JPS63279758A - Jelly-like confectionery and preparation thereof - Google Patents
Jelly-like confectionery and preparation thereofInfo
- Publication number
- JPS63279758A JPS63279758A JP62115189A JP11518987A JPS63279758A JP S63279758 A JPS63279758 A JP S63279758A JP 62115189 A JP62115189 A JP 62115189A JP 11518987 A JP11518987 A JP 11518987A JP S63279758 A JPS63279758 A JP S63279758A
- Authority
- JP
- Japan
- Prior art keywords
- substance
- jelly
- container
- cream
- heating
- 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
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 15
- 239000000126 substance Substances 0.000 claims abstract description 64
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 239000003349 gelling agent Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229920000945 Amylopectin Polymers 0.000 claims abstract description 6
- 238000002844 melting Methods 0.000 claims abstract description 6
- 230000008018 melting Effects 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 239000006071 cream Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 abstract description 7
- 238000011282 treatment Methods 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000007711 solidification Methods 0.000 abstract description 2
- 230000008023 solidification Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 description 9
- 239000008274 jelly Substances 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 241000195940 Bryophyta Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000011929 mousse Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000021567 cream sauce Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、ゼリー状物内にクリーム状物又はジャム状
物を内蔵させたゼリー状物菓子とその製造方法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a jelly-like confectionery in which a cream-like substance or a jam-like substance is incorporated into a jelly-like substance, and a method for producing the same.
（従来の技術）
従来の永年かん、ムース、ゼリー、ババロア等のような
ゲル化剤を混入させて製作されるゼリー状菓子に、別に
味付けのためクリームソース等のクリーム状物や、ジャ
ム状物を添加する場合は、容器にゼリー状物を充填する
際にゼリー状物の上にクリーム状物、ジャム状物を乗せ
るとか塗布して充填した後密封し、これを洗浄し、８０
°Ｃ７１１０℃の温度で加熱殺菌して製品化している。(Prior art) In addition to the conventional jelly-like confectionery produced by mixing gelling agents such as mousse, jelly, and Bavarois, cream-like products such as cream sauce and jam-like products are added for flavoring. When adding a jelly-like substance to a container, place a cream or jam-like substance on top of the jelly-like substance, fill it, seal it, and wash it.
It is commercialized by heat sterilization at a temperature of 7110°C.
（発明が解決しようとする問題点）
上記従来の方法によれば、添加物としてのクリーム状物
、ジャム状物は、加熱殺菌の工程でゼリー状物と混じり
合ってしまう。(Problems to be Solved by the Invention) According to the above-mentioned conventional method, the cream-like material and jam-like material as additives end up being mixed with the jelly-like material during the heat sterilization process.
このため、完成製品の中身はゼリー状物と前記添加物と
が混じった状態になっているために、ゼリー状物菓子と
しての品質に変化が生じるため味が損なわれる欠点があ
る。For this reason, the contents of the finished product are a mixture of the jelly-like material and the additives, which causes a change in the quality of the jelly-like confectionery, resulting in a disadvantage in that the taste is impaired.
ところで、クリーム状物やジャム状物は容器を開封して
食べる時に好みに応じてゼリー状物と混ぜながら食べた
方が美味であるが、従来の方法では加熱殺菌時に両者は
混じり合った状態にしかできないものとされていたため
、開封時までクリーム状物、ジャム状物とゼリー状物と
を分離した状態で保持することは困難とされていた。By the way, cream and jam-like products are more delicious if you open the container and eat them by mixing them with jelly-like products according to your taste, but with conventional methods, the two are mixed together during heat sterilization. Therefore, it was considered difficult to keep the cream, jam, and jelly-like products separated until the package was opened.
この発明は、上記欠点を除去して、密封された容器中の
クリーム状物とゼリー状物とが開封時まで混じることの
ないゼリー状物菓子とその製造方法とを提供することを
目的としている。The object of the present invention is to eliminate the above-mentioned drawbacks and provide a jelly-like confectionery in which the cream-like substance and jelly-like substance in a sealed container do not mix until the container is opened, and a method for producing the same. .
