JP3908170B2 - Dropper for combination confectionery, combination confectionery using the same, and method for producing foamed confectionery using combination confectionery - Google Patents

Description

【００６１】
実施例は、すべてスポイト１０を用いて泡状菓子を調製したため、瞬時に大量の泡状菓子が得られ、視覚的変化を良好に体感できた。また、実施例の（Ａ）成分、（Ｂ）成分は白色粉末であったが、液状化すると（Ａ）成分は黄色、（Ｂ）成分は青色に変化した。そして、更に両成分を反応させると、今度は瞬時にピンクに変化し、視覚的変化がより著しいものであった。
特に、実施例１の組合せ菓子は、スポイトと共にストローを用いたので、より一層反応性が良好であり、またパネラー間の反応性のばらつきが無く、略均一な反応性が得られた。また、実施例１は、実施例２や３のように、滴下部３、４同士を手で相接して固定する必要がなく、貯留部１、２を押すだけでよいので、簡便性に優れていた。
また、実施例１及び２は、（Ａ）成分及び（Ｂ）成分中に蛋白質を用いたため、発泡反応後の発泡容積の増大量が大きく泡の持続性に優れており、ムース状の食感を有する、泡状菓子であった。また、更にこの泡状菓子をスプーンでかき混ぜると、粘性が増し、なめらかな濃度感のある泡状菓子となった。
【００６２】
一方、比較例は、練る過程で炭酸水素ナトリウムと酸味料の反応によって発泡反応が進むとともに、空気を含むことにより容積が増大し白濁して色調が変化したが、瞬時に大容量の反応物を得ることができず、劇的な視覚的変化が得られなかった。
【図面の簡単な説明】
【図１】本発明の組合せ菓子用スポイトの一例を示す説明図。
【図２】貯留部中の溶液を滴下する際の滴下部にストロー状物を装着した状態の一例を示す説明図。
【図３】本発明の組合せ菓子用スポイトの他の実施形態を示す説明図。
【図４】本発明の組合せ菓子用スポイトの他の実施形態を示す説明図。
【図５】本発明の泡状菓子を製造する工程の一例を示す説明図。
【符号の説明】
１、２ 貯留部
１ａ、２ａ 貯留部底部
３、４ 滴下部
３ａ、４ａ 滴下孔
３ｂ、４ｂ 流出部
５、６ 突起部
７、８ 蛇腹部
９ 連結部
１０ スポイト
１１、１２ 反応部
１５、１６ 反応用治具
１５ａ、１６ａ 反応用治具の開口部
２０ ストロー
３０ トレイ
３１、３２ 溶液収容部
３３ 泡状菓子収容部
３４ 計量線
４０ （Ａ）成分粉末
５０ （Ｂ）成分粉末
６０ 木さじ
７０ 泡状菓子[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a combination confectionery dropper capable of instantly obtaining a foam confectionery by a simple operation in which a eater presses the dropper, a combination confectionery using the same, and a method for producing the foam confectionery using the combination confectionery. Is.
[0002]
[Prior art]
Conventionally, as a confectionery utilizing the reaction of the foaming component, a kneaded rice cake is obtained by kneading the A component (sugar, sodium bicarbonate and water-soluble thickener), the B component (acidulant) and water. Combination confectionery is known (for example, refer to Patent Document 1). According to this combination confectionery, the foaming reaction proceeds by the reaction between sodium hydrogen carbonate and the acidulant as the kneading is carried out, and the visual interest such that the volume increases due to inclusion of air and the color tone changes due to cloudiness. I can taste it.
However, with this method, the paste-like confectionery foams and the process of increasing the volume can be enjoyed, but a large-capacity paste-like confectionery cannot be obtained instantaneously.
[0003]
In addition, water and a powder for sparkling beverage are placed in an airtight small container with a water injection part having a small diameter straw insertion hole at the top and foamed, and a fountain is inserted from the straw inserted into the straw insertion hole by the pressure of the gas generated at that time. A combination confectionery in which a sparkling beverage is ejected in a shape is known (see, for example, Patent Document 2).
However, in this method, although the sparkling beverage can be continuously enjoyed in a fountain form for a certain period of time, a large-capacity sparkling beverage cannot be ejected instantaneously, and the container is filled with beverage. After that, since the user only looks at the sparkling beverage that erupts gradually, it is impossible to obtain the sensation that the eater himself is performing the foaming reaction.
[0004]
[Patent Document 1]
No. 3-33274
[Patent Document 2]
Japanese Utility Model Publication 2-16639
[0005]
[Problems to be solved by the invention]
The present invention has been made in view of such circumstances, and the object of the present invention is to instantly react a foaming component uniformly in a large amount without waste by a simple operation in which a eater presses a dropper. A combination confectionery dropper that can feel a visual change as if the liquid foamed and the foam confection erupted from the dropper at the moment the jig containing the liquid was pressed, and a combination confectionery using the same It is in providing the manufacturing method of the foamy confectionery using a combination confectionery.
[0006]
[Means for Solving the Problems]
The present invention is a dropper for use in a combination confectionery for preparing a foam confectionery by combining a plurality of different solutions, each storing a different solution separately. And can be pressed simultaneously when dripping A drip hole provided in the drip portion when dripping each solution stored in the reserving portion, comprising a plurality of reserving portions and a plurality of dripping portions for sucking and dropping the different solutions separately The above-mentioned object is achieved by a combination confectionery dropper characterized by being converged into one.
[0007]
Preferably, the plurality of storage units are connected. Further, it is more preferable that the dropping holes are converged into one by attaching a straw-like object to the dropping portion. Moreover, it is suitable that the stopper for straw-like objects is provided in the dripping part.
[0008]
Moreover, this invention consists of the said dropper for combination confectionery, the following (A) component, and (B) component, and this (A) component and (B) component are separately packed into a container, It is characterized by the above-mentioned. The above object is achieved by a combination confectionery.
(A) One component for foaming containing an acid component.
(B) The other component for foaming containing an alkali component.
[0009]
Preferably, at least one of the component (A) and the component (B) further contains a thickener. More preferably, at least one of the component (A) and the component (B) further contains a protein.
[0010]
Moreover, this invention achieves the said objective by the manufacturing method of the foamy confectionery using the combination confectionery characterized by including the process of following (1)-(5).
(1) A step of preparing an acid component solution storage section and storing a solution of the following component (A).
(A) One component for foaming containing an acid component.
(2) A step of preparing an alkaline component solution storage unit different from the acid component solution storage unit used in (1) above and storing a solution of the following component (2).
(B) The other component for foaming containing an alkali component.
(3) A combination confectionery dropper storage unit comprising a plurality of storage units for storing different solutions separately and a plurality of dropping units for separately sucking and dropping the different types of solutions. And a step of sucking and storing the solutions prepared in the steps (1) and (2) separately.
(4) A step of converging the drip holes into one by attaching straw-like objects to a plurality of drip portions of the combination confectionery dropper each sucking and storing each solution.
(5) A plurality of storage portions of the dropper are simultaneously pressed, the (A) component solution and the (B) component solution are combined and reacted in a straw-like product, and discharged out of the straw-like product, thereby producing a foamy confectionery. Obtaining.
[0011]
That is, the present inventors have made various studies on methods for obtaining a confectionery rich in visual changes utilizing the foaming reaction between an acid and an alkali. Then, pay attention to the fact that foaming reaction easily occurs when mixing and stirring the acid component and alkali component separately in advance, and using this, from the foaming component, instantly large-capacity foam The combination confectionery that can be obtained was examined. And, when the acid component and the alkali component are separately solutionized, and dropped in each storage part of the dropper, by converging the dropping holes formed in each dropping part into one, When the solution was ejected simultaneously from each reservoir, each solution was easily mixed by the momentum when ejected, and it was found that a large amount of the foaming component could be reacted instantaneously, and the present invention was reached.
In addition, when each reservoir is connected, when the stored solution is pushed out from the dropper, the timing and amount of the solution to be pushed out can be substantially aligned, and the direction in which the solution is pushed out can be aligned. It has been found that the reaction tends to occur uniformly and without waste.
Furthermore, when each drop part of the dropper is collectively accommodated in a straw-like material and converged to push out the solution, the foaming components merge in the straw, and the foaming reaction is performed efficiently, and more preferably. I found out that
In addition, by providing a stopper for the straw-like object at each dropping part of the dropper, each dropping part can be converged in the same position at a fixed position in the straw, and the timing and amount of extrusion of the solution from each dropping part can be adjusted. It was found that it is suitable for approximately aligning.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
One embodiment of the combination confectionery dropper of the present invention will be specifically described below with reference to FIGS.
FIG. 1 is an explanatory view showing an example of a combination confectionery dropper of the present invention, and FIG. 2 shows an example of a state in which a straw-like object is attached to a dropping part when dropping a solution in a dropper storage part. It is explanatory drawing.
[0013]
First, in this embodiment, 10 is a polyethylene dropper, and this dropper 10 is for storing and dropping the different solutions separately, and the storage units 1 and 2 for storing different solutions separately. The dripping parts 3 and 4 are provided.
[0014]
In order to send the solution to the dropping parts 3 and 4 to be described later with a pressing force when the storage parts 1 and 2 are pressed from the outside, the storage parts 1 and 2 are stored in the storage part 1 and the longitudinal direction of the dropper 10. Outflow portions 1b and 2b opened in a direction opposite to the bottom portions 1a and 2a are formed.
Moreover, the shape and magnitude | size of the said storage parts 1 and 2 are the same. That is, in the storage units 1 and 2, both have a circular cross section perpendicular to the direction in which the solution flows out, and the storage unit bottoms 1a and 2a are flat. And the storage parts 1 and 2 are connected by the connection part 9 of the same material.
