JPH0516820B2 - - Google Patents
Info
- Publication number
- JPH0516820B2 JPH0516820B2 JP63124078A JP12407888A JPH0516820B2 JP H0516820 B2 JPH0516820 B2 JP H0516820B2 JP 63124078 A JP63124078 A JP 63124078A JP 12407888 A JP12407888 A JP 12407888A JP H0516820 B2 JPH0516820 B2 JP H0516820B2
- Authority
- JP
- Japan
- Prior art keywords
- gelatin
- composition
- glycerin
- string
- weight
- 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 - Fee Related
Links
- 108010010803 Gelatin Proteins 0.000 claims description 66
- 239000008273 gelatin Substances 0.000 claims description 66
- 229920000159 gelatin Polymers 0.000 claims description 66
- 235000019322 gelatine Nutrition 0.000 claims description 66
- 235000011852 gelatine desserts Nutrition 0.000 claims description 66
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 38
- 239000000203 mixture Substances 0.000 claims description 36
- 235000011187 glycerol Nutrition 0.000 claims description 19
- 239000000499 gel Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 235000015110 jellies Nutrition 0.000 description 5
- 239000008274 jelly Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 4
- 241000512259 Ascophyllum nodosum Species 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 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 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 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 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- -1 sugar Chemical class 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63124078A JPH01291756A (ja) | 1988-05-20 | 1988-05-20 | ゼラチン組成物およびその製法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63124078A JPH01291756A (ja) | 1988-05-20 | 1988-05-20 | ゼラチン組成物およびその製法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01291756A JPH01291756A (ja) | 1989-11-24 |
| JPH0516820B2 true JPH0516820B2 (de) | 1993-03-05 |
Family
ID=14876384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63124078A Granted JPH01291756A (ja) | 1988-05-20 | 1988-05-20 | ゼラチン組成物およびその製法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01291756A (de) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5429033B2 (ja) * | 2010-05-07 | 2014-02-26 | ユーハ味覚糖株式会社 | グミキャンディ様構造物及びその製造方法 |
| JP5722704B2 (ja) * | 2011-05-20 | 2015-05-27 | 日東電工株式会社 | 可食性ゼリー状組成物、ゼリー状製剤及びゼリー状製剤の製造方法 |
| JP7158920B2 (ja) * | 2018-06-29 | 2022-10-24 | 小林製薬株式会社 | 熱安定性ゼラチンゲル組成物 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6174552A (ja) * | 1984-09-17 | 1986-04-16 | フリト・レイ・インコーポレイテツド | 複合の食感を有する食品 |
-
1988
- 1988-05-20 JP JP63124078A patent/JPH01291756A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6174552A (ja) * | 1984-09-17 | 1986-04-16 | フリト・レイ・インコーポレイテツド | 複合の食感を有する食品 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01291756A (ja) | 1989-11-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1251711A (en) | Gel systems | |
| KR0170772B1 (ko) | 인조 과일 조각의 제조 방법 | |
| US4859484A (en) | Processed starch-gum blends | |
| Lee et al. | Mechanical properties of gellan and gelatin composite films | |
| CA1331674C (en) | Blends of high acyl gellan gum with starch | |
| CA2148378C (en) | Low fat spread | |
| US5498435A (en) | Rice grain-like low-calorie food | |
| CA2481816A1 (en) | Flowable topping compositions and methods of making and using same | |
| US20050181020A1 (en) | Edible film formulation | |
| JPH0516820B2 (de) | ||
| JPS5910781B2 (ja) | 動物用食品 | |
| WO2003035701A1 (de) | Carrageenan enthaltende zusammensetzung mit verbesserten gelbildenden eigenschaften | |
| JPH03164147A (ja) | 食品素材及びその製造方法 | |
| CN101917871B (zh) | 即食面条 | |
| DE602005001881T2 (de) | Essbare Filmüberzugzusammensetzung für Lebensmittelherstellung | |
| CA1325356C (en) | Egg-based cream for industrial scale confectionery production | |
| JPH03164142A (ja) | 食品素材及びその製法 | |
| JPH08289714A (ja) | 焼成食品及びその製法 | |
| EP0615696B1 (de) | Alginat und Reisstärke enthaltende Zusammensetzung | |
| JP2996986B2 (ja) | 澱粉ゲル状食品の製造法 | |
| JPH09187239A (ja) | 餅様食品及びその製造方法 | |
| JPH0365149A (ja) | 低カロリージャム | |
| JPS62158466A (ja) | 低カロリ−即席麺の製造方法 | |
| JP2999144B2 (ja) | コンニャク入麺類の製造方法 | |
| US20240058258A1 (en) | Biodegradable stretch film |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |