JPS57122752A - Preparation of bonbon - Google Patents
Preparation of bonbonInfo
- Publication number
- JPS57122752A JPS57122752A JP56008727A JP872781A JPS57122752A JP S57122752 A JPS57122752 A JP S57122752A JP 56008727 A JP56008727 A JP 56008727A JP 872781 A JP872781 A JP 872781A JP S57122752 A JPS57122752 A JP S57122752A
- Authority
- JP
- Japan
- Prior art keywords
- layer
- chocolate
- molds
- sugar
- bonbon
- 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.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
PURPOSE: To prepare a bonbon without lowering the taste, by pouring a solution of alcohol and sugar quenched from high temperature into the cavity of a bonbon, and forming a crystalline sugar layer on the inner surface of the outer shell.
CONSTITUTION: A definite amount of hot liquid chocolate is poured into the molds A, B made of a synthetic resin, the gate 6 is closed with a plug, and the molds are cooled under rotation around the axis to form a chocolate layer 11 having uniform thickness on the inner surface of the matched molds 5a, 5b. Sugar is dissolved in water at high temperature, cooled to 70W80°C, mixed with an alcohol solution such as whisky, and cooled immediately at about 35°C. The mixture is poured into the cavity in the chocolate layer 11 through the hole 12, the hole is closed with a chocolate plug 2b, and the crystalline sugar layer 3 is precipitated on the inner surface of the chocolate layer 11. In the course of th precipitation process, the molds are turned upside-down to form the crystalline layer 3 over the whole inner surface.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56008727A JPS57122752A (en) | 1981-01-22 | 1981-01-22 | Preparation of bonbon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56008727A JPS57122752A (en) | 1981-01-22 | 1981-01-22 | Preparation of bonbon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS57122752A true JPS57122752A (en) | 1982-07-30 |
Family
ID=11700975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56008727A Pending JPS57122752A (en) | 1981-01-22 | 1981-01-22 | Preparation of bonbon |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57122752A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998026668A1 (en) * | 1996-12-17 | 1998-06-25 | Innogram Ag | Method of producing a chocolate hollow body |
| WO2007026635A1 (en) * | 2005-08-29 | 2007-03-08 | Masakazu Kawahara | Chocolate food |
| JP2022012520A (en) * | 2020-07-01 | 2022-01-17 | 株式会社ロッテ | chocolate |
-
1981
- 1981-01-22 JP JP56008727A patent/JPS57122752A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998026668A1 (en) * | 1996-12-17 | 1998-06-25 | Innogram Ag | Method of producing a chocolate hollow body |
| WO2007026635A1 (en) * | 2005-08-29 | 2007-03-08 | Masakazu Kawahara | Chocolate food |
| JP2022012520A (en) * | 2020-07-01 | 2022-01-17 | 株式会社ロッテ | chocolate |
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