JP2003230361A - Dropper for combination confectionery, combination confectionery, tray for combination confectionery, and method for preparing jelly confectionery using combination confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a dropper for combination confectionery enabling an eater to rapidly prepare a great deal of jelly confectionery by hand and physically enjoy its visual variations and realize surprise with it, to provide combination confectionery for readily preparing jelly confectionery excellent in palate feeling and flavor, to provide a tray for combination confectionery used for preparing jelly confectionery, and to provide a method for preparing jelly confectionery using the tray. <P>SOLUTION: The dropper for combination confectionery comprises a storing part storing jelly liquid solution containing a gelatinizer which is jellied when mixed with a calcium component, plural nozzle parts which branch from the storing part while communicating to each other. The dropper has dropping holes each with a diameter of 0.5-4.5 mm provided via the nozzle part, through which the jelly liquid solution is dropped. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dropper for combination confectionery, a confectionery confectionery, a tray for combination confectionery, and a method for producing jelly confectionery using the combination confectionery, which allows a consumer to easily make a jelly confectionery by hand. For more details,
A dropper for combined confectionery that allows a consumer to drop a solution contained in a dropper into another solution and instantly form a large amount of jelly confectionery to experience visual changes and unexpectedness. Further, the present invention relates to a combined confectionery for obtaining a jelly confectionery excellent in texture and flavor, a tray for the combined confectionery used therein, and a method for producing a jelly confectionery using the tray.

[0002]

2. Description of the Related Art Conventionally, a variety of combination sweets have been developed which allow a consumer to make jelly sweets by hand by using a calcium component and a jelly component containing a gelling agent which is gelatinized by meeting with the calcium component. Has been done.

For example, there is a combination confectionery described in Japanese Patent Publication No. 5-86177. This combination confectionery contains a gelling solution (hereinafter, referred to as A solution) containing a gelling agent that turns into a jelly by meeting with calcium packed in a conventional dropper-type container, and a seasoning solution containing calcium salts (hereinafter, referred to as "solution A"). B
Liquid) and a container for containing the liquid B. Then, the tip of the nozzle portion of the container filled with the A liquid is cut, and the A liquid is dripped into the B liquid contained in the container to gel the A liquid, and the gel-like material (jelly) becomes a pattern. To get the seasoned drinks. In this combined confectionery, it is possible to enjoy the two types of flavors and textures of the beverage and jelly at the same time, and to achieve the effect of satisfying the visual interest. However, since the conventional common dropper is used in the combination confectionery, when the drinker prepares the jelly confectionery, the liquid A is dropped one drop from one dropping hole formed in a single nozzle. In order to form a large amount of jelly confections in an instant, it is not possible to form a large amount of jelly confections in an instant, so it is not possible to fully satisfy the visual change and the unexpectedness, or to obtain a large amount of granular jelly confections,
There was a problem that it took time to get tired of the process.

[0004] Another combination of confectionery made by a consumer by hand using the above calcium component and jelly component is a combination confectionery described in JP-A-7-51005. This combination confectionery is shown in FIG.
As shown in (B) and (B), using a drip tray 12 having a plurality of drip holes 20 on the bottom surface, the jelly component solution contained in the tray 12 is placed in a separate container below the calcium component solution. It is possible to easily make a jelly of an arbitrary shape by dropping it on. Note that FIG. 3B is a view of FIG. 3A viewed from the Q direction. However, in the above-mentioned combination confectionery, since the jelly component solution is naturally dropped from the dropping hole 20 by using the dropping tray 12, it takes time to obtain a large amount of granular jelly confectionery as well, Since the eaters themselves did nothing and just watched the granular jelly confections form monotonously, it was slightly inferior to the visual changes and unexpectedness for the eaters. In addition, when trying to prepare a large amount of jelly confectionery in a short time, a complicated structure of the dropping tray 12 is required, and there is a cost limit.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object of the present invention is to allow an eating person to hand-form instantly a large amount of jelly confectionery. , A dropper for combined confectionery that can experience visual change and unexpectedness, further, a combined confectionery for easily obtaining jelly confectionery excellent in texture and flavor, a tray for combined confectionery used therein, and the same In order to provide the manufacturing method of jelly confectionery.

[0006]

[Means for Solving the Problems] That is, according to claim 1 of the present invention, a container for containing a jelly component solution containing a gelling agent that gels when it meets a calcium component, and a communication branch from the container. And a plurality of nozzle portions that are provided, and the diameter of the dropping hole for dropping the jelly component solution provided through the nozzle portion is 0.5 to 4.5 mm. It is a dropper for.

