JPS58107137A - Sweet jelly - Google Patents
Sweet jellyInfo
- Publication number
- JPS58107137A JPS58107137A JP56202454A JP20245481A JPS58107137A JP S58107137 A JPS58107137 A JP S58107137A JP 56202454 A JP56202454 A JP 56202454A JP 20245481 A JP20245481 A JP 20245481A JP S58107137 A JPS58107137 A JP S58107137A
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- soft candy
- candy
- confectionery according
- paste
- 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
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 71
- 239000008274 jelly Substances 0.000 title claims abstract description 71
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 230000000694 effects Effects 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 15
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical group CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 8
- 235000013736 caramel Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 230000001055 chewing effect Effects 0.000 claims description 3
- 235000015145 nougat Nutrition 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000003349 gelling agent Substances 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 239000007787 solid Substances 0.000 abstract description 3
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 241000220223 Fragaria Species 0.000 description 5
- 235000016623 Fragaria vesca Nutrition 0.000 description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- 240000007087 Apium graveolens Species 0.000 description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 3
- 235000010591 Appio Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 239000011162 core material Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 244000148687 Glycosmis pentaphylla Species 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000011874 heated mixture Substances 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 229920001169 thermoplastic Polymers 0.000 description 1
- 239000004416 thermosoftening plastic Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、ゼリー菓子に関し、更に詳細にはソフトキャ
ンディ−をゼリーで被包し、しかもソフトな食感と優れ
た風味とを有するゼリー菓子に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a jelly confectionery, and more particularly to a jelly confectionery in which soft candy is encapsulated in jelly and which has a soft texture and excellent flavor.
従来、芯材菓子を他の菓子、原料で被包した２重構造の
菓子は非常に多種類知らｎている。ゼリーを被包材とす
れば、ゼリーのテクスチャーと共にその透明性を利用し
て芯材の色彩と形との効果を併せた趣きのあるセリ−菓
子が得られるが、セリ−の食感と合う成型菓子は少なく
、砂糖漬果実などをゼリーで被包したゼリー菓子が知ら
れているに過ぎない。Conventionally, there are many types of confectionery with a double structure in which a core confectionery is wrapped with other confectionery or raw materials. If jelly is used as an enveloping material, an attractive celery confectionery can be obtained that utilizes the texture of jelly and its transparency to combine the effect of the color and shape of the core material, but it also matches the texture of celery. There are very few molded confections, and the only known ones are jelly confections made by wrapping candied fruits in jelly.
熱可塑性のあるキャンディ−類の成型物をゼリーで被包
するのが工場主意のゼリー菓子として一番好ましいが、
キャンディ−類とゼリーの食感は全く異なシ、両者は相
性がよくない欠点がある。The most preferable factory-based jelly confectionery is to enclose a molded thermoplastic candy in jelly.
Candies and jelly have completely different textures, and the disadvantage is that they do not go well together.
そこで、本発明者等は色彩と形とが自由に選択できるキ
ャンディ−をゼリーで被包し、しかも噛食時に違和感が
なく味えるゼリー菓子の製造につき鋭意試作研究を重ね
た結果、製造時のキャンディ−の形状と色彩と風味とが
保持され、し力）もゼリーと違和感なく噛食できるゼリ
ー菓子を創作しこの発明を完成した。Therefore, the present inventors have carried out extensive trial research into manufacturing jelly confectionery that can be wrapped in jelly and can be enjoyed without any discomfort when chewing, and have found that The inventor completed this invention by creating a jelly confectionery that retains the shape, color, and flavor of candy, and which can be chewed without any discomfort from jelly.
それ故、この発明の目的は、色彩と形状と風味とを自由
に選択したキャンディ−をゼリーで被包し、Ｌカ）も違
和感なく一体的に噛食できるゼリー菓子を提供するにあ
る。Therefore, an object of the present invention is to provide a jelly confectionery in which candies of freely selected color, shape, and flavor are wrapped in jelly and can be chewed together without discomfort.
