JPH0452749B2 - - Google Patents
Info
- Publication number
- JPH0452749B2 JPH0452749B2 JP63091293A JP9129388A JPH0452749B2 JP H0452749 B2 JPH0452749 B2 JP H0452749B2 JP 63091293 A JP63091293 A JP 63091293A JP 9129388 A JP9129388 A JP 9129388A JP H0452749 B2 JPH0452749 B2 JP H0452749B2
- Authority
- JP
- Japan
- Prior art keywords
- royal jelly
- raw royal
- starch syrup
- raw
- outer membrane
- 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 - Lifetime
Links
- 229940109850 royal jelly Drugs 0.000 claims description 44
- 239000007788 liquid Substances 0.000 claims description 22
- 229920002472 Starch Polymers 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 11
- 238000007598 dipping method Methods 0.000 claims description 9
- 235000012907 honey Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 7
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 7
- 239000001110 calcium chloride Substances 0.000 claims description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 235000002906 tartaric acid Nutrition 0.000 claims description 7
- 239000011975 tartaric acid Substances 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 239000012528 membrane Substances 0.000 description 16
- 239000002245 particle Substances 0.000 description 8
- 238000002156 mixing Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 239000011162 core material Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000021055 solid food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、粒状の調整ローヤルゼリーの製造方
法に係るもので、健康食品の製造分野で用いられ
る。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing granular adjusted royal jelly, which is used in the field of producing health foods.
粒状のローヤルゼリーの製造方法としては、従
来、例えば特開昭60−186255号のごときものがあ
る。これは、乾燥して粉末化したローヤルゼリー
と油脂とを混合して粒状にし、これを芯材として
その表面を砂糖、ブドウ糖などの保護膜形成物質
で被覆するものである。
As a method for producing granular royal jelly, there is a conventional method such as that disclosed in JP-A-60-186255. This is made by mixing dried and powdered royal jelly with oil and fat, making it into granules, and using this as a core material, the surface of the jelly is coated with a protective film-forming substance such as sugar or glucose.
〔本発明が解決しようとする問題点〕
しかし、従来の製造方法では、ローヤルゼリー
の粉末と油脂とを混合して粒状にするから、その
全体がいわば固形食品であり、これを口中に入れ
て軽く押迫しても生のローヤルゼリーが流れ出る
ことはないとともに、動植物性固形油などと練り
合わせるため、生ローヤルゼリーに特有の味覚、
風味が失われていた。[Problems to be solved by the present invention] However, in the conventional manufacturing method, royal jelly powder and oil are mixed and made into granules, so the whole is a solid food, which can be put into the mouth and eaten lightly. Raw royal jelly does not flow out even when pressed, and because it is mixed with animal and vegetable solid oils, it has the unique taste of raw royal jelly.
It had lost its flavor.
また、ローヤルゼリー入り油脂を芯材とした粒
塊の表面に糖類、可溶性蛋白質、高融点油脂など
の保護膜成形物質を被覆するので、固形食品とし
ての性質が高められ、粘液状で流動する天然の生
ローヤルゼリーを賞味することはできなかつた。 In addition, the surface of the granules with royal jelly-containing fats and oils as the core material is coated with protective film-forming substances such as sugars, soluble proteins, and high-melting point fats and oils, which improves their properties as solid foods and makes them a natural product that flows in a slimy state. I was unable to enjoy raw royal jelly.
本発明は上記の問題点を解決しようとするもの
で、粘液状の天然の生ローヤルゼリーを外膜で包
んで任意の粒径に形成し、内部の生ローヤルゼリ
ーが空気から隔絶されて変質することなくその保
存性が高められ、且つ口中に入れて圧迫したとき
に生ローヤルゼリーが流れ出るようにした粒状の
調整ローヤルゼリーの製造方法を提供するもので
ある。 The present invention aims to solve the above-mentioned problems by wrapping mucilage-like natural raw royal jelly with an outer membrane and forming it into a desired particle size, so that the raw royal jelly inside is isolated from air and does not deteriorate. To provide a method for producing granular prepared royal jelly which has improved shelf life and allows raw royal jelly to flow out when put in the mouth and compressed.
上記の目的を達成するため、本発明の製造方法
は、ハチミツ64％、塩化カルシウム２％、結晶酒
石酸１％、水33％の割り合いで混合した浸漬液中
に生ローヤルゼリーを滴下し、数時間放置して生
ローヤルゼリーの粒塊の全表面に半固形化した外
膜を形成させ、その後これを取り出し、顆粒状又
は粉末状のぶどう糖、果糖、麦芽糖、砂糖、ソル
ビドール、還元麦芽水あめの１種又は複数種を各
粒塊の全表面に付着させることを要旨としてい
る。
In order to achieve the above object, the production method of the present invention involves dropping raw royal jelly into a dipping solution containing 64% honey, 2% calcium chloride, 1% crystalline tartaric acid, and 33% water, and then soaking it for several hours. Leave to stand to form a semi-solid outer membrane on the entire surface of the raw royal jelly granules, then take them out and add one type of granulated or powdered glucose, fructose, maltose, sugar, sorbidol, reduced malt starch syrup, or The gist is to attach multiple types to the entire surface of each grain agglomerate.
