JPS5615652A - Production of porous candy gum - Google Patents

Production of porous candy gum

Info

Publication number
JPS5615652A
JPS5615652A JP9028379A JP9028379A JPS5615652A JP S5615652 A JPS5615652 A JP S5615652A JP 9028379 A JP9028379 A JP 9028379A JP 9028379 A JP9028379 A JP 9028379A JP S5615652 A JPS5615652 A JP S5615652A
Authority
JP
Japan
Prior art keywords
mixer
mixture
gum
candy
product
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
Application number
JP9028379A
Other languages
Japanese (ja)
Other versions
JPS5748938B2 (en
Inventor
Yoshinaga Sato
Mitsuo Noda
Takuo Kamimura
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.)
Lotte Co Ltd
Original Assignee
Lotte Co Ltd
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.)
Filing date
Publication date
Application filed by Lotte Co Ltd filed Critical Lotte Co Ltd
Priority to JP9028379A priority Critical patent/JPS5615652A/en
Publication of JPS5615652A publication Critical patent/JPS5615652A/en
Publication of JPS5748938B2 publication Critical patent/JPS5748938B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: A mixture of a soft candy with a specified value of water content with a gum base are kneaded and expanded under reduced pressure to produce a porous candy gum which can be readily crunched and has long chewing durability, storability and high expansion.
CONSTITUTION: Usual starting materials for soft candy SC, which contain sugar and syrup, and charged in the mixer 10 and stirred and the water content is adjusted to 6W14% by evaporating in the cooker 12. Then, the product is fed into the mixer 14. In the meantime, gum base GB is charged in the solution tank 16 and melt kneaded at about 115W130°C and fed in the mixer 14. They are throughly mixed in the melting state and the mixture is cooled on cooling table 18. Then, the mixture is made to contain air with the pulling machine 19. The product is sent through roll 20, punching machine 22 and cooling turnnel 24, then the cooled and formed product are expanded in vacuum oven 26, thus giving porous candy gum PR.
COPYRIGHT: (C)1981,JPO&Japio
JP9028379A 1979-07-18 1979-07-18 Production of porous candy gum Granted JPS5615652A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9028379A JPS5615652A (en) 1979-07-18 1979-07-18 Production of porous candy gum

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9028379A JPS5615652A (en) 1979-07-18 1979-07-18 Production of porous candy gum

Publications (2)

Publication Number Publication Date
JPS5615652A true JPS5615652A (en) 1981-02-14
JPS5748938B2 JPS5748938B2 (en) 1982-10-19

Family

ID=13994180

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9028379A Granted JPS5615652A (en) 1979-07-18 1979-07-18 Production of porous candy gum

Country Status (1)

Country Link
JP (1) JPS5615652A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016093172A (en) * 2014-10-30 2016-05-26 ワッカー ケミー アクチエンゲゼルシャフトＷａｃｋｅｒ Ｃｈｅｍｉｅ ＡＧ Method for producing candy gum
JP2020080652A (en) * 2018-11-15 2020-06-04 株式会社ロッテ Method for producing chewing gum sweet
WO2022030607A1 (en) * 2020-08-06 2022-02-10 Ｎｅｘｔ Ｉｎｎｏｖａｔｉｏｎ合同会社 Means for removing pathogenic microorganism by micellization

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016093172A (en) * 2014-10-30 2016-05-26 ワッカー ケミー アクチエンゲゼルシャフトＷａｃｋｅｒ Ｃｈｅｍｉｅ ＡＧ Method for producing candy gum
JP2020080652A (en) * 2018-11-15 2020-06-04 株式会社ロッテ Method for producing chewing gum sweet
WO2022030607A1 (en) * 2020-08-06 2022-02-10 Ｎｅｘｔ Ｉｎｎｏｖａｔｉｏｎ合同会社 Means for removing pathogenic microorganism by micellization

Also Published As

Publication number Publication date
JPS5748938B2 (en) 1982-10-19

Similar Documents

Publication Publication Date Title
AU545279B2 (en) Retarded release pharmaceutical compositions
ES446590A1 (en) Preparation of milk crumb for milk chocolate manufacture
JPS5310377A (en) Tablet making method for deoxidizing agent
JPS5615652A (en) Production of porous candy gum
GB1403696A (en) Confectionery compositions
JPS5278204A (en) Production of oily product for creamy composition
JPS5215498A (en) Process for production of granular corrundum
ES480775A1 (en) New procedure for manufacturing an effervescing sweet
JPS51125035A (en) New process for preparing 0-hydroxybenzylalcohols
JPS5534115A (en) Crystallization method
JPS5256002A (en) Process of sintered ore with ores containing water of crystallization
JPS5271433A (en) Preparation of aromatic polycarboxylic acid arylester
JPS5548385A (en) Preparation of koji from sake rice bran
JPS521096A (en) Process of manufacturing vinegar
JPS5413477A (en) Continuous growing apparatus for single crystal
GB1410228A (en) Manufacture of dough
JPS53149875A (en) Preparing apparatus for semiconductor crystal
JPS5645186A (en) Production of vinegar using grains as starting material
JPS5562899A (en) Production of boron carbide solid solution single crystal
JPS5661970A (en) Production of starting material composition for soybean curd or its fried product
JPS53138470A (en) Polypropylene resin composition foam and its production
JPS5358839A (en) Manufacturing method and apparatus for pur water
JPS5225116A (en) Pulp particles and a process for producing them
JPS5548349A (en) Method of making cream
JPS5351500A (en) Production of powder material for bringing up crystal or yielding sintering mass for compound oxide piezo-electric element