先の目的を達成するため、この発明においてはソフトキ
ャンディ−の成形物をゼリーで被包して経時変化させ、
力）くシてソフトキャンディ−の色彩、形状が保存され
、かつペースト状と化し、ゼリーとキャンディ−との一
体的な食感と風味とが付与されたゼリー菓子を特徴とす
る。In order to achieve the above object, in this invention, a molded soft candy is encapsulated in jelly and allowed to change over time.
The present invention is characterized by a jelly confectionery which preserves the color and shape of a soft candy when combed, is turned into a paste, and is imparted with an integrated texture and flavor of jelly and candy.
ン７トキャンディーとゼリー間の相変化につき、今少し
科学的に考察すると、ソフトキャンディ−の水分活性（
食品の水分活性は食品と平衡する湿度と、その温度にお
ける飽和湿度との比）がゼリーの水分活性より小ζい時
、ゼリーの水分はソフトキャンディ−へ移行すると考え
るのが妥轟で、かくして製造時固体であったソフトキャ
ンディ−はゼリーの水分を吸収してペースト状に変化す
る。ゼリーは水分を失うが依然として硬めのゼリー状を
保持する。そして、ペースト状化したキャンディ−はゼ
リー中で初めの色彩と形状とを保持できる。ハードキャ
ンディ−も同じ現象が起るが、非常に長期の時間を要し
夾用的でない。If we consider the phase change between soft candy and jelly a little scientifically, the water activity of soft candy (
When the water activity of the food (the ratio of the humidity at equilibrium with the food to the saturated humidity at that temperature) is smaller than the water activity of the jelly, it is reasonable to think that the water in the jelly will transfer to the soft candy. The soft candy, which was solid at the time of manufacture, absorbs the water from the jelly and turns into a paste. The jelly loses water but still maintains a firm jelly-like consistency. The pasted candy can retain its original color and shape in the jelly. The same phenomenon occurs with hard candy, but it takes a very long time to develop and is not a viable option.
この発明で使用さするソフトキャンディ−は通常の定義
によるものであって、すなわち、砂糖、水飴、水の混和
体を比較的低温（１１２〜１３０℃位迄）に濃縮し、水
分が約７〜１１係含有するものであり、冷時固体、熱時
可塑性を有し好みの形状と色彩にすることができる。乳
製品を添加したキャラメルや空気を包含させた東方−は
ソフトキャンディ−の一形態で、その他好みの７レーバ
と着色料を添加して所望の形状に成型したものが好適に
使用される。The soft candy used in this invention is according to the usual definition, that is, a mixture of sugar, starch syrup, and water is concentrated at a relatively low temperature (about 112 to 130 degrees Celsius), and the water content is about 7 to 130 degrees Celsius. It is solid when cold and plastic when hot, and can be made into the desired shape and color. Caramel containing dairy products and Touhou containing air are a form of soft candy, and those molded into a desired shape with the addition of your favorite liver and coloring are preferably used.
使用されるゼリーは、ゲル化剤としてゼラチン、高メト
キシル化ペクチン、寒天、カラギーナン、ローカストビ
ーンガムなどを使用して砂糖、水飴、水の溶液を透明に
固化させたもので、所望のフレーバや果汁などで風味を
付与し着色料で着色することができる。The jelly used is a clear solidified solution of sugar, starch syrup, and water using gelatin, highly methoxylated pectin, agar, carrageenan, locust bean gum, etc. as a gelling agent, and it can be used to create the desired flavor or fruit juice. It can be added with flavor and colored with coloring agents.
この発明に係るゼリー菓子を製造するには、芯材のソフ
トキャンディ−をゼリー製造前に別途調製し成型してお
く。ゼリー溶液を耐熱性容器または型に充填する時、ソ
フトキャンディ−がゼリーによって被包されるように中
心部に挿入さｎる。経時変化させるには、室温で２〜３
週間放置することによシ実施される。ゼリー菓子は、耐
熱性容器に入れたまま、若しくは型から取出し粉糖、オ
ブラート粉末で被覆するかまたはオブラートフィルムで
包んで互いに接着するのを防止した上で適宜包装する。In order to produce the jelly confectionery according to the present invention, a soft candy core is separately prepared and molded before producing the jelly. When filling the jelly solution into a heat-resistant container or mold, a soft candy is inserted into the center so that it is covered by the jelly. To change over time, store 2-3 at room temperature.