（問題点を解決するための手段）
この発明は上記目的を達成するため、
第１番目の発明は、ゼリー状物菓子に係るものであり、
密封加熱する際の温度以上の溶融点をもつゲル化剤を使
用した混合及び撹拌加熱処理した液状のゼリー状物を容
器に充填後、前記ゼリー状物が固化しない間にこのゼリ
ー状物中に、ジャム状物又はクリーム状物にアミロペク
チンと水とを混合加熱した糊状物を加えて均一に加熱希
釈し、この液状ゼリー状物中に凍結して内蔵させ、瞬間
的に凍結クリーム状物の周囲にある液状ゼリー状物を急
速に固化させた後、前記容器を密封し加熱殺菌してもな
お前記内蔵物のクリーム状物が内蔵時の形状及び品質に
変化のない状態で保持するように構成されている。(Means for solving the problems) In order to achieve the above object, the first invention relates to a jelly-like confectionery,
After filling a container with a liquid jelly that has been mixed and stirred and heated using a gelling agent that has a melting point higher than the temperature at which the jelly is sealed and heated, it is added to the jelly while the jelly does not solidify. , add a heated paste of amylopectin and water to a jam-like product or cream-like product, heat and dilute it uniformly, freeze and incorporate it into this liquid jelly-like product, and instantly freeze the cream-like product. After the surrounding liquid jelly-like substance is rapidly solidified, the container is sealed and heat sterilized so that the cream-like substance of the entrails retains its shape and quality unchanged when it is incorporated. It is configured.
また、第２番目の発明はゼリー状物菓子の製造方法に関
するものであり、密封加熱する際の温度以上の溶融点を
もつゲル化剤を使用したゼリー状物を、混合、撹拌、加
熱処理して所定温度の液状にした後、これを容器に充填
し、ゼリー状物が固化しない間にジャム状物又はクリー
ム状物にアミロペクチンと水とを加熱混合した糊状物を
加えて均一に加熱希釈させた後、これを凍結成形処理し
て固化させ、これを前記容器内のゼリー状物内に内蔵さ
せて瞬間的に凍結クリーム状物の周囲のゼリー状物を急
速に固化、させて容器を密封した後、洗浄、加熱殺菌処
理の各処理をしてもなお、前記内蔵物のクリーム状物の
形状及び品質に変化のない状態で保持されるゼリー状物
菓子の製造方法としたものである。The second invention relates to a method for producing jelly-like confectionery, which involves mixing, stirring, and heat-treating a jelly-like product using a gelling agent that has a melting point higher than the temperature at which it is sealed and heated. After turning it into a liquid at a predetermined temperature, it is filled into a container, and while the jelly-like product is not solidified, a paste-like substance made by heating and mixing amylopectin and water is added to the jam-like substance or cream-like substance to uniformly dilute it by heating. After that, this is freeze-molded to solidify it, and this is incorporated into the jelly-like substance in the container, and the jelly-like substance around the frozen cream-like substance is rapidly solidified, and the container is closed. A method for producing a jelly-like confectionery in which the shape and quality of the cream-like internal organs remain unchanged even after being sealed, washed, and heat sterilized. .
（実施例） 以下この発明の一実施例を説明する。(Example) An embodiment of this invention will be described below.
なお、第１図はこの発明に関するゼリー状物菓子の製造
工程を示したものであり、第２図は缶容器内におけるゼ
リー状物とこれに内蔵されたクリーム状物又はジャム状
物との関係を示′したものである。Furthermore, Figure 1 shows the manufacturing process of the jelly-like confectionery according to the present invention, and Figure 2 shows the relationship between the jelly-like substance in the can and the cream-like substance or jam-like substance contained therein. This is what is shown.