[0015]
Next, the dripping parts 3 and 4 are tubular structures formed by extending and reducing the diameter from the outflow parts 1b and 2b of the storage parts 1 and 2, and sucking up the solution and storing it in the storage parts 1 and 2. A function and a function of dropping the solution flowing out of the storage units 1 and 2 outside the dropper 10. In the dropping portions 3 and 4, dropping holes 3 a and 4 a are formed at the tips in the direction opposite to the storage portions 1 and 2. Further, bellows portions 7 and 8 are provided above the outflow portions 3b and 4b of the storage portions 1 and 2, and a straw-like object to be described later is mounted between the bellows portions 7 and 8 and the dropping holes 3a and 4a. Protrusions 5 and 6 are formed as stoppers for the straw-like object that can position the straw-like object.
[0016]
The length of the dropping portions 3 and 4 is such that the dropping holes 3a and 4a formed in the dropping portions 3 and 4 can converge into one when dropping the solution stored in the storage portions 1 and 2. Both are set to 1.2 with respect to the length 1 in the longitudinal direction of the reservoirs 3 and 4.
Further, as shown in FIG. 2, the cross section perpendicular to the longitudinal direction of the dropping portions 3 and 4 (excluding the bellows portion) is such that each of the dropping portions 3 and 4 is semicircular, Are in contact with each other to form a circle.
[0017]
The diameters (not shown) of the dropping holes 3a and 4a are set to 0.15 with respect to the storage portion inner diameter 1.
[0018]
The protrusions 5 and 6 are formed at length positions from the dropping holes 3a and 4a to 0.3 with respect to the length 1 in the longitudinal direction of the dropping parts 3 and 4.
[0019]
In this embodiment, as a method of converging the dropping holes 3a and 4a formed in the dropping portions 3 and 4 into one when dropping the solution, as shown in FIG. 2, a straw 20 that is a straw-like object is used. Is attached to the dropping portions 3 and 4.
The diameter of this straw 20 is designed so that it may become substantially the same as the circular shape which is the cross-sectional shape of the dripping part 3 and 4 formed when converging the dripping hole 3a and 4a is inserted. The length of the straw 20 in the longitudinal direction is set to 4 with respect to the length 1 from the dropper dropping holes 3a, 4a to the projections 5, 6.
[0020]
In the combination confectionery dropper having the above-described configuration, different solutions can be sucked and stored separately in the storage units 1 and 2, and each solution stored in the storage units 1 and 2 can be simply obtained by pressing the dropper by the eater. , Joins and reacts almost uniformly with that momentum.
In addition, when each reservoir is connected, when the stored solution is pushed out from the dropper, the timing and amount of the solution to be pushed out can be substantially aligned, and the direction in which the solution is pushed out can be aligned. The reaction tends to occur uniformly and without waste.
Moreover, if each drop part of a dropper is collectively accommodated in a straw-like thing, it will converge, and a solution will be extruded, a foaming component will join in a straw and a foaming reaction will be performed efficiently.
In addition, by providing a stopper for the straw-like object at each dropping part of the dropper, each dropping part can be converged in the same position at a fixed position in the straw, and the timing and amount of extrusion of the solution from each dropping part can be adjusted. Can be roughly aligned.
Therefore, as in the prior art, in one solution stored in a container or the like, the other solution is dropped by using a dropper so that they do not react with each other, and only the dropped amount can be reacted. Is resolved. In addition, since different solutions can be reacted instantaneously, a visual change that a foamy confectionery can be obtained simply by pressing can be experienced by the eater.
[0021]
Although the embodiments have been described above, the present invention is not limited to the above-described embodiments. In addition, examples other than those described in the embodiments will be described below with respect to each configuration of the present invention.
[0022]
The material of the combination confectionery dropper 10 of the present invention is not limited to the above example, and various plastic materials having flexibility that can be pressed with fingers are included.
Moreover, the shape of the storage parts 1 and 2 of the dropper 10 is not particularly limited to the above example, and the cross-sectional shape in the direction perpendicular to the direction in which the solution flows out may be a rectangle or a polygon. Among these, the circular shape is particularly preferable in that it can be pressed evenly by an infant's finger and can be easily restored to the original shape after being pressed. The size may be set as appropriate depending on the amount of foamy confectionery prepared. In addition, it is still more suitable from the point of the ease of pressing that the storage parts 1 and 2 arrange the shape and magnitude | size, respectively. Moreover, although the storage part bottom part 1a, 2a is not limited to being flat, when it is flat, it will be easy to work by placing it on a table or the like when attaching a straw-like object. This is preferable in terms of points.
Moreover, although the storage parts 1 and 2 of the dropper 10 are connected in the above example, it is arbitrary. However, when the stored solution is pushed out from the dropper, the timing and amount of pushing out each solution can be substantially uniform, and since the direction in which the solution is pushed out can be made uniform, the foaming reaction tends to occur uniformly and without waste. It is preferable to connect at a point. The connecting portion 9 is not limited to the same material as the dropper, and the storage portions 1 and 2 may be directly connected without using a connecting member.
