sometimes with packaging bag 5 Kaifeng.On the contrary, if the ratio of granular konjaku 12 is very few, then be difficult to find the effect that produces by granular konjaku 12 described later.
Packed fruit jelly food 10 for example can be made in following operation.
At first, identical with the common jelly production method that is mixed with konjaku, preparation contains the jelly solution that is mixed with konjaku of gelating agent and konjaku flour.In being mixed with the jelly solution of konjaku, except gelating agent and konjaku flour, can also add carbohydrate, fruit juice, spices, acid flavoring, colouring matter etc. as required.Be mixed with at this and mix granular konjaku 12 in jelly solution of konjaku as granular solid-state food.In the mixing of jelly solution that is mixed with konjaku and granular konjaku 12,, can use blender in order to form the state that granular konjaku 12 disperses in being mixed with the jelly solution of konjaku.
Then, the jelly solution that is mixed with konjaku that is mixed with granular konjaku 12 is carried out sterilization.About sterilization, owing to be mixed with the granular konjaku 12 that the jelly solution of konjaku contains solid state component, the therefore preferred tubular type pasteurization device that uses carries out sterilization.Sterilization conditions for example can be 120～140 ℃, about 3 minutes.
The jelly solution that is mixed with konjaku after the sterilization end is cooled to about 60～70 ℃ with cooling device, uses suitable filling-packaging machine to carry out packing.Packing is preferably used through the content of sterilization with through the packaging material of sterilization and is packed under gnotobasis.
After the packing, the packaged jelly solution that is mixed with konjaku is cooled to makes its curing below 25 ℃.Thus, obtain shown in Figure 1 in the jelly 11 that is mixed with konjaku, maintaining granular konjaku 12 and enclosed the fruit jelly food 10 of packaging bag 5.
The fruit jelly food 10 of the described a bite size of present embodiment has no matter when and where all features of energy instant edible.Therefore, the common fruit jelly food of this kind is made the acidity (pH4 is following) that can preserve at normal temperatures, consequently makes the taste of fruit jelly food be controlled at fruity etc.But, can preserve at normal temperatures by carrying out above-mentioned sterile package, therefore need not fruit jelly food 10 (promptly being mixed with the jelly solution of konjaku) is made acidity, can be any tastes such as caf, cocoa flavored, black tea flavor, milk flavor, milk flavour of candy.
Therefore there are a plurality of granular konjakus 12 in the fruit jelly food 10 of present embodiment in the piece of the jelly 11 that is mixed with konjaku, be mixed with the actual (real) thickness attenuation of layer of the jelly 11 of konjaku.And granular konjaku 12 is not to be completed into one with the jelly 11 that is mixed with konjaku, but the mode of surrounding with the jelly 11 that is mixed with konjaku on every side remains in the jelly 11 that is mixed with konjaku, and therefore granular konjaku 12 can separate from the jelly 11 that is mixed with konjaku.
Thus, the fruit jelly food 10 of present embodiment when applying compression stress, produces between jelly 11 that is mixed with konjaku and granular konjaku 12 and slides, and compares easy disintegrating with the present fruit jelly food that is only formed by the jelly that is mixed with konjaku.Therefore, fruit jelly food 10 is not said and can be bitten into pieces easily with tooth when guaranteeing to be mixed with the jelly 11 distinctive elastic force of konjaku, as long as rely on the strength of tongue can be easy to crushing.Consequently, almost the fruit jelly food 10 of inlet is directly introduced and the danger of filling in larynx by mistake.
In addition, the fruit jelly food 10 of present embodiment for example breaks a seal packaging bag 5 from entry 5a, presses the outside of packaging bag 5 can extrude edible from packaging bag 5 by press...withing one's finger.Because packaging bag 5 is made by film, therefore extrude the fruit jelly food 10 required power of inclosure and compare with the situation of cup, minimum, and can also easily only extrude the fruit jelly food 10 of aequum.Therefore as mentioned above, the fruit jelly food 10 of present embodiment can be extruded aequum and chew ediblely, need not picture and encloses and suck the present jelly that is mixed with konjaku in the cup, plug larynx seldom dangerous.As mentioned above, the fruit jelly food 10 of present embodiment is owing to the cup that does not use present special construction also can reduce the danger that fruit jelly food 10 is filled in larynxs, so the encapsulation of fruit jelly food 10 can be adopted the existing form that encapsulates arbitrarily.