また、前記浸漬液は、水あめ64％、塩化カルシ
ウム２％、結晶酒石酸１％、水33％の割り合いで
混合してもよい。 The dipping liquid may be mixed at a ratio of 64% starch syrup, 2% calcium chloride, 1% crystalline tartaric acid, and 33% water.
本発明の製造方法では、浸漬液中に所要量の生
ローヤルゼリーを１滴ごとに適下させるが、この
浸漬液の主成分であるハチミツ又は水あめは粘性
が高く、且つ糖分を主要成分としているためにロ
ーヤルゼリーの糖成分とよく親和するから、滴下
した生ローヤルゼリーは直ちに浸漬液によつて包
み込まれる。この状態で数時間ほど放置しておく
と、浸漬液中の酸成分が生ローヤルゼリーの蛋白
質成分を凝固させ、ある程度の厚みの半固形下し
た外膜が生ローヤルゼリーの全表面に形成され、
この外膜によつて生ローヤルゼリーの流出が防止
される。
In the production method of the present invention, the required amount of raw royal jelly is dropped drop by drop into the dipping liquid, but since the main component of this dipping liquid, honey or starch syrup, is highly viscous and contains sugar as its main component. Because it has a good affinity with the sugar component of royal jelly, the dropped raw royal jelly is immediately surrounded by the dipping liquid. When left in this state for several hours, the acid components in the soaking liquid coagulate the protein components of the raw royal jelly, and a semi-solid outer membrane of a certain thickness is formed on the entire surface of the raw royal jelly.
This outer membrane prevents raw royal jelly from flowing out.
上記において、浸漬液に加える塩化カルシウ
ム、結晶酒石酸の割り合いを実施例に示した配合
例より多くすると、生ローヤルゼリーの蛋白質の
凝固度が高まつて外膜が厚くなり、少なくすると
外膜が薄く形成されて生ローヤルゼリーが流れ出
すから、粒状に保形され、且つ口中で軽く押迫し
たときに流れ出すようにするためには、実施例に
示した配合割り合いにするのが好ましい。 In the above, if the ratio of calcium chloride and crystalline tartaric acid added to the soaking solution is increased from the blending example shown in the example, the degree of coagulation of the protein in raw royal jelly will increase and the outer membrane will become thicker, and if it is decreased, the outer membrane will become thinner. Since raw royal jelly flows out after being formed, it is preferable to use the blending ratio shown in the example in order to maintain the shape of the granules and to flow out when lightly pressed in the mouth.
次いで、この流塊を取り出し、その全表面に、
顆粒状又は粉末状のぶどう糖、果糖、麦芽糖、砂
糖、ソルビトール、還元麦芽糖水あめのいずれか
１種又は数種を混合して付着させると、その粒子
は外膜に浸潤している浸漬液の粘性によつてよく
付着し、粒塊の表面が乾燥した粒子によつて覆わ
れるのでベトつくことがなく容易に１個ごとに分
離される。また、内部の生ローヤリゼリーは前記
外膜によつて空気とが遮断されているが、さらに
この外膜表面に密に付着した粒子により、外膜及
び生ローヤルゼリーが空気からある程度隔絶さ
れ、生ローヤルゼリーの酸化変質が防止されて保
存性が高められる。 Next, take out this flow block and spread it over its entire surface.
When one or more of granular or powdered glucose, fructose, maltose, sugar, sorbitol, and reduced maltose starch syrup is mixed and deposited, the particles will absorb the viscosity of the soaking liquid infiltrating the outer membrane. They adhere well and the surface of the agglomerates is covered with dry particles, so they are easily separated one by one without becoming sticky. In addition, the raw royal jelly inside is blocked from air by the outer membrane, but the outer membrane and raw royal jelly are further isolated from the air to some extent by the particles densely attached to the outer membrane surface, and the raw royal jelly is separated from the air to some extent. Oxidative deterioration is prevented and storage stability is improved.
本発明では粒状の生ローヤルゼリーを外膜を形
成するために、ハチミツ又は水あめを主成分とす
る浸漬液を用いる。この浸漬液は、次の配合割り
合いによつて作る。
In the present invention, in order to form an outer membrane of granular raw royal jelly, a dipping liquid containing honey or starch syrup as a main component is used. This immersion liquid is made according to the following mixing ratio.
