JP4181100B2 - Powder for solidification, combination confectionery and method for producing koma-like confectionery using the same - Google Patents

Description

  The present invention moderately delays the solidification rate when water is added to anhydrous glucose, and can retain the optimal solidification strength for the koma-like confectionery after solidification. The present invention relates to a solidifying powder, a combination confectionery, and a method for producing a top confectionery using the same.

  For example, Patent Documents 1 to 3 listed below are known as combination confectionery that can be converted into a ramune-like confectionery in a short time by a user using a solidification powder containing anhydrous glucose as a main component and then adding the powder to the solidification powder. Yes.

Patent Document 1 relates to a combination confectionery that includes a container-packed solidifying powder and a molding mold, and can be solidified by bringing the solidifying powder into contact with water in a molding recess of the molding mold to form a molded confectionery. In this combination confectionery, after a predetermined amount of water is put into the molding recess, the solidification powder mainly composed of anhydrous glucose is sprinkled uniformly to change the solid powder into a ramune-like confectionery in a short time. After that, the molding mold is turned over and the bottom is tapped to take out the molded confectionery and eat it.
However, since the solidifying powder described in Patent Document 1 is solidified in a very short time, for example, when preparing a koma-like confectionery in which a jig is inserted into a ramune-like confectionery, the jig is inserted. At the time, it is almost like a ramune, and it is difficult to integrate the jig and the ramune confectionery. For this reason, in order to surely form the top-like confectionery, the timing for inserting the jig is in a very narrow time range, and there is room for improvement for the infant to make it by hand.

Patent Document 2 relates to a combination confectionery which can be obtained by mixing a solidifying powder and water, then rolling the sheet between rolling sheets and leaving it for a short time to obtain a thin plate-like solid confectionery. .
However, Patent Document 2 examines the particle size and content of anhydrous glucose, but in order to obtain the koma-like confection described in Patent Document 1, the solidification speed is too high, and a jig is inserted. Although it was possible, the jig and the solid confectionery were not integrated, and it was impossible to reliably form the top confectionery.

Patent Document 3 discloses that even an anhydrous saccharide powder can be uniformly colored without being hydrated, and even in a colored powder, it is difficult to absorb moisture during storage and is stable over time. The present invention relates to a colored saccharide powder excellent in properties and uniformly colored, and a combination confectionery that can obtain a molded confectionery excellent in moldability, visual change and unexpectedness in a handmade process.
However, Patent Document 3 relates to uniform coloring, and when trying to mold a koma-like confectionery as described in Patent Document 1 using colored saccharide powder, the solidification rate is still too high, and thus the same as above. There was room for improvement.

  In addition, in the solidifying powder containing anhydrous glucose as a main component, as described in Patent Documents 1 to 3, if the anhydrous glucose is less than 50% and other powder components (such as starch) are increased, the powder It is known that it becomes difficult to obtain a rapid solidification state as a whole. However, if other powder components are increased and the solidification rate is slowed down, the strength of the cake-like confectionery will be insufficient even if the cake-like candy like this application is molded. It was difficult to play in the form of, or rotate like a frame before eating. In the past, there was no idea of Koma-like confectionery using anhydrous glucose.

Japanese Utility Model Publication 3-33275 No. 2579848 gazette Japanese Patent Laid-Open No. 2001-128639

  The present invention has been made in view of such circumstances, the purpose of which is to moderately delay the solidification rate when water is added to anhydrous glucose, and after solidification, the optimal solidification strength for the koma-like confectionery To provide a solidifying powder, a combination confectionery, and a method for producing a top confectionery using the same, which can be easily and reliably made by a eater when used in combination confectionery. It is in.

  The present invention achieves the above object by using a solidifying powder characterized in that, in the solidifying powder containing anhydrous glucose as a main component, a starch decomposition product is contained in the solidifying powder.

  Preferably, the starch decomposition product is contained in an amount of 1 to 10% by weight based on the total weight of the solidifying powder. More preferably, the starch decomposition product is in a powder form.