この発明でゼリー状物として使用されるムースの重量比
は
チースペースト ・・・ １８ ％
牛乳 ・・・ １６ ％
卵黄 ・・・ １．６％
洋酒 ・・・ ３．５％
生クリーム ・・・ ３．５％砂糖
・・・ １２．２％
香料 ・・・ ０．２％
ゲル化剤 ・・・ １．４％
水 ・・・ ４３．６％合計
・・・１００ ％
であり、またゼリーの重量比は、
砂糖 ・・・ １４ ％
ゲル化剤 ・・・ １．６％
水 ・・・ ５６．４％クエン酸
・・・ ２ ％
洋酒 ・・・ ７．５％
果汁 ・・・ １８．５％
合計 ・・・１００ ％
さらに、永年かんの重量比は、
粗精飴 ・・・ １８ ％
砂糖 ・・・ ３６ ％
水 ・・・ ４５ ％ゲル化剤
・・・ ０．９％
澱粉 ・・・ ０．１％
合計 ・・・１００ ％
である。The weight ratios of the mousse used as a jelly in this invention are: Cheese paste...18% Milk...16% Egg yolk...1.6% Western liquor...3.5% Fresh cream...3 .5% sugar
... 12.2% Fragrance ... 0.2% Gelling agent ... 1.4% Water ... 43.6% total
...100%, and the weight ratio of the jelly is: Sugar: 14% Gelling agent: 1.6% Water: 56.4% Citric acid
... 2% Western liquor ... 7.5% Fruit juice ... 18.5% Total ... 100% Furthermore, the weight ratio of Einenkan is: Crude candy ... 18% Sugar ... 36% Water: 45% gelling agent
... 0.9% Starch ... 0.1% Total ... 100%.
そして、製造工程の最初の工程即ち混合の工程において
は、ムースとゼリーを使用する場合は、砂糖とゲル化剤
を、永年かんの場合は砂糖、ゲル化剤、澱粉を除いた状
態で混合される。In the first step of the manufacturing process, that is, the mixing step, when using mousse and jelly, sugar and gelling agent are mixed, and when using jelly, sugar, gelling agent, and starch are removed. Ru.
次の撹拌加熱の工程は、７５°Ｃ〜９５°Ｃ程度の温度
で行なわれ、この撹拌加熱工程では前記混合の工程で除
かれた物質を加えて撹拌加熱される。The next step of stirring and heating is carried out at a temperature of about 75° C. to 95° C. In this stirring and heating step, the substance removed in the mixing step is added and heated while stirring.
そしてこの撹拌加熱処理後ゼリー状物は７０°Ｃ〜９０
°Ｃの液状状態で缶容器１に充填される。After this stirring and heating treatment, the jelly-like material is heated to a temperature of 70°C to 90°C.
It is filled into the can container 1 in a liquid state at °C.
一方、内蔵物としてのソース状のクリーム状物の重量比
は、
生クリーム ・・・ ６７ ％
卵黄 ・・・ １６ ％
砂糖 ・・・ １２ ％
洋酒 ・・・ ５ ％
合計 ・・・１００ ％
であり、またジャム状物は、
果肉 ・・・ ３３．２％
水アメ ・・・ ３３．２％水
・・・ ３３．２％ペクチン ・・・ ０
．２％
クエン酸 ・・・ ０．２％
合計 ・・・１００ ％
とされている。On the other hand, the weight ratio of the sauce-like creamy substances as internal organs is as follows: Fresh cream...67% Egg yolk...16% Sugar...12% Western liquor...5% Total...100% , and jam-like products are fruit pulp: 33.2% starch syrup: 33.2% water.
... 33.2% pectin ... 0
．． 2% Citric acid...0.2% Total...100%.
このクリーム状物又はジャム状物は、９０°Ｃ〜１００
°Ｃ程度の温度で加熱混合処理した後、アミロペクチン
を２３％、水を７７％として８０°Ｃ〜９５°Ｃで加熱
希釈する。This cream or jam-like product is heated to 90°C to 100°C.
After heating and mixing at a temperature of about °C, amylopectin is 23% and water is 77%, and diluted by heating at 80°C to 95°C.
