JP2006067933A5 - - Google Patents

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Publication number
JP2006067933A5
JP2006067933A5 JP2004256563A JP2004256563A JP2006067933A5 JP 2006067933 A5 JP2006067933 A5 JP 2006067933A5 JP 2004256563 A JP2004256563 A JP 2004256563A JP 2004256563 A JP2004256563 A JP 2004256563A JP 2006067933 A5 JP2006067933 A5 JP 2006067933A5
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JP
Japan
Prior art keywords
powder
confectionery
solidifying
mixture
molding
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JP2004256563A
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Japanese (ja)
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JP2006067933A (en
JP4181100B2 (en
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Priority to JP2004256563A priority Critical patent/JP4181100B2/en
Priority claimed from JP2004256563A external-priority patent/JP4181100B2/en
Publication of JP2006067933A publication Critical patent/JP2006067933A/en
Publication of JP2006067933A5 publication Critical patent/JP2006067933A5/ja
Application granted granted Critical
Publication of JP4181100B2 publication Critical patent/JP4181100B2/en
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Expired - Fee Related legal-status Critical Current

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Claims (7)

無水ぶどう糖を主成分とする固化用粉末において、該固化用粉末中に澱粉分解物を含有することを特徴とする固化用粉末。 A solidifying powder comprising an anhydrous glucose as a main component, wherein the solidifying powder contains a starch degradation product. 澱粉分解物を、固化用粉末全体重量中１〜１０重量％含有する請求項１記載の固化用粉末。 2. The solidifying powder according to claim 1, wherein the starch decomposition product contains 1 to 10% by weight in the total weight of the solidifying powder. 澱粉分解物が粉体状である請求項１又は２記載の固化用粉末。 The solidifying powder according to claim 1 or 2, wherein the starch decomposition product is in a powder form. 別々に容器詰めされた下記（Ａ）粉末及び（Ｂ）菓子が組み合わされていることを特徴とする組合せ菓子。
（Ａ）無水ぶどう糖を主成分とする固化用粉末において、該固化用粉末中に澱粉分解物を含有する固化用粉末
（Ｂ）把持用菓子 A combination confectionery characterized in that the following (A) powder and (B) confectionery separately packaged are combined.
(A) A solidifying powder mainly composed of anhydrous glucose, wherein the solidifying powder contains a starch decomposition product in the solidifying powder (B) a confectionery for gripping 更に下記（Ｃ）が組み合わされている請求項４記載の組合せ菓子。
（Ｃ）コマ様菓子の回転体部を成型するための略錐形状の成型用凹部が設けられた成型用トレイ Furthermore, the combination confectionery of Claim 4 with which the following (C) is combined.
(C) Molding tray provided with a substantially cone-shaped molding recess for molding the rotating body portion of the top-like confectionery 下記（１）〜（４）の工程を順次経てコマ様菓子を調製するための請求項４記載の組合せ菓子。The combination confectionery of Claim 4 for preparing a top-like confectionery through the process of following (1)-(4) sequentially.
（１）成型用トレイの成型用凹部内に、下記（Ａ）粉末を収容する工程(1) The process of accommodating the following (A) powder in the molding recess of the molding tray
（Ａ）無水ぶどう糖を主成分とする固化用粉末において、該固化用粉末中に澱粉分解物を含有する固化用粉末(A) A solidifying powder containing anhydrous glucose as a main component, wherein the solidifying powder contains a starch degradation product in the solidifying powder.
（２）上記（Ａ）粉末が収容された成型用トレイの成型用凹部内に、水性媒体を投入し混合する工程(2) Step of adding and mixing an aqueous medium into the molding recess of the molding tray containing the powder (A).
（３）上記（Ａ）粉末と水性媒体との混合物中に、把持用菓子を挿入する工程(3) The process of inserting the grasping confectionery into the mixture of the above (A) powder and the aqueous medium.
（４）上記混合物中に挿入された把持用菓子を、該混合物が固化するまで保持した後、固化混合物を離型し、コマ様菓子を得る工程(4) A process of obtaining the top-like confectionery by holding the grasping confectionery inserted in the mixture until the mixture is solidified and then releasing the solidified mixture. 下記（１）〜（４）の工程を備えてなることを特徴とするコマ様菓子の製造方法。
（１）成型用トレイの成型用凹部内に、下記（Ａ）粉末を収容する工程
（Ａ）無水ぶどう糖を主成分とする固化用粉末において、該固化用粉末中に澱粉分解物を含有する固化用粉末
（２）上記（Ａ）粉末が収容された成型用トレイの成型用凹部内に、水性媒体を投入し混合する工程
（３）上記（Ａ）粉末と水性媒体との混合物中に、把持用菓子を挿入する工程
（４）上記混合物中に挿入された把持用菓子を、該混合物が固化するまで保持した後、固化混合物を離型し、コマ様菓子を得る工程 The manufacturing method of the top-like confectionery characterized by including the process of following (1)-(4).
(1) Step of containing the following (A) powder in the molding recess of the molding tray (A) Solidification powder containing anhydrous glucose as a main component, the solidification powder containing a starch degradation product in the solidification powder (2) A step of introducing and mixing an aqueous medium into the molding recess of the molding tray containing the powder (A). (3) Grazing the mixture of the powder (A) and the aqueous medium. Step 4 for inserting confectionery (4) Step of holding the confectionery for grip inserted in the mixture until the mixture is solidified, and then releasing the solidified mixture to obtain a koma-like confectionery
JP2004256563A 2004-09-03 2004-09-03 Powder for solidification, combination confectionery and method for producing koma-like confectionery using the same Expired - Fee Related JP4181100B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2004256563A JP4181100B2 (en) 2004-09-03 2004-09-03 Powder for solidification, combination confectionery and method for producing koma-like confectionery using the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2004256563A JP4181100B2 (en) 2004-09-03 2004-09-03 Powder for solidification, combination confectionery and method for producing koma-like confectionery using the same

Publications (3)

Publication Number Publication Date
JP2006067933A JP2006067933A (en) 2006-03-16
JP2006067933A5 true JP2006067933A5 (en) 2006-10-05
JP4181100B2 JP4181100B2 (en) 2008-11-12

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Family Applications (1)

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JP2004256563A Expired - Fee Related JP4181100B2 (en) 2004-09-03 2004-09-03 Powder for solidification, combination confectionery and method for producing koma-like confectionery using the same

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JP (1) JP4181100B2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6134643B2 (en) * 2013-12-27 2017-05-24 クラシエフーズ株式会社 Molded confectionery powder and combination confectionery using the same
JP6462482B2 (en) * 2015-04-30 2019-01-30 クラシエフーズ株式会社 Powder for edible paint composition and combination confectionery using the same

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