JP2579850Y2 - Combination confectionery - Google Patents

Description

[Detailed description of the invention]

[0001]

The present invention is capable of dispensing a liquid into a plurality of mochi-like confectionary concave portions only by pouring the liquid into a part of a tray having a special structure (a liquid filling concave portion). Therefore, the present invention relates to a combination confectionery in which a plurality of rice cake-like confections can be easily prepared by sprinkling the powder composition into the mochi-like confectionery forming recesses.

[0002]

2. Description of the Related Art In general, rice cake dough is obtained by steaming non-glutinous rice, glutinous rice and the like and kneading them sufficiently. However, the production thereof requires a steamer and a kneading tool, and is time-consuming. On the other hand, in recent years, instant foods just poured with water and instant foods simply heated have been welcomed, and even in the field of traditional mochi-like foods, rather than making rice cake dough with the time and effort described above. For example, there has been a demand for one that can easily obtain rice cake dough simply by pouring water.

[0003] In response to such a demand, pre-gelatinized cereal powder obtained by steaming, roasting, and pulverizing cereal mainly composed of amylopectin has been developed as a rice cake dough simply by pouring water.
Has been put to practical use. In addition, a new type of rice cake dough using the above-mentioned pregelatinized cereal powder, which can obtain rice cake dough instantaneously, has been developed. However, the pre-gelatinized cereal powder is untreated, because the water permeability is too good, so that when the water is poured, the surface of the powder layer rapidly absorbs and swells to form a film,
Do not allow water to penetrate into the powder layer. For this reason, there is a problem in that the so-called “dama” is easily generated in the form of beads. If this "dama" occurs, the powder and water must be carefully kneaded to form a uniform mochi dough, which does not instantaneously become a mochi dough.

Further, the present inventors have added a water-alcohol mixed solution to an amylopectin-based pre-gelatinized cereal powder (for example, Kanbai flour), granulated and dried to obtain a modified pre-gelatinized cereal powder. By applying water, water has penetrated into the inside of the powder layer only by adding water, and a mochi-like confectionery having a uniform mochi-like structure can be instantaneously obtained (Japanese Patent Publication No.
-71500).

[0005] As a combination confection using the pregelatinized cereal powder of the present invention, a confection in which a syrup contained in a spoid is dripped into a layer of modified pregelatinized cereal powder to draw an arbitrary character, figure or the like can be drawn. (No. 3-33271)
Also, a confectionery that can be obtained by pressing a corn cup onto a mochi-like confectionery obtained by adding water to the modified pregelatinized cereal powder in a molding mold and taking out the mochi-like confectionery to obtain an ice cream-like confectionery No. 5-29037) has already been filed.

[0006] However, in the above-mentioned combination confectionery, since the finished product is affected by the amount of water added to the modified pregelatinized cereal powder, it is necessary to adjust the strength of pushing the spoid by hand when pouring from the spoid. In addition, when pouring water into the molding mold, it is necessary to devise a measure such as attaching a measuring cup so that a predetermined amount can be entered, and in any case, the operation becomes complicated. In addition, there are also problems such as spilling the liquid and the inability to pour a certain amount of the liquid, especially when the infant operates by hand.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and it is intended that a user can use a certain amount of liquid at a time without using a measuring cup or the like. It is an object of the present invention to provide a combination confectionery which can be poured into a plurality of confectionery products and can easily produce a plurality of rice cake-like confectionery.

[0008]

SUMMARY OF THE INVENTION The object of the present invention is to provide a container-packed powder composition (A) containing a pregelatinized cereal powder and a saccharide, a concave portion 1 for forming a rice cake-like confection, and a concave portion 2 for filling a liquid. This is achieved by a combination confection comprising a molding tray (B) having a conducting portion 3 that communicates the rice cake-like confectionery concave portion 1 and the liquid filling concave portion 2.

Next, the present invention will be described in detail. The combination confection of the present invention comprises a packaged powder composition (A) and a molding tray (B). First, α contained in the powder composition
Examples of the cereal powder include amylopectin as a main component, potato starch, waxy corn starch, and gelatinized cereal powder using waxy rice as a raw material, and those using potato starch or waxy corn starch as raw materials are excellent in terms of viscoelasticity. I have. These may be used alone or in combination of two or more. As the method for pregelatinization, a hot roll production method of pulverizing after pregelatinization and drying with a hot roller is preferable. When the gelatinized cereal powder obtained by this hot roll production method is mixed with a liquid, a mochi-like confection having a good mochi-like texture and a favorable viscoelastic strength can be obtained.

