JPS63296657A - Production of gelatin foam capable of forming jelly - Google Patents
Production of gelatin foam capable of forming jellyInfo
- Publication number
- JPS63296657A JPS63296657A JP62131313A JP13131387A JPS63296657A JP S63296657 A JPS63296657 A JP S63296657A JP 62131313 A JP62131313 A JP 62131313A JP 13131387 A JP13131387 A JP 13131387A JP S63296657 A JPS63296657 A JP S63296657A
- Authority
- JP
- Japan
- Prior art keywords
- gelatin
- water
- foam
- paste
- jelly
- 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
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 88
- 239000008273 gelatin Substances 0.000 title claims abstract description 88
- 229920000159 gelatin Polymers 0.000 title claims abstract description 88
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 88
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 88
- 239000006260 foam Substances 0.000 title claims abstract description 43
- 235000015110 jellies Nutrition 0.000 title claims abstract description 25
- 239000008274 jelly Substances 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000002904 solvent Substances 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000004088 foaming agent Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 14
- 239000004604 Blowing Agent Substances 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 238000005187 foaming Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000003021 water soluble solvent Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000015203 fruit juice Nutrition 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 235000021056 liquid food Nutrition 0.000 abstract description 4
- 238000005266 casting Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 16
- 239000007788 liquid Substances 0.000 description 6
- 210000000582 semen Anatomy 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000004067 bulking agent Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021209 fruit soup Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 235000014347 soups 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〕
本発明はゼラチンの発泡印形体に関し、詳しくは、水、
精液またはスープなどに浸漬、浮遊させてゼリーを形成
することができるゼラチンの発泡印形体に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a gelatin foam print body, and more specifically, the present invention relates to a gelatin foam print body.
This invention relates to a foamed gelatin print that can be immersed and suspended in semen or soup to form a jelly.
本発明のゼラチンの発泡成形体は、そのままの形におい
て喫食することができる食品または飼料として利用する
ことができるだけでなく、水、精液、果汁、スープまた
は他の液状の食品を吸収させてゼリー状の食品をつくる
ための食品製造原料として利用することができる。The gelatin foam molded product of the present invention can not only be used as a food or feed that can be eaten as it is, but also can be used as a jelly by absorbing water, semen, fruit juice, soup or other liquid foods. It can be used as a raw material for food production.
〔技術の１１Ｉ景および従来技術の説明〕ゼラチンは、
写真乳剤の材料やゼリー製造の材料として古くから利用
されているが、ゼリー食品を製造するには、ゼラチンを
熱水に溶解し、これに精液または果汁などを加えた後に
、所定の容器に入、れて冷却することを必要としていた
。[11I view of technology and explanation of conventional technology] Gelatin is
It has been used for a long time as a material for photographic emulsions and for making jelly, but to make jelly food, gelatin is dissolved in hot water, semen or fruit juice is added to it, and then the gelatin is placed in a designated container. , and needed to be cooled down.
また噴粒ゼラチンを発泡するまで加熱し、その発泡した
ゼラチンに水を加えた後、直ちに所望の形状に成形して
、粟おこし状の畜犬用飼料をつくることが提案され（特
開昭４９−１８６６５号公報）、さらにゼラチンと化ミ
ョウバンの混合物に水を加えて得た沈澱物の混合粉末に
、さらにゼラチンを混合した後、これに水を加えて練り
上げ、これを蒸煮した後、温度を下げてゼリー化し、さ
らに乾燥固化してベット用食品を製造する方法が提案さ
れている（特開ｗ３４９−３０１７２ 号公報） 。It has also been proposed to heat pelleted gelatin until it foams, add water to the foamed gelatin, and then immediately mold it into a desired shape to make millet-like feed for livestock and dogs (Japanese Patent Application Laid-Open No. 1983-1989-1). 18665), gelatin was further mixed into the mixed powder of the precipitate obtained by adding water to a mixture of gelatin and alum chloride, water was added to this, kneaded, this was steamed, and the temperature was lowered. A method has been proposed in which food for bed is produced by making a jelly by drying and solidifying it (Japanese Unexamined Patent Publication No. W349-30172).
