JP3081726B2 - Combination confectionery and method for producing two-layer confectionery using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method of dropping an aqueous solution onto a powder component layer and covering the powder solution with a powder component.
The present invention relates to a combination confectionery that can enjoy visual changes and unexpectedness, and a method for producing a two-layer confectionery using the combination confectionery, in which a molded confection having two layers, an inner layer portion and an outer layer portion, can be obtained.

[0002]

2. Description of the Related Art Conventionally, molded confections mainly composed of glucose have been marketed as tablet confections such as ramune confections. These tablet confections are generally obtained by mixing a general-purpose hydrated glucose, an acidulant such as citric acid, a flavor powder and the like, and compressing the mixture. In addition, products using raw material powder having a composition similar to the raw material powder of the above-mentioned ramune confectionery, and granulating the raw material powder into a container have been marketed. However, the two types of molded confections mainly composed of glucose already have a predetermined shape at the stage of being marketed. Therefore, consumers, mainly children, simply purchase and eat the molded confectionery, and cannot enjoy the fun of making the confectionery itself. In an era where various kinds of sweets such as chocolates, candies, cakes, etc. are available recently, consumers, especially children, are not satisfied with conventional sweets and seem to be very interested in new sweets. It has become. For example, there is a growing popularity of confections with a sense of play that allow children to enjoy the process of making their own handmade meals.

[0003] As such a handmade instant confectionery,
The present inventors have devised a combination confectionary in which the eater himself contacts the water in a molding mold to solidify the powder to obtain a ramune-like solid confection, and has already filed an application (utility model registration no. 192263). The above combination confectionery
After putting a predetermined amount of water in the mold for molding, the solidifying powder component containing anhydrous glucose as a main component is almost uniformly sprinkled,
After about 1 to 2.5 minutes have elapsed, turn the molding mold over,
The mold is released by tapping or the like, and a solid confection according to the shape of the mold is instantaneously formed. According to this combination confectionery, a simple ramune-like confectionery can be obtained by simply adding water and the solidifying powder component into the molding mold, so that the enthusiast himself can enjoy the handmade fun and mold the powder. You can enjoy the fun of changing into confectionery at the same time. However, since the shape of the solid confection is determined in advance by a mold, there is no unexpected or three-dimensional change when the confection is formed, and the visual change is poor. In addition, since there is only one kind of solidifying powder component, the resulting solid confectionery has a single structure and lacks changes in flavor and texture.
For this reason, there has been a demand for the development of a combination confectionary which has a large visual change when a molded confectionery is formed, and also provides a molded confectionery having a change in structure, flavor and texture.

[0004]

The inventors of the present invention have previously prepared an aqueous solution of starch having water retention and swelling properties (hereinafter referred to as "starch aqueous solution"), and converted the carbohydrate, which retains its shape by penetration of moisture, into water. When the starch solution is dropped onto the main powder layer (hereinafter referred to as “sugar powder”), the water content of the starch aqueous solution penetrates into the sugar powder, and the carbohydrate powder in the permeated part is solidified by shape retention. Was found to be lost and creamy. As a result of further study, a concave portion was formed on the carbohydrate powder layer, the starch aqueous solution was dropped into the concave portion, and the surface was further covered with the carbohydrate powder and sealed. The moisture inside penetrates uniformly into the surrounding carbohydrate powder, and the carbohydrate powder forms and solidifies to form an outer layer. Was obtained, and it was found that it was possible to enjoy unexpected and interesting fun as if the aqueous solution expanded into a substantially spherical shaped confection while expanding in the powder layer, and reached the present invention. .

[0005] An object of the present invention is to make it easy for a eater to make a two-layer confectionery composed of an inner layer and an outer layer having different textures by hand, and to make visual changes and creative fun during the process. Another object of the present invention is to provide a combination confectionery which can simultaneously enjoy different textures and flavors of the inner layer portion and the outer layer portion, and a method for producing a two-layer confectionery using the combination confectionery.

[0006]

The object of the present invention is to provide a combination confectionery for two-layer confectionery , characterized by comprising the following components (A) and (B) separately packed in a container: (A) pregelatinized confectionery Starch-containing powder component. (B) monosaccharides, oligosaccharides and non-saccharides
Powder component mainly composed of edible powder selected from pregelatinized starch .
Further, the present invention is achieved by a method for producing a two-layer confectionery using a combination confectionery, comprising the following steps. (1) A step of mixing the component (A) with an aqueous medium to obtain a solution of the component (A). (2) A step of dropping the component (A) solution on the component layer (B) and coating the upper surface of the dropped component (A) solution with the component (B).

Next, the present invention will be described in detail. The combination confectionery of the present invention comprises the components (A) and (B) separately packed in a container.
Produce two-layer confectionery.