Moreover, this invention achieves the said objective with the combination confectionery characterized by combining the following (A) powder and (B) confectionery which were separately packed in a container.
(A) A solidifying powder mainly composed of anhydrous glucose, wherein the solidifying powder contains a starch decomposition product (B) a confectionery for gripping

Furthermore, it is preferable that the following (C) is combined.
(C) Molding tray provided with a substantially cone-shaped recess for molding the rotating body portion of the top-like confectionery
Moreover, it is preferable that the said combination confectionery is a combination confectionery for preparing a top-like confectionery through the following processes (1) to (4).
(1) The process of accommodating the following (A) powder in the molding recess of the molding tray
(A) A solidifying powder containing anhydrous glucose as a main component, wherein the solidifying powder contains a starch degradation product in the solidifying powder.
(2) Step of adding and mixing an aqueous medium into the molding recess of the molding tray containing the powder (A).
(3) The process of inserting the grasping confectionery into the mixture of the above (A) powder and the aqueous medium.
(4) A process of obtaining the top-like confectionery by holding the grasping confectionery inserted in the mixture until the mixture is solidified and then releasing the solidified mixture.

Moreover, this invention achieves the said objective by the manufacturing method of the top-like confectionery characterized by including the process of following (1)-(4).
(1) The step (A) of containing the following powder in the molding recess of the molding tray (A) In the solidification powder containing anhydrous glucose as a main component, the solidification powder contains a starch degradation product in the solidification powder (2) A step of charging and mixing an aqueous medium into the molding recess of the molding tray containing the powder (A). (3) Grazing the mixture of the powder (A) and the aqueous medium. Step 4 for inserting confectionery (4) Step of holding the confectionery for grip inserted in the mixture until the mixture is solidified, and then releasing the solidified mixture to obtain a koma-like confectionery

  That is, the present inventors first thought whether a koma-like confectionery that an infant can play as a homemade by using anhydrous glucose can be proposed. And when it is added to anhydrous glucose, the solidification rate is moderately delayed so that the rotation shaft can be inserted and fixed, and after solidification, it develops a strong solidification strength that can sustain rotation as a solo, when used in a combination confectionery Examined a solidifying powder and a combination confectionery that enable a eater to easily and reliably produce the above-mentioned top-like confectionery. And, as a result of earnest research on a retarder that delays the solidification of anhydrous glucose, the inclusion of a starch degradation product in the solidification powder mainly composed of anhydrous glucose can moderately delay the solidification rate and molding. It was found that the solidified product had the optimum strength for the koma-like confectionery and reached the present invention.

According to the present invention, when the solidifying powder and the aqueous medium are mixed, the solidification rate of the solidifying powder can be delayed. Therefore, when preparing the top-like confectionery in which the grip confectionery is combined, there is no problem that the solidification speed is too fast to insert the grip confectionery.
In addition, when the solidifying powder is solidified, it has a solidification strength that is optimal for the koma-like confectionery. Therefore, the top-like confectionery obtained by combining the grasping confectionery can be played by spinning like a top before eating.

  In addition, the combination confectionery of the present invention is a combination of the above-mentioned solidifying powder, gripping confectionery, and molding tray necessary for preparing the koma-like confectionery in advance. In addition, it is easy to prepare koma-like confectionery.

  Furthermore, according to the combination confectionery of the present invention, the user enjoys not only the texture and flavor of the finished Koma-like confectionery but also the creative fun of making the Koma-like confectionery and the finished Koma-like confectionery. You can enjoy the fun of playing toys before.

Next, the present invention will be described in detail.
First, the solidifying powder of the present invention contains anhydrous glucose as a main component and further contains a starch degradation product.

The above-mentioned anhydrous glucose is different from general-purpose glucose (hydrous glucose) and has a property of solidifying instantaneously upon contact with an aqueous medium.
In the present invention, it is important in terms of an appropriate solidification rate and solidification strength that anhydrous glucose is contained in an amount of 50% by weight (hereinafter abbreviated as “%”) or more in the total weight of the solidifying powder. More preferably, it is 80% or more.

The starch decomposition product is a partial decomposition product obtained by hydrolyzing starch as a raw material with acid, enzyme, heat, etc., preferably DE is 2 to 50 or average molecular weight is 300 to 8500, more preferably DE is 25 to 40 or An average molecular weight of 400 to 2300, more preferably a DE of 25 to 40 and an average molecular weight of 400 to 2300 are suitable in terms of solidification speed and solidification strength.
Here, “DE” is an abbreviation for “dextrose equivalent”, which indicates the degree of hydrolysis of starch, is the ratio of all reducing sugars expressed as glucose in the solid content, and is calculated by the following equation.
DE = direct reducing sugar (displayed as glucose) / solid content × 100
The DE is a value measured by the Bertrand method or the Wilstadter Suder method.
The average molecular weight is a value measured by gel filtration chromatography.

