JPH072090B2 - Chiyu-Massage Yumalo with Ingum - Google Patents
Chiyu-Massage Yumalo with IngumInfo
- Publication number
- JPH072090B2 JPH072090B2 JP61253367A JP25336786A JPH072090B2 JP H072090 B2 JPH072090 B2 JP H072090B2 JP 61253367 A JP61253367 A JP 61253367A JP 25336786 A JP25336786 A JP 25336786A JP H072090 B2 JPH072090 B2 JP H072090B2
- Authority
- JP
- Japan
- Prior art keywords
- chewing gum
- gum
- macyumaro
- chewing
- sugar
- 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 - Lifetime
Links
- 235000015218 chewing gum Nutrition 0.000 claims description 64
- 229940112822 chewing gum Drugs 0.000 claims description 63
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- 239000004909 Moisturizer Substances 0.000 description 13
- 230000001333 moisturizer Effects 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 12
- 235000000346 sugar Nutrition 0.000 description 11
- 241001307241 Althaea Species 0.000 description 10
- 235000006576 Althaea officinalis Nutrition 0.000 description 10
- 235000001035 marshmallow Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 7
- 230000006866 deterioration Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 229960004903 invert sugar Drugs 0.000 description 6
- 230000001055 chewing effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000004088 foaming agent Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 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 2
- 239000005715 Fructose Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000010634 bubble gum Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- -1 invert sugar Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は、食べはじめにマシユマロのソフトな食感を
呈し、ついでマシユマロとチユーインガムの調和された
食感と風味を賞味でき、最後にチユーインガムのチユー
イング性が楽しめるチユーインガム入りマシユマロに関
するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention provides the soft texture of macchiumalo at the beginning of eating, and then the taste and taste in harmony of macchiyumaro and chewing gum can be enjoyed, and finally chewing of chewing gum. It is related to the chewy gum containing macy yumalo.
最近、食味の異なる2種以上の菓子を組み合わせて複雑
な食感を賞味できるように工夫した菓子がいろいろ提案
され、新しいタイプの菓子として新たな需要を喚起して
いる。例えば、アイスクリームを求肥で包み大福餅を模
したものや、チユーインガムの中にジャムやゼリーを充
填してチユーインガムを口中で噛んだときの食味の意外
性,多様性を企図したものがこれに相当する。Recently, various kinds of confectionery have been proposed which combine two or more kinds of confectioneries having different tastes so as to enjoy a complicated texture, and are attracting new demand as a new type of confectionery. For example, the one that imitates Daifuku Mochi by wrapping ice cream in a fertilizer, or the one that is filled with jam or jelly in chewing gum and has unexpected taste and variety when chewing chewing gum in its mouth is equivalent to this. To do.
このような観点から、マシユマロとチユーインガムとを
組み合わせた菓子の提供も要望されている。From such a point of view, it is also desired to provide a confectionery in which macyumaro and chewing gum are combined.
本発明者らは、チユーインガム入りマシユマロの製品化
を実現するため、一連の研究を重ねた結果、単にチユー
インガムとマシユマロを混合しただけのチユーインガム
入りマシユマロは、マシユマロの風味が感じられなくな
るばかりでなく、製造後短期間の間に風味の劣化を招く
ことをつきとめ、これの原因についてさらに研究を重ね
た結果、上記原因は、単にマシユマロとチユーインガム
とを混合すると、両者が渾然一体となりすぎることによ
ることを見いだした。すなわち、マシユマロとチユーイ
ンガムとを単に混合した場合、柔らかいマシユマロがチ
ユーインガム中に取り込まれた状態になるため、マシユ
マロの風味が失われ、また全体の風味の経時劣化が早期
に生起すると考えられる。The present inventors, in order to realize the commercialization of chewing gum-containing machiumaro, as a result of a series of studies, simply chewing gum-containing mascyumalo just a mixture of chewing gum and macchiumalo, not only the taste of macyumaro is not felt, It was found that the flavor is deteriorated in a short period of time after the production, and as a result of further research on the cause thereof, the above-mentioned cause was caused by the fact that, when simply mixing the marshmallow and the chewing gum, the both were too much together. I found it. In other words, when the mixture of mashyumaro and chewing gum is simply mixed, the soft mashroom is taken into the chewing gum, so that the taste of mashumaro is lost and deterioration of the overall flavor with time is considered to occur early.