ハチミツを主成分とする浸漬液
ハチミツ 64％
塩化カルシウム ２％
結晶酒石酸 １％
水 33％
水あめを主成分とする浸漬液
水あめ 64％
塩化カルシウム ２％
結晶酒石酸 １％
水 33％
上記の配合割り合いでよく撹拌した浸漬液は、
適宜な大さの容器に入れておく。Soaking liquid with honey as the main ingredient Honey 64% Calcium chloride 2% Crystalline tartaric acid 1% Water 33% Soaking liquid with starch syrup as the main ingredient Starch syrup 64% Calcium chloride 2% Crystalline tartaric acid 1% Water 33% With the above mixing ratios The well-stirred immersion liquid is
Place it in an appropriately sized container.
次いで、流動粘液状の生ローヤルゼリーを１滴
当り約50mg〜200mgの重量にして前記浸漬液中に
滴下させる。この１滴当りの重量は、製造しよう
とする粒径に合わせて前記の範囲内で適当に選定
することができる。 Next, raw royal jelly in the form of fluidized viscous liquid is dropped into the dipping liquid at a weight of about 50 mg to 200 mg per drop. The weight per drop can be appropriately selected within the above range depending on the particle size to be produced.
こうして浸漬液中に約２〜４時間放置してお
く。この際、粒塊の頭部が少し浮き出るからこれ
を軽く押し下げて沈下させ、各粒塊の全表面を浸
漬液に浸漬する。このようにして前記時間が経過
し、浸漬液が生ローヤルゼリーを包み込んで半固
形状の外膜が形成されたら、網その他を用いて各
粒塊を取り出す。 It is left in the soaking liquid for about 2 to 4 hours. At this time, the heads of the grain agglomerates will stand out a little, so gently push them down to sink, and the entire surface of each grain agglomerate is immersed in the dipping liquid. After the above-mentioned time has elapsed and the soaking liquid has enveloped the raw royal jelly to form a semi-solid outer membrane, each agglomerate is taken out using a net or the like.
この粒塊は、生ローヤルゼリーの全表面がハチ
ミツ（又は水あめ）を主成分とする浸漬液と結着
し、半固形の流動体状の外膜によつて覆われるか
ら、内部の生ローヤルゼリーが外部に流れ出るこ
とはない。また、その表面は相当にベトついて相
互に粘着した状態となつている。 The whole surface of the raw royal jelly is bound to the soaking liquid mainly composed of honey (or starch syrup) and is covered with a semi-solid fluid outer membrane, so that the raw royal jelly inside is absorbed by the outside. It will not flow out. In addition, the surfaces are quite sticky and adhere to each other.
次に、粒塊の全表面に、顆粒状又は粉末状のぶ
どう糖、果糖、麦芽糖、砂糖、ソルビドール、還
元麦芽糖水あめのいずれか１種又は数種を混合し
たものをよくまぶし、外膜の全表面にこの粒子を
密に付着させる。 Next, a mixture of one or more of granular or powdered glucose, fructose, maltose, sugar, sorbidol, and reduced maltose starch syrup is thoroughly sprinkled on the entire surface of the outer membrane. The particles are adhered closely to the surface.
上記の実施例で得た粒状のローヤルゼリーは、
口中に入れて軽く押迫すると生のローヤルゼリー
が流れ出し、ハチミツを主成分とする浸漬液を使
用した場合には、粒状ローヤルゼリーの甘味が強
くなつて味が一段とまろやかとなり、また、水あ
めを主成分とする浸漬液を使用した場合には、生
ローヤルゼリーの本来の味がよく味覚された。 The granular royal jelly obtained in the above example was
If you put it in your mouth and press it lightly, raw royal jelly will flow out, and if you use a soaking liquid that has honey as its main ingredient, the sweetness of the granulated royal jelly will become stronger and the taste will be even more mellow. When the soaking liquid was used, the original taste of raw royal jelly was well tasted.
上記のごとく、本発明の製造方法は、ハチミツ
又は水あめを主成分とする浸漬液中に生ローヤル
ゼリーを１滴ごとに滴下させ、各粒塊の全表面に
半固形化した流動体状の外膜を形成するから、従
来のようにローヤルゼリーの加熱、乾燥、粉末化
などの工程を要せず、したがつて天然の生ローヤ
ルゼリーの風味、味覚を損なうことなく、喫食時
にこれを口中に流れ出させて賞味することのでき
る粒状の調整ローヤルゼリーが得られる効果があ
る。さらに、ぶどう糖、果糖その他の糖類を前記
外膜の全表面にまぶしているため、その表面が乾
燥した糖類の粒子で覆われるので各個の分離が容
易になり、且つ外膜内部へ外気の流入をある程度
遮断して生ローヤルゼリーの保存性ろ高め得る効
果がある。
As mentioned above, the production method of the present invention involves dropping raw royal jelly drop by drop into an immersion liquid containing honey or starch syrup as a main component, and forming a semi-solid, fluid-like outer film on the entire surface of each agglomerate. Because it forms royal jelly, there is no need for conventional processes such as heating, drying, and pulverizing royal jelly, and therefore, it can flow into the mouth when eaten without impairing the flavor and taste of natural raw royal jelly. This has the effect of producing granular modified royal jelly that can be enjoyed. Furthermore, since glucose, fructose, and other sugars are sprinkled on the entire surface of the outer membrane, the surface is covered with dry sugar particles, making it easy to separate each individual sugar particle and preventing outside air from flowing into the outer membrane. It has the effect of increasing the shelf life of raw royal jelly by blocking it to some extent.
