JP3224868B2 - Manufacturing method of jelly-like confectionery - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method in which a jelly solution in which a jelly powder component is dissolved and a calcium solution in which a calcium solution powder component is dissolved are brought into contact with each other to form a thin jelly-like confection on the interface. The present invention also relates to a method for producing a string-like jelly-like confection by pulling up the thin-film jelly-like confection.

[0002]

2. Description of the Related Art Conventionally, jelly confectionery is prepared by using a gelling agent such as carrageenan or gelatin, dissolving it in hot water together with other raw materials such as sugars and pigments, pouring into a mold, cooling, and gelling. Had been manufactured. In addition, as a method for producing jelly confectionery that does not require heating, a method is known in which a gelling agent such as low methoxyl pectin or sodium alginate is used, and gelling is performed by reacting the agent with calcium ions. Manufactured jelly confectionery is also commercially available. The jelly confections obtained by these methods are either filled in a predetermined mold or directly filled in a container and gelled.

However, in a world where foods and drinks are circulating abundantly recently, conventional jelly confectionery such as conventional molded jelly, container jelly and the like are not sufficient, and a new form of jelly confectionery is required. Provision is desired. In addition to simply satisfying the taste,
It is desired to provide something that can satisfy the enjoyment that the eater can make by himself and the variety of changes during the cooking and the visual fun such as unexpectedness.

Accordingly, the present inventors have invented and have already filed a combination confectionery comprising a jelly solution and a powder component, which enables the eater himself to make a jelly confectionery instantly by hand using a mold. (Japanese Unexamined Patent Publication No. 62-146572). In this combination confectionery, first, a powder component containing calcium ions is almost uniformly sprinkled into a mold, and a jelly solution containing a gelling agent that comes into contact with calcium ions to form a jelly is dropped thereon, This is to instantly form a jelly confection according to the shape of the mold.

According to this combination confectionery, the jelly confectionery can be obtained by a simple operation of simply dropping the liquid on the powder, so that the eater can simultaneously enjoy the homemade pleasure and the fun that the powder changes into the jelly confectionery. You can taste.

[0006] However, the jelly confectionery obtained from this combination confectionery lacks the creativity of the creator himself, since the shape is determined in advance by a mold. In addition, there is no steric change in the process of converting the powder component into a jelly confection, and the visual change is poor.

[0007]

DISCLOSURE OF THE INVENTION The present inventors have found that it is not possible to make a jelly-like confectionery having a different form from the conventional one by utilizing the reaction between a gelling agent which contacts with calcium ions to form a gel and a calcium ion. I wondered if I could do that and examined it.

As a result, first, a jelly solution consisting of a gelling agent which gels upon contact with calcium ions is formed as a lower layer, and a calcium solution having a lower specific gravity than the jelly solution is poured on the jelly solution to form two layers. When the jelly in the form of a thin film is formed at the interface, and it is picked up with something like chopsticks and pulled up, this jelly in the form of a thin film is drawn and becomes a string-like jelly like a straw. It was found that a new thin-film jelly was successively formed at the interface. Further, it has been found that such a string-like jelly has properties that cannot be obtained even when the calcium solution is used as a lower layer and the above jelly solution is placed on an upper layer.

Therefore, as a result of further study, the gelling agent concentration of the jelly solution, the calcium concentration of the calcium solution, the specific gravity of these solutions, etc. are appropriately adjusted to provide a long and thin strength without interruption. It has been found that jelly is formed in a string form, and it is possible to enjoy a surprisingly interesting as if the string-like jelly is continuously drawn out from the liquid, and completed the present invention.

It is an object of the present invention to provide a jelly-like confectionery in which a eater can make a jelly-like confectionery by hand and instantly, and furthermore, can easily enjoy the visual change and the creativity of the process. A method for producing a confectionery.

[0011]

The above object is attained by a method for producing a jelly-like confectionery, which comprises the following steps in order. (1) A step of dissolving the following component (A) in water to obtain a component (A) solution. (A) A jelly powder component containing a gelling agent that gels upon contact with calcium ions. (2) A step of dissolving the following component (B) in water to obtain a component (B) solution having a specific gravity ratio of less than 1.3 to the component (A) solution. (B) A powder component for a calcium solution containing calcium salts. (3) A step of placing and laminating the component (B) solution on the component (A) solution. (4) Step of inserting a lifting jig into the component solution (A). (5) A step of pulling up the jelly-like confectionery generated at the interface between the component solution (A) and the component solution (B) using the lifting jig.

Next, the present invention will be described in detail. In the production of the jelly-like confectionery of the present invention, the above components (A) and (B) are used.

