Title:
菓子の製造方法
Document Type and Number:
Japanese Patent JP3793218
Kind Code:
B1
Abstract:
A method for freeze drying confectionary is provided, whereby a confectionary is provided that can be stored for long periods of time without deformation. Further, a confectionery is provided using cream comprising 28 to 33 parts by weight of cream having a milk fat content of 42% to 48%, 28 to 33 parts by weight of cream having a milk fat content of 32% to 38%, 28 to 33 parts by weight of vegetable-based cream, and 5 to 10 parts by weight of sugar. The confectionery is freeze dried by: freezing the confectionery; subsequently setting the drying pressure to 0.60 to 0.65 Torr; performing primary sublimation by drying at a temperature of 25° C. to 40° C., for 3 to 4 hours; subsequently performing secondary sublimation by drying at a temperature of 60° C. to 70° C. for 18 to 20 hours; and further performing tertiary sublimation by drying at a temperature of 35° C. to 45° C. for 1.5 to 4.5 hours.
Inventors:
Keiichi Yamaguchi
Hiroshi Tsujiguchi
Hiroyuki Kamijo
Oike
Hiroshi Tsujiguchi
Hiroyuki Kamijo
Oike
Application Number:
JP2005127554A
Publication Date:
July 05, 2006
Filing Date:
April 26, 2005
Export Citation:
Assignee:
Gunma Flour Milling Co., Ltd.
Arush Tsujiguchi Co., Ltd.
Omusubi Rollin Honpo Co., Ltd.
Arush Tsujiguchi Co., Ltd.
Omusubi Rollin Honpo Co., Ltd.
International Classes:
A23G3/34; A23G3/00
Domestic Patent References:
| JP10127229A | ||||
| JP64056685U | ||||
| JP11346644A | ||||
| JP44006227B1 | ||||
| JP52041266A | ||||
| JP55037103A |
Attorney, Agent or Firm:
Wataru Hatori
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