[0010] The pregelatinized cereal powder is preferably 16 to
It is desirable to use one having a particle size distribution of 150 mesh, more preferably 24 to 100 mesh.
In the pregelatinized cereal powder, when the fine grain having a fine particle size of 150 mesh pass increases, the permeability of the liquid deteriorates, and it tends to be difficult to obtain a rice cake-like confection having a predetermined size and physical properties. vice versa,
When the number of the 16-mesh-on cakes increases, the texture of the obtained rice cake-like confectionery becomes coarse, and it tends to be difficult to obtain a smooth texture. The particle size may be adjusted by sieving the pregelatinized cereal powder or by granulation such as fluidized granulation.

Next, sugars contained in the powder composition include sugar, lactose, glucose, oligosaccharide, fructose, maltose,
A powdered sweetener such as powdered syrup can be used. These may be used alone or in combination of two or more. Among them, sugar improves the flavor and texture of the rice cake-like confectionery, and is preferable in that the powder composition is granulated with good granulating properties.
Further, the particle size of the saccharide is preferably smaller than 60 mesh pass in terms of liquid permeability.

The amount of the above-mentioned pregelatinized cereal powder and the saccharide is preferably 50 to 50% of the total weight of the powder composition.
80% by weight (hereinafter referred to as%), 20 to 50% of saccharide, more preferably 60 to 70% of pregelatinized cereal powder, and 30% of saccharide
It is desirable to set it to 40%. That is, if the amount of the pregelatinized cereal powder is too large, the permeability of the liquid becomes poor, and it tends to be difficult to obtain a rice cake-like confection having a predetermined size and physical properties. vice versa,
If the amount of sugars is too large, the resulting rice cake-like confectionery has poor viscoelasticity and tends to have poor texture and shape retention.

The powder composition according to the present invention may be prepared by mixing the above raw materials by powder mixing or fluidized granulation. Also,
In the powder composition, in addition to the above-mentioned components, sour agents, powdered fruit juice, pigments, flavors, milk powder, starch or processed products thereof, stabilizers, emulsifiers, oils and fats, foaming agents (gelatin, egg white, plant Sex protein) or the like may be appropriately selected and used in an amount of about several percent. For example, it is preferable that a fine powder pigment is previously blended in the powder composition, because when contacted with a liquid, a visual change as if a white powder composition developed color can be enjoyed. is there.

The above-mentioned powder composition is packed into a container for commercialization, and the container is usually a sealed container such as a polyethylene bag. In addition, at the time of packing the containers, the containers may be divided into small portions each of which is used once, and the containers may be packed together.

Next, the molding tray used for forming the rice cake-like confectionery by bringing the powder composition into contact with a liquid has a concave portion for forming a rice cake-like confection and a concave portion for filling the liquid. A conductive portion which connects the concave portion for forming a rice cake-like confection and the concave portion for filling the liquid is formed, and for example, a structure as shown in FIG. In FIG. 1, reference numeral 1 denotes a concave portion for forming a rice cake-like confectionery, 2 denotes a concave portion for filling a liquid, and 10 denotes a tray for molding.

First, a plurality of mochi-like confectionery concave portions 1 are provided for obtaining a mochi-like confectionery by bringing a powder composition into contact with a liquid. The shape may be an arbitrary shape such as a hemisphere, a column, or a prism. In addition, the size may be appropriately configured according to the size of the rice cake-like confection to be obtained. For example, when making a bite-sized spherical rice cake-like confection, a semi-spherical concave portion having a diameter of about 25 mm and a depth of about 20 mm may be used. Also, the number of the mochi-like confectionary concave portions 1 may be appropriately configured, and the mochi-like confectionary concave portions having different shapes and sizes may be combined.

Next, the liquid filling recess 2 is for adding and temporarily storing a liquid used for making the above rice cake-like confectionery. The shape may be set to any shape.
Also, the size may be appropriately set according to the amount of the liquid to be used.