[0008] First, (A) component, horse Suzuimo, tapioca,
"Pregelatinized starch" obtained by pregelatinizing starch such as corn starch, rice, waxy corn starch, and wheat is used. That is, when starch that has not been pregelatinized is used, the water retention capacity of the component (A) is reduced, and during the production of a two-layer confectionery, the water content is completely reduced to (B)
Because of the transfer to the components, the inner layer becomes hard powdery, and the ratio of the inner layer portion of the two-layer confection is extremely reduced, so that a confection in which the two layers cannot be distinguished is formed.

Further, the molecular chain of the starch is converted to phosphoric acid, acetic acid,
The use of "gelatinized cross-linked starch" cross-linked with adipic acid or the like and pregelatinized suppresses an excessive increase in viscosity of the component (A) solution due to pregelatinization, and moderately converts water into the component (B). It is possible to obtain a larger and three-dimensional two-layered confection, which is preferable.

[0010] As the above-mentioned pregelatinized crosslinked starch, in particular, the "pregelatinized phosphorylated crosslinked potato starch" obtained by subjecting potato starch to phosphate ester crosslinking and then spray-drying and pregelatinized has a high water retention swelling property. When the component solution is used, the viscosity is low, and it is suitable because it can be easily introduced into the component (B) and the permeability of water to the component (B) is good. Examples of the pregelatinized phosphoric acid crosslinked potato starch include “Pinesoft S” manufactured by Matsutani Chemical Industry Co., Ltd. In addition, in addition to the above-mentioned starch, saccharides such as glucose, pigments, fragrances and the like may be appropriately added to the component (A), if necessary.

Next, the above-mentioned component (B) is a powder component mainly composed of edible powder which is solidified by moisture. The edible powder need use in the present invention, water-containing glucose, monosaccharides such as anhydrous glucose, in oligosaccharides and non-α-starch such as lactose
There is . These may be used alone or in combination. In addition, the edible powder does not dissolve even if moisture penetrates, so that the particles have a property of firmly binding each other and shape-retaining,
The particle size may be appropriately adjusted. Among them, the particle size is 150
When using water-containing glucose, crystalline anhydrous glucose, and more preferably water-containing glucose having a mesh pass ratio of 80% by weight (hereinafter referred to as "%") or more, the permeability of the water in the inner layer solution is good, and the shape-retaining solidification is improved. Rich in flavor, strength,
A two-layer confection having a good size can be obtained, which is preferable.

[0012] The edible powder contains 80% of the powder component.
% Or more is preferable. When the content is less than 80%, when the component (A) solution is dropped, the shape is not solidified and the two-layer confection is hard to be obtained. In addition, the powder component,
In addition to the edible powder, if necessary, components such as sugars, dyes, flavors, and powdered juice may be appropriately blended.

The above components (A) and (B) are usually separately prepared by mixing powder with a mixer, and packed in separate soft plastic containers or bags such as polyethylene.
Sealed.

Next, a method for producing a two-layered confection using the above components (A) and (B) is carried out, for example, as follows. That is, first, as shown in FIGS.
(A) A container 1 for dissolving the components, a production container 2 and an injection container 3 are prepared. First, as shown in FIG. 1, an appropriate amount of the aqueous medium 12 is put into the container 1 for dissolving the component (A), and the container-packed component (A) 5 is charged and dissolved as shown in FIG. A) A component solution 6 is prepared. At this time,
Water may be used as the aqueous medium 12 for dissolving the component (A). Or sugar, pigment, flavor, juice, fruit juice,
Liquid or powdered flavors such as various extracts, pigments, sugars, seasonings and the like may be added.

The content of starch in the component (A) solution is preferably set to be 5 to 15%. If it exceeds 15%, the viscosity of the component (A) solution will be high, and it will be difficult to drop it on the component (B) layer described below. Conversely, if it is less than 5%, the amount of starch in the inner layer is small, and a large amount of water contained at the same time penetrates into the powder component for the outer layer, so that the ratio of the inner layer decreases and the ratio of the outer layer increases. It becomes difficult to distinguish it as a two-layer confection.

The solid content of the component (A) solution (the sum of starch and other components) is desirably 30% or less. When the solid content exceeds 30%, the viscosity of the component (A) solution increases, and the permeability of water to the component (B) deteriorates, so that the inner layer is hardly changed into a creamy state in a solution state. At the same time, the shape retention of the outer layer tends to deteriorate.

On the other hand, as shown in FIG. 2, the component (B) 7 is placed in the production container 2, and the surface is preferably flattened substantially uniformly. At this time, it is preferable that the component (B) be contained in a half or more amount in the production container 2 because a more three-dimensional two-layer confectionery can be obtained.

Next, as shown in FIG. 4, the bottom 4 of the dropper-shaped injection container 3 is placed on the (B) component layer, and a depression 9 is formed by pressing. Although the size is not particularly limited, for example, in order to obtain a spherical two-layer confectionery, it is desirable to set the diameter to 5 to 40 mm and the depth to be the same as the diameter.

