JPS58111644A - Sheet-type chewing gum and candy combined therewith - Google Patents
Sheet-type chewing gum and candy combined therewithInfo
- Publication number
- JPS58111644A JPS58111644A JP56209440A JP20944081A JPS58111644A JP S58111644 A JPS58111644 A JP S58111644A JP 56209440 A JP56209440 A JP 56209440A JP 20944081 A JP20944081 A JP 20944081A JP S58111644 A JPS58111644 A JP S58111644A
- Authority
- JP
- Japan
- Prior art keywords
- gum
- sheet
- chewing gum
- confectionery
- thin sheet
- 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
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 35
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 35
- 235000009508 confectionery Nutrition 0.000 title claims description 28
- 235000015243 ice cream Nutrition 0.000 claims abstract description 15
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims abstract description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical group CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 5
- 235000013736 caramel Nutrition 0.000 claims description 5
- 230000001055 chewing effect Effects 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims 1
- 235000021185 dessert Nutrition 0.000 claims 1
- 235000011850 desserts Nutrition 0.000 claims 1
- 239000012530 fluid Substances 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 239000010959 steel Substances 0.000 claims 1
- 235000013547 stew Nutrition 0.000 claims 1
- 244000299461 Theobroma cacao Species 0.000 abstract description 8
- 235000019197 fats Nutrition 0.000 abstract description 8
- 239000003921 oil Substances 0.000 abstract description 8
- 235000019198 oils Nutrition 0.000 abstract description 8
- 235000019482 Palm oil Nutrition 0.000 abstract description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 abstract description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 abstract description 2
- 235000014121 butter Nutrition 0.000 abstract description 2
- 235000001046 cacaotero Nutrition 0.000 abstract description 2
- 239000003240 coconut oil Substances 0.000 abstract description 2
- 235000019864 coconut oil Nutrition 0.000 abstract description 2
- 239000003346 palm kernel oil Substances 0.000 abstract description 2
- 235000019865 palm kernel oil Nutrition 0.000 abstract description 2
- 239000002540 palm oil Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 1
- 235000012431 wafers Nutrition 0.000 abstract 1
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 15
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 15
- 235000010634 bubble gum Nutrition 0.000 description 15
- 235000019219 chocolate Nutrition 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 238000010586 diagram Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 206010011878 Deafness Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
本発明は、薄いシート状チューインガム及びこれと組合
された菓子類に−し、更にＩ＋細にはエステルガムの代
９に油脂を使用することによりｍめて薄いシート状に圧
延されたシート状チューインガム並びにこれを用いて他
の菓子類と組合せ九新しい菓子−に胸するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a thin sheet-shaped chewing gum and a confectionery product combined with the chewing gum, and furthermore, the present invention provides a thin sheet-shaped chewing gum and a confectionery product combined with the chewing gum. The sheet-shaped chewing gum is rolled into a sheet, and it can be used to combine with other confectionery products to create new confectionery products.
本山−人は、風船ガムのガムベースに従来エステルガム
が膜質強化剤として使用されていた一〇管、油脂と交替
す鬼ことによｐａ船皮膜の優れた風船ガムが得られるこ
とを見出し竹許出願し友（％−紹１４−７１１ぶ０）。Motoyama discovered that by replacing ester gum with oil and fat in the gum base of bubble gum, which had previously been used as a membrane strengthening agent, bubble gum with an excellent PA film could be obtained. Friend who applied (%-14-711bu0).
しかしながら、その後更に研究會続けた結果、従来のエ
ステルガム使用のチューインガム０比帖の＠許は約／、
７ ｗｍであるのに対し、油脂使用のチューインガム
はＯ，ダｗ４でも薄く１慨できることを突き止めた。However, as a result of further research meetings, it was found that the ratio of chewing gum using conventional ester gum was approx.
7 wm, whereas chewing gum using fats and oils was found to be thin and can be made with 4 wm.
チューインガムは、ガムペース約コｊｌｉＫ１ｍｌ−約
７１ｓ配合して混練し良ものであるが、今この発明で間
鉋とするのは、Ｓ＋−とガムベースとの混練物が薄く圧
延できるということであって、このような性質は先の発
明に一連して予−できる１１１ＩＬのものでなく、かつ
こＯようＫｌＢ＜シート状としたチューインカムは今迄
に知られていない、従って、このような薄いシート状チ
：Ｌ−インカムを利用して新丸な組合せ菓子が見出され
た。Chewing gum can be made by mixing and kneading about 1 ml of gum paste for about 71 seconds, but what is important in this invention is that the kneaded product of S+- and gum base can be rolled thinly. This property is not one that can be predicted in line with the previous invention, and no chewing cam in the form of a sheet has been known up to now. : A new combination of sweets was discovered using L-Income.
それ故、この発明の目的は薄いシート状のチューインガ
ム並びにこれを使用した新しい形動の薄いシート状チュ
ーインガムを提供するにある。Therefore, an object of the present invention is to provide a thin sheet of chewing gum and a new type of thin sheet of chewing gum using the same.
また、この発明の別の目的は、簿いシート状のチューイ
ンガムを菓子木材にして他の菓子と組合せた剃規な灸の
菓子を提供するにるる。Another object of the present invention is to provide a moxibustion confectionery in which a sheet-shaped chewing gum is made into confectionery wood and combined with other confections.
この発明に係る薄いシート状チューインガムに圧延する
には、常法によジロー・Ｌ４こ−Ｃ圧畑することにより
得ることができる。チューインガムｔＱ弘關迄のシート
状に圧延できることは今迄に知られていない。The chewing gum in the form of a thin sheet according to the present invention can be rolled by rolling the chewing gum in the form of a thin sheet according to a conventional method. Until now, it has not been known that chewing gum can be rolled into a sheet shape up to tQ.
従来のチューインガムをロールで圧延すると、一応／−
位のシート状に圧純司能であるが、シート状ガムの安定
性が悪く、すぐに割れが発生し、その後のカツタエ機お
よび包鉄の作業性が着しく急く、製品になし侍ない。そ
れに反し、この発明のチューインガムは、ロールでの圧
延の作業性に間亀なく、０．ｌＩｍ箇での薄厚で、かつ
低温においても柔軟性で水分の吸湿の少ないシート状チ
ューインガムが得られる。When conventional chewing gum is rolled with a roll, it tends to be /-
However, the stability of the sheet gum is poor and cracks occur immediately, and the subsequent workability of the katsutae machine and wrapping iron is slow and hasty, which makes the product unsatisfactory. On the other hand, the chewing gum of the present invention has excellent rolling workability with a roll of 0. A sheet-like chewing gum that is as thin as lIm, flexible even at low temperatures, and absorbs little moisture can be obtained.
この発明でエステルガムの代りに使用される油脂として
はカカオ脂、パーム油、パーム核油。In this invention, the oils and fats used in place of ester gum include cacao butter, palm oil, and palm kernel oil.
やし油が好適で、使用菫はチューインガムに対し約０．
７〜／ｊ１ｍ％内で過官辿択１１ｍ隻される。Coconut oil is preferred and the amount of violet used is about 0.0% per chewing gum.
7~/j1m%, 11m ships were overrun.
次に参考例及び実施例によりこの発明を具体的に説明す
る。Next, the present invention will be specifically explained using reference examples and examples.
上記処方によシ、常法により処埴してチューインガムｔ
−＊、これをロールで１蝙して参考例１（ムと称す）ニ
ラき／、７ｕ、夾に例／（Ｂと称す）につきＯ１≠Ｕ、
実施例−２（Ｃと称す）につ＊ｏ、７ｍ、実施例Ｊ （
Ｄ トｔｈｆ） ｖｃツ＠ ｏ、ｒ閣の犀みのシート状
チューインガムを得九。According to the above prescription, chewing gum is treated in a conventional manner.
-*, roll this once and make reference example 1 (referred to as Mu) chive/, 7u, and example/(referred to as B), O1≠U,
Example-2 (referred to as C) *o, 7m, Example J (
D thf) vctsu@o, I got a sheet of chewing gum from Raku.
東１！ｍ例参
シート秋味ガム（Ｂ）を第１図に示すように、周辺に一
送シの孔を穿設した写真フィルム状に形成して、フィル
ムケース中に巻装して収納した。East 1! As shown in FIG. 1, the m-example sheet Akimi Gum (B) was formed into a photographic film with a single hole perforated around the periphery, and was wound and stored in a film case.
このものは必賛なだけケースより引出すことができ、子
供の興味をひく味ガムに構成することができた。This product could be pulled out of the case as many times as needed, and it was possible to create a flavored gum that would appeal to children.
実施例！
シート秋味ガム（Ｂ）を第２図に示すように、４、Ｊｘ
ｌｏｏＭｋの大きさに裁断して、−２０枚−組として重
ね、ｌ０ＣＩＩｋの長きの二辺を加熱接合させ書―聾に
形成した。このものは一枚すり容易に剥すことができ、
曹籟型味ガムとして子供のみならず大人のＪｌｌ味ｔひ
〈隊ガムに構成することができた。Example! As shown in Figure 2, the sheet Akimi gum (B) is 4, Jx
It was cut to the size of looMk, stacked as a set of 20 sheets, and the two long sides of 10CIIk were heated and bonded to form a letter-deaf shape. This material can be easily peeled off in one piece.
It was possible to configure it as a Jll-flavored gum not only for children but also for adults.
実り例４
シート状嵐船ガム内及び（Ｃ）より＃ＩＪ−に示すよう
なモナカｆＡＷ 器’を形成し、これにアイスクリーム
（油脂外１％）ｔ−充填した。嵐船力ふとアイスクリー
ムの１ｋｉｉ比＃ｊｊｊｓ４ｊとした。Fruiting Example 4 A monaka fAW container as shown in #IJ- was formed from inside the sheet-shaped stormboat gum and from (C), and was filled with ice cream (1% excluding fat and oil). Arashifune Rikifuto Ice Cream's 1kii ratio #jjjjs4j.
得られ良モナカアイスクリームにつき夫々３０名のパネ
ルで評価した結果は下記ｍ／＊の通やでめった。The obtained good Monaka ice cream was evaluated by a panel of 30 people, and the results were as follows: m/*.
第１宍 モナカアイスクリーム
の官能評価
この評価によると、モナカの噴口はＩＣ）が圧倒的に優
れ、鉢もｐ）が優れる。風船皮膜は、従来、のエステル
ガムのもの四と対等でめｐ、全体的ＩＩＡ触は７０％の
パネルが（Ｃ）が良いとしてお凱別に成形性につき評価
してもらった結果、全員ｆｃ）が良い結果であった。1st Shishi Sensory evaluation of Monaca ice cream According to this evaluation, the Monaca spout IC) is overwhelmingly superior, and the bowl P) is also superior. The balloon film was comparable to that of the conventional ester gum, and 70% of the panels had a good overall IIA feel (C), and as a result, we asked Kaibetsu to evaluate the formability, and all of them (fc) was a good result.
実１ｈ例７
シート状風船ガムＩＣ）でクレープタイプ（縞弘図）お
よびコーンタイプ（第１図）のアイスクリームｈａｔ−
形成して実施例ｔと同じ比率でアイスクリームを充填し
たものにつき３０名のパネルにＦｌ’価してもらった結
果、アイスクリームと容伽との食感に異和感なく、風船
ガムも満足するに足る皮膜性質を有することが証明され
た。Actual 1h Example 7 Crepe type (Shimahiro figure) and cone type (Figure 1) ice cream hat-
As a result of having a panel of 30 people evaluate the product formed and filled with ice cream in the same ratio as Example T, there was no discomfort in the texture between the ice cream and Yoga, and the bubble gum was also satisfactory. It has been proven that the film has sufficient film properties.
実施例１
シート状風船ガム四及び（轡とチョコレートキャラメル
（油脂外−〇−）とより、夫々第６図に示すサンドタイ
プの菓子を調製した。Example 1 Sand-type confectionery shown in FIG. 6 was prepared from sheet-shaped bubble gum 4 and chocolate caramel (excluding fat and oil).
風船ガムとチョコレートキャラメルのｍ１′比は１０
！ １０で６つ九。得られ九サンドタイプの菓子につき
３０名のパネルで評−した結果は＃！−２表の通りであ
つ九。The m1' ratio of bubble gum and chocolate caramel is 10.
! Six nine in ten. A panel of 30 people evaluated each of the nine sandwich-type confections, and the results were #! -9 according to table 2.
＃！−２表 サンドタイプの風船ガムとチョコレートキ
ャラメル組
合せ菓子の１能評価
感触、味、風船皮膜いずれも（鞠が（＾よｐ優れたサン
ドタイプ菓子を与えることがわかった。#! Table 2: Evaluation of Sand-type Bubble Gum and Chocolate Caramel Combination Confectionery It was found that the texture, taste, and balloon film were all excellent in providing a sandwich-type confectionery.
実施例タ
シート状風船ガム（ロ）ｔ−帯状、に裁断し、これにチ
ョコレート（油脂外ＪＯｆ４）Ｙｔ約０．コ■に塗布し
、第７＆！Ｋｌに示すように切＃ＩＯが渦巻状になるよ
うに巻いた。極／ （１ｈ９４ ｊ ｔａｂのロール状
菓子を得たが％３０名のパネルによる評価に、たべるＩ
ＩＩＡ触が極めて良く、風味良好、風船皮膜も良いとい
うものでめった。EXAMPLE A sheet-shaped bubble gum (b) was cut into a T-band shape, and chocolate (JOf4 without oil and fat) Yt approx. 0. Apply to the 7th &! The cut #IO was wound into a spiral shape as shown in Kl. Extreme/(1h94 j tab roll-shaped confectionery was obtained, but it was evaluated by a panel of 30 people.
IIA was extremely pleasant to the touch, had a good flavor, and had a good balloon film.
東抛例ＩＯ
シート状風船カムｐ）を帯状に＆断し、第１図に示すよ
うに、ハードクリーム（脂肪分弘ｏｑｂ＞ｔ−折り１ね
た間に挾んでテニツシュタイプ（折９重ねたタイプ）の
菓子ｔ−表造したｄ風船ガムとクリームの重量比は４７
０：６０であった。得られたデニツシュタイプの菓子に
つき３０名のパネルに評価してもらった結果は、ｊｋ感
触良く、風詠良好、風船の皮膜も良好とされた。Cut the sheet-shaped balloon cam p) into strips, and as shown in Fig. The weight ratio of bubble gum and cream is 47.
It was 0:60. The obtained Danish pastry was evaluated by a panel of 30 people, and the result was that the jk texture was good, the air flow was good, and the balloon film was also good.
この発明によると、極めて薄いシート状のチューインガ
ムが−得られ、それ自体で今迄考えられなかつ九形動の
チューインカムが構成できると共にこれと他のＸＬｆ−
を組合せて、新規な形態の菓子が提供される。−
以上、この発明の好適な実に例について説明したが、こ
の発明の精神を逸脱しない範咄内において撫々の変＊を
なし得ることは勿論である。According to this invention, an extremely thin sheet-like chewing gum is obtained, and by itself it is possible to construct a chewing cam with a nine-shaped motion, which has not been thought of until now.
By combining these, a new type of confectionery is provided. - Although preferred examples of the present invention have been described above, it is of course possible to make various changes within the scope of the spirit of the invention.
＃ＩＩ図は本発明に係る薄いシート状チューインカムを
与＾フィルム状に構成したものの概略１１１成Ｌ ＠Ｊ
−は薄いシート状チューインガムで１１軸型に構成し九
概略構成図、絹Ｊ図は薄いシート状風船ガムでアイスク
リーム用モナヵ容器ｔＩｌ成した斜視図、＃＆参図は薄
いシート状風船ガムでクレープタイプのアイスクリーム
賽器會栴成し次斜視図５ｔａｒ図は薄いシート状風船ガ
ムでコーンタイプのアイスクリーム容器を構成したもの
の斜視図、第１図は薄いシート状風船ガムとチョコレー
トキャラメルをサンドタイプに冨ねた菓子の斜−１１！
図５ｌＮｙ図は薄いシート状風船ガムとチョコレート會
切断内が渦巻状に巻執し九菓子の斜視−，＠Ｉ図は薄い
シート状風船ガムとクリームを切断面がデニツシェタイ
プになるように看い友菓子の斜視−である。
１０・・・薄いシート状 ／コ・・・スル４）Ｔ
−人チューインガム
特許出願人 株式会社 ロ ッ テFigure #II is a schematic diagram of the thin sheet-like chewing cam according to the present invention in the form of a film.
- is a schematic configuration diagram of an 11-shaft structure made of thin sheet-shaped chewing gum, Silk J is a perspective view of an ice cream container tIl made of thin sheet-shaped bubble gum, and # & Reference is a diagram of a thin sheet-shaped bubble gum made of thin sheet-shaped bubble gum. 5 tar figure is a perspective view of a cone-type ice cream container made of thin sheet-shaped bubble gum, and Figure 1 is a perspective view of a crepe-type ice cream container made of thin sheet-shaped bubble gum and chocolate caramel sandwiched together. Type-rich confectionery diagonal-11!
Figure 5: Figure 5 is a perspective view of a thin sheet of bubble gum and chocolate cut into a spiral shape, and Figure 5 is a perspective view of a thin sheet of bubble gum and cream so that the cut surface has a Danish pastry shape. This is a cross-view of sweets. 10...Thin sheet/coat 4)T
-Human chewing gum patent applicant Lotte Co., Ltd.
Claims (1)
の代りに油脂上使用したチューインガムを１観した薄い
シート状チューインガム。 （２） 厚みが約Ｏ，ａ■までのシート状である％計
―求の範ａｌｌ／項記載の薄いシート状チューイン゛カ
ム。 （３）薄いシート状チューインガムを写真フィルム状に
形成してＩＩ！Ｉ＠シケースに収納することを特徴とす
る特許請求の範囲第１ＪＪｌ記叡の褥いシートシチュー
インガム。 （４） −いシート状チューインガムを矩形に歇断し
、その徴数枚ｔｍねた物の一端をヒートシールし九ｌ）
ＩＩｍとすること１％黴とする特許請求の範１１１８７
項記軟の薄いシート状チェーインガム。 （５） 通常のガムベースに配合されるエステルガム
の代シに油脂を使用し九チェーインガム【圧処しえ薄い
シート状チェーインガムによってアイスクリーム−の包
入容Ｓを形成し、これにアイスクリームｌｓ′に充填す
ることｔ＊叡とするチューインガムとアイスクリーム−
の組合せ冷菓。 （６） アイスクリーム伽の包人容働がクレープタイ
プ、コーンタイプ、モナヵタイプのいずれかである特許
請求の範囲第３積記叡の組合せ冷菓。 （７）通常のガムベースに配合されるエステルカムの代
りに油脂を使用し九チューインガムを圧延した薄いシー
ト状チェーインガムと１畳により流動状化する菓子−と
が層状Ｋ１１１合され九菓子類。 （８） １嗜により流動状化する菓子類がノットキャ
ンデー、チ曹コレート１Ｉｉ１％クリーム、ジャム、ゼ
リー、マン１１口のいずれかである特許請求の範囲第７
積記叡の菓子鋼。 （１）ソフトキャンデーがキャラメル、ヌカ−。 チューイングキャンデーのいずれかでめる特許請求の範
Ｉ！纂１項記載の菓子類。 ａａ 層状に組合された菓子類のＷｒ圓が渦巻状また
はサンドタイプまたはデニツシュタイプである特許＠＊
の範囲＃＆７項乃至第２ＪｊｉＩのいずれかに記載の菓
子類。[Scope of Claims] (1) A thin sheet-like chewing gum that is a version of chewing gum that uses oil and fat instead of the estercam that is blended in ordinary gum paste. (2) A thin sheet-like chewing cam as described in section 1/2, which is in the form of a sheet with a thickness of up to about O.a. (3) Form a thin sheet of chewing gum into a photographic film shape II! A lying sheet stew gum according to Claim 1, characterized in that it is stored in an I@shi case. (4) - Cut a sheet of chewing gum into a rectangular shape and heat seal one end of the rectangular pieces.