[0023]
Also, the length of the dropping portions 3 and 4 of the dropper 10 is not limited to the above example, and preferably 1 or more with respect to the length 1 in the longitudinal direction of the storage portions 1 and 2. More preferably, it is set to 1.2 to 2 in that it is easy to adjust the pressing force when pressing the storage units 1 and 2, and after dropping each solution from the dropping units 3 and 4, both It is preferable in that it is naturally mixed, and is easy to converge the dropping holes 3a and 4a. In addition, although the length of the dripping parts 3 and 4 is not limited to being the same, it is desirable that it is the same at the point which makes a different solution react uniformly.
Further, the cross section perpendicular to the longitudinal direction of the dropping portions 3 and 4 (excluding the bellows portion) is not particularly limited, but when the dropping holes 3a and 4a are converged, the dropping portions 3 and 4 are circular. A shape that forms a certain shape such as a quadrangle or a polygon is preferable because the dropping holes 3a and 4a can be converged and fixed easily. In addition, when a straw-like object is used as a method for converging the dropping holes 3a and 3b, there is no gap between the straw-like object and the dropping part, and the straw-like object is formed even if the storage part is pressed with a strong force. This is suitable in that it is difficult to come off.
[0024]
Further, the diameters (not shown) of the dripping parts 3 and 4 are not limited to the above example, and are preferably 0.05 to 0.4, more preferably with respect to the storage part 1 and the inner diameter 1. Is preferably set to 0.1 to 0.2 in terms of easy adjustment of the dropping speed and the dropping amount.
[0025]
In the said embodiment, although the bellows parts 7 and 8 are provided in the dripping parts 3 and 4, whether this bellows part is provided is arbitrary. However, by providing the bellows part, it is easy to converge the dropping holes, it is easy to react the solution instantly and efficiently, and when a straw-like material described later is used as a method of converging the dropping hole, the storage part Even if it presses strongly, it is suitable at the point from which a straw becomes difficult to pull out with pressing force.
[0026]
As a method of converging the dropping holes formed in the dropping part into one when dropping the solution, the dropping holes 3a and 4a of the dropping parts 3 and 4 are formed independently as shown in FIG. In the case where it is present, in addition to attaching a straw-like object such as a straw as in the above example, it can be held by hand. Or you may make it provide the reaction part which can be connected to dripping hole 3a, 4a. As a specific example thereof, for example, by connecting a reaction jig 15 as shown in FIG. 3 to the dropping holes 3a, 4a, the reaction unit 11 of the reaction jig 15 is supplied from the storage units 1 and 2. Examples include a mechanism in which the solutions merge, react, and flow out. Alternatively, a reaction jig 16 as shown in FIG. 4 is connected to the dropping holes 3a and 4a, and the solutions supplied from the storage units 1 and 2 are merged together and temporarily accumulated in the reaction unit 12 to perform the reaction. After that, there is a mechanism that flows out. Among the above-described methods for converging the dropping holes into one, it is preferable in terms of foaming reactivity to provide a portion where the solutions merge and react like the straw-like material 20 and the reaction portions 11 and 12. . In particular, it is more preferable to attach the straw-like product 20 in terms of simple production of a dropper, good reaction of different solutions, and easy preparation of a uniform foamy confectionery in a short time. 3 and 4, a straw-like object may be further attached to the openings 15a and 16a of the reaction jig.
[0027]
The straw-shaped material means that the dripping hole does not fall out from the dripping part when the dripping hole is converged. The It is not particularly limited to a straw as long as it is a tubular product whose diameter is designed to be substantially the same as the outer diameter of the cross-sectional shape formed when it converges.
Further, the length in the longitudinal direction of the straw, which is the straw-like material, is not limited to the above example, and in order to increase the foaming reactivity, the length of the straw-like material 20 after the dropping holes 3a, 4a. Is preferably set to 2 to 5, more preferably 3 to 4 with respect to the length 1 of the stopper for the straw-like material described later from the dropping hole of the dropper, and the reaction between the solutions is substantially reduced. This is preferable in that it can be carried out uniformly and quickly. In addition, when the stopper for straw-like objects is not provided, 1 or more with respect to the longitudinal direction length 1 of a dripping part, More preferably, 1.3-3 are favorable at said point. In the case of the form of FIG. 3, the longer the length after the reaction part 11, and in the case of the form of FIG. 4, the larger the size of the reaction part 12, the better in terms of reactivity.
Further, the diameter of the straw-like material is preferably 8 mm or less from the viewpoint that the liquid does not easily drip and a desired amount is easily dropped.
[0028]
In the said embodiment, although the projection parts 5 and 6 are formed as a stopper for straw-like objects, it is not limited to a projection part. The stopper may have a continuous shape or a discontinuous shape as long as the straw-like object is positioned and can be inserted. Moreover, this stopper is arbitrary. However, when a straw-like object is attached as a method of converging the dropping hole, a stopper for the straw-like object can be provided at the dropping part, and the dropping part can be stored by positioning at the position of the stopper. This is preferable in that the amount and timing of dropping of the solution from the part can be achieved.