この加熱希釈処理後−２°Ｃ〜−１８°Ｃ程度で凍結成
形し、この凍結成形処理したクリーム状物又はジャム状
物を、前記７０°Ｃ〜９０°Ｃの液状ゼリー状物内に内
蔵させる。After this heating and dilution treatment, freeze-molding is performed at about -2°C to -18°C, and this freeze-molded cream or jam-like material is incorporated into the liquid jelly-like material at 70°C to 90°C. let
すなわち、ゼリー状物が固化しない間に、このゼリー状
物内に凍結成形したクリーム状物又はジャム状物を内蔵
させると、クリーム状物又はジャム状物とゼリー状物と
の温度差によってクリーム状物又はジャム状物周辺のゼ
リー状物は３０°Ｃに達すると瞬間的に固化温度になっ
て被膜を形成し、内蔵物の形状を維持したまま固化する
。In other words, if a freeze-molded cream or jam-like substance is incorporated into the jelly-like substance before it solidifies, the temperature difference between the cream-like substance or jam-like substance and the jelly-like substance will cause the cream to form. When the jelly-like material around the object or jam-like object reaches 30°C, it instantly reaches the solidification temperature, forms a film, and solidifies while maintaining the shape of the built-in object.
その後密封処理、洗浄処理を行ない、８０°Ｃ〜１１０
°Ｃで加熱殺菌して製品が完成する。After that, sealing treatment and cleaning treatment are performed, and the
The product is completed by heat sterilization at °C.
この加熱殺菌は、８０°Ｃ〜１１０°Ｃで行なわれるが
、クリーム状物又はジャム状物は固化された状態のゼリ
ー状物内に形状及び品質面変化を生じさせることなく長
期間保持されるものである。This heat sterilization is carried out at 80°C to 110°C, but the cream or jam-like product can be maintained for a long period of time without causing any change in shape or quality within the solidified jelly-like product. It is something.
（発明の効果）
この発明によれば、内蔵物のクリーム状物又はジャム状
物は、充填工程でゼリー状物に内蔵した際このクリーム
状物又はジャム状物を覆う形態で被膜が形成されその被
膜の中に保持されるため、この内蔵物はその後の加熱殺
菌処理をしても形状及び品質の面で変化を生じさせない
。(Effect of the invention) According to the present invention, when the cream-like or jam-like substance is incorporated into the jelly-like substance in the filling process, a film is formed to cover the cream-like substance or the jam-like substance. Because they are retained within the coating, the built-in contents remain unchanged in shape and quality even after subsequent heat sterilization.
このため、缶容器を開封して前記被膜を破ったときにの
みクリーム状物又はジャム状物はゼリー状物と混ぜ合わ
せることができるようになった。For this reason, the cream or jam-like product can now be mixed with the jelly-like product only when the can container is opened and the coating is broken.
従って、クリーム状物又はジャム状物は、開封して食べ
る時にのみゼリー状物と混ぜ合わせることができること
になり、従来のゼリー状菓子のおいしさが増し、食感を
より高めることになった。Therefore, the cream or jam-like product can be mixed with the jelly-like product only when the package is opened and eaten, making the conventional jelly-like confectionery more delicious and giving it a better texture.
また、内蔵物は形状及び品質に変化を及ぼすことなく、
食べる時にのみ充填物を混ぜ合わせることが出来るため
、内蔵物に変化をもたせることによって味覚の多様化に
も対応することができることになった。In addition, the built-in parts do not change in shape or quality,
Since the filling can be mixed only when eating, it has become possible to respond to the diversification of tastes by varying the internal contents.
図は本発明に関するもので、第１図は、ゼリー状物菓子
の製造工程図、第２図は缶容器内におけるゼリー状物と
これに内蔵されたクリーム状物又はジャム状物との関係
を示した説明図である。The figures relate to the present invention; Figure 1 is a manufacturing process diagram of a jelly-like confectionery, and Figure 2 is a diagram showing the relationship between the jelly-like substance in the can and the cream-like substance or jam-like substance contained therein. FIG.