IIm Claim 11187 1% mold
A soft, thin sheet-shaped chain gum. (5) Using oil and fat as a substitute for the ester gum that is blended into a normal gum base, form an ice cream enclosing volume S with a thin sheet-shaped chain gum [pressure-treated], and add the ice cream to this. Chewing gum and ice cream to be filled with
A combination of frozen desserts. (6) The combination frozen dessert according to Claim 3, wherein the packaging of the ice cream cake is any one of crepe type, cone type, and monaca type. (7) Nine sweets are made by combining a thin sheet-shaped chain gum made by rolling nine chewing gum using oil instead of the estercam mixed in a normal gum base and a confectionery that becomes fluidized by a tatami mat in a layered K111. (8) Claim 7, wherein the confectionery that becomes fluid upon consumption is any one of knot candy, Chisocholate 1Ii 1% cream, jam, jelly, and Mann 11 bites.
Sekiei's confectionery steel. (1) The soft candy is caramel or nuka. Claim I that can be made with any chewing candy! The confectionery described in Section 1. aa Patent where the confectionery layered confectionery has a spiral shape, a sand type, or a Danish type.
The confectionery according to any one of Range # & 7 to No. 2 JjiI.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56209440A JPS6028259B2 (en) | 1981-12-25 | 1981-12-25 | Sheet chewing gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56209440A JPS6028259B2 (en) | 1981-12-25 | 1981-12-25 | Sheet chewing gum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58111644A true JPS58111644A (en) | 1983-07-02 |
| JPS6028259B2 JPS6028259B2 (en) | 1985-07-03 |
Family
ID=16572890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56209440A Expired JPS6028259B2 (en) | 1981-12-25 | 1981-12-25 | Sheet chewing gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6028259B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61182280U (en) * | 1985-05-01 | 1986-11-13 | ||
| US4707363A (en) * | 1983-11-25 | 1987-11-17 | Lotte Co., Ltd. | Soft starchy chewing gum |
| JPH02504105A (en) * | 1988-05-05 | 1990-11-29 | ダブリュー エム リグリー ジュニア コムパニー | Method and apparatus for forming confectionery products into rolled tapes |
| JPH0416580U (en) * | 1990-05-30 | 1992-02-12 | ||
| JP2014510525A (en) * | 2011-03-11 | 2014-05-01 | インターコンチネンタル グレート ブランズ エルエルシー | Multilayer confectionery forming system and forming method |
| US10334867B2 (en) | 2014-03-03 | 2019-07-02 | Intercontinental Great Brands Llc | Method for manufacturing a comestible |
| US11122815B2 (en) | 2011-07-21 | 2021-09-21 | Intercontinental Great Brands Llc | System and method for forming and cooling chewing gum |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62165544A (en) * | 1986-01-17 | 1987-07-22 | Mazda Motor Corp | Air-fuel ratio control device for engine |
-
1981
- 1981-12-25 JP JP56209440A patent/JPS6028259B2/en not_active Expired
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4707363A (en) * | 1983-11-25 | 1987-11-17 | Lotte Co., Ltd. | Soft starchy chewing gum |
| JPS61182280U (en) * | 1985-05-01 | 1986-11-13 | ||
| JPH0324063Y2 (en) * | 1985-05-01 | 1991-05-24 | ||
| JPH02504105A (en) * | 1988-05-05 | 1990-11-29 | ダブリュー エム リグリー ジュニア コムパニー | Method and apparatus for forming confectionery products into rolled tapes |
| JPH0416580U (en) * | 1990-05-30 | 1992-02-12 | ||
| JP2014510525A (en) * | 2011-03-11 | 2014-05-01 | インターコンチネンタル グレート ブランズ エルエルシー | Multilayer confectionery forming system and forming method |
| JP2016034278A (en) * | 2011-03-11 | 2016-03-17 | インターコンチネンタル グレート ブランズ エルエルシー | System and method of forming multilayer confectionery |
| US10973238B2 (en) | 2011-03-11 | 2021-04-13 | Intercontinental Great Brands Llc | System and method of forming multilayer confectionery |
| US11930830B2 (en) | 2011-03-11 | 2024-03-19 | Intercontinental Great Brands Llc | System and method of forming multilayer confectionery |
| US11122815B2 (en) | 2011-07-21 | 2021-09-21 | Intercontinental Great Brands Llc | System and method for forming and cooling chewing gum |
| US10334867B2 (en) | 2014-03-03 | 2019-07-02 | Intercontinental Great Brands Llc | Method for manufacturing a comestible |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6028259B2 (en) | 1985-07-03 |
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