JPH0119855B2 - - Google Patents

Info

Publication number
JPH0119855B2
JPH0119855B2 JP61046376A JP4637686A JPH0119855B2 JP H0119855 B2 JPH0119855 B2 JP H0119855B2 JP 61046376 A JP61046376 A JP 61046376A JP 4637686 A JP4637686 A JP 4637686A JP H0119855 B2 JPH0119855 B2 JP H0119855B2
Authority
JP
Japan
Prior art keywords
carrageenan
furan
waxy starch
water separation
gel strength
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
JP61046376A
Other languages
English (en)
Japanese (ja)
Other versions
JPS62205736A (ja
Inventor
Tadashi Nakatsubo
Hideki Suzuki
Michio Kanbe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Dairies Corp
Original Assignee
Meiji Milk Products Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Milk Products Co Ltd filed Critical Meiji Milk Products Co Ltd
Priority to JP61046376A priority Critical patent/JPS62205736A/ja
Publication of JPS62205736A publication Critical patent/JPS62205736A/ja
Publication of JPH0119855B2 publication Critical patent/JPH0119855B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
JP61046376A 1986-03-05 1986-03-05 ジエリフアイドミルクの製造方法 Granted JPS62205736A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP61046376A JPS62205736A (ja) 1986-03-05 1986-03-05 ジエリフアイドミルクの製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP61046376A JPS62205736A (ja) 1986-03-05 1986-03-05 ジエリフアイドミルクの製造方法

Publications (2)

Publication Number Publication Date
JPS62205736A JPS62205736A (ja) 1987-09-10
JPH0119855B2 true JPH0119855B2 (https=) 1989-04-13

Family

ID=12745427

Family Applications (1)

Application Number Title Priority Date Filing Date
JP61046376A Granted JPS62205736A (ja) 1986-03-05 1986-03-05 ジエリフアイドミルクの製造方法

Country Status (1)

Country Link
JP (1) JPS62205736A (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2836787B1 (fr) * 2002-03-07 2006-02-17 Roquette Freres Confiserie gelifiee contenant peu ou pas de gelatine et procede de preparation d'une telle confiserie

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS592251A (ja) * 1982-06-25 1984-01-07 Sharp Corp ビデオテ−プレコ−ダのシリンダモ−タ制御回路

Also Published As

Publication number Publication date
JPS62205736A (ja) 1987-09-10

Similar Documents

Publication Publication Date Title
Delgado et al. Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies
JPH08509611A (ja) 飲料安定化システム
JP7354237B2 (ja) 改質剤、該改質剤を含有する改質用組成物、及びこれらを用いた飲食品、医薬品、化粧品、工業製品、飼料、培地、又は肥料、並びに、これらの製品の改質方法
CZ281699B6 (cs) Jedlá plastická disperze, obsahující rychle rosolující škrob
CN107410648B (zh) 一种乳矿物盐凝胶糖果及其制备方法
JP6965924B2 (ja) ぶどう様食感を有する菓子
WO2001095742A9 (en) Novel gel compositions and utilization thereof
JP5411996B1 (ja) 固形分含有容器詰飲料およびその製造方法
Bayarri et al. Texture perceived on inulin‐enriched low‐fat semisolid dairy desserts. Rheological and structural basis
CA2203232A1 (en) High-pressure-treated starch
JP2009067886A (ja) 高ゲル強度ジェランガムの新規用途
Dinesh Kumar et al. Studies on the consistency of jaggery-based hard-boiled candy by incorporating thickening and gelling agents
Tan et al. Effects of gelatine type and concentration on the shelf-life stability and quality of marshmallows
CA1219491A (en) Soured milk product
Panda The Complete Book on Gums and Stabilizers for Food Industry: Gums and stabilizers Business for food industry, Gums and Stabilizers for the Food Industry, Gums and stabilizers manufacturing, Gums and stabilizers production Industry in India, Gums and stabilizers Small Business Manufacturing, Gums for food industry, How gelatin is made-production process, How to make seaweed extract, How to Manufacture Gums and Stabilizers, How to start a gums and stabilizers Production Business, How to start a successful gums and stabilizers business for food industry
JPH0119855B2 (https=)
JP2013081432A (ja) グミキャンディ
JP6802409B1 (ja) 具材入りソフトキャンディ
JP2006262897A (ja) ゲル状組成物
JPH11266788A (ja) 滲まないソース
JP2000069918A (ja) 積層デザート及びその製造法
KR940011438B1 (ko) 건조 식품 조성물의 제조 방법
JPH11332480A (ja) ゼリー食品及びその製造方法
JP7845607B2 (ja) グミ様菓子
JP3291148B2 (ja) ゼリー及びその製法

Legal Events

Date Code Title Description
R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

EXPY Cancellation because of completion of term