JPH03216154A - Production of candy - Google Patents
Production of candyInfo
- Publication number
- JPH03216154A JPH03216154A JP2006396A JP639690A JPH03216154A JP H03216154 A JPH03216154 A JP H03216154A JP 2006396 A JP2006396 A JP 2006396A JP 639690 A JP639690 A JP 639690A JP H03216154 A JPH03216154 A JP H03216154A
- Authority
- JP
- Japan
- Prior art keywords
- fruit juice
- natural fruit
- candy
- microwave
- temperature
- 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
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 36
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 230000001678 irradiating effect Effects 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 2
- 238000000354 decomposition reaction Methods 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 10
- 235000015197 apple juice Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 229910001220 stainless steel Inorganic materials 0.000 description 6
- 239000010935 stainless steel Substances 0.000 description 6
- 239000013307 optical fiber Substances 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 4
- 235000008504 concentrate Nutrition 0.000 description 4
- 241000220223 Fragaria Species 0.000 description 3
- 241000220225 Malus Species 0.000 description 3
- 239000004743 Polypropylene Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- -1 polypropylene Polymers 0.000 description 3
- 229920001155 polypropylene Polymers 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、オレンジ、グレープ、アップル、ストロベリ
ー等の天然果汁を原料としたキャンテーの製造方法に関
する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing cantay using natural fruit juices such as orange, grape, apple, and strawberry as raw materials.
（従来の技術並びに発明が解決しようとする課題）
従来のキャンデーの製造方法は、砂糖、水飴等の主たる
原料混合物に水を加えて完全に溶解せしめ、液体として
から煮詰めるが、煮詰めの際に酸が存在すると糖の分解
が起こるので、煮詰めてもキャンデーとならない。そこ
で酸含有量が比較的多い果汁を原料としてキャンデーを
製造する場合には、例えば特公昭４９−１３９８３号公
報に記載された技術においては、粉末果汁に少量の水を
加えてペースト化したのち、マイクロ波を照射すること
により製品を製造している．
ところがこの方法では、原料が加熱される際に温度が上
昇し１５０℃ほどに達してしまうため、果汁のみでキャ
ンデーを製造しようとすると果汁中の糖成分の分解が起
こり、さらに褐変もおこるので、冷却しても固形製品と
することができない．
従って、天然果汁のみを原料とするキャンテーの製造は
不可能とされていた。(Prior art and problems to be solved by the invention) In the conventional candy manufacturing method, water is added to the main raw material mixture such as sugar and starch syrup to completely dissolve it, and the liquid is boiled down. The presence of sugar causes decomposition of sugar, so even if it is boiled down, it will not turn into candy. Therefore, when producing candy using fruit juice with a relatively high acid content as raw material, for example, in the technique described in Japanese Patent Publication No. 13983/1983, a small amount of water is added to powdered fruit juice to form a paste. Products are manufactured by irradiating them with microwaves. However, with this method, when the raw materials are heated, the temperature rises to about 150 degrees Celsius, so if you try to make candy with only fruit juice, the sugar components in the fruit juice will break down, and browning will also occur. Even if it is cooled, it cannot be made into a solid product. Therefore, it was considered impossible to produce cantay using only natural fruit juice as raw material.
本発明は、上記の問題に鑑みてなされたものであり、そ
の目的は天然果汁のみを原料として、糖成分の分解を起
こすことがなく固形化することができるキャンデーの製
造方法を提供することである。The present invention was made in view of the above problems, and its purpose is to provide a method for producing candy that can be solidified using only natural fruit juice as a raw material without causing decomposition of sugar components. be.
（課題を解決するための手段並びにその作用）本発明者
は、天然果汁のマイクロ波加熱について鋭意検討を重ね
た結果、マイクロ波を照射して加熱する際に減圧下で処
理すれば温度が上昇せず良好な製品を得ることができる
ことを知見した．本発明はこれらの知見に基ずくもので
あって、減圧下において、天然果汁にマイクロ波を照射
して加熱乾燥したのち冷却成型することを特徴とするキ
ャンデーの製造方法である。(Means for Solving the Problems and Their Effects) As a result of intensive studies on microwave heating of natural fruit juice, the present inventor found that if the heating is done under reduced pressure when irradiated with microwaves, the temperature will rise. We found that it is possible to obtain a good product without using the same method. The present invention is based on these findings, and is a method for producing candy, which comprises irradiating natural fruit juice with microwaves under reduced pressure, heating and drying it, and then cooling and molding it.
本発明に用いる天然果汁（以下原料という）はオレンジ
、グレープ、アップル、ストロベリー等の果汁であって
、常法によって濃縮しまたは濃縮せずして糖度をＢＸＩ
Ｏ度〜７０度望ましくはＢＸ５０度〜７０度としたもの
を用いる。そしてこの原料とポリプロピレンまたはポリ
フルオ口カーボン製の容器にいれ、１０〜２ ０ ０
ｔｏｒｒ望ましくは２０〜１ ２ ０ Ｌｏｒｒの真空
下で国際的に認められた波長のマイクロ波を照射する。The natural fruit juice (hereinafter referred to as raw material) used in the present invention is fruit juice of oranges, grapes, apples, strawberries, etc., and the sugar content is reduced to BXI by concentrating or not concentrating by conventional methods.
BX is preferably set at 0 degrees to 70 degrees, preferably 50 degrees to 70 degrees. Then, put this raw material into a container made of polypropylene or polyfluorocarbon, and add 10 to 200
Microwaves having an internationally recognized wavelength are irradiated under a vacuum of 20 to 120 torr, preferably 20 to 120 torr.
ここで減圧度が１ ０ ｔｏｒｒ未満である場合はコロ
ナ放電が起こってマイクロ波加熱が不可能となり、また
減圧度が２ ０ ０ Ｌｏｒｒより大なる場合はマイク
ロ波照射によって生じた水蒸気を除去することが困難と
なる。If the degree of reduced pressure is less than 10 torr, corona discharge will occur and microwave heating will be impossible, and if the degree of reduced pressure is greater than 200 torr, water vapor generated by microwave irradiation must be removed. becomes difficult.
そして本発明においては、加熱された原料の温度が１０
０℃以下望ましくは６５〜９５℃となったとき、マイク
ロ波出力を低下させ温度を１００℃以下に維持する．こ
の時マイクロ波出力を低下させないと温度が著しく上昇
し、ついには原料の温度が１００℃を超えてしまい、果
汁の褐変が著しく起こり劣悪な品質となる．そして上記
のマイクロ波出力を低下させた後、水分蒸発の終了によ
り急激な温度の上昇が開始したときにマイクロ波照射を
終了させることが必要である．
加熱終了後に密閉容器内を直ちに常圧とし、冷却して適
宜の形に成型する。In the present invention, the temperature of the heated raw material is 10
When the temperature reaches 0°C or lower, preferably 65 to 95°C, reduce the microwave output to maintain the temperature at 100°C or lower. If the microwave output is not reduced at this time, the temperature will rise significantly, and the temperature of the raw material will eventually exceed 100°C, resulting in significant browning of the fruit juice and poor quality. After reducing the microwave output as described above, it is necessary to end the microwave irradiation when the temperature starts to rise rapidly due to the end of water evaporation. After heating, the inside of the sealed container is immediately brought to normal pressure, cooled, and molded into an appropriate shape.
本発明によって得られる製品キャンデーの水分は、乾燥
重量で約０．１〜５重量％、好ましくは１〜２重景％の
水分含有量とする。The moisture content of the product candy obtained according to the invention is approximately 0.1-5% by dry weight, preferably 1-2% by dry weight.