Further, the positions at which the protrusions 5 and 6 as stoppers are provided are not limited to the above example, and may be set as appropriate depending on the size, shape, length, etc. of the storage part and the dropping part. 3 and 4 with respect to the length 1 in the longitudinal direction, it is preferably provided at a length position of 0.2 or more from the dropping holes 3a and 3b, more preferably at a length position of 0.25 to 0.4. It is desirable that the dripping portions 3 and 4 are not easily detached from the straw 20 even when a pressing force is applied when the storage portions 1 and 2 are pressed. 3 and 4, when a straw-like object is mounted, a stopper is provided at an arbitrary position between the openings 15 a and 16 a of the reaction jigs 15 and 16 and the reaction parts 11 and 12. It may be.
[0029]
Furthermore, the number of the storage units 1 and 2 and the dropping units 3 and 4 in the dropper 10 may be determined as appropriate depending on, for example, the solution to be reacted, the amount, the color, and the taste.
In addition, if the storage parts 1 and 2 are provided with scales (not shown), the storage parts 1 and 2 can be adjusted so that substantially the same amount of solution is accommodated in both storage parts. It is preferable in that it can be discharged at the timing and the foaming reaction can be performed without excess or deficiency.
[0030]
Next, the combination confectionery of the present invention will be described in detail.
The combination confectionery of the present invention comprises the combination confectionery dropper described above and the following (A) component and (B) component separately packed in a container.
(A) One component for foaming containing an acid component.
(B) The other component for foaming containing an alkali component.
[0031]
First, as the acid component contained in the component (A), edible organic acids and organic acid salts such as citric acid, anhydrous citric acid, tartaric acid, malic acid, fumaric acid, lactic acid, acetic acid, and the like, mainly these Seasonings, brewed vinegar, plum vinegar, fruit vinegar, fruit juice, vitamin C and other powders, granules, liquids, and the like. These may be selected as appropriate and used alone or in combination. Among these, edible organic acids such as citric acid, anhydrous citric acid, tartaric acid, malic acid, fumaric acid, lactic acid, and acetic acid are preferable in that a foaming reaction is instantaneously obtained. More preferably, tartaric acid is suitable in terms of foaming reactivity and flavor.
[0032]
Next, examples of the alkali component contained in the component (B) include sodium bicarbonate (sodium bicarbonate).
[0033]
The ratio between the acid component and the alkali component is preferably set to 0.7 to 2, more preferably 1 to 1.5, with respect to the acid component 1 in the total weight of the foamed confectionery by weight ratio. Is preferable in that it is performed satisfactorily.
[0034]
When at least one of the component (A) and the component (B) contains a thickener, it is preferable in that the foaming has good sustainability and a visual change can be experienced. In particular, it is preferable to add a thickener to both the component (A) and the component (B) from the viewpoint that uniform foaming is easier and good foaming durability is obtained.
Examples of the thickener include water-soluble thickeners such as seaweed extract (agar, carrageenan, farseleran, alginate, etc.), seed mucilage (locust bean gum, guar gum, tamarind gum, etc.), plants Secretory mucous (arabic gum, tragacanth gum, karaya gum, etc.), plant extracts (pectin, arabinogalactan, etc.), microbial mucilage (xanthan gum, pullulan, dextran, curdlan, etc.), starch and processed products thereof, gelatin, etc. These may be used alone or in combination. Among these, the use of a combination of guar gum and xanthan gum is preferable in that the viscosity increases synergistically and the foam persistence after foaming is good. In particular, when guar gum and xanthan gum are used separately as the component (A) and the component (B), both components react with each other while the liquid state of each component has good fluidity and good dripping viscosity. In this case, the viscosity is increased synergistically, and the durability of the foam after foaming is improved, which is preferable in terms of imparting a rich mousse texture.
Moreover, when using the protein mentioned later for (B) component, when guar gum is used for (A) component and xanthan gum is used for (B) component, the production | generation of the aggregate by reaction of a xanthan gum, an acid component, and protein is produced. This is preferable in terms of prevention.
The content of the thickening agent is 0.05 to 5.0% by weight, more preferably 0.3 to 1%, based on the total weight of the component (A) and the component (B) combined in terms of solid content. 0.5% by weight, and in the total weight of the foamed confectionery, 0.05 to 5.0% by weight, more preferably 0.1 to 0.6% by weight is set as the foaming reactivity and the foam persistence. Desirable in terms of sex.
[0035]
Moreover, it is preferable that at least one of the component (A) and the component (B) contains a protein in terms of increasing the bubble capacity of the foamy confectionery and having excellent foam persistence. In particular, it is preferable that both the component (A) and the component (B) are contained because the foaming reactivity becomes better.
Examples of the protein include egg white, soy protein, and dairy products (whole powdered milk, skim milk powder, casein, whey). Among these, egg white and casein protein are particularly preferably used in terms of flavor.
The content of the protein is 0.05 to 5.0% by weight, more preferably 1.0 to 3.0% by weight based on the total weight of the component (A) and the component (B) combined in terms of solid content. %, In the total weight of the foamy confectionery, 0.05 to 5.0% by weight, more preferably 0.3 to 1.2% by weight is desirable from the viewpoint of flavor and foam persistence.