  Although the kind of starch decomposition product is not specifically limited, For example, dextrin, maltodextrin, powdered candy (powdered candy) etc. are mentioned, What is necessary is just to use individually or in combination of several types suitably. Among these, powder candy is particularly preferable in terms of solidification strength.

As the dosage form of the above-mentioned starch decomposition product, the powder form is suitable from the viewpoint of the miscibility with anhydrous glucose. The powder form means that the powder having a particle size of 500 μm or less is 90% or more. By setting it as such a particle size, it is suitable at the point of the solidification speed | rate and solidification intensity | strength. More preferably, the powder having a particle size of 400 μm or less is 90% or more.
Specific examples of the starch degradation product include “HLD” (DE30 ± 2, average molecular weight 460), “HLD N25” (DE25 ± 2, average molecular weight 590), “HLD N2
0 ”(DE20 ± 2, average molecular weight 780),“ FSD-815 ”(DE15-17, average molecular weight 900),“ FSD-810 ”(DE10-12, average molecular weight 1350),“ FSD-610 ”(DE10-10) 12, average molecular weight 1500), “FSD-607” (DE7-9, average molecular weight 1700), “FSD-703” (DE3-5, average molecular weight 2500) (manufactured by Nimura Chemical Co., Ltd.) "Index # 1" (DE8, average molecular weight 2300), "Parindex # 2" (DE11, average molecular weight 1500), "Parindex # 3" (DE25, average molecular weight 680), "Paindex # 4" (DE19, average) Molecular weight 990), “paindex # 6” (DE40, average molecular weight 400), “MPD” (DE25, average molecular weight 680), “T -16 "(DE17, average molecular weight 910) (or, Matsutani Chemical Co.) and the like.

  The content of the starch degradation product is preferably 1 to 10%, more preferably 3 to 7% in the total weight of the solidifying powder, so that the solidification rate can be moderately delayed and the solidification strength is maintained. It is desirable in that it can.

Moreover, you may add an auxiliary | assistant raw material to the powder for solidification of this invention as needed. Examples of auxiliary materials include sugar raw materials such as sugar juice, powdered fruit juice, acidulant, fragrance, flavoring agent and pigment, and granular materials such as chocolate chips, arazans, color sprays, fruit chips, etc. Can be added.
In addition, it is preferable to mix | blend the said component so that it may become 20% or less in the whole powder for solidification so that solidification strength may not be impaired.

  The above-mentioned solidifying powder is used for various applications, but is particularly packaged and suitably used for combination confectionery.

Next, the combination confectionery of this invention is demonstrated.
The combination confectionery of the present invention is a combination confectionery for obtaining a top-like confectionery, in which the solidifying powder and the holding confectionery are separately packed in a container.

First, the top-like confectionery referred to in the present invention will be described with reference to FIG.
FIG. 1A is a perspective view showing an example of a top-like confectionery, and FIG. 1B is a front view of the top-like confectionery. In FIG. 1, reference numeral 1 denotes a top-like confectionery, which includes a grasping confectionery 5 and a rotating body portion 6.
The top-like confectionery is a so-called “top” that is obtained by rotating the holding confectionery 5 and the rotating body 6 with the top portion 6a serving as a fulcrum by rotating the holding confectionery 5 with a hand as a rotation axis before eating. In this way, it is a confectionery that can be enjoyed by the eater.
The rotating body 6 has a substantially conical shape with the apex 6a as the apex. Specifically, the substantially pyramid shape means a cone, a triangular pyramid, a quadrangular pyramid, a polygonal pyramid having a larger angle, or the shape of the upper surface 6b of the rotating body 6 is shuriken-like, flower-like, clover-like, etc. An irregular pyramid or the like may be mentioned and may be set as appropriate. It is preferable that the shape as described above is axisymmetric since it is easy to balance when playing by spinning the molded piece-like confectionery like a “top”. The substantially conical shape referred to in the present invention is not limited to a sharp apex 6a, but may be a round shape or a combination of these, and the apex 6a may be sharp.

The combination confectionery of the present invention is for preparing the above-mentioned top-like confectionery, and the gripping confectionery can be gripped and rotated by hand when the top-like confectionery is molded, If it can become a rotating shaft at the time of rotation, it will not specifically limit. Examples thereof include baked confectionery such as biscuits, crackers, cookies, wafers, puffs, rice crackers, and bolo, gum, candy, chocolate, and the like.
The shape is not particularly limited, and examples thereof include a columnar shape.