以下実施例に基すき本発明をさらに具体的に説明する．
（実施例等）
（１１ロ１粗し
アップル果汁を既知の方法によって濃縮し、糖度ＢＸ７
０度にしたちの２００ｇをポリフルオ口カーボン製の容
器に入れる。安立株式会社製光ファイバー型温度センサ
Ａ）４０ＴＨ８０００の先端を上記果汁へ浸し、そのポ
リフルオロカーボン容器をステンレス製の密閉容器に入
れる．
真空ポンプで２ ０ ｔｏｎまで減圧した後、この減圧
度を維持したまま周波数が２４５０ＭＨｚ 、出力２０
０ワットのマイクロ波を照射する。２０分経過すると６
８゜Ｃとなったのでマイクロ波出力を５０ワットとした
ところ、さらに２０分経過後に急激な温度上昇が見られ
た。そこでマイクロ波の照射を終了し、密閉容器内を直
ちに常圧として上記アップル果汁の濃縮物を冷却して固
ｆヒ成型しキャンデーを製造した。The present invention will be explained in more detail below based on Examples. (Examples, etc.) (11 ro 1 rough apple juice was concentrated by a known method, and the sugar content was BX7.
Place 200g of water at 0 degrees into a polyfluorocarbon container. A) Dip the tip of a 40TH8000 optical fiber temperature sensor manufactured by Anritsu Co., Ltd. into the above fruit juice, and place the polyfluorocarbon container into a stainless steel airtight container. After reducing the pressure to 20 tons with a vacuum pump, the frequency is 2450MHz and the output is 20 while maintaining this degree of pressure reduction.
Irradiate with 0 watt microwave. 6 after 20 minutes
When the temperature reached 8°C, the microwave output was set to 50 watts, and a rapid temperature rise was observed after another 20 minutes. Then, the microwave irradiation was terminated, and the inside of the sealed container was immediately brought to normal pressure, and the apple juice concentrate was cooled and molded into a solid form to produce candy.
＋２１実施例２
搾汁後未処理のグレープ果汁であって、糖度ＢＸＩ １
度のもの２００ｇをポリフルオロカーボン製の容器に入
れる。安立株式会社製光ファイバー型温度センサＡＭＯ
ＴＨ８０００の先端を上記果汁へ浸し、そのポリフルオ
ロカーボン容器をステンレス製の密閉容器に入れる。真
空ポンプで２ ０ ０ ｔｏｒｒまで減圧したのち、こ
の減圧度を維持したまま周波数が９１５ＭＨｚ、出力２
００ワットのマイクロ波を照射する，６０分経過すると
６８゜Ｃとなったのでマイクロ波出力を５０ワットとし
たところ、さらに６０分経過後に急激な温度上昇が見ら
れた。そこでマイクロ波の照射を終了し、密閉容器内を
直ちに常圧として上記アップル果汁の濃縮物を冷却して
固化成型しキャンデーを製造した．（３）実施例３
ストロベリー果汁を既知の方法によって濃縮し糖度ＢＸ
７０度にしたちの２００ｇをポリプロピレン製の容器に
入れる。安立株式会社製光ファイバー型温度センサＡＭ
ＯＴＨ８０００の先端を上記果汁へ浸し、そのボリブロ
ピレン容器をステンレス製の密閉容器に入れる．真空ポ
ンプで１ ９ ５ Ｌｏｒｒまで減圧したのち、この減
圧度を維持したまま周波数が２４５０！Ｉ１Ｈｚ 、出
力２５０ワットのマイクロ波を照射する。２５分経過す
ると９５゜Ｃとなったので、マイクロ波の出力を５０ワ
ットとしたところ、さらに２０分経過後に急激な温度上
昇が見られた。+21 Example 2 Untreated grape juice after squeezing, sugar content BXI 1
Put 200g of the liquid into a polyfluorocarbon container. Optical fiber type temperature sensor AMO manufactured by Anritsu Co., Ltd.