[0036]
In addition to the above-mentioned components, either or both of the above-mentioned components (A) and (B), as an auxiliary material, sugar sweeteners (sugar, oligosaccharides, fructose, powdered syrup, etc.), non-sugar sweeteners ( High-sensitivity sweeteners such as acesulfame, sucralose, and tagatose), pigments, seasonings, fragrances, emulsifiers, stabilizers, starch, and the like may be appropriately selected and used alone or in combination.
[0037]
Moreover, the form of said (A) component and (B) component may be powder form or liquid form, and should just be made into solution when manufacturing the foamy confectionery mentioned later. Among the above forms, the powdery form is particularly preferred in that the eater can enjoy it by hand using a powder and an aqueous medium, is excellent in visual change and unexpectedness, and is excellent in handling.
[0038]
Commercialization of the combination confectionery of the present invention is performed, for example, as follows.
First, the combination confectionery dropper described above and the following components (A) and (B) separately packed in a container are combined, and if necessary, they are further sealed in a single package to obtain a combined confectionery product. That's fine.
(A) One component for foaming containing an acid component.
(B) The other component for foaming containing an alkali component.
[0039]
At this time, the components (A) and (B) may be packaged in a soft plastic bag such as polyethylene. Further, the material is not limited to plastic but may be paper or the like, or may be appropriately selected from various materials such as metal. In addition, when (A) component and (B) component are previously made into a solution, what is necessary is just to use the material which has water repellency or gave water-repellent processing. Alternatively, each solution may be filled in a dropper storage part, the dropping hole may be sealed to produce a product, and the sealed part may be opened when preparing a foamy confectionery.
[0040]
When the component (A) and the component (B) are powders, the tray 30 provided with the solution storage units 31 and 32 and the foam confectionery storage unit 33 is further combined as shown in FIG. And it is easy to accommodate each solution in the storage parts 1 and 2 of the dropper 10 at the same time. Or you may make it combine the spoon 60 for stirring when making (A) component and (B) component into solution.
[0041]
Next, using the combination confectionery of the present invention, a foam confectionery can be obtained by the method shown in FIG. 5, for example.
Drawing 5 is an explanatory view showing an example of a process of obtaining foamy confectionery using combination confectionery of the present invention.
In FIG. 5 (1), 30 is a tray, 31 and 32 are solution storage portions for storing and storing powders of component (A) and component (B), and 33 is component (A) and component (B). A foamy confectionery container 60 for containing the foaming reaction product of No. 60 is a wooden spoon which is a stirring jig when the component (A) and the component (B) are made into solution.
[0042]
First, an aqueous medium (not shown) is prepared, and a measuring line 34 (not shown on the inner wall of the solution storage unit 31) marked on the inner walls of the solution storage units 31 and 32 is provided in the solution storage units 31 and 32. Contains an aqueous medium.
Examples of the aqueous medium include water, milk, aqueous solution extract, and the like. The aqueous medium is appropriately selected from these, and may be used alone or in combination. Among these, water is preferably used because it can be used easily and the foaming reaction can be obtained quickly. The aqueous medium may be packed into a container and the like, and may be commercialized as a set with the combination confectionery.
[0043]
Next, the (A) component powder 40 is sprinkled into the solution storage unit 31 and stirred with a wooden spoon 60 to prepare the (A) component solution 41. Similarly, as shown in FIG. 5 (2), the component powder 50 (B) is sprinkled into the solution container 32 and stirred with a wooden spoon 60 to prepare the component solution 42.
[0044]
Subsequently, as shown in FIG. 5 (3), the dropping hole (not shown) of the dropper 10 is inserted into the solution storage portions 31 and 32 of the tray 30, respectively, and the storage portions 1 and 2 are simultaneously at substantially the same strength. By pressing, the component solution 41 and the component solution 42 are respectively sucked and stored in the storage units 1 and 2.
[0045]
Thereafter, as shown in FIG. 5 (4), the dripping portions 3 and 4 are converged and stored in the straw 20. At this time, when the stopper 10 is not provided in the dropper 10, the storage length is adjusted so that the lengths of the dropping portions are the same.
[0046]
Next, as shown in FIG. 5 (5), the outlet of the straw 20 is directed into the foamy confectionery storage part 33 of the tray 30, and the storage parts 1 and 2 are pressed with substantially the same strength. By this operation, (A) component solution 41 and (B) component solution 42 merge in the straw 20, and the solution collides with the inner wall of the straw or the solutions collide with each other when the respective solutions flow out when pressed. Then, both solutions are naturally stirred and reacted.
When the reactants of both solutions flow out from the outlet of the straw 20, a foaming reaction occurs at a stretch by being discharged from a narrow space into an open system, and the foamy confectionery 70 is foamed as if by pressing the reservoirs 1 and 2. A visual effect is obtained as if a large amount of the confectionery container 33 is ejected and expanded.