First, the component (A) is a jelly powder component containing a gelling agent which gels upon contact with calcium ions. Representative examples of such gelling agents include sodium alginate, low methoxyl pectin, and the like. These may be used alone or in combination.

Among them, sodium alginate is particularly preferable because the strength of the obtained jelly-like confectionery is high, so that it is difficult to cut and can be pulled up longer when forming a string-like jelly-like confectionery.

[0015] In addition to the gelling agent, sugars such as granulated sugar and glucose are appropriately added to the jelly powder component for the purpose of adjusting the specific gravity of the solution. In addition, you may mix | blend a pigment flavor etc. suitably as needed.

The jelly powder component is usually prepared by mixing the powder with a mixer, but it is preferable to granulate it to improve the solubility.

When the production method of the present invention is carried out, the above-mentioned jelly powder component is used by dissolving it in water. To produce a jelly-like confectionery as a combination confectionery, The powdered ingredients are packed in a container or bag made of soft plastic such as polyethylene, sealed and attached. At the time of eating, the eater may dissolve in water to make a jelly solution or dissolve in water beforehand. To make a jelly solution,
A container filled with soft plastic such as polyethylene, sealed, and heat-sterilized may be attached. It is preferable that the shape of the container filled with the jelly solution is a spoid shape, since it can be easily poured into the manufacturing container during eating.

When the above-mentioned jelly powder component is converted into a jelly solution, the concentration of the gelling agent is determined based on the total weight of the jelly solution.
It is preferable to set the amount to 0.5 to 2.0% by weight (hereinafter referred to as "%"). If the concentration of the gelling agent is less than 0.5%,
The strength of the obtained jelly-like confectionery is low and tends to be easily cut when pulled up. Conversely, when the concentration of the gelling agent is 2.
If it exceeds 0%, the viscosity of the jelly solution will be too high, the fluidity will be poor, and it will be difficult to successively form a new thin jelly-like confection. In addition, since the viscosity is high, the string-like jelly-like confection to be pulled out becomes thicker, and the jelly-like confection itself tends to be cut due to its own weight and cannot be pulled out for a long time.

The solid content (sugar content) of the jelly solution is as follows:
It is desirable to adjust so as to be 5 to 20%. When the solids content exceeds 20%, the viscosity of the string-like jelly-like confection to be pulled out increases, and at the same time, the weight of the string-like jelly-like confection tends to increase, and it tends to be easily cut when pulled up. Also, when the specific gravity is less than 5% and the specific gravity is lower than the calcium solution, the jelly solution tends to float on the calcium solution,
No thin jelly-like confection is formed on the upper part of the jelly solution,
Jelly-like confectionery tends to not pull up like a string.

The pH of the jelly solution is preferably adjusted to be 4.5 or less, more preferably 3.5 to 4.5. When the pH is adjusted to 4.5 or less to produce a jelly solution in advance, conditions such as heat sterilization of the jelly solution (85 ° C. 2
(Approximately 5 minutes), whereby the stability of the gelling agent can be maintained and the deterioration of the fragrance and the like can be prevented.

On the other hand, when the pH is less than 3.5, the viscosity of the jelly solution becomes too high, the fluidity becomes poor, and it becomes difficult to form a new thin jelly-like confection sequentially.
The string-like jelly-like confection to be lifted becomes thicker, and tends to be cut due to the weight (self-weight) of the jelly-like confection itself, so that the jelly-like confection tends not to be pulled up for a long time. Further, a precipitate is formed in the jelly solution, which tends to impair the appearance.

On the other hand, the component (B) combined with the component (A) is a calcium solution powder component containing calcium salts.

Examples of the calcium salts include calcium lactate, calcium chloride, calcium phosphate, calcium sulfate, calcium gluconate, calcium hydroxide and the like, and these may be used alone or in combination of two or more.

In particular, calcium lactate has good solubility in water, has good reactivity with the above-mentioned solution for jelly-like confectionery, has a high rate of producing jelly-like confectionery, and has a high strength of the obtained jelly-like confectionery. This is preferable.

To the calcium component powder component, a solid content such as a saccharide sweetener is appropriately added to adjust the specific gravity. If necessary, an acidulant, a powdered pigment, a fragrance and the like may be appropriately blended.

