JPS6345187B2 - - Google Patents
Info
- Publication number
- JPS6345187B2 JPS6345187B2 JP58160200A JP16020083A JPS6345187B2 JP S6345187 B2 JPS6345187 B2 JP S6345187B2 JP 58160200 A JP58160200 A JP 58160200A JP 16020083 A JP16020083 A JP 16020083A JP S6345187 B2 JPS6345187 B2 JP S6345187B2
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- biscuit
- producing
- confectionery
- biscuits
- 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.)
- Expired
Links
- 235000015110 jellies Nutrition 0.000 claims description 80
- 239000008274 jelly Substances 0.000 claims description 80
- 235000015895 biscuits Nutrition 0.000 claims description 51
- 235000009508 confectionery Nutrition 0.000 claims description 37
- 238000001816 cooling Methods 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 239000011248 coating agent Substances 0.000 claims description 13
- 238000000576 coating method Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 229920001817 Agar Polymers 0.000 claims description 9
- 239000008272 agar Substances 0.000 claims description 9
- 235000010419 agar Nutrition 0.000 claims description 9
- 235000010418 carrageenan Nutrition 0.000 claims description 9
- 239000000679 carrageenan Substances 0.000 claims description 9
- 229920001525 carrageenan Polymers 0.000 claims description 9
- 229940113118 carrageenan Drugs 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 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 9
- 239000000126 substance Substances 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 5
- 230000002093 peripheral effect Effects 0.000 claims description 5
- 238000007796 conventional method Methods 0.000 claims 1
- 239000003349 gelling agent Substances 0.000 claims 1
- 235000014612 sandwich biscuits Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000000047 product Substances 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 8
- 238000011049 filling Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 241001307241 Althaea Species 0.000 description 5
- 235000006576 Althaea officinalis Nutrition 0.000 description 5
- 235000001035 marshmallow Nutrition 0.000 description 5
- 235000015108 pies Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241001137251 Corvidae Species 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019820003916A KR830002026B1 (ko) | 1982-08-31 | 1982-08-31 | 초코렛이 코팅된 젤리과자의 제조방법 |
| KR3916 | 1982-08-31 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5978655A JPS5978655A (ja) | 1984-05-07 |
| JPS6345187B2 true JPS6345187B2 (ko) | 1988-09-08 |
Family
ID=19225485
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58160200A Granted JPS5978655A (ja) | 1982-08-31 | 1983-08-31 | ゼリ菓子の製造方法 |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS5978655A (ko) |
| KR (1) | KR830002026B1 (ko) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040094507A (ko) * | 2003-05-02 | 2004-11-10 | 충청남도 홍성군 | 사과초콜렛 및 그 제조방법 |
| JP2011072258A (ja) * | 2009-09-30 | 2011-04-14 | Uha Mikakuto Co Ltd | グミキャンディ浸透菓子及びその製造方法 |
| JP5674413B2 (ja) * | 2010-10-21 | 2015-02-25 | 株式会社明治 | グミ含浸菓子 |
| ES2719795T3 (es) * | 2013-03-15 | 2019-07-16 | Intercontinental Great Brands Llc | Composición alimenticia texturada blanda con carbohidratos de disposición lenta |
| KR101477002B1 (ko) * | 2013-12-05 | 2014-12-29 | 박춘병 | 후렉시블 외줄 스낵 및 그 제조 방법 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5339576U (ko) * | 1976-09-09 | 1978-04-06 |
-
1982
- 1982-08-31 KR KR1019820003916A patent/KR830002026B1/ko active
-
1983
- 1983-08-31 JP JP58160200A patent/JPS5978655A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| KR830002026B1 (ko) | 1983-10-07 |
| JPS5978655A (ja) | 1984-05-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4563363A (en) | Method for manufacturing a jelly confectionery coated with chocolate | |
| US4545997A (en) | Process of manufacturing candy bars containing wafers and wafer bars manufactured thereby | |
| CA1165169A (en) | Single-dough cookie having storage stable texture | |
| RU2287287C2 (ru) | Замороженное кондитерское изделие, составное замороженное кондитерское изделие и способ его изготовления (варианты) | |
| US2868647A (en) | Process of producing a candy coated cereal | |
| US4287216A (en) | Chocolate confection containing carbonated hard candy crystals dispersed therein | |
| JPH1042803A (ja) | 架橋性ハイドロコロイドを含む無脂肪および低脂肪エンロービング用被覆剤組成物 | |
| JPS6345187B2 (ko) | ||
| JPH0253014B2 (ko) | ||
| EP0316145A2 (en) | Snack product | |
| US2694012A (en) | Edible container for frozen confections and process for preparing the same | |
| US2948622A (en) | Process for producing cold watersoluble gelatin compositions | |
| EP1928257B1 (en) | Process for obtaining a soft white milk-based coating and coating so obtained | |
| US4525365A (en) | Coated frozen-dessert and a process for preparation thereof | |
| US3097951A (en) | Process of making gelled confections | |
| US2210856A (en) | Fudge type candy | |
| KR900006414B1 (ko) | 조직이 상이한 2중구조의 제리의 제조방법 | |
| JPS59210845A (ja) | 角出しチユ−インガムおよびその製造方法 | |
| KR870001328B1 (ko) | 인절미 제조방법 | |
| JPH0661226B2 (ja) | 組織の異なる２重構造ゼリー | |
| JPH0150388B2 (ko) | ||
| JPS6219137B2 (ko) | ||
| JPS6253132B2 (ko) | ||
| JPH0465656B2 (ko) | ||
| JPS6158546A (ja) | ゼリ−菓子 |