JPH0785699B2 - Sugar-coated garment with outer peripheral projection and method for producing the same - Google Patents
Sugar-coated garment with outer peripheral projection and method for producing the sameInfo
- Publication number
- JPH0785699B2 JPH0785699B2 JP60257193A JP25719385A JPH0785699B2 JP H0785699 B2 JPH0785699 B2 JP H0785699B2 JP 60257193 A JP60257193 A JP 60257193A JP 25719385 A JP25719385 A JP 25719385A JP H0785699 B2 JPH0785699 B2 JP H0785699B2
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- coated
- outer peripheral
- coated article
- peripheral surface
- 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 - Fee Related
Links
- 235000000346 sugar Nutrition 0.000 title claims description 136
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- 230000002093 peripheral effect Effects 0.000 title claims description 18
- 235000012907 honey Nutrition 0.000 claims description 20
- 235000009508 confectionery Nutrition 0.000 claims description 12
- 239000010410 layer Substances 0.000 claims description 11
- 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 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 6
- 229920001542 oligosaccharide Polymers 0.000 claims description 6
- 150000002482 oligosaccharides Chemical class 0.000 claims description 6
- 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 claims description 5
- 238000009495 sugar coating Methods 0.000 claims description 5
- 235000015218 chewing gum Nutrition 0.000 claims description 4
- 229940112822 chewing gum Drugs 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000007664 blowing Methods 0.000 claims description 3
- 239000011247 coating layer Substances 0.000 claims description 3
- 239000006187 pill Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 4
- 235000012094 sugar confectionery Nutrition 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 229940126589 solid medicine Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、外周面突起付糖衣品およびその製法に関する
ものである。TECHNICAL FIELD The present invention relates to a sugar-coated article with an outer peripheral surface projection and a method for producing the same.
一般に、金平糖のように表面に突起を有する糖菓は、黄
ざらや氷砂糖小片等の結晶性の高い糖の濃厚溶液を用
い、これを平鍋中に入れてゆるやかに回転させながら先
に添加されている糖核の周囲に糖を再結晶させるという
工程を繰り返すことにより製造されている。Generally, for confections with protrusions on the surface such as Konpeito, a concentrated solution of highly crystalline sugar such as yellow mackerel and small pieces of sugar can be used and put in a pan for gentle rotation and then added first. It is manufactured by repeating the process of recrystallizing sugar around the sugar nucleus.
しかしながら、上記のような表面に突起を有する糖菓の
製法によると、糖衣蜜として非常に結晶性のよい氷砂糖
やザラメ糖を用いなければ突起がうまく形成されず、原
料が比較的高価なものに限定されるという問題がある。
また、平鍋を用いるため、平鍋内でうまく回転するよう
にセンターが球状のものでなければならず、得られる糖
衣品も必ず球状になり変化に乏しいものとなる。さら
に、一旦生成した突起（この上にさらに糖が結晶し突起
が成長する）が破壊されやすいため平鍋をきわめてゆつ
くり回転しなければならず、製造時間が長くかかり、量
産が不可能である。However, according to the method for producing a confectionery having a protrusion on the surface as described above, the protrusion is not formed well unless the sugar sugar or sugar sugar having a very good crystallinity is used as the sugar confection, and the raw material is limited to a relatively expensive one. There is a problem that is.
In addition, since a flat pot is used, the center must be spherical so that it can be rotated well in the flat pot, and the resulting sugar-coated product will always be spherical and will show little change. Further, the once-generated protrusions (sugars are further crystallized and protrusions grow on the protrusions) are apt to be destroyed, and therefore the pan has to be rotated very slowly, which requires a long manufacturing time and makes mass production impossible.
本発明は、このような事情に鑑みなされたもので、強度
の大な突起を有し、しかも多彩な形状を備えており、製
造の容易な外周面突起付糖衣品およびその製法の提供を
その目的とするものである。The present invention has been made in view of the above circumstances, and provides a sugar-coated article with an outer peripheral surface projection which has a large-strength projection and has various shapes and is easy to manufacture, and a method for manufacturing the same. It is intended.