本発明者らは、ゼラチンの吸水に関する研究において、
ゼラチンに水のごとき膨潤性および溶解性を示す溶剤兼
発泡剤を加えて得た水アメ状の混和物を成形用金型にお
いてプレス加熱すると、ゼラチン発泡体を形成し、この
ゼラチン発泡体を水中に浸漬すると、その形状を保有し
たまま吸水、膨潤して、ゼリー状の成形品が得られるこ
とを見出し、この知見に基づいて本発明に到達した。In our research on water absorption of gelatin, the present inventors
When a starch syrup-like mixture obtained by adding a solvent and blowing agent that exhibits swelling and solubility like water to gelatin is pressed and heated in a mold, a gelatin foam is formed, and this gelatin foam is poured into water. It was discovered that when immersed in water, it absorbs water and swells while retaining its shape, resulting in a jelly-like molded product.Based on this knowledge, the present invention was achieved.
本発明の目的は、吸水、膨潤によりゼリーを形成しうる
ゼラチン発泡体を提供することにあり、詳しくは、吸水
、膨潤により原形伏を保有したまま体積の増大したゼリ
ーを形成しうるゼラチン発泡体を提供することにある。An object of the present invention is to provide a gelatin foam that can form a jelly by absorbing water and swelling. Specifically, it is an object of the present invention to provide a gelatin foam that can form a jelly with an increased volume while retaining its original shape by absorbing water and swelling. Our goal is to provide the following.
本発明は、ゼラチンに溶剤兼発泡剤を加えて、ゼラチン
ペーストを調製すること、およびゼラチンペーストを成
形用金型において加圧の下に加熱して、発泡させること
を特徴とするゼリーを形成しうるゼラチン発泡体の１１
造法である。The present invention is characterized in that a gelatin paste is prepared by adding a solvent/foaming agent to gelatin, and the gelatin paste is heated under pressure in a mold to form a jelly. 11 of gelatin foam
It is a construction method.
本発明のゼリーを形成しうるゼラチン発泡体は、水、精
液または果汁などに浸漬すると、その形状を保有したま
ま吸水、膨潤して、その体積を増大して、ゼリー状の弾
性体ゲルを形成することができる。When the gelatin foam that can form the jelly of the present invention is immersed in water, semen, fruit juice, etc., it absorbs water and swells while retaining its shape, increasing its volume and forming a jelly-like elastic gel. can do.
本発明のゼリーを形成しうるゼラチン発泡体の１＄１１
において、ゼラチンペーストの成形用金型における加熱
は、１１０〜２００℃の温度において行なうことができ
、それによってゼラチン発泡体を水に浸漬したときのゼ
リーの形成を円滑に行なうことのできるゼラチン発泡体
を得ることができ、またゼラチンに加える溶剤兼発泡剤
はゼラチンに対して、３〜１００％（重量）の量〔好ま
しくは３０〜７５％（重量）〕において加えることがで
き、さらに溶剤兼発泡剤として水のごとき膨潤性および
溶解性を示す溶剤を使用することができ、さらにまたエ
タノールのごとき水に可溶な溶剤を、増量剤として、使
用することができ、それによって水、ＭＷまたは果汁な
どに浸漬したときに、円滑に吸水、膨潤して、ゼリーを
形成することができるゼラチン発泡体を得ることができ
る。1$11 of gelatin foam capable of forming the jelly of the present invention
In the gelatin foam, the heating in the mold for forming the gelatin paste can be carried out at a temperature of 110 to 200°C, thereby facilitating the formation of jelly when the gelatin foam is immersed in water. In addition, the solvent and foaming agent added to gelatin can be added in an amount of 3 to 100% (by weight) [preferably 30 to 75% (by weight)], and Swelling and solubilizing solvents such as water can be used as agents, and also water-soluble solvents such as ethanol can be used as bulking agents, whereby water, MW or fruit juices can be used as bulking agents. A gelatin foam can be obtained that can smoothly absorb water and swell to form a jelly when immersed in a gelatin foam.