A second aspect of the present invention is a combination confectionery comprising the following components (A) and (B) separately packaged, and the dropper for combination confectionery according to the first aspect. . (A) A calcium component containing calcium salts. (B) A jelly component containing a gelling agent that turns into a jelly when it meets a calcium component.

A third aspect of the present invention is a combination confectionery comprising the following components (C) and (D) separately packaged, and the dropper for combination confectionery according to the first aspect. . (C) A calcium component containing calcium salts and an acid component. (D) A jelly component containing a gelling agent that turns into a jell by meeting with a calcium component and tricalcium phosphate.

According to a fourth aspect of the present invention, in a tray for combined confectionery for gelling jelly components in a solution to form a jelly confectionery, the tray for containing the solution and forming the jelly confectionery in the solution. A tray for combined confectionery, comprising a concave portion, and at least one or more liquid draining concavo-convex portions provided on an inner wall surface of the concave portion.

A fifth aspect of the present invention is the combined confectionery according to the second or third aspect, further comprising the tray for the combined confectionery according to the fourth aspect.

A sixth aspect of the present invention includes the following (1) to (5).
The method for producing a jelly confectionery using a combined confectionery characterized by comprising the steps of. (1) A step of accommodating the following (A) component solution in the recess for forming the jelly confection provided on the tray for combined confectionery. (A) A calcium component containing calcium salts. (2) A step of preparing the following component (B) solution separately from the above (1). (B) A jelly component containing a gelling agent that turns into a jelly when it meets a calcium component. (3) An accommodating part for accommodating a jelly component solution containing a gelling agent that turns into a jelly upon meeting with a calcium component, and a plurality of nozzle parts communicating and branched from the accommodating part, and the nozzle part A step of sucking the component solution (B) into a dropper for combination confectionery having a diameter of a drip hole for dropping the jelly component solution provided through 0.5 to 4.5 mm. (4) The component solution (B) sucked by the dropper for combined confectionery was stored in the tray for combined confectionery (A).
A step of forming a jelly confection by dripping on the component solution. (5) A step of collecting and draining the jelly confectionery while pulling it up along at least one or more draining concavo-convex portions provided on the inner wall surface of the recess of the combination confectionery tray.

That is, the inventors of the present invention use a calcium component containing a calcium salt and a jelly component containing a gelling agent to gel together with the calcium component to instantly make a large amount of jelly confectionery by hand. A combination of confectionery was investigated to easily obtain a jelly confection that can be formed and has a good texture and flavor.
Therefore, first, the shape of the dropper used when forming the jelly confectionery was examined. As a result, the shape of the accommodating section for accommodating the jelly component solution containing the gelling agent that gels with the calcium component, and a plurality of nozzle sections communicating and branching from the accommodating section, and,
By designing the diameter of the dropping hole for dropping the jelly component solution provided through the nozzle portion to be 0.5 to 4.5 mm, the holding portion of the dropper holding the jelly component solution is continuously pressed. Just by performing a simple operation, the jelly component solution dropped into the calcium component solution instantly and continuously changes to a jelly confection, and a large amount of jelly confection can be instantly made by hand. It was found that it is possible to experience the unexpectedness.

Next, as a result of investigating the component composition of the combination confectionery, calcium jelly component is contained in the jelly component containing the gelling agent which is gelatinized by meeting with the calcium component, and calcium containing calcium salts. It has been found that by including an acid component in the ingredients, the gelling of the resulting jelly confectionery is enhanced, and a jelly confectionery having a more chewy texture can be obtained.

Furthermore, in a tray for combined confectionery for gelling jelly ingredients in a solution to form a jelly confectionery, a tray for containing the solution and having a recess for forming the jelly confectionery in the solution, By providing at least one uneven part for draining on the inner wall surface of the concave part, it is easy to pull up while jigging a jig or the like scooping the calcium component solution and jelly confection along the uneven part. The present inventors have found that it is possible to easily separate and take out only the jelly confectionery from the calcium component solution by various operations, and that the jelly confectionery has excellent convenience, texture and flavor, and has reached the present invention.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION First, an embodiment of the dropper for combined confectionery of the present invention will be specifically described in detail with reference to FIGS. 2 (A) and 2 (B). FIG. 2A is an explanatory view showing an example of the dropper for combined confectionery of the present invention. Reference numeral 7 is a dropper for combined confectionery, 7a is a housing portion, 7b is a nozzle portion, and 7c is a closed end portion. In addition, FIG. 2B shows the dropper for combined confectionery of FIG.
It is the figure which looked at (A) from the P direction.