上記の目的を達成するため、本発明は、被糖衣物と、こ
れを被覆する突起付糖衣層を備えた外周面突起付糖衣品
であつて、上記糖衣層の糖組成がブドウ糖，キシリツ
ト，オリゴ糖および麦芽糖からなる群から選ばれた少な
くとも１つの糖類と砂糖75〜90重量％からなる外周面突
起付糖衣品を第１の要旨とし、被糖衣物の表面に糖衣蜜
を掛ける工程と、糖衣蜜が掛けられた被糖衣物を乾燥す
る工程を備え、上記両工程を繰り返すことにより被糖衣
物の表面に突起付糖衣層を形成する外周面突起付糖衣品
の製法であつて、上記糖衣蜜として糖組成がブドウ糖，
キシリツト，オリゴ糖および麦芽糖からなる群から選ば
れた少なくとも１つの糖類10〜25重量％と砂糖75〜90重
量％からなる糖衣蜜を用いる外周面突起付糖衣品の製法
を第２の要旨とする。In order to achieve the above object, the present invention provides a sugar-coated article and a sugar-coated article with a protrusion on the outer peripheral surface, which comprises a sugar-coated layer with a projection for coating the sugar-coated layer, wherein the sugar composition of the sugar-coated layer is glucose, xylitol, or oligo. The first gist is a sugar-coated garment with an outer peripheral surface protrusion, which comprises at least one sugar selected from the group consisting of sugar and maltose and 75 to 90% by weight of sugar, and a step of applying sugar honey on the surface of the sugar-coated object, A method for producing a sugar-coated article with a protrusion on the outer peripheral surface, comprising the step of drying a sugar-coated article coated with honey, and repeating the above steps to form a sugar-coated layer with a protrusion on the surface of the sugar-coated article. The sugar composition is glucose,
The second gist of the invention is a method for producing a sugar-coated article with a protrusion on the outer peripheral surface using sugar-coated honey consisting of 10 to 25% by weight of at least one sugar selected from the group consisting of xylitol, oligosaccharide and maltose and 75 to 90% by weight of sugar. .
すなわち、本発明者らは、金平糖のような糖菓ではな
く、そのような突起を糖衣層に形成させた特異な外観を
呈する糖衣品を得るため、糖衣品に使用する糖衣蜜を中
心に研究を重ねた結果、糖衣蜜として砂糖を75〜90重量
％（以下「％」と略す）含有し、かつブドウ糖，キシリ
ツト，オリゴ糖および麦芽糖からなる群から選ばれた少
なくとも１つの糖類を10〜25％含有する糖衣蜜を用いる
と所期の目的を達成することを見いだし、本発明に到達
した。That is, the inventors of the present invention focused on the sugar confectionery used for the sugar-coated product in order to obtain a sugar-coated product having a unique appearance in which such protrusions are formed on the sugar-coated layer, not a confectionery such as Konpeito. As a result of stacking, sugar contained 75-90% by weight of sugar (hereinafter abbreviated as "%") and 10-25% of at least one sugar selected from the group consisting of glucose, xylitol, oligosaccharide and maltose. It has been found that the intended purpose is achieved by using the contained sugar confection, and the present invention has been accomplished.
本発明において、糖衣層を形成するために用いる糖衣蜜
は、砂糖75〜90％含有し、かつブドウ糖，キシリツト，
オリゴ糖および麦芽糖からなる群から選ばれた少なくと
も１つの糖類を10〜25％含有するものである。このよう
な糖衣蜜は、従来品に用いられている糖衣蜜のように砂
糖だけが溶解しているものではなく、砂糖と上記糖類が
相溶しているものであるため、従来のものと粘性，粘着
性等の物性が異なつており、突起層が早く形成されしか
もその強度が大きいという特徴を有する。砂糖と糖類の
含有比率が上記範囲外にあるものはこのような効果が得
られない。In the present invention, the sugar-coated honey used for forming the sugar-coated layer contains 75 to 90% of sugar, and contains glucose, xylitol,
It contains 10 to 25% of at least one saccharide selected from the group consisting of oligosaccharides and maltose. Such sugar-coated honey does not have only sugar dissolved like the sugar-coated honey used in conventional products, but sugar and the above sugars are compatible with each other. The physical properties such as adhesiveness are different, and the protrusion layer is quickly formed and its strength is large. If the content ratio of sugar and sugar is out of the above range, such an effect cannot be obtained.
なお、この糖衣蜜は、高カロリーの砂糖の一部を低カロ
リーの糖類で置き換えているため、得られる糖衣品が従
来のものと比べ低カロリーとなる。In this sugar-coated honey, since a part of high-calorie sugar is replaced with low-calorie sugar, the sugar-coated product obtained has a lower calorie than conventional sugar-coated products.
上記糖衣蜜における砂糖および糖類の合計含有量は、糖
固形分濃度（BX）が63〜85％となるように設定されるこ
とが好ましい。この範囲外では得られる糖衣品の突起が
充分に形成されにくいからである。The total content of sugar and sugar in the sugar confectionery is preferably set so that the sugar solid content concentration (BX) is 63 to 85%. This is because the protrusions of the sugar-coated article obtained are not easily formed outside this range.