本発明のゼリーを形成しうるゼラチン発泡体の製造では
、ゼラチン粉末に溶剤を加えて、半流動状ないし流動状
のゼラチンペーストを調製する。In producing a gelatin foam capable of forming the jelly of the present invention, a semi-liquid to fluid gelatin paste is prepared by adding a solvent to gelatin powder.
溶剤は、ゼラチンを［８・溶解しうるものであれば、ど
のようなものであっても、これを使用することができる
が、水およびエタノール混合液を使用するのが好ましく
、水およびエタノール混合液を使用することによって、
ゼラチン発泡体を水に浸漬したときに、円滑に吸水、膨
潤してゼリーを形成することのできるゼラチン発泡体を
得ることができる。水およびエタノール混合液は、１０
〜５０％（重量）のエタノールを含むものを使用するの
が好ましい。Any solvent can be used as long as it can dissolve gelatin, but it is preferable to use a mixture of water and ethanol; By using liquid,
A gelatin foam can be obtained that can smoothly absorb water and swell to form a jelly when the gelatin foam is immersed in water. The water and ethanol mixture is 10
Preferably, one containing ~50% (by weight) ethanol is used.
ゼラチンは、冷水には膨潤するが、溶解することができ
ないから、ゼラチンに溶剤を加えた後に、混合物を加温
して、溶剤兼発泡剤の分散を促進する。溶剤は、ゼラチ
ンに対して３〜１００％（重量）〔好ましくは３０〜７
５％（重量）〕の量において使用されるが、ゼラチンは
、通常１０％（重量）の水分を含むから、ゼラチンに対
する溶剤の添加をする場合、ゼラチンに含まれる水分の
黴を考慮して前記の溶剤の量を算出する。Gelatin swells but cannot dissolve in cold water, so after adding the solvent to the gelatin, the mixture is warmed to facilitate dispersion of the solvent and blowing agent. The solvent is 3 to 100% (by weight) [preferably 30 to 7%] based on the gelatin.
5% (by weight)], but gelatin usually contains 10% (by weight) of water, so when adding a solvent to gelatin, take into account the moldiness of the water contained in gelatin. Calculate the amount of solvent.
流動状ないし半流動状のゼラチンペーストは、成形用金
型に入れ、これに蓋をして、蓋をプレス（加圧）しなが
ら１１０〜２００℃程度の温度に加熱する。加熱時間は
ゼラチンペーストが充分に発泡するのに必要な時間であ
るが、このプレス加熱においてゼラチンペーストが充分
に発泡するのに必要な時間は、材料のゼラチンの窪類ま
たはゼラチンペーストの溶剤含量などによって変動する
から、プレス加熱においてゼラチンペーストが充分に発
泡するのに必要な時間は、予備的な実験において、実験
的に求め、この実験的に求められた時間の間、成形用金
型の加熱を行なうのが好ましい。The fluid or semi-fluid gelatin paste is placed in a mold, covered with a lid, and heated to a temperature of about 110 to 200° C. while pressing the lid. The heating time is the time required for the gelatin paste to foam sufficiently during press heating, but the time required for the gelatin paste to foam sufficiently during press heating depends on the number of cavities in the gelatin material, the solvent content of the gelatin paste, etc. Therefore, the time required for the gelatin paste to foam sufficiently during press heating is experimentally determined in a preliminary experiment, and during this experimentally determined time, the heating of the mold is It is preferable to do this.