As in the case of the component (A), when the production method of the present invention is carried out, the calcium component powder component is used by dissolving it in water. When commercialized as a confectionery, the above calcium solution powder component is packed in a soft plastic container such as polyethylene, a bag, etc., sealed and attached. At the time of eating, the eater dissolves in water to form a calcium solution. Alternatively, a solution prepared by preliminarily dissolving a calcium solution into a calcium solution, filled in a soft plastic container such as polyethylene, sealed, and heat-sterilized may be attached. It is preferable to make the container filled with the calcium solution into a spoid shape, since the container is easy to be poured into the production container during eating.

It is desirable that the calcium concentration when the above-mentioned calcium solution powder component is converted into a calcium solution is in the range of 0.09 to 0.9% based on the total weight of the calcium solution. When the calcium concentration is less than 0.5%, the strength of the obtained jelly-like confectionery tends to be low, and the jelly-like confection tends to be easily cut when pulled up. Conversely, if it exceeds 5%, the taste of the calcium salts will come out strongly, and the flavor of the resulting jelly-like confection will tend to be poor.

In addition, calcium solution (component (B) solution)
Must be set so that the specific gravity ratio ((B) component solution specific gravity / (A) component solution specific gravity) to the jelly solution ((A) component solution) is less than 1.3. When the above specific gravity ratio is 1.3 or more, the jelly solution tends to float on the calcium solution, and a thin film jelly-like confection is not properly formed on the jelly solution, and the jelly-like confection is drawn into a string. Does not go up.

Next, the method for producing a jelly-like confectionery of the present invention using the above-mentioned powder component for jelly (component (A)) and powder component for calcium solution (component (B)) is as follows. It is done. That is, first, as shown in FIG. 1, a manufacturing container (1) and a lifting jig (2) are prepared.

One of the containers (1) of the production container (1)
In a), a predetermined amount of water (10) is added, and a bagged jelly powder component (3) is added and dissolved to prepare a jelly solution (6). Next, a predetermined amount of water (10) is put into the other container (1b) of the container (1), and the bagged calcium solution powder component (4) is added and dissolved, and the calcium solution (5) is dissolved. Prepare.

Next, as shown in FIG. 2, the substantially central portion of the container (1) is bent, and the calcium solution (5) is gently poured over the jelly solution (6), and the calcium solution (5) is placed on the upper layer. ), And the lower layer is placed and laminated so as to be two layers of the jelly solution (6). Even if the jelly-like confectionery solution (6) is placed on the calcium solution (5) by reversing the stacking order, a string-like jelly-like confectionery as in the present invention cannot be obtained.

As shown in FIG. 3, a calcium solution (5) and a jelly-like confectionery solution (6) react at the interface between the two layers laminated as described above to form a thin jelly-like confectionery solution. A confection (7) is formed. Next, the jelly-like confection in the form of a thin film is picked up by using a jig for lifting (2), and slowly lifted vertically, as shown in FIG. A string-like jelly-like confection is formed and continuously pulled up in a string form, so that a visual change can be enjoyed as if the string-like jelly-like confectionery is being fed out of the liquid component.

The string-like jelly-like confection is continuously produced until the jelly solution (6) is almost completely consumed.
Further, as each solution, a solution dissolved in a container different from the production container (1) may be stored in the production container (1).

The production container (1) is a container for separately dissolving the jelly powder component and the calcium solution powder component and bringing them into contact with each other, and containing an appropriate amount of the jelly solution and the calcium solution. As long as it is possible, it is necessary to gently pour the calcium solution into two layers on the jelly solution, so that it has a hinge at the center as shown in FIG. It is preferable to use a container which is not used. Further, the container for production (1)
Does not need to be specially prepared in order to generate jelly-like confectionery. For example, the user may use appropriate tableware such as a bowl.

The lifting jig (2) is for lifting a thin jelly-like confection obtained by contacting the jelly solution with the calcium solution to obtain a string-like jelly-like confection. Any shape can be used as long as the jelly-like confection can be easily pulled up.

In particular, the chopstick-like pinch-like type shown in FIG. 1 is capable of picking up the jelly-like confectionery and pulling it up. It is preferable because it is easy.
In addition, it may be in the form of tweezers or a fork. The material may be a synthetic resin such as polypropylene or styrene, or wood, and is not particularly limited.However, it is preferable that the surface of the tip is roughened so that the pinched thin film jelly-like confection does not slide down. .

The lifting jig (2) does not need to be specially prepared.
Chopsticks, forks, hooks, wires, tweezers and the like at home may be used.

When commercialized as a combination confectionery for producing a jelly-like confectionery, the jelly powder component and the calcium solution powder component which are separately packed in a container are accommodated in one box, bag, or the like. In addition to the product, a product may be provided by attaching a manufacturing container (1) and a lifting jig (2) used when manufacturing a jelly-like confectionery. Further, as described above, each powder component may be in an aqueous solution state.