上記、糖衣蜜をつくるための砂糖としては、従来から用
いられている、氷砂糖やザラメ糖に限らず、結晶性にや
や劣る、グラニユー糖等をも用いることができる。The sugar for producing the sugar confection described above is not limited to the conventionally used hard sugar or coarse sugar, but granule sugar or the like having a slightly poor crystallinity can also be used.
また、上記砂糖とともに用いうるブドウ糖，キシリツ
ト，オリゴ糖および麦芽糖は、それぞれ通常用いられて
いるものでよく、これらは単独で用いても併用してもよ
い。Glucose, xylitol, oligosaccharides and maltose which can be used together with the above sugars may be those usually used, and these may be used alone or in combination.
なお、本発明に用いる糖衣蜜には、上記砂糖と糖類の他
に、ガム質，ペクチン等の多糖類や色素，香料等を適宜
含有させることができる。The sugar confectionery used in the present invention may appropriately contain gums, polysaccharides such as pectin, pigments, fragrances, and the like, in addition to the above sugar and saccharides.
上記糖衣蜜を掛ける糖衣品のセンターとしては、特に限
定するものではなく、通常使用されているセンター、例
えばチユーインガム，ハードキヤンデイ，チヨコレー
ト，焼菓子等適宜のものを選択使用することができる。
また、丸薬等の固形薬剤もセンターとして用いることが
できる。なお、従来突起模様を形成させる糖衣品のセン
ターとしては球状のものに限られていたが、本発明にあ
つては、用いる糖衣蜜が特殊なものであり、後述のよう
に製造時に平鍋ではなく回転釜（レボリングパン）を用
いることができるため、センターが球状でない、例えば
立方体状のものや円柱状のものもうまく突起が形成され
るので、センターは球状に限定されない。したがつて、
得られる糖衣品も球状に限定されず、多様な形状のもの
となりうる。The center of the sugar-coated product on which the sugar-coated honey is applied is not particularly limited, and a commonly used center such as chewing gum, hard candies, chicorylate, baked confectionery or the like can be appropriately selected and used.
Also, solid medicine such as pills can be used as the center. It should be noted that, although the center of the sugar-coated article for forming the protrusion pattern has been limited to a spherical one in the past, in the present invention, the sugar-coated honey used is a special one, and it is not a pan at the time of production as described later. Since a rotary hook (revolving pan) can be used, the center is not limited to a spherical shape because the center is not a spherical shape, for example, a cubic shape or a cylindrical shape can successfully form a protrusion. Therefore,
The sugar-coated article obtained is not limited to a spherical shape and can have various shapes.
本発明の突起付糖衣品は、例えばつぎのようにして製造
することができる。すなわち、上記のセンターを回転釜
に入れ回転させながら、まず、砂糖と糖類を水に相溶さ
せた糖衣蜜を掛け、ついで温風を吹き込んで乾燥させる
という工程を数回繰り返す。そして、糖衣層表面に突起
を形成させることにより、製造することができる。The sugar-coated article with protrusions of the present invention can be manufactured, for example, as follows. That is, while the center is put in a rotary pot and rotated, first, a process of first applying a sugar syrup in which sugar and saccharides are compatible with each other and then blowing hot air to dry is repeated several times. Then, it can be manufactured by forming protrusions on the surface of the sugar coating layer.
上記の製法では、突起形成に際し、従来のような平鍋を
用いず、通常の回転釜を用いるため、回転速度が早く量
産が可能となるのである。In the above-mentioned manufacturing method, when forming the protrusions, a conventional rotary pot is used instead of the conventional pan, so that the rotation speed is high and mass production is possible.
以上のように、本発明の外周面突起付糖衣品は、用いる
糖衣蜜が砂糖と特定の糖類が相溶している特殊なもので
あるため突起が早く形成され、しかもその強度が大きい
という特徴を有する。このため、その製造において、従
来の、平鍋を用いてゆつくり回転させて突起を形成させ
るという方法をとる必要がなく、通常の回転釜を用いて
早い回転によつて突起模様を形成させることができ、製
造が容易で効率もよく、量産が可能となる。As described above, the sugar-coated product with outer peripheral surface projections of the present invention is characterized in that the sugar-coated honey to be used is a special one in which sugar and a specific sugar are compatible with each other, so that the projections are quickly formed and the strength thereof is large. Have. For this reason, in the production thereof, it is not necessary to take the conventional method of forming a protrusion by slowly rotating it using a pan, and it is possible to form a protrusion pattern by rapid rotation using an ordinary rotary pot. In addition, it is easy to manufacture, has good efficiency, and can be mass-produced.
