JPS5847436A - 連続粒状糖菓製造方法及び装置 - Google Patents

連続粒状糖菓製造方法及び装置

Info

Publication number: JPS5847436A
Authority: JP; Japan
Prior art keywords: solution; sugar; confectionery; continuously; sucrose
Prior art date: 1981-09-02
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

Application number

JP57149030A

Other languages

English (en)

Japanese (ja)

Other versions

JPH0351381B2 (fr

Inventor

ダグラス・ジエイ・メツツロ−ス

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

KEMETORON PROCESS MEKUIPUMENTO

KEMETORON PROCESS MEKUIPUMENTO Inc

Original Assignee

KEMETORON PROCESS MEKUIPUMENTO

KEMETORON PROCESS MEKUIPUMENTO Inc

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.)

1981-09-02

Filing date

1982-08-27

Publication date

1983-03-19

1982-08-27 Application filed by KEMETORON PROCESS MEKUIPUMENTO, KEMETORON PROCESS MEKUIPUMENTO Inc filed Critical KEMETORON PROCESS MEKUIPUMENTO

1983-03-19 Publication of JPS5847436A publication Critical patent/JPS5847436A/ja

1991-08-06 Publication of JPH0351381B2 publication Critical patent/JPH0351381B2/ja

Status Granted legal-status Critical Current

Links

238000000034 method Methods 0.000 title claims description 34
235000012094 sugar confectionery Nutrition 0.000 title 1
235000009508 confectionery Nutrition 0.000 claims description 41
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 25
229930006000 Sucrose Natural products 0.000 claims description 25
238000001816 cooling Methods 0.000 claims description 25
239000005720 sucrose Substances 0.000 claims description 25
239000013078 crystal Substances 0.000 claims description 24
239000006188 syrup Substances 0.000 claims description 20
235000020357 syrup Nutrition 0.000 claims description 20
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
240000008042 Zea mays Species 0.000 claims description 19
235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 19
235000002017 Zea mays subsp mays Nutrition 0.000 claims description 19
235000005822 corn Nutrition 0.000 claims description 19
238000010438 heat treatment Methods 0.000 claims description 17
239000007787 solid Substances 0.000 claims description 12
235000021546 granular confectionery Nutrition 0.000 claims description 9
239000006193 liquid solution Substances 0.000 claims description 8
238000004519 manufacturing process Methods 0.000 claims description 5
239000010409 thin film Substances 0.000 claims description 5
239000012456 homogeneous solution Substances 0.000 claims description 3
238000011437 continuous method Methods 0.000 claims 1
239000000243 solution Substances 0.000 description 51
239000002994 raw material Substances 0.000 description 5
238000004891 communication Methods 0.000 description 4
239000012530 fluid Substances 0.000 description 4
239000007791 liquid phase Substances 0.000 description 4
239000000463 material Substances 0.000 description 4
238000002156 mixing Methods 0.000 description 4
239000012071 phase Substances 0.000 description 4
229920001353 Dextrin Polymers 0.000 description 3
239000004375 Dextrin Substances 0.000 description 3
239000006071 cream Substances 0.000 description 3
235000019425 dextrin Nutrition 0.000 description 3
150000003445 sucroses Chemical class 0.000 description 3
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
239000007864 aqueous solution Substances 0.000 description 2
238000010923 batch production Methods 0.000 description 2
238000010924 continuous production Methods 0.000 description 2
238000007599 discharging Methods 0.000 description 2
239000007792 gaseous phase Substances 0.000 description 2
239000008103 glucose Substances 0.000 description 2
239000004615 ingredient Substances 0.000 description 2
239000000126 substance Substances 0.000 description 2
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 description 1
244000208874 Althaea officinalis Species 0.000 description 1
235000006576 Althaea officinalis Nutrition 0.000 description 1
229930091371 Fructose Natural products 0.000 description 1
239000005715 Fructose Substances 0.000 description 1
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 1
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 description 1
239000004909 Moisturizer Substances 0.000 description 1
230000009286 beneficial effect Effects 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
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 description 1
238000009835 boiling Methods 0.000 description 1
-1 butosaccharide Substances 0.000 description 1
150000001875 compounds Chemical class 0.000 description 1
238000009833 condensation Methods 0.000 description 1
230000005494 condensation Effects 0.000 description 1
239000000498 cooling water Substances 0.000 description 1
238000002425 crystallisation Methods 0.000 description 1
230000008025 crystallization Effects 0.000 description 1
230000001419 dependent effect Effects 0.000 description 1
238000010586 diagram Methods 0.000 description 1
238000009826 distribution Methods 0.000 description 1
239000007789 gas Substances 0.000 description 1
150000004676 glycans Chemical class 0.000 description 1
230000002401 inhibitory effect Effects 0.000 description 1
235000001035 marshmallow Nutrition 0.000 description 1
230000000813 microbial effect Effects 0.000 description 1
239000000203 mixture Substances 0.000 description 1
230000001333 moisturizer Effects 0.000 description 1
239000003921 oil Substances 0.000 description 1
239000002304 perfume Substances 0.000 description 1
229920001282 polysaccharide Polymers 0.000 description 1
239000005017 polysaccharide Substances 0.000 description 1
239000011148 porous material Substances 0.000 description 1
CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
229940081974 saccharin Drugs 0.000 description 1
235000019204 saccharin Nutrition 0.000 description 1
239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
239000004576 sand Substances 0.000 description 1
238000000926 separation method Methods 0.000 description 1
238000003756 stirring Methods 0.000 description 1
238000010408 sweeping Methods 0.000 description 1

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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- 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

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

JP57149030A 1981-09-02 1982-08-27 連続粒状糖菓製造方法及び装置 Granted JPS5847436A (ja)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
US29868581A	1981-09-02	1981-09-02
US298685		1994-08-31

Publications (2)

Publication Number	Publication Date
JPS5847436A true JPS5847436A (ja)	1983-03-19
JPH0351381B2 JPH0351381B2 (fr)	1991-08-06

Family

ID=23151589

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP57149030A Granted JPS5847436A (ja)	1981-09-02	1982-08-27	連続粒状糖菓製造方法及び装置

Country Status (3)

Country	Link
JP (1)	JPS5847436A (fr)
CA (1)	CA1190790A (fr)
GB (1)	GB2104766A (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US6180158B1 (en) *	1998-06-12	2001-01-30	General Mills, Inc.	Process for aerated confection

Citations (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS4843874A (fr) *	1971-10-07	1973-06-25

1982
- 1982-06-29 CA CA000406224A patent/CA1190790A/fr not_active Expired
- 1982-08-24 GB GB08224216A patent/GB2104766A/en not_active Withdrawn
- 1982-08-27 JP JP57149030A patent/JPS5847436A/ja active Granted

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS4843874A (fr) *	1971-10-07	1973-06-25

Also Published As

Publication number	Publication date
GB2104766A (en)	1983-03-16
CA1190790A (fr)	1985-07-23
JPH0351381B2 (fr)	1991-08-06

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JP3860419B2 (ja)	2006-12-20	脂肪溶融物をベースとする種結晶懸濁物の製造方法
Lees	2012	Sugar confectionery and chocolate manufacture
US4293570A (en)	1981-10-06	Process for the preparation of sweetener containing product
US2726960A (en)	1955-12-13	Process for producing gelled confections
NO315451B1 (no)	2003-09-08	Konsentrert sjokoladepartikkel, fremgangsmåte for fremstilling derav samt fremgangsmåte for fremstilling av melkesjokolade
US4468409A (en)	1984-08-28	Method for the continuous production of confections
CN107072240A (zh)	2017-08-18	糖食生产
CN103890188B (zh)	2017-10-24	由糖液制备固态物的方法和固态物
US4056640A (en)	1977-11-01	Method and apparatus for making confectioneries
AU2010212175B2 (en)	2012-11-08	Process for preparing chocolate crumb
RU2223657C2 (ru)	2004-02-20	Новый способ производства шипучих сладостей
US3543696A (en)	1970-12-01	Method of making fudge,caramel,fondant and hard candy type confections
US2399195A (en)	1946-04-30	Confectionary product
JPH06189686A (ja)	1994-07-12	冷菓製造方法
JPS5847436A (ja)	1983-03-19	連続粒状糖菓製造方法及び装置
EP2393379B1 (fr)	2014-04-09	Procédé d'élaboration de mie de chocolat
AU2010212172B2 (en)	2012-11-08	Process for preparing chocolate crumb
JPH0331413B2 (fr)	1991-05-07
US523677A (en)	1894-07-31	mcinttre
AU2010212181B2 (en)	2012-10-18	Process for preparing chocolate crumb
AU707137B2 (en)	1999-07-01	Microcrystalline sugars or sugar-alcohols; a process for the preparation thereof
US20050049426A1 (en)	2005-03-03	Method of producing seed crystal suspensions based on melted fat
JPS592254B2 (ja)	1984-01-18	スラツシユインリヨウノウシユクブツオヨビセイヒンノセイゾウホウホウ
US2504542A (en)	1950-04-18	Preparation of fondants, fudges, and the like
Bolanowski et al.	1952	Special heat transfer problems of the food industry