The fruit jelly food 10 of present embodiment can also eat freezing back.Only if the present fruit jelly food that is formed by the jelly that is mixed with konjaku is freezing, and then elastic force further increases, and the dangerous of plug larynx further improves.Relative therewith, the fruit jelly food 10 of present embodiment is owing to be mixed with granular konjaku 12, and the jelly 11 freezing influences to elastic force that therefore are mixed with konjaku are little, and consequently, the danger of plug larynx is compared and will be lacked with the present jelly that is mixed with konjaku.In addition, the fruit jelly food 10 of present embodiment is for example by being adjusted in the carbohydrate addition in the jelly solution that is mixed with konjaku, can also form the ice cream shape when fruit jelly food 10 is freezing.At this moment, fruit jelly food 10 only relies on the strength disintegration easily of tongue, can further reduce the danger of fruit jelly food 10 plug larynxs.
More than, be that example describes the present invention with the fruit jelly food 10 of enclosing packaging bag 5, but fruit jelly food of the present invention also can be enclosed in the cup.At this moment, the cup of encapsulation fruit jelly food need not to have and is used for fruit jelly food is divided into a plurality of structures, and conventional cup gets final product.Fruit jelly food of the present invention only depends on the structure of fruit jelly food itself can give full play to the dangerous few effect of plug larynx as mentioned above.
In the above-described embodiment, enumerated and be mixed with the example of granular konjaku, but granular solid-state food is not limited to granular konjaku as granular solid-state food.As the granular solid-state food that can sneak into the jelly that is mixed with konjaku, for example can enumerate the small pieces of fruit thing, edible tapioca, coconut palm fruit etc.These granular solid-state foods can use a kind separately, also can mix multiple the use.During granular solid-state food beyond using granular konjaku, its shape, size and content are identical with the situation of granular konjaku.
In addition, when using granular konjaku 12 as granular solid-state food, its shape is preferably spherical.About 90 weight % of konjaku are above to be moisture, and As time goes on the tendency of dehydration is arranged.This in the granular konjaku 12 that the present invention uses too.The water that from the granular konjaku 12 that the jelly 11 that is mixed with konjaku coats fully, breaks away from, be closed in the jelly 11 that is mixed with konjaku, from exposing the jelly 11 that is mixed with konjaku with the granular konjaku 12 of packaging bag 5 (or cup) contact the water that separates, be trapped in the packaging bag 5 (or cup).If water in packaging bag 5 (or cup), then might take place and disperse in hydropexis when Kaifeng.By the shape of granular konjaku 12 is made sphere, the surface area of the granular konjaku 12 that exposes from the jelly 11 that is mixed with konjaku reduces, and can reduce from granular konjaku 12 and separate and be trapped in the water yield the packaging bag 5 (or cup).In addition,, the surface on the unit are is reduced, thereby the water yield that can will separate from granular konjaku 12 is controlled at minimum degree by the shape of granular konjaku 12 is made sphere.
Claims (7)
1. a fruit jelly food is characterized in that, a plurality of granular solid-state foods are sneaked in the jelly that is mixed with konjaku and forms.
2. fruit jelly food according to claim 1, wherein, described granular solid-state food is granular konjaku.
3. fruit jelly food according to claim 1 and 2 wherein, with regard to the size of described granular solid-state food, is 1mm～6mm in the maximum length of the section of sectional area maximum.
4. according to each described fruit jelly food in the claim 1～3, wherein, described granular solid-state food is 25 weight %～60 weight % with respect to the ratio of the gross weight of described fruit jelly food.
5. according to each described fruit jelly food in the claim 1～4, it is enclosed in the packaging bag that is made into by film.