成形用金型におけるゼラチンペーストの加熱発泡が終了
すると、ゼラチンペーストは、成形用金型内における加
熱によってその体積を増大して、その発泡体が成形用金
型内に充満しているが、成形用金型の蓋を開いてゼラチ
ン発泡体を成形用金型から取り出して本発明の製品のゼ
ラチン発泡体を得る。When the heating and foaming of the gelatin paste in the molding die is completed, the gelatin paste increases its volume by heating in the molding die, and the foam fills the molding die. The lid of the mold is opened and the gelatin foam is taken out from the mold to obtain the gelatin foam of the product of the present invention.
本発明の製品のゼラチン発泡体は、そのままの状態にお
いて、食用または飼料用に供することもできるが、この
ゼラチン発泡体を冷水、温水、熱水、Ｗ液または果汁な
どの液体または液状食品に浸漬すると、ゼラチン発泡体
はこれらの液体または液状食品を吸収し、膨潤してゼリ
ーを形成する。The gelatin foam of the product of the present invention can be used as food or feed as it is, but the gelatin foam can be immersed in a liquid or liquid food such as cold water, hot water, hot water, W liquid or fruit juice. The gelatin foam then absorbs these liquids or liquid foods and swells to form a jelly.
このゼリーも食用または餌料用の用途に供することがで
きる。This jelly can also be used for food or feed.
以下において本発明を実施例、実施例に代りうる実験例
および試験例によりさらに詳しく説明する。The present invention will be explained in more detail below using Examples, Experimental Examples that can be substituted for the Examples, and Test Examples.
実施例１〜５
ゼラチン粉〔商品名：ゼラチンＡＵ、含有水分：１１．
７％（重量）、宮城化学工業（株）社製品、ＪＩＳ規格
Ｋ −６５０３（７） ２ ｍ規格適合品、］１１００
４４ｍ６０”Ｃにおいて、ＷＩ表に示す量のエタノール
（局方）および水を加え、混和して、黄色透明の水アメ
状のゼラチン混和物を調製した。Examples 1 to 5 Gelatin powder [Product name: Gelatin AU, moisture content: 11.
7% (weight), Miyagi Chemical Industry Co., Ltd. product, JIS standard K-6503 (7) 2 m standard compliant product,] 1100
At 44 m60''C, ethanol (pharmacopoeia) and water in amounts shown in the WI Table were added and mixed to prepare a yellow transparent starch syrup-like gelatin mixture.
開閉可能な蓋を有する正方形の金型（＋５０ｓｕ＋（タ
テ） Ｘ １５０ｕ＋ （ヨコ）Ｘ２０ｍｍ（高す）
〕の底面に離型紙を敷き、この金型にゼラチン混和物１
５ｊ＋を入れ、その上に離型紙を置いた径に、金型の蓋
を閉じ、金型を密閉した。この金型を１６５℃の温度に
おいて４５分間プレス加熱して、ゼラチン混和物を発泡
し、乳黄色の発泡成形体を得た。Square mold with a lid that can be opened and closed (+50su+ (vertical) x 150u+ (horizontal) x 20mm (height)
] Place release paper on the bottom of the mold, and add 1 gelatin mixture to this mold.
5j+ was put therein, and the lid of the mold was closed to the diameter on which the release paper was placed, and the mold was sealed. This mold was press-heated at a temperature of 165° C. for 45 minutes to foam the gelatin mixture to obtain a milky yellow foamed molded product.
発泡成形体の密度および比容積は第１表に示すとおりで
あった。The density and specific volume of the foamed molded product were as shown in Table 1.
実施例６
実適例１〜５におけるエタノール（局方）を使用せずに
、第１表に示す量の水を使用し、それ以外は実施例１〜
５と同様にして、乳黄白の発泡成形体を得た。Example 6 The ethanol (pharmacopoeia) in Practical Examples 1 to 5 was not used, and the amount of water shown in Table 1 was used, except for Examples 1 to 5.
A milky yellow white foam molded product was obtained in the same manner as in 5.
発泡成形体の密度および比容積は第１表に示すとおりで
あった。The density and specific volume of the foamed molded product were as shown in Table 1.