Next, the component solution (A) 6 is sucked up using the injection container 3 and dropped in an appropriate amount into the concave portion 9 as shown in FIG. At this time, it is preferable to drop the solution to the surface of the component (B) 7 so that the recess 9 is completely filled with the solution 6 of the component (A), since a two-layer confection having a good inner layer portion is obtained.

Then, the upper part of the component solution (A) 6 filled in the concave portion 9 is covered with the component (B) 7. About how to cover,
For example, the concave portion 9
The surrounding (B) component 7 may be moved, or a small amount may be scooped with a spoon or the like and sprinkled from above. Further, the component (B) outside the container may be separately applied from above. By the above process, the water in the component (A) solution 6 penetrates into the surrounding component (B) 7, and as shown in FIG.
(B) The component 7 is shape-retained and solidified to form the outer layer portion 11, and the (A) component solution 6 changes into a creamy state to form the inner layer portion 10.
Is formed, and a substantially spherical two-layer confectionery 8 is formed.

Next, the production container 2 is vibrated by shaking or the like, and the two-layer confectionery 8 is put out on the component (B) 7 and taken out. Or you may take out using a spoon etc.
At this time, the two-layered confectionery 8 larger than the recess
It can be taken out from inside, as if the component (A) solution 6
Can be enjoyed as if it had expanded in the component (B). Further, when the taken out two-layered confectionery 8 is cut into two, as shown in FIG.
Has a two-layer structure with different composition, flavor, and texture.
A two-layer confection that is visually and tastefully suitable is obtained. Further, the obtained two-layer confectionery is such that the inner layer portion 10 and the outer layer portion 11 are formed at an appropriate ratio and have shape retention properties such that they can be taken out from the powder layer, but are soft in the mouth and melt in the mouth. It is a good roughly spherical two-layer confection.

The container 1 for dissolving the component (A) is not particularly limited as long as it can dissolve an appropriate amount of the component (A). The shape and material may be arbitrarily selected. For example, if a water level line is formed, the amount of water can be determined at a glance, and the operation is simplified and suitable.

The production container 2 contains the component (B),
(A) a container for producing a two-layered confectionery by contacting the component solution, and (B) an appropriate depth capable of forming the component into a layer,
What is necessary is just to have the moderate diameter which can take out the obtained two-layer confectionery. Further, the shape and material are not particularly limited, and a bowl, a bowl, a deep plate, or the like in the home of the eater may be used.

Further, the container for injection 3 comprises the components (A) and (B)
It is for dropping on the component, and a dropper shape made of a material such as polyethylene is preferable from the viewpoint of easy operation. Furthermore, the bottom part 4 of the container 3 for injection is formed in an arbitrary shape .
Idea form shape, it is possible to make the recess of any shape according to the bottom 4 shape and component (B) layer with that part, 2
This is preferable in that the layered confectionery is made more three-dimensional. For example, the bottom as shown in FIG. 3, If left curved, Ru can be a two-layer confection substantially spherical. The injection container 3 is not necessarily used, and the component (A) solution may be dropped directly from the container 1 in which the component (A) is dissolved.

When commercializing the combined confectionery of the present invention, the components (A) and (B) separately packed in a container may be contained in a single box, bag, or the like to form a product. A container 1 for dissolving the component (A) used for producing the two-layer confectionery, a production container 2, an injection container 3, and the like may be attached to form a product. Further, the component (A) may be filled in the injection container 3 or the like as an aqueous solution in advance and sealed.

It is more preferable in terms of flavor to eat the resulting two-layered confectionery with topping or another flavored powder or a syrup or sauce in which this is dissolved.

Alternatively, a dye or the like which is different in color depending on pH is added to the component (A) or the component (B) in advance.
By setting the pH of the component (A) and the pH of the component (B) to be different, the color may change when a two-layer confectionery is produced. Also, if a dye that develops a color such as red upon contact with water is added to the component (B) in advance, a two-layered confectionery such as a red color is formed from the white component (B). This is preferable because it can increase the objective change and unexpectedness.

[0028]

As described above, in the combination confectionery of the present invention, the inner layer portion is formed by a simple operation such as forming a concave portion on the component (B), dropping the component (A) solution and shaking the container. The two-layered confectionery having different composition, flavor and texture of the outer layer portion is formed with unexpectedness and movement as if it appeared larger and expanded almost in a spherical shape. Therefore, the diners themselves can easily make a two-layer confection consisting of an inner layer and an outer layer having different textures by hand, and the visual change and creative fun in the process of making, and the inner layer and the outer layer. Is a combination confectionery that can simultaneously enjoy different textures and flavors. Further, when a pigment that develops color with water is added to the component (B), an unexpected visual change such as rolling of a substantially spherical confection colored red or blue from white powder is caused. You can enjoy handmade fun. Further, at this time, if a pigment having a different color from the component (B) is added to the component (A) in advance, the inner layer portion and the outer layer portion can be clearly distinguished in the cross section of the two-layered confectionery, Beautiful two-layer confectionery. In the mouth,
It is possible to enjoy changes in the texture and flavor of the cream-like inner layer and the mouth layer that easily dissolves at a time. Also,
Color tone by adding syrup and topping, etc.
The flavor and appearance can be changed.

