KR950002600A - 소프트캔디의 제조방법 - Google Patents

소프트캔디의 제조방법 Download PDF

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Publication number
KR950002600A
KR950002600A KR1019940017543A KR19940017543A KR950002600A KR 950002600 A KR950002600 A KR 950002600A KR 1019940017543 A KR1019940017543 A KR 1019940017543A KR 19940017543 A KR19940017543 A KR 19940017543A KR 950002600 A KR950002600 A KR 950002600A
Authority
KR
South Korea
Prior art keywords
soft candy
less
make soft
fats
weight
Prior art date
Application number
KR1019940017543A
Other languages
English (en)
Inventor
히데키 사카니시
준꼬 이가라시
히로꼬 카가미
리끼야 구와하라
Original Assignee
사사이 아키라
메이지세이카 가부시키가이샤
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 사사이 아키라, 메이지세이카 가부시키가이샤 filed Critical 사사이 아키라
Publication of KR950002600A publication Critical patent/KR950002600A/ko

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/04—Sugar-cookers

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

치아에의 부착성이 소프트캔디를 제공한다.
설탕과 물엿을 주성분으로 하는 당혼합물을 미리 가열농축하고, 수분함량 10중량% 이하로 한 후 유지를 2.0중량% 이상, 30.0중량% 이하 첨가한다.

Description

소프트캔디의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 설탕, 물엿, 유지를 주요성분으로 하는 소프트캔디의 제조에 있어서, 설탕과 물엿을 주성분으로 하는 당혼합물을 미리 가열농축하고, 수분함량 10중량% 이하로 한후, 유지를 2.0중량% 이상 30.0중량% 이하 첨가하는 것을 특징으로 하는 소프트캔디의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940017543A 1993-07-27 1994-07-20 소프트캔디의 제조방법 KR950002600A (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP93-203788 1993-07-27
JP5203788A JP2954459B2 (ja) 1993-07-27 1993-07-27 ソフトキャンデーの製造方法

Publications (1)

Publication Number Publication Date
KR950002600A true KR950002600A (ko) 1995-02-16

Family

ID=16479770

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940017543A KR950002600A (ko) 1993-07-27 1994-07-20 소프트캔디의 제조방법

Country Status (4)

Country Link
JP (1) JP2954459B2 (ko)
KR (1) KR950002600A (ko)
CN (1) CN1044433C (ko)
GB (1) GB2280350A (ko)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6805894B1 (en) 2000-07-31 2004-10-19 Morinaga & Co., Ltd. Soft candy and its production method
CN1324977C (zh) * 2005-07-04 2007-07-11 孟小兵 保健中草药软糖及其制造方法
JP4695471B2 (ja) * 2005-09-16 2011-06-08 松谷化学工業株式会社 ソフトキャンディ及びその製造方法
CN1311755C (zh) * 2005-09-30 2007-04-25 朴玉莲 一种芦荟饴糖及制备方法
JP5213323B2 (ja) * 2006-10-06 2013-06-19 株式会社ロッテ 被覆冷菓

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2338651A1 (fr) * 1976-01-23 1977-08-19 Gen Foods France Procede de fabrication de bonbons a " pate molle "
JPS5375361A (en) * 1976-12-16 1978-07-04 Kanebo Ltd Production of honeycomb candy
CN1025712C (zh) * 1991-10-07 1994-08-24 修福增 一种酥糖的制作方法

Also Published As

Publication number Publication date
CN1044433C (zh) 1999-08-04
GB9414755D0 (en) 1994-09-07
GB2280350A (en) 1995-02-01
JPH0739310A (ja) 1995-02-10
CN1102949A (zh) 1995-05-31
JP2954459B2 (ja) 1999-09-27

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