The dropper 7 for combined confectionery according to the present invention comprises a sinusoidal accommodation portion 7a for accommodating a jelly component solution containing a gelling agent that gels when it meets a calcium component, and a communication branch point 7d from the accommodation portion 7a. In the figure, it has a shape composed of a plurality of nozzle portions 7b that communicate and branch. Communication branch point 7d
When the number of nozzle portions 7b is n, n-1 are formed. Further, the dropping holes 7e for dropping the jelly component solution are respectively formed through the nozzle portion 7b. It is preferable that the communication branch point 7d is formed in a direction opposite to the closed one end portion 7c of the accommodating portion 7a, and a plurality of nozzle portions 7b are provided from the branch point 7d in terms of convenience in use. .

The plurality of nozzle portions 7b according to the present invention are
2 formed by independently branching from the storage portion 7a
It means more than one nozzle portion 7b, more preferably 5 or more nozzle portions 7b, because a large amount of jelly confectionery is instantly formed, and the visual change and the unexpectedness can be more experienced. desirable. Then, in the dropper 7 for combined confectionery of the present invention, the empty containing portion 7a is pressed, and the pressing of the containing portion 7a is released with the dropping hole 7e at the tip of the nozzle portion being immersed in the jelly component solution. The jelly component solution is sucked into the containing portion 7a, and the sucked jelly component solution presses the containing portion 7a again, so that the drip holes 7 are provided through the nozzle portion 7b.
It is designed to be dropped from e. Further, each nozzle portion 7b is branched independently so that the jelly component solutions dropped at the same time from the respective dropping holes 7e will not be integrated during the dropping and become one large lump when encountering the calcium solution. It is preferable that the jelly confectionery be formed in large quantities in an instant. Furthermore, it is preferable that the nozzle portions 7b are formed so as to branch in substantially the same direction, because jelly confectionery having a substantially uniform shape can be formed without soiling the fingers and the like.

In the dropper 7 for combination confectionery of the present invention, the diameter of the dropping hole 7e for dropping the jelly component solution provided through the nozzle portion 7b is 0.5.
It is preferable that it is designed to be ˜4.5 mm, and more preferably 1.0 to 2.0 mm in terms of visual change and unexpectedness. At this time, if the diameters of the dropping holes 7e formed in the plurality of nozzle portions 7b are made uniform, the shapes and sizes of the obtained jelly confectionery can be made uniform. Also, by making the diameters of the dropping holes 7e non-uniform, jelly confectionery of different sizes can be obtained. Therefore, it may be set appropriately. Further, it is preferable that the nozzle portion 7b has a tapered shape toward the dropping hole 7e from the viewpoint of suitability for suction and dropping.

The drop hole 7e of the combination confectionery dropper according to the present invention is formed through the nozzle portion 7b, and is not particularly limited as long as it functions as a dropper. It is preferable that it is formed at the tip of the nozzle portion 7b that has been formed from the viewpoint of suction and drop characteristics.

The material of the dropper 7 for combined confectionery of the present invention is not particularly limited, and examples thereof include polyethylene and polystyrene, and materials having soft physical properties capable of being pressed and sucked and having resilience. desirable. Among these, polyethylene is particularly preferable because it is easy to handle.

Further, in the dropper 7 for combined confectionery of the present invention, the ratio of the lengths of the accommodating portion 7a and the nozzle portion 7b is not particularly limited as long as the function of the dropper is fulfilled.
It is preferable that the number of nozzles is 0.2 to 2 with respect to the accommodating part 1 in terms of simplicity and handling during preparation of jelly confectionery.

Further, as shown in FIG. 2A, an octopus-like face may be formed in the accommodating portion 7a, and the design of animals or the like may be represented in combination with the shape of the nozzle portion 7b. . And
As shown in FIG. 2B, it is preferable to project a part of the dropper and form the projection 7f in order to make a part of the design stand out and to easily press the dropper. The shape of the housing portion 7a is not particularly limited and may be appropriately set to a polygonal shape such as a triangle or a quadrangle other than the semicircular shape of FIG.

Next, the combination confectionery of the present invention comprises the above-mentioned dropper for combination confectionery and the following components (A) and (B) separately packaged. (A) A calcium component containing calcium salts. (B) A jelly component containing a gelling agent that turns into a jelly when it meets a calcium component.