[0047]
The foamed confectionery 70 obtained in this way can be eaten by scooping with a wooden spoon 60 as it is. The foamed confectionery 70 obtained has a light snow-like texture when it contains protein, and it has a refreshing texture like soda jelly water when it does not contain protein.
Moreover, when the operation of further stirring the foamed confectionery 70 by hand is performed, the volume and viscosity of the foamed confectionery 70 further increase, and further visual changes can be enjoyed, and the continuous stability of the foam can be improved. It is easy to crawl at the same time when squeezing with a wooden spoon 60 or the like, and also has a smooth mousse texture. In particular, when a protein is contained in at least one of the component (A) and the component (B), a thick mousse is formed.
[0048]
Alternatively, the foamed confectionery 70 may be further topped. As topping materials, colorful sugar, powdered powder of kinako, powdered juice, green tea, etc., granules and granular materials such as arazan, crispy, puff, noodle scraps, corn flakes, chocolate chips, candy chips, gum chips, cookie pulverized products, cake pulverized products , Liquids such as chocolate sauce, jam, syrup and the like. These may be appropriately selected and used alone or in combination.
[0049]
Alternatively, a dye having a different color depending on pH is added in advance to at least one of the (A) component and the (B) component, and the color tone of the (A) component and the (B) component solution is set to be different. When the foamed confectionery 70 is generated, the color may be changed. Alternatively, when a pigment that develops a color tone such as red in contact with an aqueous medium is added to the component (A) and the component (B), a foamy confectionery 70 such as red is formed from a white powder. Therefore, the visual change and the unexpectedness can be further increased, which is preferable.
[0050]
Note that the tray 30 is not limited to the one shown in FIG. 5. For example, if the component (A) and the component (B) are liquefied in advance, the solution storage units 31 and 32 are used. It does not have to be. Alternatively, separate trays may be used for the solution storage units 31 and 32, respectively. Or you may substitute a container etc. in homes, such as a teacup and a plate, without using a tray.
[0051]
Also, the straw 20 and the wooden spoon 60 may be replaced with those at home. The material is not particularly limited, and may be appropriately selected from wooden, plastic, paper, metal, and the like.
[0052]
In addition, when commercializing the combination confectionery, a straw, a spoon, a tray, a topping material, or the like may be enclosed.
[0053]
【The invention's effect】
As described above, according to the combination confectionery dropper of the present invention, it is possible to react a large amount of foaming components instantly and without waste, without any operation such as stirring by hand, and a jig containing liquid. At the moment of pressing, the drinker can experience a visual change as if the liquid was foamed and foamy confectionery was ejected from the jig.
[0054]
【Example】
Hereinafter, the present invention will be specifically described based on examples.
[0055]
<Example 1>
<Preparation of combination confectionery>
(A) component powder having the composition shown in Table 1 and (B) component powder are hermetically filled in separate plastic bags, the dropper 10 shown in FIG. 1, the straw 20 shown in FIG. 2, the tray 30 shown in FIG. A wooden spoon 60 was attached, and these were sealed together in a plastic bag to give a combined confectionery.
The dropper 10 has a cylindrical shape with a diameter of 25 mm and a length of 55 mm, and has a flat bottom portion 1a and 2a. A dropper has a semicircular annular shape with a length of 70 mm and an outer diameter of 3.5 mm. A structure made of polyethylene in which bellows portions 7 and 8 are formed 30 mm long from the dropping holes 3b and 4b of the dropping portion, and protrusions 5 and 6 are formed at positions 20 mm from the dropping holes 3a and 4a. Was used.
The straw 20 was made of polyethylene having a diameter of 7 mm and a length of 90 mm.
[0056]
<Preparation of foamy confectionery>
Using the above (A) component powder and (B) component powder, the dropper 10, the straw 20, the tray 30, and the wooden spoon 60, a foamed confectionery was prepared by the procedure shown in FIGS. 5 (1) to 5 (5). .
That is, first, 10 cc of water (20 ° C.) is placed in the solution storage units 31 and 32 up to the measuring line 34 in the tray 30, and 6.0 g of (A) component powder and (B) component powder are added. The mixture was stirred and dissolved with a wooden spoon 60 to obtain (A) component solution 41 and (B) component solution 42.
Next, after the (A) component solution 41 and the (B) component solution 42 are sucked using the dropper 10, the straw 20 is attached to the dropping portions 3 and 4 up to the protruding portions 5 and 6, and the dropping holes 3a and 4a are formed. Converged. Subsequently, the dropper storage parts 1 and 2 are pressed into the foamy candy storage part 33 of the tray 30, and the foamy candy 70 is formed by ejecting the component solution 41 and the component solution 42. did.
[0057]
<Examples 2 and 3>
As a combination confectionery, a foam confectionery was obtained in the same manner as in Example 1 except that the straw 20 was not attached and the dropping holes 3a and 4a were converged by hand when preparing the foam confectionery.
[0058]
<Comparative Example 1>
Without using a dropper, the A component powder, the B component powder and 20 cc of water were kneaded together to obtain a foamy confectionery.
[0059]
About the foamed confectionery obtained as described above, the foaming reactivity, visual change / unexpectedness, flavor and foaming sustainability were evaluated by 20 professional panelists.
