JPH0449913Y2 - - Google Patents

Description

[Detailed explanation of the idea]

[Industrial Application Field] This invention is based on a method in which a jelly solution and a seasoning powder are packed in separate containers to form a set, and the jelly solution and seasoning powder are mixed at the time of consumption to form a desired mold shape. This invention relates to a combination confectionery that can be poured into a mold and gelled (coagulated) to form a jelly or pudding of any shape (hereinafter collectively referred to as "jelly"). [Prior Art] Conventionally, jelly has been produced by using a gelling agent such as carrageenan or gelatin, dissolving the gelling agent in hot water, and cooling and gelling the gelling agent. In addition, jelly confectionery is also commercially available that uses a method that does not require heating, in which jelly is produced by reaction with calcium ions using a gelling agent such as low methoxyl pectin or sodium alginate. [Problem that the invention attempts to solve] However, no matter which manufacturing method is used,
Conventional jelly confections are always sold as jelly confections that have already been made into jelly, and there is no interest in having consumers make the jelly themselves. In rare cases, the jelly is made by the consumer himself, but in this case, the jelly etc. must be dissolved in boiling water and cooled, which requires a long time and effort to produce the jelly. On the other hand, in today's era where there is an abundance of food and drink on the market, there is a demand for new sweets rather than just traditional sweets. It is desired to provide something that satisfies people's sense of fun. Moreover, there is a tendency for consumers to prefer products that they can customize to suit their own tastes, rather than products for which consumers are simply passive. This idea was developed in light of these circumstances, and is a novel product that allows consumers to experience the visual interest and creative fun of making jelly in a free shape according to the shape of the mold in a short time. The purpose is to provide a variety of combination confectioneries. [Means for solving the problem] In order to achieve the above object, the combination confectionery of this invention is a combination confectionery comprising the following components (A) and (B) and a mold, (A)
It has a structure in which the components and component (B) are individually packaged. (A) A packaged jelly solution containing a gelling agent that forms a jelly when combined with calcium ions. (B) Contains calcium sulfate, specific container 1.0-2.5cc/
A seasoning powder prepared in the form of granules of g and packed in a container. That is, in the above confectionery, the jelly solution and the seasoning powder are packed in separate containers to form a set, and at the time of eating, the jelly solution and the seasoning powder are mixed in a suitable container and poured onto a mold. It is designed to gel (coagulate) the jelly solution and mold the jelly, an unprecedented type of combination that allows consumers to enjoy creating their own jelly shapes according to the shape of the mold. It's a sweet. In particular, in this invention, since the component (B) is prepared in the form of granules with a specific specific volume, it dissolves uniformly and quickly when mixed with the component (A). Moreover, as a result of repeated research by the present inventors focusing on calcium salts, which are coagulants, it was found that when calcium sulfate is used, the jelly solution gels at an appropriate speed without being too fast or too slow. It has been found that gelation occurs. As a result, it becomes possible to easily produce products with a high volume, and products with suppressed sweetness. The combination confectionery of this invention includes a jelly solution (component A) packed in a container, a seasoning powder (component B) packed in a container, and a mold. The above-mentioned component A is a jelly solution containing a gelling agent that forms a jelly by meeting calcium ions, and is packed in a container. Representative examples of the above gelling agents include:
Examples include low methoxyl pectin, sodium alginate, and carrageenan. These may be used alone or in combination. The content of such a gelling agent is 0.5 to 5.0% by weight based on the total volume of component A.
(hereinafter abbreviated as "%") is preferable.
If the content of the gelling agent is less than the above range, it will be difficult to gel the jelly solution when mixed with the seasoning powder described later, and conversely, if it exceeds 5.0%, the concentration of the gelling agent will be too high and the solution will become difficult to gel. At the stage of
This is because the jelly solution itself becomes semi-gel-like, making it difficult to take a free shape on a mold in a short period of time. In addition to the above-mentioned gelling agent, the A component may appropriately contain acids such as citric acid, sugars such as glucose, pigments, fragrances, and the like. Note that a sealed container is usually used as a container for filling the jelly solution of component A. In particular, from the viewpoint of ease of handling in the market, it is desirable to use a dropper-shaped sealed container in which the tip of the nozzle is cut off to expose the nozzle hole when used. When sealing the jelly solution in such a sealed container,
It is preferable to adjust the pH of the solution by adding acids or the like so that the pH is 3.5 or higher and 4.5 or lower. In other words, by adjusting the pH in this way, it is possible to ease the conditions for heat sterilization of jelly solutions, thereby preventing deterioration of fragrances, etc., and improving the stability of gelling agents. This is because it becomes possible to hold it. The B component used together with the above A component is a seasoning powder containing calcium sulfate, and has a specific volume of
It is prepared in the form of granules of 1.0 to 2.5 cc/g and packed in containers. This B component imparts taste to the A component and at the same time coagulates to form a jelly. In this case, it is necessary to use calcium sulfate as a coagulant. The calcium sulfate slowly turns the A component into a jelly, so it can form a voluminous jelly. It also has fluidity while mixing the A and B components, and quickly gels after being filled into the mold. do. Therefore, the eater can form the food into a predetermined shape without failure. The concentration of calcium sulfate is desirably set to 0.08 to 1.5% of the total when mixing the jelly solution and seasoning powder. In other words, if the concentration of calcium sulfate is less than 0.08%, it will be difficult for the solution to gel when added to the jelly solution, whereas if it exceeds 1.5%, the taste of calcium sulfate will be strong, and the taste of the produced jelly will be affected. This is because it will cause damage to the Note that if calcium lactate or calcium chloride is used in place of the above calcium sulfate, gelation occurs too quickly and fluidity begins to be lost during mixing, making it difficult to mold into a desired shape. Further, calcium carbonate, calcium tartrate, and calcium citrate are not preferred because they require about 10 to 20 minutes or more to gel. In addition to the calcium sulfate, sodium hydrogen carbonate may be added to the seasoning powder of component B. The amount of sodium bicarbonate mentioned above is determined by the pH of the mixed solution of jelly solution and seasoning powder.
It is desirable to set it between 4.0 and 6.0.
The calcium sulfate is granulated together with sugars such as glucose and sucrose to have a specific volume of 1.0 to 2.5 cc/g. In addition, acids such as citric acid, pigments, fragrances, and the like may be blended as appropriate, and these may be blended during granulation or once granulated. As a container for filling the seasoning powder of component B, a soft plastic bag such as popethylene is usually used, and the container is filled with component B and sealed. This invention uses a mold together with the above-mentioned components A and B. This mold is a jelly mold used for making jelly by mixing the jelly solution of component A and the seasoning powder of component B, and any mold may be used as long as it has appropriate recesses on the surface. Next, an example of manufacturing the combination confectionery of this invention will be explained. First, a jelly solution of the above component A is prepared and filled into a container. In this case, the container used is, for example, a dropper-shaped sealed container made of plastic as described above. Then, the filling liquid is sterilized. On the other hand, the seasoning powder of component B is prepared into granules with a particle size of about 10 to 200 mesh and a specific volume of 1.0 to 2.5 cc/g by a known method such as crushing granulation or fluidized granulation. For example, a soft plastic bag such as polyethylene is filled and sealed. Furthermore, a mold having a certain concave pattern formed on the surface of the plastic is formed by ordinary plastic molding. Jelly can be prepared from the combination confectionery thus obtained, for example, as follows. That is, first, the seasoning powder container and the jelly solution container are opened, and the mixture is poured into a suitable container and mixed. Next, the mixed solution is poured into the recessed part of the mold. The jelly solution gels in 2 to 4 minutes, forming a jelly that conforms to the shape of the mold recess. In this case, it takes 2 to 3 minutes to form a jelly, and since jelly formation progresses slowly, a product with a large volume can be produced. The jelly thus obtained can be eaten by removing it from the mold. Another method for preparing jelly is to uniformly sprinkle seasoning powder into the mold cavity, and then drop a jelly solution into the mold cavity into which the seasoning powder has been uniformly sprinkled and mix. By such a method, a jelly can be formed and eaten in the same manner as above. In addition, when a pigment is added to a jelly solution or seasoning powder, for example, "red powder" is used for seasoning powder.
By preparing seasoning powders in different containers for each type of pigment, such as "blue powder" and "green powder," and using each color of seasoning powder appropriately, it is possible to form a jelly with a multicolored pattern, making it visually appealing. It is also possible to enjoy it. The drawings illustrate a typical jelly preparation and consumption process. That is, as shown in FIG. 1, the polyethylene bag 3 is opened in advance and the seasoning powder 2 is sprinkled into the container 8, and the tip of the nozzle of the dropper-shaped container 5 is cut off to expose the nozzle hole. solution 4
Drop and mix. Next, as shown in FIG. 2, the mixed solution 6a is poured into a desired mold 9. As a result, the mixed solution 6a is gelled and jelly 6 is produced. The state in which this jelly 6 is removed from the mold 9 is shown in FIG. In this way, the calcium sulfate contained in seasoning powder 2 does not coagulate instantly even when it comes into contact with the jelly solution, so coagulation progresses uniformly throughout the product, resulting in the voluminous texture shown in Figure 3. Jelly 6 can be formed. Furthermore, by changing the sugar concentration of the jelly solution and the seasoning powder, it is possible to produce a jelly with good shape retention, whether it is a jelly with a high sweetness or a jelly with a low sweetness. [Effect of the invention] As described above, in the combination confectionery of this invention, it is possible to visually enjoy the interesting aspect of the phase change during gelation of the jelly component solution and the interesting shape of the resulting jelly. . In particular, due to the properties of calcium sulfate contained in the seasoning powder, the rate of jelly formation is not extremely fast or slow, so the jelly solution of the seasoning powder is mixed and the mixed solution is placed in the desired mold. It is possible to form a jelly with a voluminous pouring feeling or a fine shape (if the jelly is formed too quickly, it will solidify before it flows into the fine parts of the mold), and it can be eaten immediately. That is, with this combination confectionery, one can not only enjoy the flavor of the confectionery, but also enjoy visual interest and creative enjoyment at the same time. Next, examples will be described. [Example 1] The raw materials for the jelly solution shown in Table 1 below were dissolved in the water shown in the same table, heated, filled into a polyethylene dropper-shaped solution, sealed, and the temperature at the center was lowered. Heat sterilize for 45 minutes at 85℃,
I made a jelly solution in a dropper-like container. On the other hand, the raw materials for the seasoning powder shown in Table 2 below are blended in the proportions shown in the same table, water is added to this, mixed, granulated using a pulverizing granulator, and dried to obtain a specific volume of 1.5.
This was prepared into cc/g seasoning powder granules, which were filled into a 15 g flexible bag made of polyethylene and sealed. Next, as shown in FIG. 4, the polyethylene bag 3 is opened and the seasoning powder 2 is poured into the pot 8, and the tip of the nozzle of the dropper-shaped container 5 is cut off to expose the nozzle hole. The jelly solution 4 was added dropwise to the above-mentioned pot 8 and mixed to obtain a mixed solution 6a. This mixed solution 6a was poured into a mold 9a as shown in FIG. The liquid celery solution gradually gelled, and a solidified jelly 6 having a shape along the concave portion of the mold as shown in FIG. 6 was produced.

【table】

[Examples 2-5, Comparative Examples 1-4]

The raw materials for the jelly solution shown in Section 3 below were dissolved in the water shown in the same table, and on the other hand, the raw materials for the seasoning powder shown in Table 3 below were blended in the proportions shown in the same table. Other than that, a jelly having a shape along the concave portion of the mold was produced in the same manner as in Example 1. In addition, the time during which the fluidity of the mixed solution in Copper 8 can be maintained, gel properties, etc. are also shown in Table 3.

【table】

[Table] As is clear from Table 3, in Example 2 where the amount of calcium sulfate in the seasoning powder is small, the degree of gelation of the jelly produced when the jelly solution is dropped onto the dish is low; When jelly is removed from the mold before eating, it tends to have poor shape retention. Good jelly was obtained in Examples 3 and 4 where the amount of calcium sulfate was within the range of 0.08 to 1.5%, and in Example 5 where the amount of calcium sulfate was 1.7%, the liquid gradually replaced the solid. This phase change becomes less interesting. Therefore, the amount of calcium sulfate is from 0.08 to 0.08 as in Examples 3 and 4 above.
It is preferable to set it within the range of 1.5%. In addition,
Comparative Example 1 uses calcium lactate and the gelation rate of the mold is extremely fast, so uniform mixing cannot be achieved and a jelly with good shape retention cannot be produced. Further, in Comparative Examples 2 and 4, the gelation rate of the mold was extremely slow at 20 minutes or more, so the jelly-like confectionery could not be eaten immediately. Furthermore, Comparative Example 3 also had a slow gelation rate of 15 minutes, making it impossible to eat immediately as in the above case.

[Brief explanation of the drawing]

Figures 1, 2 and 3 are explanatory diagrams of the state of jelly production in one embodiment of this invention;
Figures 5 and 6 are explanatory diagrams of the state of jelly production in other embodiments of this invention. 2... Seasoning powder, 3... Seasoning powder container, 4...
Jelly solution, 5... Jelly solution container, 6...
Solidified jelly, 9...molding mold.

Claims (1)

[Scope of claims for utility model registration] (1) A combination confectionery comprising the following components (A) and (B) and a mold, where the components (A) and (B) are individually packaged. A combination confectionery characterized by: (A) A packaged jelly solution containing a gelling agent that forms a jelly when combined with calcium ions. (B) Contains calcium sulfate, specific volume 1.0-2.5
Seasoning powder prepared in the form of cc/g granules and packaged in containers. (2) The combination confectionery according to claim 1, wherein a coloring agent is blended in at least one of the jelly solution (A component) and the seasoning powder (B component). (3) Utility model registration claim 1 or 2, wherein the gelling agent that forms a jelly when combined with calcium is at least one gelling agent selected from the group consisting of low methoxyl pectin, sodium alginate, and carrageenan. Combination confectionery as described in section. (4) Utility model registration claim No. 1 in which the concentration of calcium sulfate as component B is set to 0.08 to 1.5% by weight based on the total amount of the jelly solution as component A and the seasoning powder as component B. The combination confectionery according to item 1 or 3. (5) The combination confectionery according to any one of claims 1 to 4, wherein the content of the gelling agent in the jelly solution of component A is set to 0.5 to 5.0% by weight. (6) The combination confectionery according to any one of claims 1 to 5 of the utility model registration claim, wherein the pH of the jelly solution of component A is set to 3.5 to 4.5. (7) The combination confectionery according to any one of claims 1 to 6 of the utility model registration claim, wherein the seasoning powder of component B contains sodium hydrogen carbonate. (8) The pH of the seasoning powder of component B containing sodium bicarbonate is PH4.0 in the jelly solution of component A and the mixed solution of seasoning powder of component B.
The combination confectionery according to claim 7 of the utility model registration claim, which is set to 6.0.