この発明は、このような事情に鑑みなされたもので、マ
シユマロのソフトな食感とチユーインガムのチユーイン
グ性を複合的に有し、しかも風味の経時劣化が早期に生
起しないチユーインガム入りマシユマロの製法の提供を
その目的とするものである。The present invention has been made in view of such circumstances, and provides a method for producing a chewing gum-containing macyumaro that has a soft texture of chewing gum and a chewing property of chewing gum, and in which deterioration of flavor with time does not occur early. Is the purpose.
上記の目的を達成するため、この発明のチユーインガム
入りマシユマロの製法は、マシユマロ原料を用いてマシ
ユマロを製造する任意の段階でチユーインガムを流動状
態を添加するという構成をとる。In order to achieve the above-mentioned object, the method for producing chewing gum-containing marshmallows according to the present invention is configured such that chewing gums are added in a fluidized state at any stage of producing marshmallows using the marshmallow raw material.
本発明者らは、上記マシユマロのチユーインガム中への
取り込まれを防止することを目的に研究を重ねた結果、
チユーインガムを流動状態で添加すると、顕著な効果が
得られることをつきとめ、この発明に到達したのであ
る。The present inventors, as a result of repeated studies for the purpose of preventing uptake into the chewing gum of the above-mentioned marshmallow,
The inventors arrived at the present invention by finding that the addition of chewing gum in a fluidized state produces a remarkable effect.
この発明の対象となるマシユマロは、特に限定するもの
ではなく、従来公知のものであり、その構成原料も同様
である。ただし、上記マシユマロに保湿剤を含有させる
と、マシユマロの水分蒸発が抑制され、水分蒸発にもと
づくチユーインガム水分のマシユマロ中への移行も抑制
され、マシユマロとチユーインガムとの水分平衡が維持
されるようになり、経時劣化の防止に優れた効果が得ら
れるようになる。上記保湿剤の一例として、転化糖,異
性化糖,糖アルコール,グリセリンをあげることができ
る。これらの保湿剤は、単独で用いても2種以上を併用
しても支障はない。ただし、上記保湿剤を単独で用いる
場合、マシユマロ全量(チユーインガムを除く)中に含
有される保湿剤の割合は、1〜20重量%(以下「%」と
略す)に設定することが好適であり、各保湿剤について
より好適な範囲は下記の通りである。The marshmallows to which the present invention is applied are not particularly limited and are conventionally known, and the constituent raw materials thereof are also the same. However, when the moisturizing agent is contained in the above-mentioned macyumalo, the water evaporation of the macyumalo is suppressed, the migration of chewing gum water based on the water evaporation into the macyumaro is also suppressed, and the water balance between the macyumaro and the chewing gum becomes maintained. Therefore, an excellent effect of preventing deterioration with time can be obtained. Examples of the moisturizer include invert sugar, isomerized sugar, sugar alcohol, and glycerin. These moisturizers may be used alone or in combination of two or more kinds without any problem. However, when the above moisturizer is used alone, it is preferable to set the ratio of the moisturizer contained in the total amount of macyumalo (excluding chewing gum) to 1 to 20% by weight (hereinafter abbreviated as “%”). The more preferable range for each moisturizer is as follows.
糖アルコール : 3〜15% 異性化糖 :15〜35〃 転化糖 :15〜35〃 グリセリン : 1〜 8〃 保湿剤の含有量が上記1〜20%の範囲を外れると、保湿
剤添加の効果が不充分であつたり、保湿剤自身の有する
特性によつてマシユマロの味が損なわれる傾向がみられ
る。したがつて、保湿剤の含有量は上記範囲に設定する
ことが好ましい。Sugar alcohol: 3 to 15% Isomerized sugar: 15 to 35〃 Inverted sugar: 15 to 35〃 Glycerin: 1 to 8〃 If the moisturizer content is out of the above 1 to 20% range, the effect of moisturizer addition Is insufficient, and the taste of the mackerel is likely to be impaired due to the characteristics of the moisturizer itself. Therefore, it is preferable to set the content of the moisturizer within the above range.