しかも、本発明の糖衣品は、回転釜を用いて製造できる
ため、糖衣品を得るためのセンターが球状に限定されな
い。したがつて、得られる糖衣品も球状に限定されず、
多様な形状のものとなり、需要の一層の喚起を実現でき
るようになる。Moreover, since the sugar-coated product of the present invention can be manufactured using a rotary pot, the center for obtaining the sugar-coated product is not limited to a spherical shape. Therefore, the sugar-coated article obtained is not limited to the spherical shape,
With various shapes, it will be possible to further stimulate demand.
また、糖衣蜜に用いる砂糖が従来のように氷砂糖やザラ
メ等に限定されないため、糖衣蜜が低価格となりうる。Moreover, since sugar used for sugar-coated honey is not limited to rock sugar, shark, etc. as in the past, sugar-coated honey can be low in price.
さらに、糖衣蜜の一部が砂糖よりも低カロリーの糖類に
置き換えられているため、糖衣品全体として従来品より
も低カロリー商品のものが得られ、低カロリー品が受け
入れられやすい市場の動向において有利な商品となりう
る。In addition, because sugar honey has a portion of sugar sugar replaced with sugar that has a lower calorie content, sugar-coated products as a whole have lower calorie content than conventional products, and the trend in the market where low-calorie content is easily accepted It can be an advantageous product.
つぎに、実施例について比較例と併せて説明する。Next, examples will be described together with comparative examples.
〔実施例１〕 センターとして、四角板状のチユーインガムを用い、こ
れを回転釜に入れて釜を回転させながら、砂糖70重量部
（以下「部」と略す），水30部，ブドウ糖15部を加温溶
解して得た糖衣蜜を掛けたのち、約30℃の温風を吹き込
み乾燥させた。これを数回繰り返して、糖衣層がセンタ
ーに対して30％となるまで糖衣を行つた。このようにし
て目的とする糖衣品を得た。[Example 1] As a center, a square plate-shaped chewing gum was used, which was put in a rotary pot and the pot was rotated while 70 parts by weight of sugar (hereinafter abbreviated as "part"), 30 parts of water, and 15 parts of glucose were added. It was dried by blowing warm air of about 30 ° C. on it after applying sugar honey obtained by heating and dissolving. This was repeated several times, and sugar coating was performed until the sugar coating layer was 30% of the center. In this way, the desired sugar-coated article was obtained.
〔実施例２〜11、比較例１〜３〕 下記の第１表に示す原料配合で糖衣蜜をつくり、実施例
１と同様にして目的とする糖衣品を得た。[Examples 2 to 11 and Comparative Examples 1 to 3] Sugar-coated honey was prepared by blending the raw materials shown in Table 1 below, and the target sugar-coated article was obtained in the same manner as in Example 1.
以上のようにして得た実施例品と比較例品について、そ
の表面の突起を観察して評価した。その結果を第１表に
示す。The protrusions on the surface of the example product and the comparative product thus obtained were observed and evaluated. The results are shown in Table 1.
第１表の結果から、実施例品は、いずれも比較例品に比
べて鋭角的な突起を形成していることがわかる。このこ
とから、砂糖と糖類の配合を特定の比率にした糖衣蜜を
用いたものだけが回転釜による製法に適しているといえ
る。 From the results shown in Table 1, it can be seen that each of the example products has sharper projections than the comparative product. From this, it can be said that only those using sugar confectionery in which sugar and sugar are mixed in a specific ratio are suitable for the production method using the rotary pot.
Claims (8)
を備えた外周面突起付糖衣品であつて、上記糖衣層の糖
組成がブドウ糖，キシリツト，オリゴ糖および麦芽糖か
らなる群から選ばれた少なくとも１つの糖類と砂糖75〜
90重量％からなることを特徴とする外周面突起付糖衣
品。1. A sugar-coated article having an outer peripheral surface provided with a sugar-coated material and a sugar-coated layer with a projection for covering the sugar-coated material, wherein the sugar composition of the sugar-coated layer is a group consisting of glucose, xylitol, oligosaccharide and maltose. At least one selected sugar and sugar 75-
90% by weight sugar-coated article with a protrusion on the outer peripheral surface.
イ，チヨコレート，焼菓子および丸薬からなる群から選
ばれた被糖衣物である特許請求の範囲第１項記載の外周
面突起付糖衣品。2. The sugar-coated article with an outer peripheral surface projection according to claim 1, wherein the sugar-coated article is a sugar-coated article selected from the group consisting of chewing gum, candies, chycolate, baked goods and pills.
