JPS6012957A - Preparation of jelly containing vitamin - Google Patents
Preparation of jelly containing vitaminInfo
- Publication number
- JPS6012957A JPS6012957A JP58121444A JP12144483A JPS6012957A JP S6012957 A JPS6012957 A JP S6012957A JP 58121444 A JP58121444 A JP 58121444A JP 12144483 A JP12144483 A JP 12144483A JP S6012957 A JPS6012957 A JP S6012957A
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- vitamins
- added
- solution containing
- polyvalent metal
- 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.)
- Granted
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 44
- 239000008274 jelly Substances 0.000 title claims abstract description 44
- 229930003231 vitamin Natural products 0.000 title claims abstract description 35
- 235000013343 vitamin Nutrition 0.000 title claims abstract description 35
- 239000011782 vitamin Substances 0.000 title claims abstract description 35
- 229940088594 vitamin Drugs 0.000 title claims abstract description 35
- 150000003722 vitamin derivatives Chemical class 0.000 title description 5
- 238000002360 preparation method Methods 0.000 title description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract 3
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract 3
- 229910021645 metal ion Inorganic materials 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 239000001814 pectin Substances 0.000 abstract description 3
- 229920001277 pectin Polymers 0.000 abstract description 3
- 150000001455 metallic ions Chemical class 0.000 abstract 3
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 abstract 1
- 229910001425 magnesium ion Inorganic materials 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 8
- 239000004310 lactic acid Substances 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 8
- 235000019154 vitamin C Nutrition 0.000 description 8
- 239000011718 vitamin C Substances 0.000 description 8
- 239000000499 gel Substances 0.000 description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 6
- 229930003268 Vitamin C Natural products 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 235000015140 cultured milk Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- -1 for example Natural products 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000013618 yogurt Nutrition 0.000 description 4
- 159000000007 calcium salts Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 159000000003 magnesium salts Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、ビタミン類を内包したゼリ一体のｍ遺失、さ
らに詳しくは、発酵乳や乳酸菌飲料などに添加した場合
ビタミン類が安定に保持されるようにした。ビタミン類
を内包したゼリ一体の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention aims to prevent the loss of a jelly containing vitamins, and more specifically, to stably retain vitamins when added to fermented milk, lactic acid bacteria drinks, etc. This invention relates to a method for producing a jelly containing vitamins.
近年、ビタミン類の保健上の重要性が再認識されるに伴
ない、各種加工食品にビタミン類を添加することが盛ん
に行われるようになってきている。In recent years, as the health importance of vitamins has been reaffirmed, vitamins have been increasingly added to various processed foods.
しかしながら、ビタミン類のうちには例えばビタミンＣ
並びにＥＫみられるように、熱や光又は酸（ｐＨ）およ
び乳酸菌などによって影響を受け易いものがあり、した
がって、これらのビタミン類を例えば発酵乳や乳酸菌飲
料などに添加した場合、その保存中に分解をきたしてビ
タミン含有量を低減させることになる。However, among vitamins, for example, vitamin C
As seen in EK, some vitamins are easily affected by heat, light, acid (pH), and lactic acid bacteria. Therefore, when these vitamins are added to fermented milk or lactic acid bacteria drinks, for example, they may be affected during storage. This results in decomposition and reduced vitamin content.
本発明者は、上述したようなビタミン類を発酵乳や乳酸
菌飲料などに添加した場合でも安定に保持させるべく検
討した結果、ビタミン類を特定ゼリ一体に内包させたも
のを上記飲料に添加するとビタミン類を安定に保持し得
ることの知見を得て本発明をなすに至った。The inventor of the present invention investigated how to stably retain the above-mentioned vitamins even when added to fermented milk, lactic acid bacteria drinks, etc., and found that when vitamins encapsulated in a specific jelly are added to the above-mentioned drinks, the vitamins The present invention was made based on the knowledge that the same species can be stably maintained.
しだがって、本発明は、ビタミンＣやＥのよう々比較的
安定性に劣るビタミン類を各種飲食品に添加した場合で
も安定に保持し得る、ビタミン類を内包したゼリ一体の
製造法を接供することを目的とする。以下本発明の詳細
な説明する。Therefore, the present invention provides a method for producing a jelly containing vitamins that can be stably retained even when vitamins with relatively poor stability such as vitamins C and E are added to various foods and drinks. The purpose is to provide services. The present invention will be explained in detail below.