6. the manufacture method of a fruit jelly food, it has:
The operation of in the jelly solution that contains gelating agent and konjaku flour, mixing a plurality of granular solid-state foods; With
The operation of the jelly solution curing of described granular solid-state food will have been mixed.
7. the manufacture method of fruit jelly food according to claim 6, wherein, described granular solid-state food is granular konjaku.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008037013 | 2008-02-19 | ||
| JP2008037013A JP2009195109A (en) | 2008-02-19 | 2008-02-19 | Jelly food and method for producing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101513233A true CN101513233A (en) | 2009-08-26 |
Family
ID=41037982
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009100064680A Pending CN101513233A (en) | 2008-02-19 | 2009-02-18 | Fruit jelly food and production method thereof |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2009195109A (en) |
| KR (1) | KR20090089788A (en) |
| CN (1) | CN101513233A (en) |
| TW (1) | TW200938098A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771173A (en) * | 2018-05-22 | 2018-11-09 | 广州市新程食品有限公司 | A kind of petal jelly and preparation method |
| CN108813489A (en) * | 2018-05-22 | 2018-11-16 | 广州市新程食品有限公司 | A kind of jelly and preparation method of Han Amorphophalus rivieri powder |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102581982A (en) * | 2012-01-31 | 2012-07-18 | 福州隆诚实业有限公司 | Separating method for PP (Propene Polymer) film and PET (polyethylene glycol terephthalate) housing on jelly box |
| JP2015050961A (en) * | 2013-09-06 | 2015-03-19 | 東洋製罐株式会社 | Bottled tapioca-containing beverage and manufacturing method thereof |
| JP6126281B1 (en) * | 2016-08-22 | 2017-05-10 | 康雄 山田 | Jelly food |
| TWI703935B (en) * | 2018-12-21 | 2020-09-11 | 久醇食品有限公司 | Method for manufacturing crystal ball jelly |
| KR102230019B1 (en) * | 2020-05-07 | 2021-03-19 | 황정흥 | Jelly compotision containing fiber bead, and jelly formed by using the same |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0691799B2 (en) * | 1986-04-25 | 1994-11-16 | 日清製粉株式会社 | Method for producing combined jelly-like food |
| JPH09323781A (en) * | 1996-05-30 | 1997-12-16 | Ando Chem Kk | Container and method for sealing in jellied food |
| JPH1017068A (en) * | 1996-07-03 | 1998-01-20 | Seijitsumura:Kk | Food container |
| JPH10276690A (en) * | 1997-04-08 | 1998-10-20 | House Foods Corp | Production of jelly in jelly |
| JP3798889B2 (en) * | 1997-07-24 | 2006-07-19 | 伊那食品工業株式会社 | Dry granules and processed foods |
| JP3668397B2 (en) * | 1999-10-07 | 2005-07-06 | 明治製菓株式会社 | Method for producing jelly confectionery |
| JP3837321B2 (en) * | 2001-11-12 | 2006-10-25 | 可奈江 齋藤 | Rice cake-like low calorie food |
| JP2006158261A (en) * | 2004-12-06 | 2006-06-22 | Asahi Food & Healthcare Ltd | Jelly food and drink in pouch container with tap plug |
-
2008
- 2008-02-19 JP JP2008037013A patent/JP2009195109A/en active Pending
-
2009
- 2009-01-30 KR KR1020090007308A patent/KR20090089788A/en not_active Application Discontinuation
- 2009-02-11 TW TW098104387A patent/TW200938098A/en unknown
- 2009-02-18 CN CNA2009100064680A patent/CN101513233A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771173A (en) * | 2018-05-22 | 2018-11-09 | 广州市新程食品有限公司 | A kind of petal jelly and preparation method |
| CN108813489A (en) * | 2018-05-22 | 2018-11-16 | 广州市新程食品有限公司 | A kind of jelly and preparation method of Han Amorphophalus rivieri powder |
Also Published As
| Publication number | Publication date |
|---|---|
| TW200938098A (en) | 2009-09-16 |
| KR20090089788A (en) | 2009-08-24 |
| JP2009195109A (en) | 2009-09-03 |
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