（以下余白）
実施例７〜ｌＯ
ゼラチン粉〔商品名：ゼラチンＡＵ、含有水分：１１．
７％（重ｆｆ１）、宮城化学工業（株）社製品、ＪＩＳ
規格Ｋ −６５０３の２Ｍｉ規格規格品）１００Ｊｉｌ
に、６０６Ｃにおいて、第２表に示す量のエタノール（
局方）および水を加え、混和して、黄色透明の水アメ状
のゼラチン混和物を調製した。(Left below) Examples 7-1O Gelatin powder [Product name: Gelatin AU, water content: 11.
7% (heavy ff1), Miyagi Chemical Industry Co., Ltd. product, JIS
2Mi standard product of standard K-6503) 100Jil
At 606C, ethanol (
Pharmacopoeia) and water were added and mixed to prepare a yellow transparent starch syrup-like gelatin mixture.
開閉可能な蓋を有する正方形の金型（７０Ｍ（タテ）
Ｘ ７０ｓｕ＊ （ヨコ）ＸＩＯ＋＋ｍ（高す）〕の底
面に離型紙を敷き、この金型にゼラチン混和物８ｇを入
れ、その上に離型紙を置いた後に、金型の蓋を閉じ、金
型を密閉した。この金型を１６５℃の温度において４５
分間プレス加熱して、ゼラチン混和物を発泡し、乳黄色
の発泡成形体を得た。Square mold with a lid that can be opened and closed (70M (vertical)
Place a release paper on the bottom of the X 70su* (horizontal) was sealed. This mold was heated to 45°C at a temperature of 165°C.
The gelatin mixture was foamed by pressing and heating for a minute to obtain a milky yellow foamed molded product.
発泡成形体は、いずれもその体積を膨張し、金型内に充
満していた。The foamed molded articles all expanded in volume and filled the mold.
発泡成形体の密度および比容積は第２表に示すとおりで
あった。The density and specific volume of the foamed molded product were as shown in Table 2.
実施例ＩＩ〜１２
第２表に示す量のエタノール（局方）および水を使用し
、実施例７〜１０と同様にしてゼラチン混和物を調製し
た。Examples II-12 Gelatin mixtures were prepared in the same manner as in Examples 7-10 using ethanol (pharmacopoeia) and water in the amounts shown in Table 2.
第２表に示す量のゼラチン混和物を金型に入れ、プレス
加熱の時間を９０分としたこと以外は実施例６〜９と同
様にして、乳黄色の発泡成形体を得た。Milky yellow foam molded products were obtained in the same manner as in Examples 6 to 9, except that the gelatin mixture in the amount shown in Table 2 was placed in a mold and the press heating time was 90 minutes.
発泡成形体は、実施例７〜ｌＯと同様に、いずれもその
体積を膨張し、金型内に充満していた。Similar to Examples 7 to 1O, the foamed molded products expanded in volume and filled the mold.
発泡成形体の密度および比容積は第２表に示すとおりで
あった。The density and specific volume of the foamed molded product were as shown in Table 2.
試験例
ゼラチン混和物の発泡成形体の吸水性について試験を行
なった。Test Example A test was conducted on the water absorption of a foam molded product of a gelatin mixture.
実施例７〜ｌＯおよび実施例１１〜１２において調製し
た発泡成形体を４０℃の温水に、２０分間浸漬した。The foamed molded bodies prepared in Examples 7 to 1O and Examples 11 to 12 were immersed in 40°C warm water for 20 minutes.
発泡成形体は、いずれも温水中において原形を維持した
まま吸水して、膨潤し、ゼリー状になった。All of the foamed molded products absorbed water while maintaining their original shape in hot water, swelled, and became jelly-like.