なお、転化糖,異性化糖を用いた場合、転化糖,異性化
糖は通常グルコースとフルクトースとの等量混合物であ
り、このうちフルクトースが保湿剤として働く。When invert sugar or isomerized sugar is used, the invert sugar or isomerized sugar is usually a mixture of glucose and fructose in an equal amount, and fructose acts as a moisturizer.
上記マシユマロ中に含有させるチユーインガムについて
も特に限定するものではなく、従来公知の板ガム,風船
ガム等を広く用いることができる。このチユーインガム
にも、マシユマロに用いたと同様の保湿剤を使用するこ
とができ、それによつてチユーインガム内の水分が一定
に保持されるようになり、マシユマロのみに保湿剤を添
加した場合よりも一層経時劣化の防止に優れた効果が得
られるようになる。There is no particular limitation on the chewing gum contained in the above-mentioned marshmallow, and conventionally known plate gum, bubble gum and the like can be widely used. This chewing gum can also use a moisturizer similar to that used for macyumaro, which allows the water content in the chewing gum to be kept constant, which makes it even more time-consuming than when a moisturizer is added only to macyumaro. An excellent effect of preventing deterioration can be obtained.
上記チユーインガムの添加時期は特に制限するものでは
なく、例えばマシユマロ用原料中に添加してもよいし、
マシユマロの製造途中で添加してもよい。また、マシユ
マロの製造後に添加してもよい。ただし、上記チユーイ
ンガムは、いずれの段階で添加するにせよ、流動状で添
加することが重要であり、それによつてマシユマロとチ
ユーインガムとの渾然一体化が防止され、マシユマロと
チユーインガムとが併存するようになるのである。チユ
ーインガムを流動状で添加する方法については、例え
ば、チユーインガムを混練しながら押し出す方法や、チ
ユーインガムを加熱溶融して添加する方法があげられ
る。The addition time of the chewing gum is not particularly limited, for example, it may be added in the raw material for macyumalo,
It may be added during the production of macchiumaro. Also, it may be added after the production of macchiumaro. However, the above chewing gum, regardless of which stage is added, it is important to add it in a fluid state, thereby preventing the unifying integration of the chewing gum with the chewing gum, so that the chewing gum and the chewing gum coexist. It will be. Examples of the method of adding the chewing gum in a fluid state include a method of extruding the chewing gum while kneading, and a method of heating and melting the chewing gum and adding the chewing gum.
このようにして得られるチユーインガム入りマシユマロ
は、マシユマロがチユーインガム中に取り込まれてい
ず、マシユマロとチユーインガムとが併存した状態にな
つているため、マシユマロの風味が失われていず、双方
の味ないしその複合した味を楽しめ、かつ早期に経時劣
化が生起しないものである。In this way, the chewing gum-containing marshmallow is not incorporated into the chewing gum, and since the marshall and chewing gum are in a coexisting state, the flavor of the marshmallow is not lost, and the taste of both or its complex. You can enjoy the taste and the deterioration with time does not occur early.
つぎに、この発明を実施例にもとづいて詳しく説明す
る。Next, the present invention will be described in detail based on examples.
〔実施例1〕 まずマシユマロとチユーインガムをそれぞれ下記のよう
にしてつくつた。[Example 1] First, each of macyumaro and chewing gum was prepared as follows.
(マシユマロの製法) 下記の原料を準備し、それらの原料のうち、砂糖,水
飴,転化糖および香料を下記の割合で配合し加熱混練し
てアメ状物化した。ついで、水,ゼラチンおよび起泡剤
を下記の割合で容器にとり、高速攪拌を行いながら上記
アメ状物を少しづつ加えてマシユマロを製造した。(Manufacturing method of Machiyumaro) The following raw materials were prepared, and sugar, starch syrup, invert sugar and flavors were mixed in the following proportions and heated and kneaded to form a candy. Then, water, gelatin and a foaming agent were placed in a container in the following proportions, and the above candy-like substance was added little by little while stirring at high speed to produce a macchimaru.
