公开(公告)号：US20060240176A1

公开(公告)日：2006-10-26

申请号：US11391514

申请日：2006-03-28

申请人： Keiichi Yamaguchi ,  Hironobu Tsujiguchi ,  Hiroyuki Kamijo ,  Shunzo Oike

发明人： Keiichi Yamaguchi ,  Hironobu Tsujiguchi ,  Hiroyuki Kamijo ,  Shunzo Oike

IPC分类号： A23G3/00

CPC分类号： A23G1/0046 ,  A23G1/305 ,  A23G7/0093 ,  A23G9/52 ,  A23G2200/12 ,  A23G2200/14 ,  A23G2220/20 ,  A23L3/44

摘要： 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.

摘要翻译： 提供一种冷冻干燥糖果的方法，由此提供可以长时间储存​​而不变形的糖果。 此外，使用含有28〜33重量份乳脂肪含量为42〜48重量％的奶油，28〜33重量份乳脂含量为32〜38重量％的奶油，28 至33重量份的植物性霜剂和5至10重量份的糖。 糖果通过以下方式冻结：冻结糖果; 随后将干燥压力设定为0.60〜0.65乇; 通过在25℃至40℃的温度下干燥3至4小时进行初级升华; 随后通过在60℃至70℃的温度下干燥18至20小时进行二次升华; 并进一步通过在35℃至45℃的温度下干燥1.5至4.5小时进行三次升华。