Next, the present invention will be specifically described with reference to examples. (Examples 1 to 10, Comparative Examples 1 and 2) The components shown in Table 1 were mixed to obtain component (A). On the other hand, the components shown in Table 1 were mixed to obtain the component (B). Using the components (A) and (B), a two-layer confectionery was produced according to the procedure shown in FIGS.
That is, first, the component (A) 5 was dissolved in the ratio of the amount shown in Table 1 to the amount of water to obtain the component solution 6. next,
30 g of the component (B) 7 was placed in the bowl-shaped manufacturing container 2 and the surface was flattened.
A recess 9 having a diameter of 20 mm and a depth of 20 mm was formed on the layer.
The component (A) solution 6 was dropped into the concave portion 9 until the concave portion 9 was filled, and the surrounding solution was covered with the component (B) 7. Twenty seconds later, the production container 2 was shaken to obtain a two-layer confectionery 8.

(Comparative Example 1) A two-layer confectionery was prepared in the same manner as in Example 1 except that the edible powder (hydrous glucose) which was shaped and solidified by the moisture of the component (B) was changed to 20% and the powdered sugar was changed to 80%. Obtained.

(Comparative Example 2) The procedure of Example 1 was repeated, except that non-gelatinized potato starch was used as the component (A).
A layer sweet was obtained.

[0032]

[Table 1]

With respect to the above Examples and Comparative Examples,
The diameter of the layered confection / the diameter of the inner layer, the flavor and the texture were evaluated.
Table 2 shows the results.

[0034]

[Table 2]

From the results shown in Table 2, it can be seen that the combination confectionery of the example was rich in visual interest and excellent in flavor and texture when the two-layer confectionery was formed.
In addition, since a pigment that develops a red color with water was added to the component (B), a red-colored two-layer confection was formed from the white component (B), and the visual change was excellent. . Furthermore, at this time, since the yellow flower of Beni flower was added to the component (A), the inner layer portion was yellow in the cross section of the two-layer confectionery,
The outer layer became red, and the color tone was excellent. On the other hand, the combined confectionery of Comparative Example 1 contains only 20% of the edible powder that is shape-retained and solidified by the moisture in the component (B). It could not be solidified and could not be made into a two-layer confection. In the combination confectionery of Comparative Example 2, since the non-gelatinized potato starch was used in the component (A), all the water in the component (A) solution was transferred to the component (B), and the inner layer was creamy. It turned into a hard powder. In addition, the ratio of the inner layer to the outer layer became extremely low, and the confectionery was indistinguishable from the two layers.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a state of one step of a method for producing a two-layer confectionery of the present invention.

FIG. 2 is an explanatory view showing a state of one step of the method for producing a two-layer confectionery of the present invention.

FIG. 3 is an explanatory view showing an example of an infusion container used for the combination confectionery of the present invention.

FIG. 4 is an explanatory view showing a cross section of one step of the method for producing a two-layer confectionery of the present invention.

FIG. 5 is an explanatory view showing a cross section of one step of the method for producing a two-layer confectionery of the present invention.

FIG. 6 is an explanatory view showing a cross section of one step of the method for producing a two-layer confectionery of the present invention.

FIG. 7 is an explanatory view showing a state of a cross section of the two-layer confectionery according to the present invention.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 Container for dissolving component (A) 2 Container for production 3 Container for injection 5 (A) Component 6 (A) Component solution 7 (B) Component 8 Two-layer confectionery 10 Two-layer confection inner layer part 11 Two-layer confection outer layer part

Claims (2)

(57) [Claims] 1. A combined confectionery for a two-layer confection, comprising the following components (A) and (B) separately packed in a container. (A) A pregelatinized starch-containing powder component. (B) monosaccharides, oligosaccharides and non-saccharides
Powder component mainly composed of edible powder selected from pregelatinized starch . 2. A method for producing a two-layer confection using a combination confection comprising the following steps. (1) A step of mixing the following component (A) with an aqueous medium to form a component (A) solution. (A) A pregelatinized starch-containing powder component. (2) A step of dropping the component (A) solution on the component layer (B) described below and coating the upper surface of the dropped component (A) solution with the component (B). (B) monosaccharides, oligosaccharides and non-saccharides
powder component consisting mainly of Kashokuko powder selected from α starch.