水 :25.2% ゼラチン : 3.1〃 起泡剤 : 0.5〃 砂 糖 :39.5〃 水 飴 : 8.0〃 転化糖(保湿剤):23.5% 香 料 : 0.2〃 (チユーインガムの製法) 下記の原料を下記の割合で配合し、通常のチユーインガ
ム製法と同じく、保湿したガムベースに糖類の一部と水
飴を加えてよく混練したのち、香料と残りの糖類を加
え、さらに混練することによりチユーインガムを製造し
た。Water: 25.2% Gelatin: 3.1〃 Foaming agent: 0.5〃 Sand sugar: 39.5〃 Water syrup: 8.0〃 Invert sugar (moisturizer): 23.5% Fragrance: 0.2〃 (Chewing gum manufacturing method) In the same manner as in the usual chewing gum production method, a part of sugars and starch syrup were added to a moisturized gum base and kneaded well, and then a flavor and the remaining sugar were added and further kneaded to produce chewing gum.
ガムベース :33.0% ブドウ糖 :25.0〃 粉 糖 :21.3〃 水 飴 :20.0〃 色素・香料 : 0.7〃 つぎに、上記のようにして得られたマシユマロとチユー
インガムとを公知の包餡機に掛けて、チユーインガムを
混練しながらその外周をマシユマロ外皮で被覆し、第1
図に示すように、チユーインガム2をセンターとし、マ
シユマロ1がこれを取り巻いている紐状体として押し出
した。そして、上記紐状体を適当な大きさに切断し、切
断部を押圧により閉鎖することによりチユーインガム入
りマシユマロを得た。Gum base: 33.0% Glucose: 25.0 〃 Powdered sugar: 21.3 〃 Syringe candy: 20.0 〃 Dye / fragrance: 0.7 〃 Then, put the above-obtained macchiyumaro and chewing gum into a known gluing machine, and chewing gum While kneading, coat the outer periphery with the outer shell of Masuyumaru,
As shown in the figure, chewing gum 2 was used as the center, and mashimayu 1 was extruded as a string-like body surrounding it. Then, the above string-shaped body was cut into an appropriate size, and the cut portion was closed by pressing to obtain a chewing gum-containing macyumaro.
〔実施例2〕 まず下記の各原料を準備した。Example 2 First, the following raw materials were prepared.
つぎに上記マシユマロ用原料のうち、aグループの水,
ゼラチン,起泡剤を上記の割合で混合し高速ミキサで高
速攪拌して充分混合したのち、そこへbグループ原料
(砂糖,水飴,転化糖,香料)の加熱混練によるアメ状
物を徐々に添加するとともに、上記のガム用原料を用い
実施例1と同様にして得られたチユーインガムを加熱状
態(ペースト状)で添加し、さらに高速攪拌し、これら
を公知の成形機に掛けてチユーインガム入りマシユマロ
を得た。これを第2図に示す。図において、1はマシユ
マロ、2bは粒状チユーインガムである。 Next, of the above-mentioned raw materials for horse mackerel, water of group a,
Gelatin and foaming agent are mixed in the above proportions, and the mixture is thoroughly stirred by a high-speed mixer at high speed, and then the candy-like substance by heating and kneading the raw materials of group b (sugar, starch syrup, invert sugar, fragrance) is gradually added thereto. In addition, the chewing gum obtained in the same manner as in Example 1 using the above gum raw materials was added in a heated state (paste state), further stirred at high speed, and these were applied to a known molding machine to obtain a chewing gum-containing macyumaro. Obtained. This is shown in FIG. In the figure, 1 is a macyumaro and 2b is a granular chewing gum.
〔実施例3〕 使用原料を後記の表のように変えた。それ以外は実施例
1と同様にしてチユーインガム入りマシユマロを得た。Example 3 The raw materials used were changed as shown in the table below. Except for this, the same procedure as in Example 1 was carried out to obtain a chewing gum-containing marshmallow.
前記実施例1と同様にしてマシユマロとチユーインガム
を製造したのち、チユーインガムを小塊状に切断形成
し、これをマシユマロに加えて混練した。このようにし
て得られたチユーインガム分散マシユマロを公知の成形
機に掛けて成形することにより、チユーインガム入りマ
シユマロを得た。After producing the mackerel and chewing gum in the same manner as in Example 1, the chewing gum was cut into small pieces and formed, and this was added to the spoon and kneaded. The chewing gum-dispersed macyumalo thus obtained was molded by a known molding machine to obtain a chewing gum-containing macyumaro.