本発明の構成上の特徴は、低メトキシルペクチンを添加
して調製したゼリー形成のための溶液にビタミン類を添
加したものを、多価金属イオンを含む溶液と接触させて
ゼリ一体を形成し、得られるゼリ一体を多価全開イオン
を含む溶液中に加熱下でＲ１１ｉ！ｔすることにある。The structural feature of the present invention is that a jelly-forming solution prepared by adding low methoxyl pectin and vitamins added thereto is brought into contact with a solution containing polyvalent metal ions to form a jelly, The resulting jelly was placed in a solution containing polyvalent fully open ions under heating to R11i! It is about doing t.
本発明でゼリー形成のだめの溶１夜の調製に用いる低メ
トキシルペクチンは１分子中のメトキシル基の含量が７
チ以下（通常は３．５〜６．０チ程度）であって、多価
金属イオン例えばＣａ″” 、 Ｍｇ”＋によ如強いゲ
ルを形成する特性を有するものである。The low methoxyl pectin used in the preparation of the jelly-forming pot in the present invention has a methoxyl group content of 7 in one molecule.
It has a property of forming a strong gel with polyvalent metal ions such as Ca'''' and Mg''+.
不発明では低メトキシルペクチンをゼリー形成のだめの
溶液に通常ｌチ乃至１，５％（重量）程度の含量になる
ように添加するとよい。ゼリー形成のための溶液は、一
般には砂糖を基材とし、これに水飴、香料９着色料のよ
うな添加物を加え、適量の水に溶解したものであって、
所望により更に果汁類を添加してもよい。In the present invention, low methoxyl pectin is preferably added to the solution used for jelly formation, usually at a content of about 1 to 1.5% (by weight). The solution for jelly formation is generally based on sugar, to which additives such as starch syrup, flavoring and coloring are added, and dissolved in an appropriate amount of water.
If desired, fruit juices may be further added.
本発明では、上述のような低メ、トキシルペクチンを含
有させたゼリー形成のだめの溶液に目的とするビタミン
類の適量を添加量る。ビタミン類の添加量は任意でよく
、例えばビタミンＣではゼリー形成溶液１０００ ｇに
対して１ ｏ ｏ ｏ ｍｔ２８度添加する。In the present invention, an appropriate amount of the desired vitamins is added to a jelly-forming solution containing the above-mentioned low-toxyl pectin. The amount of vitamins added may be arbitrary; for example, vitamin C is added at 1 o o o mt28 degrees per 1000 g of jelly forming solution.
次に、上述のようにして調製したゼリー形成のだめの溶
液を、多価金属イオンを含む溶液と接触させてゼリ一体
を形成する。ここで用いる多価金属イオンを含む溶液は
１食用に適したカルシウム塩やマグネシウム塩を水に溶
解したものを用いる一工〈、一般にはカルシウム塩、例
えば乳酸カルシウムの水溶液が好ましい。カルシウム塩
（又はマグネシウム塩）は一般には１〜２チ程度の濃度
で用いるとよく、また、クエン酸のような酸および砂糖
を添加してもよい。Next, the jelly-forming pot solution prepared as described above is brought into contact with a solution containing polyvalent metal ions to form a jelly body. The solution containing polyvalent metal ions used here is one in which a calcium salt or magnesium salt suitable for one meal is dissolved in water.In general, an aqueous solution of a calcium salt, such as calcium lactate, is preferable. Calcium salts (or magnesium salts) are generally used at a concentration of about 1 to 2 g, and acids such as citric acid and sugar may be added.