First, the component (A) according to the present invention is a calcium component containing calcium salts. Examples of calcium salts include calcium lactate, calcium chloride, calcium phosphate, calcium carbonate, calcium gluconate, calcium hydroxide, calcium sulfate, and the like, and these may be used alone or in combination. Among these, calcium lactate is particularly preferably used in terms of texture and flavor of jelly confectionery.

The content of calcium salts in the calcium component is preferably 1 to 30% by weight, more preferably 10%.
It is desirable to set it so as to be 15% by weight. That is, when the amount is less than 1% by weight, the jelly component solution tends to be less likely to gel in the calcium component solution during the reaction with the jelly component solution, and conversely, when the amount exceeds 30% by weight, calcium salts The resulting jelly confectionery tends to be inferior in flavor.

It is preferable that the calcium component contains an acid component. In particular, when tribasic calcium phosphate is used in the component (B) described below, it is desirable to actively use it in terms of solubility of the tribasic calcium phosphate. As the acid component, citric acid, anhydrous citric acid, malic acid, fumaric acid, lactic acid, acetic acid, tartaric acid and other organic acids or acid salts, and phosphoric acid and other inorganic acids, seasonings mainly containing these, brewing vinegar , Plum vinegar, fruit vinegar, fruit juice, vitamin C, and the like, which may be appropriately selected from these and used alone or in combination. Among these, in particular, when the calcium component is made into a powder form, an anhydride is preferably used because of its low water content and difficulty in caking, and more preferably anhydrous citric acid is preferably used in terms of flavor.

The content of the acid component in the calcium component may be set appropriately, but is preferably 0.05 to 20% by weight, more preferably 5 to 5% by weight based on the total weight of the calcium component.
It is desirable to set it to 8% by weight in terms of texture and flavor. When tricalcium phosphate is used in the component (B) described below, when the calcium component is made into a solution, the solution is preferably set to have a pH of 8 or less, more preferably 2 to 5. Are desirable in view of solubility of tricalcium phosphate and flavor of jelly confectionery.
Further, it is desirable in terms of texture that the weight ratio of the tricalcium phosphate and the acid component is set so that the acid component is 0.5 to 2 with respect to the tricalcium phosphate.

In addition to the acid component, the calcium component includes sugar sweeteners (high-intensity sweeteners, oligosaccharides, fructose, powdered starch syrup, etc.), pigments, seasonings, flavors, emulsifiers, stabilizers as auxiliary materials other than the acid component. , And alkaline components may be appropriately selected and used alone or in combination.

The form of the calcium component containing the calcium salt is not particularly limited as long as it becomes a solution when mixed with an aqueous medium, and examples thereof include powder and liquid. In particular, the powdery form is preferable because it is excellent in visual change, unexpectedness, and handling. Further, in the case of powdery form, it may be granulated in terms of solubility. The calcium component is filled and packaged in bags, containers and the like.

Next, the component (B) according to the present invention is a jelly component containing a gelling agent which is gelatinized by meeting with a calcium component. Examples of the gelling agent include sodium alginate, low methoxyl pectin, carrageenan, etc. These may be used alone or in combination. Among these, sodium alginate is particularly preferable in terms of reactivity with a calcium component, powder workability in producing a powdery product, and the like.

The content of the gelling agent in the jelly component is preferably set to 0.3 to 10% by weight, more preferably 1 to 5% by weight based on the total weight of the jelly component. That is, when the amount is less than 0.3% by weight, gelation of the obtained jelly confection tends to be weak and the texture tends to be poor. On the contrary, when the amount exceeds 10% by weight, the viscosity of the jelly component solution is high. It becomes too difficult to drop from a dropper for combination confectionery, and when sodium alginate is used as a gelling agent, a peculiar seaweed odor is strongly felt and the flavor tends to be inferior.

In addition, it is desirable in the jelly component to use together with a gelling agent from the viewpoint of texture. Tricalcium phosphate has the chemical formula Ca ₃ (P
It is represented by O ₄ ) ₂ and is recognized as a food additive. For example, “Tricalcium phosphate” manufactured by Taihei Chemical Industry Co., Ltd., etc. may be mentioned, and they may be appropriately selected and used alone or in combination.

The content of tricalcium phosphate in the jelly component is preferably 0.5 in the total weight of the jelly component.
The amount is preferably 10 to 10% by weight, more preferably 2 to 5% by weight from the viewpoint that a crunchy texture can be obtained.