吸水、膨潤したゼリー状発泡成形体の１ｇ当りの体積、
体積変化率および１１当りの吸水量は第２表に示すとお
りであった。Volume per 1 g of water-absorbed and swollen jelly-like foam molded product,
The volume change rate and water absorption amount per 11 were as shown in Table 2.
（以下余日）
〔発明の効果〕
水、卵液または果汁などに浸漬したときに、吸水、膨潤
してゼリーを形成する。(The rest of the article) [Effects of the invention] When immersed in water, egg liquid, fruit juice, etc., it absorbs water and swells to form a jelly.
ゼリーの製造工程を短縮し、簡単にすることができる。The jelly manufacturing process can be shortened and simplified.
Claims (5)
泡剤を加えて、ゼラチンペーストを調製すること、およ
びゼラチンペーストを成形用金型において、加圧の下に
加熱して、発泡させることを特徴とするゼリーを形成し
うるゼラチン発泡体の製造法。(1) Preparing a gelatin paste by adding a solvent/foaming agent that exhibits swelling and solubility to gelatin, and heating the gelatin paste under pressure in a mold for foaming. A method for producing a gelatin foam capable of forming a jelly characterized by:
０〜２００℃の温度に加熱されることを特徴とする特許
請求の範囲第１項に記載のゼリーを形成しうるゼラチン
発泡体の製造法。(2) When the gelatin paste is in a mold for forming 11
A method for producing a gelatin foam capable of forming a jelly according to claim 1, characterized in that it is heated to a temperature of 0 to 200<0>C.
（重量）の量においてゼラチンに加えられることを特徴
とする特許請求の範囲第１項または第２項に記載のゼリ
ーを形成しうるゼラチン発泡体の製造法。(3) Solvent and blowing agent is 3-100% based on gelatin
3. Process for producing a gelatin foam capable of forming a jelly according to claim 1 or 2, characterized in that the gelatin foam is added to gelatin in an amount of (by weight).
請求の範囲第１項ないし第３項のいずれかに記載のゼリ
ーを形成しうるゼラチン発泡体の製造法。(4) A method for producing a gelatin foam capable of forming a jelly according to any one of claims 1 to 3, wherein the solvent and blowing agent is water.
液であることを特徴とする特許請求の範囲第１項に記載
のゼリーを形成しうるゼラチン発泡体の製造法。(5) The method for producing a gelatin foam capable of forming a jelly according to claim 1, wherein the solvent and blowing agent is a mixture of water and a water-soluble solvent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62131313A JPS63296657A (en) | 1987-05-29 | 1987-05-29 | Production of gelatin foam capable of forming jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62131313A JPS63296657A (en) | 1987-05-29 | 1987-05-29 | Production of gelatin foam capable of forming jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63296657A true JPS63296657A (en) | 1988-12-02 |
Family
ID=15055034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62131313A Pending JPS63296657A (en) | 1987-05-29 | 1987-05-29 | Production of gelatin foam capable of forming jelly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63296657A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994017137A1 (en) * | 1993-01-19 | 1994-08-04 | Rapaport, Erich | Sponges of hydrocolloids |
| WO2008083802A2 (en) * | 2007-01-09 | 2008-07-17 | Gelita Ag | Protein-based food product and associated production method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55162948A (en) * | 1979-06-08 | 1980-12-18 | Meiji Milk Prod Co Ltd | Preparation of instant whip desert powder mix |
-
1987
- 1987-05-29 JP JP62131313A patent/JPS63296657A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55162948A (en) * | 1979-06-08 | 1980-12-18 | Meiji Milk Prod Co Ltd | Preparation of instant whip desert powder mix |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994017137A1 (en) * | 1993-01-19 | 1994-08-04 | Rapaport, Erich | Sponges of hydrocolloids |
| WO2008083802A2 (en) * | 2007-01-09 | 2008-07-17 | Gelita Ag | Protein-based food product and associated production method |
| WO2008083802A3 (en) * | 2007-01-09 | 2008-11-13 | Gelita Ag | Protein-based food product and associated production method |
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