63〜85重量％に設定されている特許請求の範囲第１項ま
たは第２項記載の外周面突起付糖衣品。3. The sugar solid content concentration of sugar-coated honey which forms a sugar-coated layer is
The sugar-coated article with an outer peripheral surface protrusion according to claim 1 or 2, wherein the content is set to 63 to 85% by weight.
糖衣蜜が掛けられた被糖衣物を乾燥する工程を備え、上
記両工程を繰り返すことにより被糖衣物の表面に突起付
糖衣層を形成する外周面突起付糖衣品の製法であつて、
上記糖衣蜜として糖組成がブドウ糖，キシリツト，オリ
ゴ糖および麦芽糖からなる群から選ばれた少なくとも１
つの糖類10〜25重量％と砂糖75〜90重量％からなる糖衣
蜜を用いることを特徴とする外周面突起付糖衣品の製
法。4. A step of applying sugar-coated honey on the surface of a sugar-coated object,
A method for producing a sugar-coated article with a protrusion on the outer peripheral surface, comprising a step of drying a sugar-coated article coated with sugar-coated honey, and forming a sugar-coated layer with a protrusion on the surface of the sugar-coated article by repeating the above steps,
At least one sugar composition selected from the group consisting of glucose, xylitol, oligosaccharides and maltose as the sugar confection.
A method for producing a sugar-coated article with a protrusion on the outer peripheral surface, which comprises using sugar-coated honey consisting of 10 to 25% by weight of sugar and 75 to 90% by weight of sugar.
定されている特許請求の範囲第４項記載の外周面突起付
糖衣品の製法。5. The method for producing a sugar-coated article with an outer peripheral surface protrusion according to claim 4, wherein the sugar solid content concentration of sugar-coated honey is set to 63 to 85% by weight.
イ，チヨコレート，焼菓子および丸薬からなる群から選
ばれた被糖衣物である特許請求の範囲第４項または第５
項記載の外周面突起付糖衣品の製法。6. The sugar-coated article is sugar-coated article selected from the group consisting of chewing gum, candies, chicolate, baked confectionery and pills.
The method for producing a sugar-coated article with an outer peripheral surface protrusion according to the item.
れ回転釜を回転させながら行われる特許請求の範囲第４
項ないし第６項のいずれかに記載の外周面突起付糖衣品
の製法。7. The method according to claim 4, wherein the sugar-coating layer is formed while the sugar-coating object is put in the rotary pot and the rotary pot is rotated.
Item 7. A method for producing a sugar-coated article with an outer peripheral surface protrusion according to any one of Items 6 to 6.
れる特許請求の範囲第４項ないし第７項のいずれかに記
載の外周面突起付糖衣品の製法。8. The method for producing a sugar-coated article with an outer peripheral surface protrusion according to any one of claims 4 to 7, wherein the sugar-coated object is dried by blowing hot air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60257193A JPH0785699B2 (en) | 1985-11-15 | 1985-11-15 | Sugar-coated garment with outer peripheral projection and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60257193A JPH0785699B2 (en) | 1985-11-15 | 1985-11-15 | Sugar-coated garment with outer peripheral projection and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62118849A JPS62118849A (en) | 1987-05-30 |
| JPH0785699B2 true JPH0785699B2 (en) | 1995-09-20 |
Family
ID=17302969
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60257193A Expired - Fee Related JPH0785699B2 (en) | 1985-11-15 | 1985-11-15 | Sugar-coated garment with outer peripheral projection and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0785699B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100771091B1 (en) | 2006-12-27 | 2007-10-29 | 주식회사농심 | How to Make Snackless Hand Snacks Using Xylitol |
| JP4817455B2 (en) * | 2007-05-18 | 2011-11-16 | クラシエフーズ株式会社 | Sugar garment with protrusion and its manufacturing method |
| JP4817456B2 (en) * | 2007-05-18 | 2011-11-16 | クラシエフーズ株式会社 | Sugar garment with protrusion and its manufacturing method |
| JP2012010642A (en) * | 2010-06-30 | 2012-01-19 | Uha Mikakuto Co Ltd | Sugar-coated food product having protrusions |
| JP6278437B2 (en) * | 2012-07-18 | 2018-02-14 | クラシエフーズ株式会社 | Sugar coating with protrusions and combination confectionery using the same |
-
1985
- 1985-11-15 JP JP60257193A patent/JPH0785699B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62118849A (en) | 1987-05-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |