JPH0665281B2 - Combination sweets - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a container in which a jelly component and a seasoning component are filled, and a solution of the jelly component is dripped onto the solution of the seasoning component at the time of drinking. Alternatively, the present invention relates to a combination confectionery which can be extruded to gel (coagulate) a solution of jelly components and enjoy the coagulation pattern.

[Conventional technology]

Conventionally, jelly has been produced by using a gelling agent such as carrageenan or gelatin and dissolving it in hot water and cooling it to gel. Also, as a manufacturing method that does not require heating,
Jelly confectionery using a method of producing jelly by reaction with calcium ions using a gelling agent such as low methoxyl pectin or sodium alginate is also commercially available.

[Problems to be solved by the invention]

However, regardless of which manufacturing method is used, the conventional jelly confectionery is always marketed as a jelly confectionery that has already been made into a jelly, and has no interest in making a jelly by the eater himself. In rare cases, there is a type in which the eater himself makes the jelly, but in this case, the jelly and the like had to be melted and cooled, and it took a long time and labor before the production of the jelly.

On the other hand, in the era of abundant food and drink, such as these days, there is a demand for new sweets, not just conventional sweets, and it is not only to satisfy the taste, It is desired to provide a product that can satisfy even the most interesting things. Moreover, there is a tendency that consumers are more likely to prefer products that consumers can devise according to their tastes, rather than products that consumers simply become passive.

The present invention has been made in view of the above circumstances, and is a novel combination sweet that allows the taster to enjoy the fun of visual creation and creative enjoyment that allows the drinker to make a free-form jelly. The purpose is to provide.

[Means for solving problems]

In order to achieve the above object, the combination confectionery of the present invention,
A jelly component for packaging in which the above (A) component is the main component and has a predetermined sugar content, and a seasoning component for which the following solution (B) is the main component and whose solution itself has a lower sugar content than the above jelly component And a constitution in which a solidified pattern of jelly can be formed by bringing the above two components into contact with each other.

(A) A jelly solution containing a gelling agent that forms a jelly by meeting with calcium ions.

(B) Seasoning powder or seasoning solution containing calcium salts and a thickener.

That is, the above confectionery comprises a container of the jelly component and a container of the seasoning component as a set, and at the time of eating, the solution of the jelly component is dripped or extruded onto the solution of the seasoning component thickened by the thickener. It is an unprecedented type of confectionery that allows the food and drink to coagulate the component solutions and allow the eater to create and enjoy a free-form jelly coagulation pattern.

The jelly component packed in the container is mainly composed of the component (A). The main subject here is (A)
The case where it consists of only components is also included. The component (A) contains a gelling agent. Typical examples of the gelling agent include low methoxyl pectin, sodium alginate, and carrageenan. These may be used alone or in combination. In addition to such gelling agents, acids such as citric acid, sugars such as glucose, dyes, flavors and the like are appropriately blended to form a predetermined jelly component.

The above jelly component is packed in a filling container, and as the filling container, a sealed container is usually used. In particular, as the hermetic container, it is desirable to use a dropper-shaped hermetic container in which the tip of the nozzle is cut to expose the nozzle hole when used. In this case, the diameter of the nozzle hole is 0.05 to 5 mm, the inner diameter of the small diameter portion of the nozzle including the nozzle hole is about the same as the inner diameter of the nozzle hole, and the length is set to 2 to 30 mm. Is preferably used. When such a dropper-shaped sealed container is used, when the jelly component is dripped from the dropper-shaped sealed container, the dropping liquid forms a continuous thin line by pressing the dropper-shaped container, making it easy to draw a picture with the jelly component. You can make a pattern as you draw.

When the jelly component is sealed in such a sealed container, it is preferable to adjust the pH by adding acid or the like so that the pH of the solution becomes 3.5 or more and 4.5 or less. That is, by adjusting the pH in this way, the conditions such as heat sterilization for the jelly component can be relaxed, thereby making it possible to prevent the deterioration of the perfume and the like and maintain the stability of the gelling agent. Because it will be possible.

Further, in the jelly component, the content of the gelling agent contained in the component (A) is preferably set to 1.0 to 7.0% by weight (hereinafter abbreviated as "%"). If the content of the gelling agent is less than the above range, it becomes difficult to gel when the jelly component is dropped onto the solution of the seasoning component, and conversely 7.
If it exceeds 0%, the concentration of the gelling agent becomes too high, and the jelly component itself becomes semi-gelled at the stage of the solution, and when it is dropped onto the solution of the seasoning component, it will fall in a semi-solidified state. Therefore, even if an attempt is made to draw an arbitrary solidification pattern on the solution of the seasoning component by dropping or extruding the liquid, it becomes impossible to draw smoothly.

The seasoning component is mainly a seasoning powder or a seasoning solution containing calcium salts (component B). Typical examples of calcium salts include calcium lactate, calcium chloride, calcium phosphate, calcium carbonate, calcium gluconate, and calcium hydroxide. These calcium salts may be used alone or in combination.

Further, typical examples of the thickener used together with the above calcium salts include xanthan gum, guar gum and carrageenan. The thickener, when drawing a coagulation pattern on the solution of seasoning ingredients by dropping the jelly component,
The solution of the seasoning component is given a certain viscosity so that the solidification pattern does not flow and collapse. The viscosity imparted by the above-mentioned thickener depends on the amount of water blended in the solution of the seasoning component, but is generally 60 to 500 at room temperature.
It is preferable to be cps.

This seasoning component is in the form of powder when the component (B), which is the main component, is in the form of powder, and when it is in the form of solution, it is in the form of solution. When it is in the form of a solution, it is filled in a sealed container as in the case of the above jelly component.

In the component (B), which is the main component of the seasoning component, as the component raw materials other than the calcium salts and the thickener, acids such as citric acid, perfumes, dyes and sugars are appropriately used. Particularly, in this seasoning component, the concentration of calcium ions derived from calcium salts is
It is desirable to set it to be 0.03 to 0.5%.
That is, when the concentration of calcium ions is less than 0.03%, the solution of the jelly component is less likely to gel at the time of dropping, and when it exceeds 0.5%, the taste of calcium salts becomes strong. , Because the taste of the produced jelly will be impaired.

Further, the sugar content of the solution of the above seasoning component, which is brought about by appropriately used sugar, needs to be lower than the sugar content of the jelly component. That is, when the jelly component has a higher sugar content than the jelly component when the jelly component is dropped onto the solution of the seasoning component to form a coagulation pattern of the jelly, the jelly component penetrates into the seasoning component solution before gelling. It will be diffused and it will not be possible to draw a clear pattern.

Next, an example of the production of the combined confectionery of the present invention will be described. First, a container is filled with the above jelly component. In this case, a dropper-shaped sealed container as described above is filled in a plastic container, sealed, and then the filled liquid is sterilized. On the other hand, the seasoning ingredient is filled in another container other than the above. In this case, when the seasoning component is in the form of a solution, it is filled in a sealed container made of plastic or the like, sealed and sterilized. In the case of powder, it is sealed in a polyethylene bag or the like.

As described above, the sugar content of the seasoning ingredient solution needs to be lower than the sugar content of the jelly ingredient, and when the seasoning ingredient is in the form of a solution, the blending amount of water with respect to the saccharide should be adjusted at the stage of forming the solution. While a solution having a predetermined sugar content can be obtained by adjustment, such a countermeasure cannot be taken when the seasoning ingredient is in powder form. Therefore, when the seasoning component is in powder form, a simple measuring container and a scaled tray for the seasoning component are prepared so that the person himself can add an appropriate amount of water to the seasoning component at the time of eating, Combinations are preferred. Alternatively, a description such as "Please add 1/4 cup of water." May be simply added to the sealed container of the seasoning ingredient or the package of the whole confectionery.

When the seasoning component is powder, the eating of the combined confectionery is performed as follows. First, the hermetically-sealed container containing the seasoning ingredient is opened, and the seasoning ingredient 2 is sprinkled in a shallow dish 1 as shown in FIG. Then, an appropriate amount of water is added to this in accordance with the procedure instructed by any of the above means, and the mixture is stirred to form a uniform solution. There, as shown in Figure 2,
The sealed container containing the jelly component is opened, and the jelly component 3 is extruded or lightly dropped to draw an arbitrary pattern on the liquid surface of the seasoning component solution 2a. This picture pattern solidifies and becomes a jelly as it is drawn. Therefore, a clear solidified pattern portion 4 as shown in FIG. 3 is formed on the liquid surface of the seasoning component solution 2a. The eater can enjoy this pattern-making as if drawing a picture. The solidified pattern portion 4 is a gelled jelly, and the eater can taste the solidified pattern portion 4 with a spoon.

When the seasoning component is a solution, it is not necessary to add water as described above, and the jelly component can be used for drawing immediately after the seasoning component is poured into a shallow dish.

Further, two or more kinds of jelly components having different colors can be used in combination so that the drawing with the jelly components can be more enjoyed. In this way, you can enjoy painting with jelly as if you were painting with paint.

〔The invention's effect〕

As described above, the combined confectionery product of the present invention is designed so that the user can draw any pattern on the liquid surface of the solution of the seasoning component by using the jelly component. You can enjoy the production of jelly. Moreover,
A thickening agent is added to the seasoning ingredient, and the sugar content of the seasoning ingredient solution is made lower than the sugar content of the jelly ingredient, so that the pattern of the produced jelly is devised so as not to blur to the seasoning ingredient solution. The pattern is extremely clear and visually excellent. Therefore, this combination confectionery not only enjoys the flavor of jelly confectionery, but also enjoys the creative enjoyment of making jelly confectionery and the visual enjoyment of the jelly pattern at the same time.

Next, examples will be described together with comparative examples.

[Examples 1 to 6 and Comparative Example 1] The raw materials for jelly syrup shown in Table 1 below were dissolved in water shown in the same table, and the mixture was heated and filled in a polyethylene dropper-like container and sealed. This dropper container is designed to expose the nozzle hole by cutting the tip of the nozzle at the time of use. The diameter of the nozzle is 0.5 mm and the inner diameter of the small diameter part of the nozzle including the nozzle hole is the nozzle. It has the same diameter as the hole and its length is set to 10 mm.
After filling the above solution in a dropper-shaped container and sealing it, heat sterilization is performed for 45 minutes so that the temperature of the central part becomes 85 ° C,
I made a jelly syrup in a dropper container. The viscosity and sugar content of the jelly syrup are also shown in Table 1.

On the other hand, the raw materials for seasoning shown in Table 1 below were mixed in the proportions shown in the same table, and this mixture was filled in a flexible bag made of 15 g polyethylene and sealed. Table 1 also shows the viscosity, sugar content and calcium ion concentration of a solution prepared by adding a predetermined amount of water to this seasoning powder.

Then, the jelly syrup and seasoning powder were used in combination to produce jelly according to the procedure described above.
At this time, the gel property of the produced jelly and the sharpness of the solidified pattern formed by the jelly were evaluated. The combination in which the seasoning powder solution had a higher sugar content than the jelly syrup was similarly evaluated as Comparative Example 1. The results of these evaluations are also shown in Table 1.

From the results in Table 1, in Example 1 in which the amount of low methoxyl pectin in the jelly solution was small, the degree of gelling of the jelly formed when the jelly solution was dropped on the dish was low, and therefore the jelly produced was It tends to flow, and the solidified pattern of the produced jelly tends to be unclear. In Examples 2 to 4 and 6 in which the amount of low methoxyl pectin was in the range of 1.5 to 6.0, good jelly was obtained, and the amount of low methoxyl pectin was 9.0. In No. 5, since the jelly syrup itself gelled slightly in the dropper-shaped container, the drawing by the jelly syrup could not be made smooth and the solidified pattern was also unclear. Therefore, the amount of low methoxyl pectin is preferably set in the range of 1.5 to 6.0 as in Examples 2 to 4 and Example 6 above.

Further, in Comparative Example 1 in which the sugar content of the seasoning powder solution was set higher than the sugar content of the jelly syrup, a clear coagulation pattern due to the produced jelly was hardly formed, and painting could not be enjoyed.

[Examples 7 to 15 and Comparative Example 2] A combination confectionery was obtained in the same manner as in Examples 1 to 6 using the jelly syrup raw material and the seasoning raw material shown in Table 2 below.

Then, follow the same procedure as above to generate jelly,
The gel properties of the jelly and the ease of drawing the solidification pattern by the jelly syrup were evaluated, and the taste of the jelly was also evaluated by eating. In addition, the combination in the case of using seasoning powder having a composition not containing xanthan gum as a thickener is Comparative Example 2
Was evaluated in the same manner. The results of these evaluations are also shown in Table 2.

From the results of Table 2, in Example 12 in which the amount of xanthan gum (thickener) in the seasoning powder solution was small, the solution had a low viscosity, so that the force for holding the jelly syrup on the liquid surface was weak, and the coagulation pattern flowed. There is a tendency that drawing is difficult. On the contrary, Example 15 containing a large amount of xanthan gum
In the case of the solution, the viscosity of the solution is so high that the contact reaction with the jelly syrup is difficult to proceed, and there is a tendency that the gel property of the produced jelly is still insufficient and it is difficult to draw a picture. Therefore, the viscosity of the seasoning powder solution is preferably set within the range of 60 to 500 cps as in Examples 13 and 14 by adjusting the blending amount of the thickener.

Further, in Comparative Example 2 in which the seasoning powder solution containing no xanthan gum was used, since the seasoning powder solution had no viscosity, the coagulation pattern of the jelly flowed and collapsed, and a pattern could not be formed.

[Brief description of drawings]

FIG. 1, FIG. 2 and FIG. 3 are explanatory views of the jelly production state in one embodiment of the present invention. 2 ... Seasoning component, 3 ... Jelly component, 4 ... Solidification pattern part

Claims (10)

[Claims] 1. A container-packed jelly component mainly comprising the following component (A) and having a predetermined sugar content, and a container mainly comprising the following component (B) having a lower sugar content than the above jelly component. A confectionery confectionery comprising a seasoning ingredient for filling, and a solidified pattern of jelly can be formed by bringing the above two ingredients into contact with each other. (A) A jelly solution containing a gelling agent that forms a jelly by meeting with calcium ions. (B) Seasoning powder or seasoning solution containing calcium salts and a thickener. 2. The combined confectionery product according to claim 1, wherein a pigment is added to at least one of the jelly component and the seasoning component. 3. The viscosity of the seasoning ingredient solution is 60 to 60 at room temperature.
The combination confectionery according to claim 1 or 2, which is set to 500 cps. 4. The gelling agent, which forms a jelly by meeting with calcium, is at least one gelling agent selected from the group consisting of low methoxyl pectin, sodium alginate, and carrageenan. The combined confectionery according to any one of the items. 5. The calcium salt according to claim 1, wherein the calcium salt is at least one calcium salt selected from the group consisting of calcium lactate, calcium chloride, calcium carbonate, calcium gluconate and calcium phosphate. The combination confectionery according to any one. 6. The combination confectionery according to claim 1, wherein the thickener is at least one thickener selected from the group consisting of xanthan gum, guar gum and carrageenan. 7. The container for the jelly component is a dropper-like sealed body, and the tip of the nozzle is cut to expose the nozzle hole when in use, and the nozzle hole exposed by cutting the tip is The hole diameter is 0.05 to 5 mm, and the inner diameter of the small diameter portion of the nozzle including the nozzle hole is set to be about the same as the nozzle hole and the length thereof is set to 2 to 30 mm. The combined confectionery according to any one of 1. 8. The content of gelling agent in the jelly component is
Claim 1 set to 1.0 to 7.0% by weight
Item 8. The combined confectionery product according to any one of Items 7 to 7. 9. The combined confectionery according to claim 1, wherein the pH of the jelly component is set to 3.5 to 4.5. 10. The method according to any one of claims 1 to 9, wherein the seasoning ingredient contains calcium salts so that the concentration of calcium ions in water is 0.03 to 0.5% by weight. The combination confectionery described in Crab.