This is done by leaving it for a week. The jelly confectionery is suitably packaged while in a heat-resistant container or after being removed from the mold and coated with powdered sugar or wafer powder, or wrapped in wafer film to prevent them from adhering to each other.
次に、実施例により本発明を具体的に説明する。Next, the present invention will be specifically explained with reference to Examples.
実施例１
水飴９９、加糖練乳８Ｋｆ、バターと植物性油脂２．５
ＫＰ、砂糖２し、乳化剤を混和して煮詰釜で自２３℃
菫で煮詰め上げ、釜よ勺取り出し、８０℃まで冷却し、
次に混合機へ投入しホンダン１．６今、ミルク香料ｋｔ
ａ加し、結晶化させたミルクキャラメル（水分８．５％
、水分活性０．４６）を調製した。これを冷却し１粒１
．２Ｆの球状に成型機で成型した。Example 1 Starch syrup 99, sweetened condensed milk 8Kf, butter and vegetable oil 2.5
Mix KP, 2 parts sugar, and emulsifier, and boil in a boiling pot at 23°C.
Boil it down with violet, remove from the pot, cool to 80℃,
Next, put it into the mixer, add 1.6 liters of Hondan, and add milk flavor kt.
Milk caramel (moisture 8.5%) crystallized with a
, water activity 0.46) was prepared. Cool this and 1 grain 1
．． It was molded into a 2F spherical shape using a molding machine.
一方ゼリーは、１８ＫｊＰの水を釜に入ｊ１加熱を開始
し、別にペクチン（エステル化度約６゜優ン０．８ Ｋ
ＰとグラニューＷ ２．５ ＫＰを完全に混合したもの
を激しく攪拌しながら釜の中に散布しながら添加した。On the other hand, for the jelly, put 18 KjP water into a pot and start heating, and separately add pectin (esterification degree of about 6°, 0.8 KjP).
A complete mixture of P and Granulated W 2.5 KP was added to the pot while stirring vigorously and scattering the mixture.
沸騰２分後にグラニユー糖１２ｈ？、水飴２８９、転化
糖６９を加えて糖度７８まで加熱した。加熱を停止して
天然橙色着色料、オレンジ香料を加え、次いで激しく攪
拌しながらクエン酸溶液０．６ｔを加えた。品温が９０
℃′より高い温度で第１図に示すように耐熱性カップ状
容器１０に先ず１．５ｙずつ充填し、上述のキャラメル
球１２を中心部処落としてその上刃）らゼリー１４が完
全にキャラメルを被包する様に充填した。ゼリー総量は
５．３Ｆで糖度７７％水分活性は０．７１であった。12 hours of granulated sugar after 2 minutes of boiling? , 289 grams of starch syrup, and 69 grams of invert sugar were added and heated to a sugar content of 78. Heating was stopped, natural orange coloring and orange flavor were added, and then 0.6 t of citric acid solution was added with vigorous stirring. Product temperature is 90
As shown in FIG. 1, the heat-resistant cup-shaped container 10 is first filled with 1.5 y of water at a temperature higher than °C', and the above-mentioned caramel balls 12 are dropped in the center until the jelly 14 is completely caramelized. It was filled so as to cover it. The total amount of jelly was 5.3F, the sugar content was 77%, and the water activity was 0.71.
２週間室温下に保存後の外見的観察では、キャラメルは
球状のまマ憬色ゼリーの中心に納っており、切断してみ
ると半流動性のキャラメルと化していた。噛食してみる
とゼリーとキャラメルの間に違和感は全くなく一体的な
食感で、ミルクとオレンジの風味が日中に拡がシ凝れた
風味であった。Visual observation after storage at room temperature for 2 weeks revealed that the caramel was contained in the center of the spherical mauve-colored jelly, and when cut into pieces, it turned into a semi-fluid caramel. When I bit into it, there was no discomfort between the jelly and caramel, and the texture was an integrated one, with the flavors of milk and orange becoming more intense during the day.
