JPS56106554A - Production of hollow candy - Google Patents

Production of hollow candy

Info

Publication number
JPS56106554A
JPS56106554A JP956780A JP956780A JPS56106554A JP S56106554 A JPS56106554 A JP S56106554A JP 956780 A JP956780 A JP 956780A JP 956780 A JP956780 A JP 956780A JP S56106554 A JPS56106554 A JP S56106554A
Authority
JP
Japan
Prior art keywords
syrup
mold
sugar
hollow candy
mizuame
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
JP956780A
Other languages
Japanese (ja)
Other versions
JPS5832573B2 (en
Inventor
Takao Yamada
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.)
Sakuma Seika KK
Original Assignee
Sakuma Seika KK
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 Sakuma Seika KK filed Critical Sakuma Seika KK
Priority to JP55009567A priority Critical patent/JPS5832573B2/en
Publication of JPS56106554A publication Critical patent/JPS56106554A/en
Publication of JPS5832573B2 publication Critical patent/JPS5832573B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: Syrup made from sugar and "mizuame", rice malt syrup, is charged into a split mold and the mold is tightly sealed and rotated in all directions under cooling, thus producing a hollow candy.
CONSTITUTION: 60W80% sugar and 40W20% mizuame are dissolved in water of 1/3W1/4 the amount of the sugar and the solution is condensed at 130W160°C to prepare syrup. The syrup is kept above 120°C and charged into a split mold. The mold is tightly sealed and rotated in all directions, forward and backward, left and right, under cooling so that the syrup is made to stick to the inner wall of the mold uniformly and solidified. After enough cooled to be perfectly solidified, the hollow candy is taken out of the split mold.
COPYRIGHT: (C)1981,JPO&Japio
JP55009567A 1980-01-29 1980-01-29 Method for manufacturing hollow candy Expired JPS5832573B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55009567A JPS5832573B2 (en) 1980-01-29 1980-01-29 Method for manufacturing hollow candy

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55009567A JPS5832573B2 (en) 1980-01-29 1980-01-29 Method for manufacturing hollow candy

Publications (2)

Publication Number Publication Date
JPS56106554A true JPS56106554A (en) 1981-08-24
JPS5832573B2 JPS5832573B2 (en) 1983-07-14

Family

ID=11723864

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55009567A Expired JPS5832573B2 (en) 1980-01-29 1980-01-29 Method for manufacturing hollow candy

Country Status (1)

Country Link
JP (1) JPS5832573B2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61133877U (en) * 1984-10-04 1986-08-21

Also Published As

Publication number Publication date
JPS5832573B2 (en) 1983-07-14

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