つぎに、上記のようにして得られたチユーインガム入り
マシユマロについて、製造直後および高湿度雰囲気(湿
度75%,温度25℃下で3週間)放置後の風味を10名のパ
ネルによつて○,△,×の3段階評価させ後記の表に併
せて示した。Next, the taste of the chewing gum containing macchiumaro obtained as described above was measured by a panel of 10 people immediately after the production and after being left in a high-humidity atmosphere (humidity: 75%, temperature: 25 ° C. for 3 weeks). , × were evaluated in 3 steps and shown in the table below.
上記の表から、実施例品は、比較例品に比べて製造直後
および高湿度雰囲気放置後(長期間室内放置に相当)の
いずれについても風味がよく優れていることがわかる。 From the above table, it can be seen that the example products are excellent in flavor both immediately after production and after being left in a high-humidity atmosphere (corresponding to being left indoors for a long period of time), as compared with the comparative examples.
以上のように、この発明のチユーインガム入りマシユマ
ロの製法は、単にマシユマロとチユーインガムとを混合
したというものではなく、チユーインガムを流動状態で
添加するため、マシユマロがチユーインガム中に取り込
まれず、チユーインガムと併存する。したがつて、双方
の味ないし双方の味の複合した味を楽しめ、かつ経時劣
化が早期に生起せず長期に渡つて防止され、初めてその
商品化が実現され、マシユマロのソフトな食感とチユー
インガムのチユーイング性を複合的に楽しめる新しいタ
イプの菓子を消費者に提供できるようになつたのであ
る。As described above, in the method for producing chewing gum-containing chewy gum of the present invention, since chewing gum is added in a fluid state, the chewing gum is not incorporated into the chewing gum and coexists with the chewing gum. Therefore, you can enjoy both tastes or a combination of both tastes, and prevent deterioration over time for a long time without long-term deterioration, and for the first time, its commercialization was realized, and the soft texture of chewy gum and chewing gum. It is now possible to provide consumers with a new type of confectionery that can enjoy the chewing power of.
第1図および第2図はそれぞれこの発明の実施例の構成
図である。 1…マシユマロ、2…チユーインガム1 and 2 are block diagrams of an embodiment of the present invention. 1 ... Machiyumaro 2 ... Chewing gum
Claims (2)
する任意の段階でチユーインガムを流動状態で添加する
ことを特徴とするチユーインガム入りマシユマロの製
法。1. A method of producing chewy gum containing macyumalo, which comprises adding chewing gum in a fluid state at an arbitrary stage of producing macyumalo using a macyumaro raw material.
を、チユーインガムを加熱溶融して行う特許請求の範囲
第1項記載のチユーインガム入りマシユマロの製法。2. The method for producing a machiyumaro containing chewing gum according to claim 1, wherein the chewing gum is added in a fluidized state by heating and melting the chewing gum.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61253367A JPH072090B2 (en) | 1986-10-23 | 1986-10-23 | Chiyu-Massage Yumalo with Ingum |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61253367A JPH072090B2 (en) | 1986-10-23 | 1986-10-23 | Chiyu-Massage Yumalo with Ingum |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63105642A JPS63105642A (en) | 1988-05-10 |
JPH072090B2 true JPH072090B2 (en) | 1995-01-18 |
Family
ID=17250360
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61253367A Expired - Lifetime JPH072090B2 (en) | 1986-10-23 | 1986-10-23 | Chiyu-Massage Yumalo with Ingum |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH072090B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5879728A (en) * | 1996-01-29 | 1999-03-09 | Warner-Lambert Company | Chewable confectionary composition and method of preparing same |
JP6835938B1 (en) * | 2019-11-14 | 2021-02-24 | 株式会社エイワ | How to make marshmallow sweets |
-
1986
- 1986-10-23 JP JP61253367A patent/JPH072090B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPS63105642A (en) | 1988-05-10 |
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