Claims (2)
剤を使用した混合及び撹拌加熱処理した液状のゼリー状
物を容器に充填後、前記ゼリー状物が固化しない間にこ
のゼリー状物中に、ジャム状物又はクリーム状物にアミ
ロペクチンと水とを混合加熱した糊状物を加えて均一に
加熱希釈し、この液状ゼリー状物中に凍結して内蔵させ
、瞬間的に凍結クリーム状物の周囲にある液状ゼリー状
物を急速に固化させた後、前記容器を密封し加熱殺菌し
てもなお前記内蔵物のクリーム状物が内蔵時の形状及び
品質に変化のない状態で保持してなるゼリー状物菓子。(1) After filling a container with a liquid jelly-like substance that has been mixed and stirred and heated using a gelling agent that has a melting point higher than the temperature at which the jelly-like substance is sealed and heated, the jelly-like substance is Add a paste-like substance made by mixing amylopectin and water to a jam-like substance or a cream-like substance, heat it and dilute it uniformly, and freeze and incorporate it into this liquid jelly-like substance to instantly freeze cream. After rapidly solidifying the liquid jelly-like substance around the object, the container is sealed and heat sterilized, and the cream-like substance of the internal substance remains unchanged in shape and quality when incorporated. A jelly-like confectionery.
剤を使用したゼリー状物を、混合、撹拌、加熱処理して
所定温度の液状にした後、これを容器に充填し、ゼリー
状物が固化しない間にジャム状物又はクリーム状物にア
ミロペクチンと水とを加熱混合した糊状物を加えて均一
に加熱希釈させた後、これを凍結成形処理して固化させ
、これを前記容器内のゼリー状物内に内蔵させて瞬間的
に凍結クリーム状物の周囲のゼリー状物を急速に固化さ
せて容器を密封した後、洗浄、加熱殺菌処理の各処理を
してもなお、前記内蔵物のクリーム状物が形状及び品質
に変化のない状態で保持されるゼリー状物菓子の製造方
法。(2) After mixing, stirring, and heat-treating a jelly-like material using a gelling agent with a melting point higher than the temperature at which it is sealed and heated to a liquid state at a predetermined temperature, this is filled into a container and the jelly-like material is While the jam-like product or cream-like product is not yet solidified, a paste-like product made by heating and mixing amylopectin and water is added to the product and diluted by heating uniformly, and then this is freeze-molded to solidify, and this is then added to the jam-like product or cream-like product. Even after being incorporated into the jelly-like substance in the container and rapidly solidifying the jelly-like substance around the instant frozen cream and sealing the container, the product is washed and heat sterilized. A method for producing a jelly-like confectionery in which the creamy substance of the entrails is kept unchanged in shape and quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62115189A JPS63279758A (en) | 1987-05-12 | 1987-05-12 | Jelly-like confectionery and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62115189A JPS63279758A (en) | 1987-05-12 | 1987-05-12 | Jelly-like confectionery and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63279758A true JPS63279758A (en) | 1988-11-16 |
| JPH0356708B2 JPH0356708B2 (en) | 1991-08-29 |
Family
ID=14656555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62115189A Granted JPS63279758A (en) | 1987-05-12 | 1987-05-12 | Jelly-like confectionery and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63279758A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02207761A (en) * | 1989-02-08 | 1990-08-17 | Kikuya:Kk | Jelly-like food and production thereof |
| JPH0310645A (en) * | 1989-06-06 | 1991-01-18 | Nitta Gelatin Inc | Liquid material sealed gelatinous food and production thereof |
| US7470119B2 (en) | 2004-05-18 | 2008-12-30 | Wm. Wrighley Jr. Company | Confection center fill apparatus and method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62248463A (en) * | 1986-04-22 | 1987-10-29 | Snow Brand Milk Prod Co Ltd | Jelly substance containing liquid phase therein and production thereof |
-
1987
- 1987-05-12 JP JP62115189A patent/JPS63279758A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62248463A (en) * | 1986-04-22 | 1987-10-29 | Snow Brand Milk Prod Co Ltd | Jelly substance containing liquid phase therein and production thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02207761A (en) * | 1989-02-08 | 1990-08-17 | Kikuya:Kk | Jelly-like food and production thereof |
| JPH0310645A (en) * | 1989-06-06 | 1991-01-18 | Nitta Gelatin Inc | Liquid material sealed gelatinous food and production thereof |
| JPH0476653B2 (en) * | 1989-06-06 | 1992-12-04 | Nitta Gelatin Kk | |
| US7470119B2 (en) | 2004-05-18 | 2008-12-30 | Wm. Wrighley Jr. Company | Confection center fill apparatus and method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0356708B2 (en) | 1991-08-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |