JPS55104857A - Preparation of multilayered candy having nodular vein pattern - Google Patents

Preparation of multilayered candy having nodular vein pattern

Info

Publication number
JPS55104857A
JPS55104857A JP1162379A JP1162379A JPS55104857A JP S55104857 A JPS55104857 A JP S55104857A JP 1162379 A JP1162379 A JP 1162379A JP 1162379 A JP1162379 A JP 1162379A JP S55104857 A JPS55104857 A JP S55104857A
Authority
JP
Japan
Prior art keywords
candy
nodular
vein pattern
multilayered
rolled
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.)
Granted
Application number
JP1162379A
Other languages
Japanese (ja)
Other versions
JPS5739150B2 (en
Inventor
Mitsuru Fujita
Akira Kitajima
Hiroshi Itoi
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.)
Ezaki Glico Co Ltd
Original Assignee
Ezaki Glico 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 Ezaki Glico Co Ltd filed Critical Ezaki Glico Co Ltd
Priority to JP1162379A priority Critical patent/JPS55104857A/en
Publication of JPS55104857A publication Critical patent/JPS55104857A/en
Publication of JPS5739150B2 publication Critical patent/JPS5739150B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

PURPOSE:To obtain multilayered candy having a nodular vein pattern, by mixing and dispersing a solid granular food in a candy material of specific moisture content, and by laminating the mixture on a candy material of different color or kind at a specific temperature. CONSTITUTION:The candy material 2, which is boiled down to a moisture content of about 6-9%, is adjusted to a temperature of 80-130 deg.C. The solid granular materials 3, e.g. grains or seeds, are then mixed and dispersed in the material 2, and rolled. The resulting sheet is then laminated on the rolled sheets of the same or different candy material 1 of different color. The laminate is rolled and sheeted at about 30-60 deg.C, and cut.
JP1162379A 1979-02-02 1979-02-02 Preparation of multilayered candy having nodular vein pattern Granted JPS55104857A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1162379A JPS55104857A (en) 1979-02-02 1979-02-02 Preparation of multilayered candy having nodular vein pattern

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1162379A JPS55104857A (en) 1979-02-02 1979-02-02 Preparation of multilayered candy having nodular vein pattern

Publications (2)

Publication Number Publication Date
JPS55104857A true JPS55104857A (en) 1980-08-11
JPS5739150B2 JPS5739150B2 (en) 1982-08-19

Family

ID=11783041

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1162379A Granted JPS55104857A (en) 1979-02-02 1979-02-02 Preparation of multilayered candy having nodular vein pattern

Country Status (1)

Country Link
JP (1) JPS55104857A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3231560A1 (en) * 1981-08-26 1983-03-17 Unilever N.V., 3000 Rotterdam CONFECTION PRODUCTS, METHOD AND DEVICE FOR THEIR PRODUCTION
EP0775448A1 (en) * 1995-11-20 1997-05-28 Societe Des Produits Nestle S.A. Confectionery comprising a fat containing matrix with veins of chewy material

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3231560A1 (en) * 1981-08-26 1983-03-17 Unilever N.V., 3000 Rotterdam CONFECTION PRODUCTS, METHOD AND DEVICE FOR THEIR PRODUCTION
EP0775448A1 (en) * 1995-11-20 1997-05-28 Societe Des Produits Nestle S.A. Confectionery comprising a fat containing matrix with veins of chewy material

Also Published As

Publication number Publication date
JPS5739150B2 (en) 1982-08-19

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