KR830002026B1 - 초코렛이 코팅된 젤리과자의 제조방법 - Google Patents
초코렛이 코팅된 젤리과자의 제조방법 Download PDFInfo
- Publication number
- KR830002026B1 KR830002026B1 KR1019820003916A KR820003916A KR830002026B1 KR 830002026 B1 KR830002026 B1 KR 830002026B1 KR 1019820003916 A KR1019820003916 A KR 1019820003916A KR 820003916 A KR820003916 A KR 820003916A KR 830002026 B1 KR830002026 B1 KR 830002026B1
- Authority
- KR
- South Korea
- Prior art keywords
- jelly
- biscuits
- biscuit
- sugar
- chocolate
- 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 title claims description 62
- 239000008274 jelly Substances 0.000 title claims description 62
- 235000019219 chocolate Nutrition 0.000 title claims description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000015895 biscuits Nutrition 0.000 claims description 41
- 238000001816 cooling Methods 0.000 claims description 18
- 235000000346 sugar Nutrition 0.000 claims description 16
- 235000009508 confectionery Nutrition 0.000 claims description 14
- 229920001525 carrageenan Polymers 0.000 claims description 11
- 239000000679 carrageenan Substances 0.000 claims description 10
- 235000010418 carrageenan Nutrition 0.000 claims description 10
- 229940113118 carrageenan Drugs 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 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 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
- 239000001814 pectin Substances 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 239000003349 gelling agent Substances 0.000 claims 2
- 238000007796 conventional method Methods 0.000 claims 1
- 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 9
- 239000000203 mixture Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000001035 drying Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 230000002093 peripheral effect Effects 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
- 241001307241 Althaea Species 0.000 description 3
- 235000006576 Althaea officinalis Nutrition 0.000 description 3
- 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
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 235000001035 marshmallow Nutrition 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000007547 defect 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
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 235000017875 Hibiscus moscheutos Nutrition 0.000 description 1
- 241000984547 Hibiscus moscheutos Species 0.000 description 1
- 239000004909 Moisturizer Substances 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- -1 carboxymethylyl Chemical group 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004534 enameling Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001333 moisturizer Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000019629 palatability 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
- 238000007493 shaping process Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Jellies, Jams, And Syrups (AREA)
Priority Applications (9)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019820003916A KR830002026B1 (ko) | 1982-08-31 | 1982-08-31 | 초코렛이 코팅된 젤리과자의 제조방법 |
| DE3330408A DE3330408A1 (de) | 1982-08-31 | 1983-08-23 | Geleekonfekt und verfahren zu seiner herstellung |
| CA000435251A CA1206369A (en) | 1982-08-31 | 1983-08-24 | Method for manufacturing a jelly confectionery coated with chocolate and a product thereof |
| US06/526,291 US4563363A (en) | 1982-08-31 | 1983-08-25 | Method for manufacturing a jelly confectionery coated with chocolate |
| GB08323041A GB2126070B (en) | 1982-08-31 | 1983-08-26 | Method for manufacturing a jelly confectionery coated with chocolate and a product thereof |
| FR8313913A FR2532155A1 (fr) | 1982-08-31 | 1983-08-30 | Procede de fabrication d'une confiserie a base de gelee enrobee de chocolat et produit ainsi obtenu |
| IT8322701A IT1212774B (it) | 1982-08-31 | 1983-08-31 | Procedimento per la fabbricazione di una confettura gelatinosa, coperta con cioccolata e prodotto cosi' ottenuto. |
| PH29478A PH20911A (en) | 1982-08-31 | 1983-08-31 | Method for manufacturing a jelly confectionery coated with chocolate and product thereof |
| JP58160200A JPS5978655A (ja) | 1982-08-31 | 1983-08-31 | ゼリ菓子の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019820003916A KR830002026B1 (ko) | 1982-08-31 | 1982-08-31 | 초코렛이 코팅된 젤리과자의 제조방법 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR830002026B1 true KR830002026B1 (ko) | 1983-10-07 |
Family
ID=19225485
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019820003916A Expired KR830002026B1 (ko) | 1982-08-31 | 1982-08-31 | 초코렛이 코팅된 젤리과자의 제조방법 |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS5978655A (enrdf_load_stackoverflow) |
| KR (1) | KR830002026B1 (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040094507A (ko) * | 2003-05-02 | 2004-11-10 | 충청남도 홍성군 | 사과초콜렛 및 그 제조방법 |
| KR101477002B1 (ko) * | 2013-12-05 | 2014-12-29 | 박춘병 | 후렉시블 외줄 스낵 및 그 제조 방법 |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| KR20150095866A (ko) * | 2013-03-15 | 2015-08-21 | 인터컨티넨탈 그레이트 브랜즈 엘엘씨 | 완효성 탄수화물을 포함하는 질감이 부드러운 식품 조성물 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5339576U (enrdf_load_stackoverflow) * | 1976-09-09 | 1978-04-06 |
-
1982
- 1982-08-31 KR KR1019820003916A patent/KR830002026B1/ko not_active Expired
-
1983
- 1983-08-31 JP JP58160200A patent/JPS5978655A/ja active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040094507A (ko) * | 2003-05-02 | 2004-11-10 | 충청남도 홍성군 | 사과초콜렛 및 그 제조방법 |
| KR101477002B1 (ko) * | 2013-12-05 | 2014-12-29 | 박춘병 | 후렉시블 외줄 스낵 및 그 제조 방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6345187B2 (enrdf_load_stackoverflow) | 1988-09-08 |
| JPS5978655A (ja) | 1984-05-07 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 19820831 |
|
| PA0201 | Request for examination | ||
| PG1605 | Publication of application before grant of patent |
Comment text: Decision on Publication of Application Patent event code: PG16051S01I Patent event date: 19830902 |
|
| PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 19831219 |
|
| PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 19831229 Patent event code: PR07011E01D |
|
| PR1001 | Payment of annual fee |
Payment date: 19831229 Start annual number: 4 End annual number: 12 Payment date: 19831229 Start annual number: 1 End annual number: 3 |
|
| PR1002 | Payment of registration fee |
Payment date: 19831229 End annual number: 12 Start annual number: 4 Payment date: 19831229 End annual number: 3 Start annual number: 1 |
|
| PG1501 | Laying open of application | ||
| PC1801 | Expiration of term |
Termination date: 19961125 Termination category: Others |