The jelly component also contains sugar sweeteners (high-intensity sweeteners, oligosaccharides, fructose, powdered starch syrup, etc.), pigments, seasonings, flavors, emulsifiers, stabilizers, alkali components, etc. as auxiliary materials. May be appropriately selected and used alone or in combination.

The form of the jelly component containing the gelling agent which turns into a jelly when it meets the calcium component is not particularly limited as long as it becomes a solution when mixed with an aqueous medium, and may be a powder, a liquid or the like. Can be mentioned. In particular, the powdery form is preferable because it is excellent in visual change, unexpectedness, and handling.
Further, in the case of powdery form, it may be granulated in terms of solubility. The jelly component is filled and packaged in a bag, container or the like different from the calcium component.

Next, commercialization of the combined confectionery product of the present invention is carried out, for example, as follows. First, (A) a packaged calcium component containing calcium salts,
(B) A packaged jelly component containing a gelling agent that turns into a jelly upon meeting with a calcium component, and a combined confectionery for containing the solution of the component (B) and dropping it into the solution of the component (A) Prepare a dropper for use. This dropper for combined confectionery comprises a container and a plurality of nozzles communicating with and branched from the container, and a drop for dropping the component (B) solution provided via the nozzle. The diameter of the hole is set to 0.5 to 4.5 mm. Then, these three may be further sealed in one package to form a combined confectionery product. At this time,
The components (A) and (B) may be packaged, for example, in a soft plastic bag such as polyethylene. The packaging form may be a bag, a cylinder, a box, or the like. The material is not limited to plastic, and may be paper or the like, or may be appropriately selected and used from various materials such as metal.

Next, using the combined confectionery of the present invention, a jelly confectionery is formed, for example, as follows. First, an aqueous medium is prepared. The aqueous medium includes, for example, water, milk, aqueous extract, etc., and is appropriately selected from these,
They may be used alone or in combination. Among these, water is preferably used because it can be used particularly easily and a jelly confectionery can be obtained quickly. The aqueous medium may be packaged in a container or the like and set as a set with the above-mentioned confectionery to be commercialized.

Next, a tray for combined confectionery is prepared. As shown in FIG. 1 (A), the tray for combined confectionery is provided with at least one or more draining concavo-convex portions 1c on the inner wall surface of the recess 1a for forming the jelly confectionery.
With such a configuration, when the formed jelly confectionery is taken out using a jig such as a spoon, a jig or the like such as a spoon in which the jelly confectionery and the calcium component solution are scooped at the same time is provided on the inner wall surface of the concave portion of the tray. The jelly confectionery can be easily separated and taken out from the calcium component solution by pulling up while tilting it along the draining concavo-convex portion 1c, which is excellent in convenience. Further, since it is effective as a liquid drainer for jelly confectionery, a jelly confectionery excellent in texture and flavor can be obtained. As will be described later, when jelly confectionery is dipped in a foaming ingredient, topping, or the like, the effect is remarkable.

Regarding the shape of the uneven portion on the inner wall surface of the concave portion of the tray for combined confectionery, the depth or height of the uneven portion, the number of the uneven portions, etc., a jig such as a spoon is placed along the uneven portion. There is no particular limitation as long as the jelly confectionery can be drained by tilting. For example, when the concave portion of the tray for combined confectionery has a polygonal shape such as a triangle or a quadrangle, it is preferable to provide a concavo-convex portion at the corner portion of the inner wall because the jelly confectionery can be easily captured and drained. In addition, when providing an uneven | corrugated part in a corner | angular part, it is suitable for the uneven | corrugated part to be rounded, since a jelly confection can be reliably caught.

Further, the form of the tray for combined confectionery is not particularly limited as long as at least one or more draining concavo-convex portion 1c is provided on the inner wall surface of the recess for forming the jelly confectionery. . For example, as shown in FIG.
In addition to the concave portion 1a for forming the jelly confectionery, the jelly component solution preparing concave portion 1b may be provided. Alternatively, the jelly component solution may be prepared only in the container having the concave portion 1a for forming the jelly confectionery. The tray for combined confectionery may be commercialized as a set with the above-mentioned combined confectionery. In this case, plastic, paper or the like is suitable as the material in terms of weighing and ease of forming the tray.

