Title:
METHOD FOR MANUFACTURING APPLE SHERBET
Document Type and Number:
Japanese Patent JP3946951
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method capable of preparing an apple sherbet of high quality which is good in color, taste and flavor, and has crisp feeling, in a sure and easy manner.
SOLUTION: A raw apple 1 is cut in round slices 1a having a specified thickness, and the round slices are lyophilized. Subsequently, the dried slices 1b of apple are dipped in an apple fruit juice 2, and after the apple fruit juice 2 has infiltrated into the inside of the dried slices 1b of apple, the slices 1b are taken out from the apple fruit juice 2 and frozen.
Inventors:
Teruko Anbo
Application Number:
JP2000326492A
Publication Date:
July 18, 2007
Filing Date:
October 26, 2000
Export Citation:
Assignee:
Hatoya Confectionery Co., Ltd.
International Classes:
A23G9/04; A23L19/00; (IPC1-7): A23G9/04; A23L1/212
Domestic Patent References:
| JP3251140A | ||||
| JP11332500A | ||||
| JP62215338A | ||||
| JP6261680A | ||||
| JP5292914A | ||||
| JP6284875A |
Attorney, Agent or Firm:
Isao Hirata
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