Also, if an appropriate solid such as colorful sugar or chocolate chips is blended in the jelly solution or calcium solution, the solid can be lifted at the same time as the jelly-like confection, further increasing the visual change. Can be. In addition, it is more preferable in terms of flavor to eat the resulting jelly-like confectionery with topping or another flavored powder, or syrup or juice in which the powder is dissolved.

Alternatively, a dye that develops a color depending on the pH or a color that develops when dissolved in water is added to the jelly powder component or the calcium solution powder component in advance, and the mixture is converted into a jelly-like confectionery. , An aqueous solution or the like to change the color.

[0041]

As described above, according to the method for producing a jelly-like confectionery of the present invention, not only can the lover enjoy the texture and flavor of the jelly-like confectionery, but also the calcium solution is placed on the jelly solution. , Contacting the jelly solution with the calcium solution,
By a simple operation of pulling up a thin jelly-like confection generated at the interface using a lifting jig, a string-like jelly-like confection is obtained instantaneously, as if a long and thin string-like jelly-like confectionery is made from a liquid. It is possible to simultaneously enjoy the unexpectedness as if it is being brought out, the visual fun of movement, and the enjoyment of handmade.

By adding syrup, topping and the like, the color tone, flavor and appearance can be changed.

Next, the combination confectionery of the present invention will be specifically described with reference to examples. (Examples 1 to 7, Comparative Example) The components shown in Table 1 were mixed to obtain a jelly powder (component (A)). On the other hand, the components shown in Table 1 were mixed as a calcium solution powder component to obtain a calcium solution powder (component (B)). The above-mentioned jelly powder component and calcium solution powder are dissolved at the ratio of the amount of water and the amount of water shown in Table 1, respectively, and the jelly solution ((A) component solution) and the calcium solution ((B) component solution) I got

30 g of the above jelly solution was placed in a bowl-shaped container, and 20 g of the above calcium solution was gently poured onto the container, and two layers were laminated. The thin jelly-like confection formed at the interface between the two layers was pulled up while being picked up using disposable chopsticks to obtain a string-like jelly-like confection.

The lengths of the string-like jelly-like confections obtained in Examples 1 to 7 and Comparative Example were measured, and the flavor and texture were evaluated based on the following. The results are shown in Table 1. Flavor: By sensory test by panel of 50 people,
The flavor of the obtained jelly-like confectionery was judged based on the evaluation of very delicious (5 points), delicious (4 points), ordinary (3 points), bad (2 points), and very bad (1 point). The average value was shown. Texture: Based on a sensory test conducted by a panel of 50 people, the texture of the obtained jelly-like confectionery was very good (5 points), good (4 points), normal (3 points), and bad (2 points). , A very bad (one point) evaluation, and the average value was shown.

[0046]

[Table 1]

From the results shown in Table 1, all the jelly-like confections of the examples had sufficient strength, could be pulled up like a string when pulled up, and were rich in visual interest.
Furthermore, it was excellent in flavor and texture. On the other hand, in the comparative example, when the specific gravity of the calcium solution was too heavy, the layers were reversed when the layers were laminated, and the jelly-like confection in the form of a thin film formed at the interface was cut off in the middle of the jig. ,
I could not make it into a string.

[Brief description of the drawings]

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

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

FIG. 3 is an explanatory view showing a state of a cross section of one step during production of a jelly-like confectionery of the present invention.

FIG. 4 is an explanatory view showing a state of one step of the method for producing a jelly-like confectionery of the present invention.

[Description of Signs] 1 Manufacturing container 2 Jig for lifting 3 Powder component for jelly 4 Powder component for calcium solution 5 Calcium solution 6 Solution for jelly 7 Thin jelly like confectionery 8 String jelly like confectionery 10 Water

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/05-1/09

Claims (1)

(57) [Claims] 1. A method for producing a jelly-like confectionery, comprising the following steps in order. (1) A step of dissolving the following component (A) in water to obtain a component (A) solution. (A) A jelly powder component containing a gelling agent that gels upon contact with calcium ions. (2) A step of dissolving the following component (B) in water to obtain a component (B) solution having a specific gravity ratio of less than 1.3 to the component (A) solution. (B) A powder component for a calcium solution containing calcium salts. (3) A step of placing and laminating the component (B) solution on the component (A) solution. (4) Step of inserting a lifting jig into the component solution (A). (5) A step of pulling up the jelly-like confectionery generated at the interface between the component solution (A) and the component solution (B) using the lifting jig.