Then, as shown in FIG. 1 (A), using a tray 1 for combined confectionery, a predetermined amount of an aqueous medium 2 is put into a recess 1a for forming a jelly confectionery, and the calcium component 3 packed in a container is placed. It is charged and dissolved to prepare a calcium component solution 4. On the other hand, like the calcium component solution 4, a predetermined amount of the aqueous medium 2 is placed in the jelly component solution preparation recess 1b, and the container-filled jelly component 5 is added and dissolved to prepare a jelly component solution 6.

Next, as shown in FIG. 1 (B), an appropriate amount of jelly component solution 6 is sucked using a dropper 7 for combined confectionery, and the jelly component solution 6 is placed in a container 7a in the dropper 7 for combined confectionery. Accommodate. The suction method is as follows: If the container 7a is pressed with the dropper 7 for combined confectionery being empty and the pressure is released while the dropping hole 7e is immersed in the jelly component solution 6, the dropper 7 for combined confectionery will be added to the dropper 7 for combined confectionery. Solution 6 is naturally aspirated.

Then, as shown in FIG. 1C, the jelly component solution 6 sucked into the dropper 7 for combined confectionery is dropped onto the calcium component solution 4. The dropped jelly component solution 6 meets the calcium component solution 4 and instantly gels to become a jelly confectionery 8. The operations of suction and dropping may be appropriately repeated until the jelly component solution 6 is used up. It should be noted that if the containing portion 7a of the dropper 7 is pressed all at once, a linear jelly confectionery can be obtained, and if the light pressing is continued, granular jelly can be obtained.

Then, the jelly confectionery 8 formed in the calcium component solution 4 is scooped together with the solution 4 with the stirring and eating jig 10, and the stirring and eating jig 10 is moved along the liquid draining uneven portion 1c. Inclining and pulling up, the jelly confectionery 8 is separated from the calcium component solution 4, drained, and taken out.
Here, the stirring and eating jig 10 includes a storage portion 10a from which the jelly confectionery 8 can be taken out and a grip portion 1 for holding in hand.
It consists of 0b. The jig 10 for stirring and eating is shown in FIG.
It is also used for manufacturing and preparing the calcium component solution 4 and the jelly component solution 6 in (A), and for seasoning and eating the jelly confectionery 8 in FIG. 1 (E) described later. It is preferable to provide a measuring line on the inner wall of the housing portion 10a of the stirring and eating jig 10 because the aqueous medium 2 can be easily measured. The stirring and eating jig 10 may be replaced with a household spoon or the like.

The drained jelly confectionery 8 can be eaten as it is, but as shown in FIG. 1D, the recessed portion 1b is empty after the jelly component solution 6 has been sucked.
The aqueous medium 2 and the foamable powder 9 are mixed with
1 is prepared, and then, as shown in FIG. 1 (E), when the drained jelly confectionery 8 is mixed with the foaming component 11, the three-dimensionality is further imparted to the jelly confectionery 8 and the appearance is excellent. It is also suitable in combination with the texture of effervescent mouthfeel and the texture of jelly due to the addition of flavor. At this time, an acid component and an alkaline component may be used as the effervescent powder 9, examples of the acid component include citric acid and tartaric acid, and examples of the alkaline component include sodium hydrogen carbonate and calcium carbonate. . These may be appropriately selected and used alone or in combination. In addition, the expandable powder 9 may appropriately contain an auxiliary material, if necessary.

Alternatively, the drained jelly confectionery 8 may be topped. As topping materials, various sauces such as mushrooms, powdered juice, matcha, chocolate,
Examples thereof include jam and syrup, which may be appropriately selected and used alone or in combination. The form of the topping material may be appropriately selected from powder, granules, liquid, and the like.

Alternatively, the component (A) or the component (B) is previously prepared.
By adding a pigment having a different color depending on the pH to the components and setting the pH of the component (A) and the component (B) to be different, it is possible to change the color when the jelly confectionery 8 is produced. May be. Alternatively, by adding a pigment that develops a red color or the like in contact with the aqueous medium 2 (usually white) to the components (A) and (B), a white powder to a red jelly confectionery 8 Is formed, it is preferable because the visual change and the unexpectedness can be further increased.

When the combined confectionery product is commercialized, the effervescent powder 9, the stirring eating jig 10 and the like may be enclosed.

[0049]

As described above, by using the dropper for combined confectionery of the present invention, a large amount of jelly confectionery can be instantly made by hand. Further, by combining the dropper for confectionery of the present invention, (A) a calcium component containing calcium salts, and (B) a jelly component containing a gelling agent that gels with the calcium component, it is handmade. With it, you can instantly form a large amount of jelly confectionery, and it is rich in visual changes and surprises.
Moreover, a jelly confectionery excellent in texture and flavor can be easily obtained. In the combination confectionery of the present invention, while containing tricalcium phosphate in the jelly component,
By including the acid component in the calcium component, a granular jelly confectionery having a more chewy texture and excellent texture can be obtained.
Further, if the tray for combined confectionery of the present invention is used, the jelly confectionery can be easily taken out by using a jig such as a spoon and a draining uneven portion on the inner wall surface of the recessed portion of the tray, which is excellent in simplicity. A jelly confectionery excellent in texture and flavor can be obtained.

[0050]

EXAMPLES The present invention will be specifically described below based on examples.

<Examples 1 to 6><< Preparation of combined confectionery >> Component (A) having the composition shown in Table 1,
The (B) component is sealed and filled in separate plastic bags, and a soft polyethylene combination confectionery dropper 7 of the shape shown in FIG. 2 and a plastic combination confectionery tray 1 (jelly of the shape shown in FIG. 1A). Recesses for forming confectionery 1
There are four linear draining concavo-convex parts with a depth of 0.5 mm at the four corners of a.
The main confectionery) is attached, and they are collectively sealed in a plastic bag to form a combined confectionery. In Example 3, instead of the tray 1 for combined confectionery shown in FIG. 1 (A), a tray having no concave and convex portion for draining liquid on the inner wall surface of the concave portion for forming jelly confectionery was used.

<< Preparation of Jelly Confectionery >> The above-mentioned component (A),
The component (B), the dropper 7 for combined confectionery (the diameter of each dropping hole is 1.0 mm), and the tray 1 for combined confectionery are used in FIG.
Jelly confectionery was prepared by the procedure shown in (A) to (E). That is, first, 50 cc of water was placed in the recess 1a for forming the jelly confectionery in the tray 1 for combined confectionery, and 6.1 g of the calcium component 3 was further added, followed by dissolution to obtain a calcium component solution 4. On the other hand, 40 cc of water was put into the concave portion 1b for preparing a jelly component solution, and 8.8 g of the jelly component 5 was further added, followed by dissolution to obtain a jelly component solution 6. Next, after sucking the jelly component solution 6 using the dropper 7 for combination confectionery, the jelly component solution 8 is dropped into the calcium component solution 4 to form the granular jelly confectionery 8
Was formed. This was repeated several times until the jelly component solution 6 was used up. Then, using the stirring and eating jig 10, the granular jelly confectionery 8 and the calcium component solution 4 were scooped out and drained to collect only the granular jelly confectionery 8.

In Examples 1, 3 to 6, the foaming powder 9 and the aqueous medium 2.5 cc were mixed in the empty jelly component solution preparing recess 1b to prepare the foaming component 11. After that, the collected granular jelly confectionery 8 was added to and mixed with the foaming ingredient 11 and served for eating. Effervescent powder 9
Consists of 3.5 g of citric acid and 3.5 g of baking soda.

<Comparative Examples 1 and 2> In Comparative Example 1, granular jelly confectionery was prepared in the same manner as in Examples 1 to 6 except that the nozzle portion of the dropper for combined confectionery was one. Comparative Example 2 was the same as Examples 1 to 6 except that the jelly component solution was allowed to fall naturally by using a dropping tray (droplet diameter of 1.0 mm) shown in FIG. 3 instead of the dropper for combined confectionery. A granular jelly confectionery was prepared. In addition, Comparative Examples 1 and 2 both used trays having no liquid-draining concave-convex portion on the inner wall surface of the concave portion for forming the jelly confectionery.

Regarding the granular jelly confectionery obtained as described above, the formability, visual change / unexpectedness, flavor, texture,
The take-out property of the jelly confectionery was evaluated by 20 professional panelists. The above evaluation results are also shown in Table 1.