The tip of TH8000 is immersed in the above fruit juice, and the polyfluorocarbon container is placed in a stainless steel airtight container. After reducing the pressure to 200 torr with a vacuum pump, the frequency was 915MHz and the output was 2 while maintaining this degree of pressure reduction.
After 60 minutes of irradiation with 00 watts of microwave, the temperature reached 68°C, so the microwave output was set to 50 watts, and a rapid temperature rise was observed after another 60 minutes. Therefore, the microwave irradiation was terminated, and the inside of the sealed container was immediately brought to normal pressure, and the apple juice concentrate was cooled, solidified, and molded to produce candy. (3) Example 3 Strawberry juice was concentrated by a known method and sugar content BX
Place 200g of chilled rice at 70 degrees into a polypropylene container. Anritsu Co., Ltd. optical fiber type temperature sensor AM
Dip the tip of OTH8000 into the above fruit juice, and place the polypropylene container into a stainless steel airtight container. After reducing the pressure to 195 Lorr with a vacuum pump, the frequency increased to 2450 while maintaining this degree of pressure reduction! Irradiate microwaves with a frequency of I1Hz and an output of 250 watts. After 25 minutes, the temperature reached 95°C, so when the microwave output was set to 50 watts, a rapid temperature rise was observed after another 20 minutes.
そこでマイクロ波の照射念終了し、密閉容器内を直ちに
常圧として上記アップル果汁の濃縮物を冷却して固化成
型しキャンデーを製造した。Therefore, the microwave irradiation was completed, and the inside of the sealed container was immediately brought to normal pressure, and the apple juice concentrate was cooled, solidified, and molded to produce candy.
（イ）比較例１
アップル果汁を既知の方法によって濃縮し、糖度ＢＸ７
０度にしたちの２００ｇをポリフルオロカーボン製の容
器に入れる．そしてそのポリフルオロカーボン容器をス
テンレス製の密閉容器に入れる。真空ボンブで８ ｔｏ
ｒｒまで減圧したのち、この減圧度を維持したまま密閉
容器ごと１０５℃の油浴に浸したか、上記果汁は発泡し
、ポリフルオロカーボン製の容器外へ流出した。(B) Comparative Example 1 Apple juice was concentrated by a known method and the sugar content was BX7.
Place 200g of water at 0 degrees into a polyfluorocarbon container. The polyfluorocarbon container is then placed in a stainless steel airtight container. 8 to with vacuum bomb
After the pressure was reduced to rr, the sealed container was immersed in an oil bath at 105° C. while maintaining this reduced pressure, or the fruit juice foamed and flowed out of the polyfluorocarbon container.
（５）比較例２
アップル果汁を既知の方法によって濃縮し、糖度ＢＸ７
０度にしなもの２００ｇをポリフルオ口カーボン製の容
器に入れる．安立株式会社製光ファイバー型温度センサ
ＡＭＯＴＨ８０００の先端を上記果汁へ浸し、そのポリ
フルオロカーボン容器をステンレス製の容器に入れる。(5) Comparative Example 2 Apple juice was concentrated by a known method and the sugar content was BX7.
Place 200g of 0°C water into a polyfluorocarbon container. The tip of an optical fiber type temperature sensor AMOTH8000 manufactured by Anritsu Co., Ltd. is dipped into the above fruit juice, and the polyfluorocarbon container is placed in a stainless steel container.
そして周波数が２４５０ＭＨｚ 、出力２００ワットの
マイクロ波を照射し、６８゜Ｃとなったところでマイク
ロ波の出力を５０ワットとしたが、上記果汁は発泡が著
しくおこりポリフルオ口カーボン製の容器外へ流出した
。Then, microwaves with a frequency of 2450 MHz and an output of 200 watts were irradiated, and when the temperature reached 68°C, the output of the microwave was increased to 50 watts, but the fruit juice foamed significantly and leaked out of the polyfluorocarbon container. .
（６）比較例３
アップル果汁を既知の方法によって濃縮し、糖度ＢＸ７
０度にしたもの２００ｇをポリフルオ口カーボン製の容
器に入れる。安立株式会社製光ファイバー型温度センサ
ＡＭＯＴＨ８０００の先端を上記果汁へ浸し、そのポリ
フルオロカーボン容器をステンレス製の容器に入れる。(6) Comparative Example 3 Apple juice was concentrated by a known method and the sugar content was BX7.
Put 200g of the temperature at 0 degrees into a polyfluorocarbon container. The tip of an optical fiber type temperature sensor AMOTH8000 manufactured by Anritsu Co., Ltd. is dipped into the above fruit juice, and the polyfluorocarbon container is placed in a stainless steel container.
そして真空ポンプで２ ５ ０ ｔｏｒｒまで減圧した
のち、この減圧度を維持したまま周波数が２４５０ＭＨ
ｚ 、出力２００ワットのマイクロ波を照射する。３０
分経過すると１０５゜Ｃとなったが、そこでマイクロ波
の照射を終了し密閉容器内を直ちに常圧として上記アッ
プル果汁の濃縮物を冷却して成型しようとしたが、キャ
ンデー状の固体とならなかった．
（発明の効果）
本発明によれば、オレンジ、グレープ、アップル、スト
ロベリーなどの天然果汁を減圧下でマイクロ波の照射に
より加熱乾燥して冷却・成型することにより、果汁成分
の糖分解や褐変を起こすことなく、天然果汁のみからな
るキャンデーを製造することができる．Then, after reducing the pressure to 250 torr with a vacuum pump, the frequency was increased to 2450 MH while maintaining this degree of pressure reduction.
z, irradiate microwaves with an output of 200 watts. 30
After a few minutes, the temperature reached 105°C, but the microwave irradiation was stopped and the inside of the sealed container was immediately brought to normal pressure to cool and mold the apple juice concentrate, but it did not become a candy-like solid. Ta. (Effects of the Invention) According to the present invention, natural fruit juices such as orange, grape, apple, and strawberry are heated and dried by microwave irradiation under reduced pressure, and then cooled and molded to prevent sugar decomposition and browning of the fruit juice components. It is possible to produce candy made only from natural fruit juice without causing any damage.
Claims (3)
て加熱乾燥した後、冷却成型することを特徴とするキャ
ンデーの製造方法。(1) A method for producing candy, which comprises heating and drying natural fruit juice by irradiating it with microwaves under reduced pressure, followed by cooling and molding.
て加熱乾燥した後、冷却成型するキャンデーの製造方法
において、天然果汁の温度が６５〜９５℃となったとき
にマイクロ波の出力を低下させて１００℃以下の温度を
維持し、その天然果汁の温度が急激に上昇開始したとき
にマイクロ波照射を終了せしめることを特徴とするキャ
ンデーの製造方法。(2) In a candy manufacturing method in which natural fruit juice is irradiated with microwaves under reduced pressure, heated and dried, and then cooled and molded, the output of the microwave is reduced when the temperature of the natural fruit juice reaches 65 to 95°C. A method for manufacturing candy, which comprises: maintaining the temperature at 100° C. or lower; and terminating microwave irradiation when the temperature of the natural fruit juice starts to rise rapidly.
項（１）、（２）記載のキャンデーの製造方法。(3) The method for manufacturing candy according to claims (1) and (2), wherein the degree of pressure reduction is in the range of 10 to 200 torr.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006396A JP2725871B2 (en) | 1990-01-17 | 1990-01-17 | Candy manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006396A JP2725871B2 (en) | 1990-01-17 | 1990-01-17 | Candy manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03216154A true JPH03216154A (en) | 1991-09-24 |
| JP2725871B2 JP2725871B2 (en) | 1998-03-11 |
Family
ID=11637211
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006396A Expired - Fee Related JP2725871B2 (en) | 1990-01-17 | 1990-01-17 | Candy manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2725871B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008031586A3 (en) * | 2006-09-15 | 2008-09-25 | Chocotech Gmbh | Method and device for creating products from a fruit material |
| JP2011092073A (en) * | 2009-10-29 | 2011-05-12 | Uha Mikakuto Co Ltd | Method for producing hard candy highly containing fruit juice |
| JP2012523842A (en) * | 2009-04-16 | 2012-10-11 | ザ プロモーション イン モーション カンパニーズ， インク． | Fully natural fruit snack and method for producing a fully natural fruit snack |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548765A (en) * | 1977-06-20 | 1979-01-23 | Kanebo Ltd | Candy making method |
| JPS63198949A (en) * | 1987-02-16 | 1988-08-17 | Sanki Shokuhin Kk | Solid food composed solely of prune component and preparation thereof |
-
1990
- 1990-01-17 JP JP2006396A patent/JP2725871B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548765A (en) * | 1977-06-20 | 1979-01-23 | Kanebo Ltd | Candy making method |
| JPS63198949A (en) * | 1987-02-16 | 1988-08-17 | Sanki Shokuhin Kk | Solid food composed solely of prune component and preparation thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008031586A3 (en) * | 2006-09-15 | 2008-09-25 | Chocotech Gmbh | Method and device for creating products from a fruit material |
| JP2012523842A (en) * | 2009-04-16 | 2012-10-11 | ザ プロモーション イン モーション カンパニーズ， インク． | Fully natural fruit snack and method for producing a fully natural fruit snack |
| US10327466B2 (en) | 2009-04-16 | 2019-06-25 | The Promotion In Motion Companies, Inc. | All natural fruit snack and method of manufacturing an all natural fruit snack |
| JP2011092073A (en) * | 2009-10-29 | 2011-05-12 | Uha Mikakuto Co Ltd | Method for producing hard candy highly containing fruit juice |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2725871B2 (en) | 1998-03-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2090075C1 (en) | Method for producing dried stock from fruit raw materials | |
| US4778681A (en) | Method for producing candied fruit and dried fruit | |
| CN100523687C (en) | Method for drying high viscosity polymer by microwave | |
| SU676144A3 (en) | Method of heat treatment of foodstuffs | |
| US4919951A (en) | Method for the heat curing of raw meat products | |
| NZ202413A (en) | Preparing dried instant noodles using superheated steam | |
| CA3069907A1 (en) | Freezing method, and method and device for drying food, in particular fruit and vegetables | |
| JPH03216154A (en) | Production of candy | |
| Llavata et al. | Pulsed electric field (PEF) pretreatment impact on the freezing and ultrasound-assisted atmospheric freeze-drying of butternut squash and yellow turnip | |
| US2572761A (en) | Method and technique of food drying | |
| RU2096973C1 (en) | Preparation of dessert product | |
| US2708636A (en) | Treatment and partial dehydration of foodstuffs under vacuum | |
| US2959486A (en) | Dehydration of fruit and vegetable juices | |
| JP2518674B2 (en) | Method for producing sugar-impregnated fruit | |
| US3419402A (en) | Process of preparing a freeze-dried gelled product | |
| RU2735693C1 (en) | Production method of sublimated product from vegetable raw material | |
| JPH07289160A (en) | Method for impregnating fruit vegetables with sugar liquid | |
| US3712823A (en) | Process for producing sterilized packed soybean-curds | |
| JPH06153868A (en) | Production of fish cake | |
| KR20220021460A (en) | Vacuum microwave drying of liquids with high sugar content | |
| JPS59159739A (en) | Preparation of snack food | |
| RU1808290C (en) | Method for preliminary treatment of unbroken tomatoes at juice production | |
| US1624153A (en) | Food product | |
| JPS6391056A (en) | Production of dried shiitake mushroom | |
| JPS5860961A (en) | Preparation of jam-like food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |