JPH0638692A - Assorted cake and preparation of jelly-like cake by using the assorted cake - Google Patents

Abstract

PURPOSE:To instantly prepare a jelly-like cake by a taking person with his own hands by putting a solution containing a gelling agent and gelatinizable with Ca ion in a container, placing a component containing a Ca salt and gelatinized cereal powder on the surface of the solution and pulling up the thin film formed at the interface of both components. CONSTITUTION:A jelly solution 3 containing a gelling agent and gelatinizable by contacting with calcium ion is poured from a squirt vessel 7 into a preparation vessel 1, a pull-up jig 2 is inserted into the jelly solution 3, a proper amount of a powdery component containing a calcium salt and gelatinized cereal flour is scattered on the surface of the solution after opening a vessel containing the powdery component 4 and heaped on the surface in the form of a cone and the thin film of jelly cake 5 formed on the interface between the jelly solution 3 and the powdery component 4 is slowly pulled up with the pull-up jig 2 to enable the instant preparation of the cake by the taking person with his own hands. The visual change and the creative pleasure can be enjoyed in the course of the preparation of the objective jelly cake easily with a simple jig.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION This invention relates to a confectionery product in which a jelly solution and a powder component are housed in separate containers to form a set, and the jelly solution and the powder component are contacted at the time of eating. The present invention relates to a method for producing a thin film-shaped jelly-like confectionery by causing a thin film-shaped jelly-like confectionery to be generated at the interface and pulling up the thin film-shaped jelly-like confectionery using a lifting jig.

[0002]

2. Description of the Related Art Conventionally, jelly confectionery uses a gelling agent such as carrageenan and gelatin, which is dissolved in hot water together with other raw materials such as sugars and pigments, poured into a mold, cooled and gelled. It was manufactured. Further, as a method for producing a jelly confectionery that does not require heating, a method of using a gelling agent such as low methoxyl pectin or sodium alginate to cause gelation by reaction with calcium ion is also known, and using this method, The manufactured jelly confectionery is also commercially available.

The jelly confectionery obtained by these manufacturing methods is either filled in a predetermined mold or directly filled in a container and gelled.

However, in the world where foods and drinks are abundant recently, it is not enough to just use conventional jelly confections such as mold-forming jelly and container jelly. It is desired to be provided. In addition to satisfying the taste,
It is desired to provide something that can satisfy the enjoyment of being hand-made by the eater and the visual enjoyment such as the variety of changes and unexpectedness during making.

Therefore, the present inventors have invented a combination confectionery consisting of a jelly solution and a powder component, which allows the eater himself to instantly make a jelly confectionery using a mold, and has already applied for it. (Japanese Patent Laid-Open No. 62-146572). This combination confectionery, in a mold, first, a powder component containing calcium ions is sprinkled substantially uniformly, and a jelly solution containing a gelling agent that gels in contact with calcium ions is added dropwise thereto, This is to instantly form a jelly confection according to the shape of the mold.

[0006] According to this combined confectionery, the jelly confectionery can be obtained by a simple operation of simply dropping a liquid on the powder, so that the enjoyment of the handmade by the eater himself and the fun of changing the powder into the jelly confectionery can be achieved at the same time. You can taste it.

However, since the jelly confectionery obtained by this combination confectionery has its shape determined in advance by the mold, it lacks the creative fun of making the shape by the eating person. In addition, there is no three-dimensional change in the process in which the powder component is made into a jelly confectionery, and there is little visual change.

[0008]

DISCLOSURE OF THE INVENTION The inventors of the present invention utilize the reaction between a gelling agent, which gelates upon contact with calcium ions, and calcium ions, and by adding other components thereto, I thought that it would be possible to make jelly-like confectionery with different properties, and conducted a study.

As a result, first, in a powder containing calcium ions, α-gelatinized cereal powder that comes into contact with water to instantly form a dough is added and mixed to form a powder component. This powder component is contacted with calcium ions. When it is sprinkled on a jelly solution containing a gelling agent, the gelatinization and the gelatinization of the gelatinized grain powder due to water absorption occur simultaneously, so that the contact surface between the jelly solution and the powder component is flexible. It was found that a jelly-like confectionery that is rich in nature and is hard to cut is formed instantly.

As a result of further studies, a rod-shaped jig was set so that the longitudinal direction of the rod-shaped jig and the liquid level of the jelly solution were substantially before or after the powder component was poured into the jelly solution. When the jigs were inserted in parallel and slowly pulled up, the thin film jelly-like confection formed at the interface between the jelly solution and the powder component was formed into strips along the movement of the jig. The inventors have completed the present invention by discovering that it is possible to enjoy the unexpectedly interesting fun as if a thin film strip-shaped jelly-like confectionery is fed out of the powder components.

An object of the present invention is to allow a food consumer to make a jelly-like confectionery instantly by hand, and at the same time, use a simple jig to easily make visual changes and creative interests in the process of making. (EN) Provided is a combination confectionery that can be enjoyed for a long time, and a method for producing a jelly-like confectionery using the same.

[0012]

The above object is achieved by a confectionery confectionery characterized by comprising the following components (A) and (B) separately packaged. (A) A jelly solution containing a gelling agent that turns into a jelly when contacted with calcium ions. (B) A powder component containing calcium salts and pregelatinized cereal powder.

Further, it is achieved by a method for producing a jelly-like confectionery using a combined confectionery characterized by comprising the following steps. (1) A step of storing the component (A) in a manufacturing container. (2) A step of placing the component (B) on the component (A). (3) A step of inserting a lifting jig into the component (A). (4) A step of gradually pulling up the thin film jelly-like confection produced at the interface between the component (A) and the component (B) upward by the pulling jig.

Next, the present invention will be described in detail. The combined confectionery product of the present invention has the above-mentioned (A) packaged separately.
It is composed of a component and a component (B).

The component (A) packed in the container is a jelly solution containing a gelling agent which turns into a jell upon contact with calcium ions. Typical examples of such gelling agents include low methoxyl pectin and sodium alginate. These may be used alone or in combination.

Of these, sodium alginate, in particular, increases the strength of the resulting jelly-like confectionery, so that when a thin film strip-shaped jelly-like confectionery is formed using a lifting jig, it is difficult to cut and can be pulled up longer. It is suitable.

The content of the gelling agent is preferably set to 0.5 to 3.0% by weight (hereinafter referred to as%) in the total weight of the jelly solution. When the content of the gelling agent is less than 0.5%, the strength of the resulting jelly-like confectionery is low and the jelly-like confectionery tends to be easily broken when pulled by a pulling jig. On the other hand, when the gelling agent exceeds 3.0%, the viscosity of the jelly solution becomes too high, and the permeability of the jelly solution into the powder component becomes poor at the time of contact with the powder component. Confectionery has low strength and tends to be easily cut.

In addition to the gelling agent, an acidulant such as citric acid, a saccharide such as glucose and a coloring agent may be appropriately distributed in the jelly solution.

At this time, it is desirable to adjust the sugar content to 10% or less. When the sugar content exceeds 10%, α
Moisture absorption of the fossilized cereal powder is inhibited, and the resulting jelly-like confectionery has low strength and tends to be easily cut.

The pH of the jelly solution is preferably adjusted to 4.5 or less, more preferably 3.5 to 4.5. By adjusting the pH to 4.5 or less, conditions such as heat sterilization (about 85 minutes at 85 ° C.) for the jelly solution can be relaxed, whereby the stability of the gelling agent can be maintained, and It is possible to prevent alteration of fragrances and the like.

On the other hand, when the pH is less than 3.5, the viscosity of the jelly solution becomes too high and the permeability of the jelly solution into the powder component is deteriorated, so that the strength of the resulting jelly-like confectionery is low and the jelly-like confectionery is not easily cut. It tends to be easy and precipitates are generated in the solution, which tends to impair the appearance. On the other hand, if the pH exceeds 4.5, the pasteurizing agent is likely to be contaminated by sterilization. Therefore, it is necessary to set the heat sterilizing condition to a high temperature for a long time, and heat tends to reduce the effect of the gelling agent.

The jelly solution (component (A)) is prepared so as to satisfy the above conditions, and is usually filled and sealed in a soft plastic container such as polyethylene and sterilized by heating. At this time, it is preferable to make the shape of the container into a spoid shape because it is easy to inject at the time of eating.

On the other hand, the component (B) combined with the component (A) is a powder component containing calcium salts and α-gelatinized cereal powder.

Examples of the calcium salts include calcium lactate, calcium chloride, calcium phosphate, calcium sulfate, calcium gluconate, calcium hydroxide and the like, and these may be used alone or in combination of two or more kinds.

Calcium lactate is particularly preferable because it has good reactivity with the above-mentioned jelly solution, has a high rate of producing a jelly-like confection, and has a high strength in the resulting jelly-like confection.

It is desirable that the content of these calcium salts is 1 to 10% based on the total weight of the powder component.
When the calcium salt content is less than 1%, the strength of the jelly-like confectionery obtained is low, and the jelly-like confectionery tends to be easily broken when pulled up by a pulling jig. On the other hand, if it exceeds 10%, the taste of the calcium salt tends to be strong, and the flavor of the resulting jelly-like confection tends to deteriorate.

Next, as the α-grain powder contained in the powder component, α-grain powder made from potato starch, rice, tapioca, corn starch and the like can be mentioned, and the production method thereof is not particularly limited. Moreover, you may use these alpha gelatinized cereal powder individually or in combination of 2 or more types.

Among these α-gelatinized cereal powders, α-gelatinized potato starch powder and kanbai powder are particularly preferable in terms of the texture, flavor and strength of the resulting jelly-like confectionery.

It is desirable that the amount of the above α-grain powder is 80% or more based on the total weight of the powder components. If the amount of the α-gelatinized grain powder is less than 80%, the strength of the jelly-like confectionery obtained becomes low and the jelly-like confectionery tends to be easily cut when pulled up by a pulling jig.

If desired, sweeteners, acidulants, powder dyes, flavors and the like may be added to the powder components. The powder component (B) is prepared so as to satisfy the above conditions, and is usually packed in a container or bag made of soft plastic such as polyethylene and sealed.

Next, the method for producing a jelly-like confectionery of the present invention using the above-mentioned jelly solution (component (A)) and powder component (component (B)) is carried out, for example, as follows. .
That is, first, in order to manufacture a jelly-like confectionery, as shown in FIG. 1, a manufacturing container (1) and a pulling jig (2) are prepared.

Into the production container (1), the jelly solution (3) packed in the spoid-shaped container (7) is opened and poured in an appropriate amount. Then, the pulling jig (2) is inserted into the jelly solution (3). Next, the powder component (4) packed in a container is opened on the jelly solution (3), and an appropriate amount is sprinkled. At this time, if the powder component (4) is sprinkled so as to rise in a mountain shape, the jelly-like confectionery can be pulled up for a long time, which is preferable. That is, it is preferable to set the state as shown in FIG.

Next, the pulling jig (2) inserted in the jelly solution (3) is slowly pulled upward. At this time, the thin film jelly-like confectionery (5) formed at the interface between the jelly solution (3) and the powder component (4) is pulled upward by the pulling jig (2). At that time, the powder component (4) remaining on the top gradually contacts the jelly solution (3), and the thin film jelly-like confectionery (5) is continuously formed.
Then, a strip-shaped thin film jelly-like confectionery (5) is obtained, and it is possible to enjoy a visual change as if the thin film jelly-like confectionery is fed out from the powder component (4).

Further, the thin film jelly confectionery is continuously produced until the powder component (4) placed on the jelly solution (3) is almost completely consumed.

The above-mentioned manufacturing container (1) is a container for bringing the jelly solution and the powder component into contact with each other.
The material is not particularly limited as long as it can store a suitable amount of the jelly solution and the powder component, and can be inserted with a pulling jig (2) described later. In addition, the above-mentioned production container (1) does not have to be particularly prepared for producing jelly-like confectionery, and, for example, a plate or a tea bowl when a food maker uses appropriate tableware such as a plate or a tea bowl. And so on.

The pulling jig (2) is for pulling up the thin film jelly-like confectionery obtained by contacting the jelly solution with the powder component to obtain a thin film strip-shaped jelly-like confectionery. Any shape may be used as long as the confectionery can be easily pulled up.

For example, when an L-shaped rod-shaped jig (2) as shown in FIG. 3 (A) is used, a thin film strip jelly-like confectionery having a uniform contact portion (2a) width can be produced, which is preferable. . In addition, examples of the material include synthetic resins such as polypropylene and styrene, wood, and the like, and the material is not particularly limited as long as it has a strength capable of withstanding the weight of the jelly-like confectionery to be pulled up.

Further, the insertion portion (2a) of the pulling jig (2) into the jelly solution is not only the above L-shape but also the one shown in FIG.
It may be C-shaped, U-shaped, ring-shaped, corrugated or the like as shown in (B) to (E). Further, the pulling jig (2) does not need to be prepared in particular, and for example, the consuming person may use a foldable straw, hook, wire or the like, or It may be pulled up with a fork or the like.

When the combined confectionery product of the present invention is commercialized, the jelly solution and the powder component separately packaged may be housed in one box, a bag or the like to prepare a product. A product may be attached with a production container (1) and a pulling jig (2) used when producing confectionery.

In the above-mentioned manufacturing method, the manufacturing container (1) is filled with the jelly solution, and the pulling jig (2) is inserted into this, and then the powder component is sprinkled. Alternatively, the pulling jig (2) may be inserted into the jelly solution so as not to come into contact with the powder component while the powder component is placed on the jelly solution in advance.

When a suitable solid substance such as colorful sugar or chocolate chips is mixed in the jelly solution or powder component, the solid substance is simultaneously pulled up together with the jelly-like confection, and the visual change is further increased. You can Further, it is more suitable in terms of flavor when the produced jelly-like confectionery is eaten with a topping, another seasoning powder or a syrup in which this is melted, juice or the like.

Alternatively, a jelly-like confectionery product may be prepared by adding a dye different in color depending on pH or a dye that develops when water-solubilized to a jelly solution or powder component in advance to make a jelly-like confectionery.
The color may be changed by applying it to syrup having different pH, an aqueous solution or the like. At this time, as shown in FIG. 4, the tray (8) may be used to make the jelly-like confectionery (5) in the production container (1) and season it in the seasoning container (9).

[0043]

As described above, in the combination confectionery of the present invention, the drinker not only enjoys the texture and flavor of the jelly-like confectionery, but also the powder component is placed on the jelly solution to prepare the jelly solution. And a powder component are brought into contact with each other, and the jelly-like confection formed at the interface is pulled up with a pulling jig to instantly obtain a strip-shaped thin film jelly-like confection, as if it were a thin film from the powder. It is possible to enjoy at the same time the unexpectedness as if jelly-like confectionery is being delivered, the visual enjoyment of movement, and the enjoyment of handmade products.

Further, by adding α-grain flour to the powder component, strength and flexibility can be imparted to the jelly, which makes it difficult to cut into a thin film jelly-like confection and can be pulled up for a long time. Will be able to.
Further, by adding syrup or topping, it is possible to change the color tone, flavor and appearance.

Next, the combination confectionery of the present invention will be specifically described with reference to examples. (Examples 1 to 3) As a jelly solution, the components shown in Table 1 were heated and dissolved, then filled in a plastic container, sealed, and sterilized by heating at 85 ° C for 25 minutes. On the other hand, as powder components, the components shown in Table 1 were mixed and sealed in a polyethylene bag.

30 cc of the above jelly solution was placed in a bowl-shaped container, and a pulling jig having a width of 3.5 cm and a length of 7 cm of the insertion part (2a) was inserted therein, and 5 g of the powder component was added thereto. It was placed and the pulling jig was pulled up to obtain a thin film jelly-like confectionery. Table 2 shows the results of evaluating the length, easiness of pulling, flavor and texture of the pulled-up jelly-like confections in Examples 1 to 3 above.

[0047]

[Table 1]

[0048]

[Table 2] * ¹ A sensory test conducted by a panel of 50 people revealed that the jelly-like confectionery obtained was very delicious (5
Points), Delicious (4 points), Normal (3 points), Bad (2 points)
Points) and the evaluation criteria were very poor (1 point), and the average value was shown. * ² A sensory test conducted by a panel of 50 people gave a very good (5 points), good (4 points), normal (3 points), poor (2 points), and very good texture of the resulting jelly-like confectionery. Judgment was made based on a bad (1 point) evaluation standard, and the average value thereof was shown.

From the results shown in Table 2, the combination sweets of Examples 1 to 3 have long jelly-like sweets when the powder components are pulled up, are rich in visual interest, and further have excellent flavor and texture. You can see that

[Brief description of drawings]

FIG. 1 is an explanatory view showing an example of a method for producing a jelly-like confectionery using the combination confectionery of the present invention.

FIG. 2 is an explanatory diagram showing a cross-sectional state of one step during the production of jelly-like confectionery.

FIG. 3 is an explanatory view showing an example of a pulling jig used when manufacturing a jelly-like confectionery.

FIG. 4 is an explanatory view showing another example of the production container used when producing the jelly-like confectionery of the present invention.

[Explanation of symbols]

 1 Manufacturing Container 2 Jig for Lifting 3 Jelly Solution 4 Powder Component 5 Jelly-like Confectionery 7 Spoid Container 8 Tray 9 Seasoning Container

[Procedure amendment]

[Submission date] August 12, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be amended] Title of invention

[Correction method] Change

[Correction content]

[Title of the Invention] combination confectionery and its Re a method for producing a jelly-like confection using

Claims (2)

[Claims] 1. A combined confectionery product comprising the following components (A) and (B) separately packaged. (A) A jelly solution containing a gelling agent that turns into a jelly when contacted with calcium ions. (B) A powder component containing calcium salts and pregelatinized cereal powder. 2. A method for producing a jelly-like confectionery using a combination confectionery, which comprises the following steps. (1) A step of storing the following component (A) in a manufacturing container. (A) A jelly solution containing a gelling agent that turns into a jelly when contacted with calcium ions. (2) A step of placing the following component (B) on this component (A). (B) A powder component containing calcium salts and pregelatinized cereal powder. (3) A step of inserting a lifting jig into the component (A). (4) A step of gradually pulling up the thin film jelly-like confection produced at the interface between the component (A) and the component (B) upward by the pulling jig.