The above evaluation results are shown in Table 1.
[0060]
[Table 1]

[0061]
In all the examples, since the foamed confectionery was prepared using the dropper 10, a large amount of the foamed confectionery was instantaneously obtained, and the visual change could be experienced well. Moreover, although the (A) component and (B) component of the Example were white powder, when liquefied, the (A) component changed to yellow and the (B) component changed to blue. And when both components were made to react further, this time, it changed to pink instantly and the visual change was more remarkable.
In particular, since the combination confectionery of Example 1 used a straw together with a dropper, the reactivity was even better, and there was no variation in reactivity among panelists, and a substantially uniform reactivity was obtained. Moreover, since Example 1 does not need to touch and fix the dripping parts 3 and 4 by hand like Example 2 or 3, it is only necessary to push the storage parts 1 and 2, so it is simple. It was excellent.
In Examples 1 and 2, since protein was used in the components (A) and (B), the amount of increase in the foaming volume after the foaming reaction was large, and the foam persistence was excellent. It was a foamy confectionery. Moreover, when this foamy confectionery was further stirred with a spoon, the viscosity increased and a foamy confectionery with a smooth concentration was obtained.
[0062]
On the other hand, in the comparative example, the foaming reaction progressed by the reaction of sodium hydrogen carbonate and the acidulant during the kneading process, and the volume increased due to the inclusion of air and the color became cloudy and changed the color. Could not be obtained, and dramatic visual changes were not obtained.
[Brief description of the drawings]
FIG. 1 is an explanatory view showing an example of a combination confectionery dropper according to the present invention.
FIG. 2 is an explanatory diagram showing an example of a state in which a straw-like object is attached to a dropping part when dropping a solution in a storage part.
FIG. 3 is an explanatory view showing another embodiment of the combination candy dropper of the present invention.
FIG. 4 is an explanatory view showing another embodiment of the combination confectionery dropper of the present invention.
FIG. 5 is an explanatory view showing an example of a process for producing the foamed confectionery of the present invention.
[Explanation of symbols]
1, 2 Reservoir
1a, 2a Reservoir bottom
3, 4 dripping part
3a, 4a Drop hole
3b, 4b Outflow part
5, 6 Protrusion
7, 8 bellows
9 Connecting part
10 Dropper
11, 12 reaction part
15, 16 Reaction jig
15a, 16a Reaction jig opening
20 straws
30 trays
31, 32 Solution container
33 Foam confectionery storage
34 Weighing line
40 (A) Component powder
50 (B) Component powder
60 wooden spoons
70 Foam confectionery

Claims (8)

A dropper used in a combination confectionery for preparing a foamed confectionery by combining a plurality of different solutions, each storing a different solution separately and a plurality of storage portions that can be simultaneously pressed when dropped, and each of the different solutions A plurality of dropping portions for sucking and dropping separately, and when dropping each solution stored in the storage portion, the dropping holes provided in the dropping portion converge to one Dropper for combination confectionery. The combination confectionery dropper according to claim 1, wherein a plurality of storage parts are connected. The dropper for combination confectionery according to claim 1 or 2, wherein the dripping holes are converged into one by attaching a straw-like object to the dripping portion. The dropper for combination confectionery according to any one of claims 1 to 3, wherein a stopper for a straw-like object is provided in the dropping part. The dropper according to any one of claims 1 to 4, comprising the following component (A) and component (B), wherein the component (A) and component (B) are separately packed in a container. Characteristic combination confectionery.
(A) One component for foaming containing an acid component.
(B) The other component for foaming containing an alkali component. The combination confectionery according to claim 5, further comprising a thickener in at least one of the following components (A) and (B).
(A) One component for foaming containing an acid component.
(B) The other component for foaming containing an alkali component. The combined confectionery according to claim 5 or 6, further comprising a protein in at least one of the following component (A) and component (B).
(A) One component for foaming containing an acid component.
(B) The other component for foaming containing an alkali component. The manufacturing method of the foamy confectionery using the combination confectionery characterized by including the process of following (1)-(5).
(1) A step of preparing an acid component solution storage section and storing a solution of the following component (A).
(A) One component for foaming containing an acid component.
(2) A step of preparing an alkaline component solution storage unit different from the acid component solution storage unit used in (1) above and storing a solution of the following component (2).
(B) The other component for foaming containing an alkali component.
(3) A combination confectionery dropper storage unit comprising a plurality of storage units for storing different solutions separately and a plurality of dropping units for separately sucking and dropping the different types of solutions. And a step of sucking and storing the solutions prepared in the steps (1) and (2) separately.
(4) A step of converging the drip holes into one by attaching straw-like objects to a plurality of drip portions of the combination confectionery dropper each sucking and storing each solution.
(5) A plurality of storage portions of the dropper are simultaneously pressed, the (A) component solution and the (B) component solution are combined and reacted in a straw-like product, and discharged out of the straw-like product, thereby producing a foamy confectionery. Obtaining.

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