Claims (1)
石酸１％、水33％の割り合いで混合した浸漬液中
に生ローヤルゼリーを滴下し、数時間放置して生
ローヤルゼリーの粒塊の全表面に半固形化した外
膜を形成させ、その後これを取り出し、顆粒状又
は粉末状のぶどう糖、果糖、麦芽糖、砂糖、ソル
ビドール、還元麦芽糖水あめの１種又は複数種を
各粒塊の全表面に付着させることを特徴とする粒
状の調整ローヤルゼリーの製造方法。 ２ 前記浸漬液が、水あめ64％、塩化カルシウム
２％、結晶酒石酸１％、水33％の割り合いで混合
したものである請求項１記載の粒状の調整ローヤ
ルゼリーの製造方法。[Claims] 1. Raw royal jelly is dropped into a soaking liquid mixed with 64% honey, 2% calcium chloride, 1% crystalline tartaric acid, and 33% water, and left for several hours to form raw royal jelly granules. A semi-solid outer film is formed on the entire surface of each granule, which is then taken out and one or more of granular or powdered glucose, fructose, maltose, sugar, sorbidol, and reduced maltose starch syrup is added to the entire surface of each granule. A method for producing granular modified royal jelly, characterized by adhering it to a surface. 2. The method for producing granular modified royal jelly according to claim 1, wherein the dipping liquid is a mixture of 64% starch syrup, 2% calcium chloride, 1% crystalline tartaric acid, and 33% water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63091293A JPH01262761A (en) | 1988-04-15 | 1988-04-15 | Production of granular modified royal jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63091293A JPH01262761A (en) | 1988-04-15 | 1988-04-15 | Production of granular modified royal jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01262761A JPH01262761A (en) | 1989-10-19 |
| JPH0452749B2 true JPH0452749B2 (en) | 1992-08-24 |
Family
ID=14022421
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63091293A Granted JPH01262761A (en) | 1988-04-15 | 1988-04-15 | Production of granular modified royal jelly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01262761A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60186255A (en) * | 1984-03-06 | 1985-09-21 | Morinaga & Co Ltd | Preparation of granular royal jelly |
-
1988
- 1988-04-15 JP JP63091293A patent/JPH01262761A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60186255A (en) * | 1984-03-06 | 1985-09-21 | Morinaga & Co Ltd | Preparation of granular royal jelly |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01262761A (en) | 1989-10-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5091201A (en) | Process for manufacturing molded food | |
| JPS60221078A (en) | Granular product of useful microorganism powder and its preparation | |
| SK116794A3 (en) | Method of preparing of heat-stable, fracturable capsules | |
| JP3156921B2 (en) | Sugar coating | |
| JP2003513677A (en) | New granular natural fruit product and method for producing the same | |
| US4671963A (en) | Stearate treated food products | |
| JP2986379B2 (en) | Soft candy and its manufacturing method | |
| JPH08501441A (en) | Aqueous liquid perfume oil capsule, method for producing the same, and method for use in food | |
| MXPA05006899A (en) | Aerated confection containing particulate material and method of making same. | |
| JP3562660B2 (en) | Sugar coating for ascorbic acid-containing food additives | |
| GB2144617A (en) | Cavity-filled cereal pieces and method of making same | |
| DE2806514C2 (en) | ||
| JPH0452749B2 (en) | ||
| JPS61500527A (en) | Coated food and manufacturing method | |
| AU626851B2 (en) | Process for producing shaped food | |
| JP4841569B2 (en) | Confectionery containing eggshell membrane powder | |
| AU7717298A (en) | Confection with multiple juicy regions and methods for making the same | |
| JPH09191829A (en) | Marshmallow and production of the same | |
| JPS59210845A (en) | Chewing gum having protrusions and its preparation | |
| JPS5971673A (en) | Sugar-coated nutrient food capsule | |
| JP2844378B2 (en) | Japanese confectionery containing internal fluid capsule and method for producing the same | |
| EP3793366B1 (en) | Shelf stable confection | |
| JP7316892B2 (en) | Puffed food and its manufacturing method | |
| JP3560050B2 (en) | Powder for molded confectionery | |
| JPH04144649A (en) | Preparation of ice cream |