実施例２
砂糖１１＄、水飴０．８聾、水０．４９を混和して煮ｄ
Ｓ釜で１２６℃まで煮詰め上げ、これと別に卵白１２０
ｙの泡立てたものを前記の加熱混合物に徐々に注加しな
がらこｉ’ｚ攪拌し、赤色着色料とストロベリー香料を
加えて型に流し込み、１粒２ｙのストロベリーの成型ヌ
ガー（水分８係、水分活性０．５）を調製した。Example 2 Mix 11$ of sugar, 0.8$ of starch syrup, and 0.49$ of water and boil it.
Boil it in an S pot to 126℃, and separately add egg whites to 120℃.
Gradually pour the whipped mixture into the above-mentioned heated mixture while stirring, add red coloring and strawberry flavor, and pour into a mold. Water activity 0.5) was prepared.
一方、ゼリーは実施例１と全く同様に実施して橙色オレ
ンジゼリー熱溶液を調製した。第２図に示すように球形
型の半部１６にゼリー液１８を８割位満たし中心にスト
ロベリー形ヌガー２０を置き、球形型２２を組立て上部
よりゼリー液を注加して冷却Ｍ化させる。型より固化し
た球型ゼリー２４を取出しオブラート２６で被包した。Meanwhile, the jelly was prepared in exactly the same manner as in Example 1 to prepare a hot orange jelly solution. As shown in FIG. 2, the half part 16 of the spherical mold is filled with about 80% of the jelly liquid 18, the strawberry-shaped nougat 20 is placed in the center, the spherical mold 22 is assembled, and the jelly liquid is poured from the upper part to cool it down. The solidified spherical jelly 24 was taken out from the mold and encapsulated with a wafer 26.
室温で３週間後の観察で橙色球形ゼリーの中心に赤色ス
トロベリー香料−が表面の凹凸も初めのままの状態で保
持されていた。ゼリーを切断したところ、ストロベリー
香料−は半流動体状であった。噛食してみるとセリ−と
メガ−間に違和感は全くなく、オレンジとストロベリー
の風味が日中に拡がり独特の風味であった。Observation after 3 weeks at room temperature revealed that the red strawberry flavor was retained in the center of the orange spherical jelly, even with the surface irregularities intact. When the jelly was cut, the strawberry flavor was found to be semi-liquid. When I bit into it, there was no difference between celery and mega, and the flavors of orange and strawberry spread throughout the day, giving it a unique flavor.
このように、この発明によると、所望の色彩、形状のソ
フトキャンディ−をゼリーで被包し、噛食時に全く違和
感がなく、一体的な食感と独゛特の風味の付与されたゼ
リー菓子が得られる。As described above, the present invention provides a jelly confectionery in which a soft candy of a desired color and shape is encapsulated in jelly, which does not give any discomfort when chewing, and has an integrated texture and a unique flavor. is obtained.
以上、本発明の好適な実施によシ説明しだが、本発明の
精神を逸脱しない範囲において種々の変化をなし得るこ
とは勿論である。Although the preferred embodiments of the present invention have been described above, it goes without saying that various changes can be made without departing from the spirit of the present invention.
第１図は本発明に係る耐熱性容器入りゼＩＪ−菓子の断
面図、第２図は球形型によりストロベリーキャンディ−
の入ったゼリー菓子製造の説明図である。
１０・・・耐熱性容器
１２・・・球形キヤラメル
１４・・・ゼ リー１６・・・球形型半部１８ ・・・
ゼ リ −２０・・・ストロベリー
形ヌガー
２２・・・球 形 型 ２４・・・球形ゼＩＪ−２６・
・・オブラート膜Figure 1 is a cross-sectional view of a heat-resistant container-packed candy IJ-confectionery according to the present invention, and Figure 2 is a spherical molded strawberry candy.
FIG. 2 is an explanatory diagram of manufacturing jelly confectionery containing 10... Heat-resistant container 12... Spherical caramel 14... Jelly 16... Spherical mold half 18...