As shown in FIG. 1, the molding tray 10 is provided with a rice cake-like confectionary concave portion 1 around the liquid filling concave portion 2, and the rice cake-like confectionary concave portion 1 and the liquid filling concave portion 2 are provided.
Are connected to each other via the conducting portion 3. In this way, once the liquid poured into the liquid filling recess 2 exceeds the height of the conducting portion 3, the liquid automatically passes through the conducting portion 3 to each of the rice cake-like confectionary recesses 1. Inflow.
Therefore, the necessary amount of liquid can be easily poured into the plurality of rice cake-like confectionery concave portions 1 only by performing the operation of pouring the liquid once.

The shape of the conductive portion 3 is, for example, a cut groove shape or a through hole shape.
Any shape can be used as long as the liquid easily flows into the container. In addition, the conducting portion 3
The depth, position, and the like of the rice cake-like confectionery may be appropriately set in accordance with the amount of liquid necessary for each mochi-like confectionery concave portion 1 in order to form a rice cake-like confectionery.

The molding tray 10 is preferably made of a synthetic resin such as polypropylene because it is easy to take out a rice cake-like confection.

Next, an example of the production of a rice cake-like confection using the combination confection comprising the powder composition and a molding tray will be described. That is, first, as shown in FIG. 2, the liquid filling recess 2 is filled with a desired amount of liquid 4 (FIG. 2).
(A)). The liquid 4 used is desirably about Bx10 from the viewpoint of preventing the powder composition to be added later from lumping.
Such liquids include juice, milk, syrup, and the like. These may be attached as liquid products, or may be attached in powder form to be dissolved and used by consumers. Alternatively, the consumer may substitute a liquid such as a beverage at home.

The poured liquid 4 flows into the mochi-like confectionery concave portion 1 through the conducting portion 3 (FIG. 2B). Next, each liquid 4 ′ dispensed into the mochi-like confectionery concave portion 1.
A predetermined amount of the powder composition 5 is sprinkled on the top (FIG. 2).
(C)). Then, the powder composition 5 precipitates while absorbing the liquid 4 ', and instantaneously changes into a mochi-like confectionery 6 having a uniform structure (FIG. 2 (D)). Thus, the consuming person simply receives the powder composition 5
A plurality of rice cake-like confectioneries 6 can be made without mixing and stirring. In addition, when the size and shape of the mochi-like confectionery concave portion 1 are the same, it is more preferable that the same amount of the powder composition 5 is sprinkled using a spoon 7 or the like.

The rice cake-like confectionery 6 produced as described above
Can be taken out and served as it is,
The liquid 4 remaining in the liquid filling recess 2 may be entrapped with a mochi-like confection. Alternatively, a seasoning material 8 such as a powder seasoning containing a pigment, a flavor, a sweetener, a thickener, and a syrup is further added to the liquid 4 to form a seasoning sauce, which is wrapped around the rice cake-like confectionery 6 for eating. (FIGS. 2E to 2F). For example, when a liquid containing protein such as milk as the liquid 4 and a seasoning material containing a thickener as a seasoning material are used, milk and the like contain calcium ions, so that the thickening of the thickener can be accelerated. It is preferable because it is possible to quickly and easily obtain a thickened sauce.

Further, in producing the rice cake-like confectionery, the powder composition may be put first, and then the liquid may be introduced. However, in this case, when the shape of the mochi-like confectionary concave portion is deep or the like, the liquid does not uniformly penetrate into the powder composition, and lump may be formed. After the inflow, it is preferable to add a powder composition since a more uniform rice cake-like confection can be obtained.

When commercializing the combination confectionery of the present invention, the packaged powder composition and the molding tray are mixed in one.
What is necessary is just to pack in one bag, a box, etc., and it may commercialize by attaching the above-mentioned liquid or the component for liquids, a seasoning material, a measuring spoon, etc.

Furthermore, various granular materials such as arazan, nuts, chocolate chips, color spray, granules, etc., powders such as kinako, powdered juice, matcha, and liquid materials such as chocolate sauce, jam, syrup, etc. may be used alone or in combination with several kinds. You may make it attach as a topping in combination.

[0027]

[Effect of the invention] As described above, the combination confectionery of the invention is
Since a tray having a special structure is used, the liquid can be poured into a plurality of mochi-like confectionery forming recesses at once. Therefore, even if the concave portion for forming a rice cake-like confectionery is small or the liquid is difficult to pour, the liquid can be accurately dispensed without spilling the liquid. In addition, a rice cake-like confectionery having a uniform structure can be made simply by sprinkling the powder composition containing the pregelatinized cereal powder and the saccharide on the liquid, and there is no need to mix and stir by hand. Mochi-like confectionery can be produced simultaneously. Therefore, it is possible for the infant to enjoy the fun created alone without the help of an adult.

Further, by changing the shape of the concave portion for forming the rice cake-like confection to various shapes, it is possible to make the rice cake-like confection visually pleasant. Further, a seasoning material such as syrup can be made by using the liquid remaining in the liquid filling recess without pouring the liquid again in the same tray, and a seasoning sauce can be made, which can be served together with the rice cake-like confectionery. In addition, the flavor of the mochi-like confectionery can be varied in various ways depending on the type of the seasoning sauce. Further, the flavor and appearance can be varied depending on the type of the topping.

Next, the present invention will be specifically described with reference to examples. <Examples 1-3, Comparative Example 1><< Preparation of pregelatinized cereal powder >> After washing, grinding, concentrating, and dehydrating potato starch, kneading with water, pregelatinizing with a 150 ° C hot roller, pulverizing, and then pulverizing. This was sieved to obtain a pre-gelatinized potato starch powder having a particle size of 16 to 150 mesh. << Preparation of Powder Composition >> The above-mentioned pregelatinized potato starch, sugar, fragrance, and pigment were mixed or powdered in the ratio shown in Table 1 to obtain a powder composition.
The particle size of the fluidized granulated powder composition was 16 to 150 mesh. << Tray for Forming >> A tray having a structure shown in FIG. 1 was used. << Seasoning Material >> A seasoning material powder-mixed with the composition shown in Table 2 was used.

<< Production of Mochi-Like Confectionery >> Using the powder composition and the molding tray, a mochi-like confectionery was obtained by the following method. That is, first, 100 cc of milk was poured into the liquid filling recess 2 of the molding tray 10 shown in FIG. Next, the mochi-like confectionery concave portion 1 into which milk was dispensed.
Then, 1.5 g of the powder composition 5 was sprinkled using a spoon 7 to obtain a rice cake-like confectionery 6. Further, 10 g of the seasoning material 8 was added to the milk remaining in the liquid filling recess 2, and the mixture was stirred and mixed with the above-mentioned measuring spoon to obtain a seasoning sauce. Next, the mochi-like confectionery 6 was taken out with a spoon 7 and put in this seasoning sauce, and the sauce was entangled and served for eating. The physical properties (viscoelasticity), shape, flavor and texture of the obtained mochi-like confectionery were evaluated. The results are shown in Table 1.

[0031]

[Table 1] (% by weight) * Evaluation criteria 5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: Slightly poor, 1 point: Poor 5 points were given by the average score evaluated by 20 expert panelists.

[0032]

[Table 2] (% by weight)

From the above results, all of the products of Examples have good liquid permeability to the powder composition, become mochi-like confections having a uniform structure, and have good viscoelasticity, shape, flavor and texture. Was. On the other hand, the comparative example in which no saccharide was added to the powder composition had poor liquid permeability to the powder composition and could be a rice cake-like confection having sufficient viscoelasticity, shape, flavor and texture. could not.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing an example of a molding tray used for the combination confection of the present invention.

FIG. 2 is an explanatory view showing an example of a process for producing a rice cake-like confection using the combination confection of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Concavity for shaping rice cake-like confectionery 2 Concavity for liquid filling 3 Conducting part 4 Liquid 5 Powder composition 6 Mochi-like confectionery 7 Spoon 8 Seasoning material 9 Seasoning source 10 Molding tray

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23G 3/00-3/32 A23L 1/10

Claims (1)

(57) [Scope of request for utility model registration] 1. A volume which comprises the α of cereal powder and sugar
Vessel filling of the powder composition and (A), and a rice cake-like confectionery molding recess 1 and the liquid charging recesses 2, conducting portion 3 communicating the該餅like confectionery molding recess 1 and the liquid charging recesses 2 A combination confection comprising a molding tray (B) provided with the above.