この多価金属イオンを含む溶液を上記ゼリー形成のだめ
の溶液と接触させるには、それにより形成中べきゼリ一
体の形状に応じて種々の手法を採用し７得る。例えば、
球状又はカプセル状のゼリ一体を形成するには、ゼリー
形成のための溶液を多価金Ｉ６イオン溶液中へ滴下する
とよく、−まだ、り゛イス状ｒｔｃ形成するには角状容
器に収容した後者の浴液中に前者の溶液を均質になるよ
うに流下させて板状のゼリ一体を形成し、この板状ゼリ
一体をダイス状に切断するとよい。In order to bring the solution containing polyvalent metal ions into contact with the solution for forming the jelly, various methods can be employed depending on the shape of the jelly that is to be formed. for example,
In order to form a spherical or capsule-shaped jelly body, the solution for jelly formation is preferably dropped into a polyvalent gold I6 ion solution; It is preferable that the former solution is allowed to flow down into the latter bath liquid so as to be homogeneous to form a plate-shaped jelly body, and this plate-shaped jelly body is cut into dice.
上述のようにして得られるゼリ一体は、ゼリー形成のだ
めの溶液中の低メトキシルペクチンと多価金属イオンと
の反応により形成されたゲル状皮膜内にビタミン類を含
む溶液を芯物質として内包した形体になっているが、こ
のゼリ一体では該ゲル状皮膜は未だゲル強度が弱いので
機械的強度に劣シ、且つ殺菌、乾燥、焼成等の加熱処理
において溶解してゼリー状を保持し得々くなる。本発明
では上記ゲル状皮膜のゲル強度を更に高める目的で、上
記ゼリ一体を再び多価金属イオンを含む溶液中に加熱下
で浸漬する。この際浸漬時間はゼリ一体の低メトキシル
含量、多価金属イオンの濃度および加熱温度により異な
るが、一般に１０〜６０分程度でよい。また、加熱温度
は室温より高い温度から上記溶液の沸点まで広範囲を適
用できる。The jelly obtained as described above has a gel-like film formed by the reaction between low methoxyl pectin and polyvalent metal ions in the solution used for jelly formation, and a solution containing vitamins as a core material. However, in this jelly-integrated film, the gel-like film still has a weak gel strength, so the mechanical strength is poor, and it dissolves during heat treatments such as sterilization, drying, and baking, and maintains its jelly-like state. . In the present invention, in order to further increase the gel strength of the gel-like film, the jelly is again immersed in a solution containing polyvalent metal ions under heating. At this time, the immersion time varies depending on the low methoxyl content of the jelly, the concentration of polyvalent metal ions, and the heating temperature, but is generally about 10 to 60 minutes. Further, the heating temperature can be applied over a wide range from a temperature higher than room temperature to the boiling point of the solution.
このように多価金属イオンを含む溶液中忙浸漬すると、
多価金属イオンがその浸透圧作用によりゼリ一体のゲル
状皮膜中に均質に作用して該皮膜のゲル構造を−そう強
化、且つ加熱によりこの強化されたゲル構造が固定化さ
れ、その結果、従来のゼリーに比し機械的強度の高い、
且Ｑｌ＠熱性の良好なゼリ一体が得られる。例えは゛、
このようにして得られたゼリ一体を加圧下に１３０℃で
３０分間加熱してもゼリ一体は溶解することなく良好な
ゲル組織を保持し、又２００℃で乾燥しても溶解ぜず且
つゲル組織も良好である。又、このゼリ一体は熱に対し
てのみならず、酸ふ・よび乳酸菌等により影響されるこ
ともない。When immersed in a solution containing polyvalent metal ions in this way,
The polyvalent metal ions act homogeneously on the gel-like film of the jelly due to their osmotic action and strengthen the gel structure of the film, and this strengthened gel structure is fixed by heating, and as a result, Higher mechanical strength than conventional jelly,
In addition, a jelly with good Ql@heat property can be obtained. For example,
Even when the jelly obtained in this manner is heated at 130°C for 30 minutes under pressure, the jelly does not dissolve and maintains a good gel structure.Also, even when dried at 200°C, it does not dissolve and gel. The organization is also good. Furthermore, this jelly is not only resistant to heat, but is also unaffected by acid, lactic acid bacteria, and the like.