Jelly-20... Strawberry-shaped Nougat 22... Spherical shape 24... Spherical Zeli IJ-26.
・Oblate membrane
Claims (1)
して経時変化させ、ソフトキャンディ−を′ペースト状
と化し、ゼリーとキャンディ−との一体的な食感と風味
とが付与さ几たゼリー菓子。 （２１ソフトキャンディ−の水分活性がゼリーの水分活
性より低い特許請求の範囲第１項記載のゼリー菓子。 ６） ソフトキャンディ−がキャラメル、ヌガー、チュ
ーイングキャンディ−である特許請求の範囲第１項また
は第２項記載のゼリー菓子。 （４）ゼリーのゲル化剤がゼラチン、寒天、カラギーナ
ン、ペクチン、ローカストビーンガムである特許請求の
範囲第１項記載のゼリー菓子。 （５） 経時変化が２乃至３週間室温保存である特許
請求の範囲第１項記載のゼリー菓子。 （６）耐熱性容器に充填された特許請求の範囲第１項記
載のゼリー菓子。 σ）粉末状糖類、オブラート粉末で被覆した特許請求の
範囲第１項記載のゼリー菓子。 （８） オブラートフィルムで被覆した特許請求の範
囲第１項記載のゼリー菓子。 （９） ソフトキャンディ−の色彩と形状が保存され
てペースト状と化した特許請求の範囲第１項記載のゼリ
ー菓子。[Scope of Claims] (1) A molded soft candy is encapsulated in jelly and allowed to change over time, and the soft candy is turned into a 'paste-like' state, and the integral texture and flavor of the jelly and candy are improved. A refined jelly candy. (21) A jelly confectionery according to claim 1, in which the soft candy has a water activity lower than that of the jelly. 6) Claim 1, wherein the soft candy is caramel, nougat, or chewing candy; or The jelly confectionery according to item 2. (4) The jelly confectionery according to claim 1, wherein the gelling agent of the jelly is gelatin, agar, carrageenan, pectin, or locust bean gum. (5) The jelly confectionery according to claim 1, which changes over time when stored at room temperature for 2 to 3 weeks. (6) The jelly confectionery according to claim 1, which is filled in a heat-resistant container. σ) The jelly confectionery according to claim 1, coated with powdered sugar and wafer powder. (8) The jelly confectionery according to claim 1, which is coated with an wafer film. (9) The jelly confectionery according to claim 1, wherein the color and shape of the soft candy are preserved and the jelly confectionery is turned into a paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56202454A JPS605254B2 (en) | 1981-12-17 | 1981-12-17 | jelly sweets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56202454A JPS605254B2 (en) | 1981-12-17 | 1981-12-17 | jelly sweets |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58107137A true JPS58107137A (en) | 1983-06-25 |
| JPS605254B2 JPS605254B2 (en) | 1985-02-09 |
Family
ID=16457789
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56202454A Expired JPS605254B2 (en) | 1981-12-17 | 1981-12-17 | jelly sweets |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS605254B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6014916U (en) * | 1983-07-07 | 1985-01-31 | 株式会社 スタ−精機 | Swivel drive device for automatic extraction of injection molded products |
| JP2000125769A (en) * | 1998-10-23 | 2000-05-09 | Nikken Foods Co Ltd | Soft candy and its production |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01134952U (en) * | 1988-03-04 | 1989-09-14 | ||
| JPH0523187U (en) * | 1991-09-03 | 1993-03-26 | リコーエレメツクス株式会社 | Coil frame fixing structure for electronic watch |
-
1981
- 1981-12-17 JP JP56202454A patent/JPS605254B2/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6014916U (en) * | 1983-07-07 | 1985-01-31 | 株式会社 スタ−精機 | Swivel drive device for automatic extraction of injection molded products |
| JPS644500Y2 (en) * | 1983-07-07 | 1989-02-06 | ||
| JP2000125769A (en) * | 1998-10-23 | 2000-05-09 | Nikken Foods Co Ltd | Soft candy and its production |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS605254B2 (en) | 1985-02-09 |
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