[0056]

[Table 1]

The combination confectionery of the embodiment comprises a container for containing a jelly component solution and a plurality of nozzles communicating with and branched from the container, and the jelly component provided via the nozzles. A large amount of granular jelly confectionery was obtained in a short time because a granular jelly confectionery was prepared using a dropper for combined confectionery having a diameter of a dropping hole for dropping the solution of 1.0 mm. In addition, since the combination confectionery of Examples 1, 2, 4 to 6 was prepared as a granular jelly confectionery using the tray for combination confectionery in which the inner surface of the recess for forming the jelly confectionery was provided with the uneven portion for draining liquid, The obtained granular jelly confectionery can be easily taken out by using the jig for draining liquid on the inner wall surface of the concave portion of the tray and a jig, and a jelly confectionery excellent in texture and flavor was obtained. On the other hand, in the combination confectionery of the comparative example, the granular jelly confectionery was prepared using a dropper tray for dropping the jelly component solution, not a dropper or a dropper shape, but using a dropping tray for allowing the jelly component solution to drop naturally. As compared with the examples, it was difficult to obtain a large amount of granular jelly confectionery in a short time, and the combination confectionery was inferior in visual change and unexpectedness.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an example for producing a jelly confectionery of the present invention.

FIG. 2 is an explanatory view showing an example of a dropper for combined confectionery according to the present invention.

FIG. 3 is an explanatory view showing a dropping tray for producing the jelly confectionery of Comparative Example 2.

[Explanation of symbols]

1 Tray for combination sweets 1a Recesses for forming jelly confectionery 1b Recess for preparing jelly component solution 1c Uneven part for draining 2 Aqueous medium 3 calcium components 4 Calcium component solution 5 jelly ingredients 6 Jelly ingredient solution 7 Dropper for combination confectionery 7a accommodation 7b Nozzle part 7c Closing one end 7d Communication branch point 7e Drip hole 7f protrusion 8 jelly sweets 9 Effervescent powder 10 Jig for stirring and eating 10a (for stirring and eating jig) 10b grip 11 Foaming ingredients 12 Drip tray 20 Drip holes on the tray for dripping

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Mizuho Kanazawa             Kanebo 6-20-1 Kajiwara, Takatsuki City, Osaka Prefecture             U Foods Co., Ltd. F term (reference) 3E033 AA10 BA10 BA13 DD01 EA07                       FA01 GA01 GA02                 3E035 AA15 AB08 AB10 BA02 BB01                       BC01 BC02                 4B014 GE01 GE06 GE12 GE14 GK08                       GL01 GL04 GL11 GP25 GQ12                 4B041 LD02 LE01 LE08 LH07 LH10                       LK02 LK04 LK07 LP18

Claims (6)

[Claims] 1. An accommodating part for accommodating a jelly component solution containing a gelling agent that gels when it meets a calcium component,
The nozzle has a plurality of nozzles branching from the container and has a diameter of 0.5 to 4.5 for dropping the jelly component solution provided through the nozzle.
A dropper for combined confectionery characterized by being mm. 2. A combined confectionery product comprising the following components (A) and (B) separately packaged and the dropper for combined confectionery product according to claim 1. (A) A calcium component containing calcium salts. (B) A jelly component containing a gelling agent that turns into a jelly when it meets a calcium component. 3. A combined confectionery comprising the following components (C) and (D) separately packaged and the dropper for combined confectionery according to claim 1. (C) A calcium component containing calcium salts and an acid component. (D) A jelly component containing a gelling agent that turns into a jell by meeting with a calcium component and tricalcium phosphate. 4. A combination confectionery tray for gelling jelly ingredients in a solution to form a jelly confection,
A combined confectionery product, characterized in that it has a recess for containing the solution and forming a jelly confectionery in the solution, and that at least one or more draining irregularities are provided on the inner wall surface of the recess. tray. 5. The combination confectionery according to claim 2 or 3, further comprising a combination confectionery tray according to claim 4. 6. A method for producing jelly confectionery using a combined confectionery, which comprises the following steps (1) to (5): (1) A step of accommodating the following (A) component solution in the recess for forming the jelly confection provided on the tray for combined confectionery. (A) A calcium component containing calcium salts. (2) A step of preparing the following component (B) solution separately from the above (1). (B) A jelly component containing a gelling agent that turns into a jelly when it meets a calcium component. (3) An accommodating part for accommodating a jelly component solution containing a gelling agent that turns into a jelly upon meeting with a calcium component, and a plurality of nozzle parts communicating and branched from the accommodating part, and the nozzle part A step of sucking the component solution (B) into a dropper for combination confectionery having a diameter of a drip hole for dropping the jelly component solution provided through 0.5 to 4.5 mm. (4) The component solution (B) sucked by the dropper for combined confectionery was stored in the tray for combined confectionery (A).
A step of forming a jelly confection by dripping on the component solution. (5) A step of collecting and draining the jelly confectionery while pulling it up along at least one or more draining concavo-convex portions provided on the inner wall surface of the recess of the combination confectionery tray.