したがって、斜上のようにしで得られるビタミン類を内
包したゼリ一体は、ビタミン類強化の目的で広範囲な種
類の飲食品に添加してもその保存中にビタミン類が分解
することなく安定に保持し得る。特に、従来、発酵乳や
乳酸菌飲料に添加した場合ｐＨおよび乳酸菌により影響
を受け易いビタミンＣ；ＩｃびにＥを、本発明によりゼ
リ一体に内包させた形体でこれらの乳飲料に添加すると
、これらビタミンは安定に保持されるようになるので、
本発明に係るゼリ一体は発酵乳並びに乳酸菌飲料のビタ
ミン強化に適していると汀える。Therefore, even if the jelly containing vitamins obtained from the diagonal process is added to a wide variety of foods and drinks for the purpose of fortifying vitamins, the vitamins will not decompose during storage and will remain stable. It is possible. In particular, when vitamins C; Ic and E, which are easily affected by pH and lactic acid bacteria when added to fermented milk or lactic acid bacteria drinks, are added to these milk drinks in the form of jelly according to the present invention, these vitamins will be held stably, so
The jelly according to the present invention is suitable for enriching fermented milk and lactic acid bacteria drinks with vitamins.
以下に実施例を示して本発明を更に具体的に説明する。EXAMPLES The present invention will be explained in more detail with reference to Examples below.
実施例
砂 糖 ５６６ｇ
水 飴 ｔｏｏｙ
１１５濃縮レモン果汁 ｔ ｏｏ、！７低メトキシルペ
クチン １５ｇ
香 料 ２ｇ
ピ タ ミ ７ Ｃ１０００ｍ？
水 ２１７ｇ
多価金属イオンを含む溶液の調製
乳酸カルシウム １，０（重量部）
第３リン酸カルシウム ０．６１
り エ ン 酸 １．０＃
砂 糖 ３０．０ ＃
水 ６．７．４ ＃
ゼリ一体の形成
上記ゼリー形成のだめの溶液を多数のノズルを設けた容
器を介して上記多価金尼イオンを含む溶液中へ滴下して
球状のゼリ一体を形成した。Example Sugar Sugar 566g Water Candy Tooy 115 Concentrated Lemon Juice Too! 7 Low methoxyl pectin 15g Flavoring 2g Pitami 7 C1000m? Water 217g Preparation of a solution containing polyvalent metal ions Calcium lactate 1.0 (parts by weight) Tertiary calcium phosphate 0.61 Rienoic acid 1.0 # Sugar 30.0 # Water 6.7.4 # Jelly integrated Formation The above-mentioned jelly-forming pot solution was dropped into the above-mentioned solution containing polyvalent gold ions through a container provided with a large number of nozzles to form a spherical jelly body.
次に、得られた球状ゼリ一体を、上記と同様にして調製
した多価金属イオンを含む溶液中に３０分浸漬し、８５
℃まで加熱した。Next, the obtained spherical jelly was immersed in a solution containing polyvalent metal ions prepared in the same manner as above for 30 minutes, and
Heated to ℃.
次に、このよう圧して得られたビタミンＣを内包した球
状ゼリ一体をヨーグルトに添加して、保存中におけるビ
タミンＣの安定状態を調べた結果を下記に示す。Next, the spherical jelly containing vitamin C obtained by pressing was added to yogurt, and the stable state of vitamin C during storage was investigated. The results are shown below.
試験方法
無脂乳固形分１０．０チ（ｗｔ）、脂肪分２．０チ（Ｗ
ｌ）およびｐＨ４，６のヨーグルト４５０ｇに上記球状
ゼリ一体５０Ｉ（ビタミンＣ含量５０■）を添加し、６
℃の温度下に２週間保存した後ヨーグルト中のビタミン
Ｃ含量を測定した。Test method Non-fat milk solids 10.0 inches (wt), fat content 2.0 inches (w
l) and 450 g of yogurt with a pH of 4.6 to which 50 I of the above spherical jelly (vitamin C content: 50 ■) was added.
The vitamin C content in the yogurt was measured after it was stored for two weeks at a temperature of .degree.
！Ｐか、対照として上記ヨーグル）４５０ｇにビタミン
０５０ Ｆ、ｐを直接添加して、同様に保存した後ビタ
ミン含量を測定した。その結果、ゼリ一体を添加したも
のではビタミンの含量は４５■であったのに対し、対照
では２９Ｍｇに低減していた。この試験結果から１本発
明によるビタミン類を内包したゼリ一体のビタミン類の
安定化効果が認め得る。! Vitamin 050 F, P was directly added to 450 g of the above-mentioned yogurt as a control, and after storage in the same manner, the vitamin content was measured. As a result, the vitamin content was 45 μg in the product to which jelly was added, whereas it was reduced to 29 Mg in the control product. From this test result, the stabilizing effect of the vitamins integrated in the jelly containing vitamins according to the present invention can be recognized.
・°１°：り′ｌ−′−匹゛印食品株式会社１（埋入
宮 １７’（広 翳・°1°: Ri'l-'-Rinji Foods Co., Ltd. 1 (embedded
Palace 17' (wide shadow)
Claims (3)
形成のだめの溶液にビタミン類を添加したものを、多価
金属イオンを含む溶液と接触させてゼリ一体を形成し、
得られるゼリ一体を多価金属イオンを含む溶液中に加熱
下で浸漬することを特徴とするビタミン類を内包し、た
ゼリ一体の製造法。(1) A jelly-forming solution prepared by adding low methoxyl pectin and vitamins added thereto is brought into contact with a solution containing polyvalent metal ions to form a jelly,
A method for producing a jelly containing vitamins, which comprises immersing the obtained jelly in a solution containing polyvalent metal ions under heating.
求の範囲第（１）項記載の製造法。(2) The production method according to claim (1), wherein the polyvalent metal ion is a calcium ion.
下で１０〜６０分浸漬する特許請求の範囲第（１）項又
は第（２）項記載の製造法。(3) The manufacturing method according to claim (1) or (2), wherein the jelly is immersed in a solution containing calcium ions under heating for 10 to 60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58121444A JPS6012957A (en) | 1983-07-04 | 1983-07-04 | Preparation of jelly containing vitamin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58121444A JPS6012957A (en) | 1983-07-04 | 1983-07-04 | Preparation of jelly containing vitamin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6012957A true JPS6012957A (en) | 1985-01-23 |
| JPH0231940B2 JPH0231940B2 (en) | 1990-07-17 |
Family
ID=14811288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58121444A Granted JPS6012957A (en) | 1983-07-04 | 1983-07-04 | Preparation of jelly containing vitamin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6012957A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04173072A (en) * | 1990-11-07 | 1992-06-19 | Hitachi Zosen Corp | Eucommia ulmoides-containing semisolid food |
| JP2007228882A (en) * | 2006-03-01 | 2007-09-13 | Suntory Ltd | Method for improving light stability of functional raw material |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5259079A (en) * | 1975-11-11 | 1977-05-16 | Nippon Carbide Ind Co Ltd | Method of producing sol granules coated with gel |
| JPS578745A (en) * | 1980-06-18 | 1982-01-18 | Yooku Honsha:Kk | Preparation of solid food consisting essentially of fruit juice ingredient |
| JPS57155957A (en) * | 1981-03-24 | 1982-09-27 | Kotobuki Shokuhin Kogyo Kk | Heat-resistant formed jelly, method of making heat-resistant jelly and food product therefrom |
| JPS5811989A (en) * | 1981-07-15 | 1983-01-22 | キヤノン株式会社 | Character/graphic processor |
-
1983
- 1983-07-04 JP JP58121444A patent/JPS6012957A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5259079A (en) * | 1975-11-11 | 1977-05-16 | Nippon Carbide Ind Co Ltd | Method of producing sol granules coated with gel |
| JPS578745A (en) * | 1980-06-18 | 1982-01-18 | Yooku Honsha:Kk | Preparation of solid food consisting essentially of fruit juice ingredient |
| JPS57155957A (en) * | 1981-03-24 | 1982-09-27 | Kotobuki Shokuhin Kogyo Kk | Heat-resistant formed jelly, method of making heat-resistant jelly and food product therefrom |
| JPS5811989A (en) * | 1981-07-15 | 1983-01-22 | キヤノン株式会社 | Character/graphic processor |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04173072A (en) * | 1990-11-07 | 1992-06-19 | Hitachi Zosen Corp | Eucommia ulmoides-containing semisolid food |
| JPH0832228B2 (en) * | 1990-11-07 | 1996-03-29 | 日立造船株式会社 | Tonaka-containing semi-solid food |
| JP2007228882A (en) * | 2006-03-01 | 2007-09-13 | Suntory Ltd | Method for improving light stability of functional raw material |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0231940B2 (en) | 1990-07-17 |
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