In addition, the combination confectionery of the present invention can be combined with a molding tray provided with a substantially cone-shaped molding recess for molding the rotating body portion 6 so that the eater can easily prepare the top-like confectionery. This is preferable in terms of points.
A first embodiment of a molding tray according to the present invention will be described with reference to FIG.
FIG. 2 is a perspective view showing an example of a molding tray.
In FIG. 2, reference numeral 10 denotes a molding tray, and the tray 10 includes a molding concave portion 15, an accommodating portion 16, and a measuring cup 17. In addition, the said measuring cup 17 is cut | disconnected and used by the perforation 18 as a separation means, when preparing a top-like confectionery.
This molding tray 10 is made of polystyrene.

  The said recessed part 15 is for shape | molding the rotary body part 6 of the top-like confectionery 1 in FIG. The recess 15 is provided in three places on the molding tray 10 and has a depth of 17 mm. The recess has a substantially conical shape that narrows from the opening peripheral edge 19 toward the apex 20. And this vertex 20 forms the top part 6a of the rotary body part 6 in the top-like confectionery 1. Each of the recesses 15 has a triangular pyramid shape, and the other two are irregular cone shapes that form a shuriken-like shape and a flower shape from the apex 20 to the opening peripheral edge portion 19.

The storage unit 16 is a part for temporarily storing the holding cake 5 or playing the completed cake-like cake 1 when the piece-like cake 1 is prepared. Moreover, when commercializing, it is used in order to accommodate the above-mentioned solidifying powder and grasping confectionery.
The bottom surface 21 of the housing portion 16 is a flat surface without inclination or the like.

  The measuring cup 17 is for measuring an aqueous medium used when preparing the koma-like confectionery 1, and is designed so that a suitable amount of the aqueous medium is obtained when the measuring cup 17 is fully filled.

The molding tray according to the combination confectionery of the present invention is not limited to the above embodiment.
In the first embodiment described above, the material of the molding tray 10 was polystyrene. However, the material is not limited to the above example, and examples thereof include polyethylene terephthalate, polypropylene, and a polyvinyl resin. Use it.
Further, the depth and the number of the molding recesses 15 are not particularly limited, and may be set as appropriate.
Further, the shape of the molding recess 15 is not particularly limited as long as the rotating body 6 can rotate like a “top” around the gripping confectionery.
The molding tray 10 of the above embodiment is provided with a measuring cup 17 that can be separated by the perforation 18, but this is optional. If it is not provided, it may be attached separately or a home cup or the like may be substituted.

  The measuring cup 17 and the recess 15 of the molding tray 10 are set to a capacity that allows the aqueous medium and the solidifying powder contained therein to react well. That is, if the reactivity of both is good, it is preferable in terms of solidification speed and solidification strength. Specifically, the capacity is such that the ratio of the aqueous medium to the solidifying powder is 10: 2-8.

Next, commercialization of the combination confectionery of this invention is performed as follows, for example.
First, (A) a solidifying powder mainly composed of anhydrous glucose, the solidifying powder containing a starch decomposition product in the solidifying powder and (B) a confectionery for gripping are packaged in separate containers. And the molding tray provided with the concave part for a substantially cone shape for shape | molding the rotary body part of (A) powder and (B) confectionery which were separately packaged in this container, and (C) top-like confectionery And prepare.
And if necessary, these may be further sealed in one package to make a combined confectionery product.
At this time, the packaging of the above (A) powder and (B) confectionery may be packaged in, for example, a soft plastic bag such as polyethylene. Examples of the packaging form include a bag shape, a cylindrical shape, a box shape, and the like. The material is not limited to plastic, and may be appropriately selected from various materials such as paper or metal. In particular, since the powder (A) contains anhydrous glucose, it is desirable that the powder has moisture resistance and can be sealed in consideration of the hygroscopic property of anhydrous glucose.
At this time, a stirring jig or the like may be enclosed.

Next, using the combination confectionery of the present invention, a top-like confectionery is produced as shown in FIG. 3, for example. In addition, the tray of said 1st embodiment is used as a tray for shaping | molding, and a biscuit is used as a confectionery for holding | grip.
First, an aqueous medium is prepared. Examples of the aqueous medium include water, syrup, milk, and an aqueous solution in which a solute is dissolved. The aqueous medium may be appropriately selected from these and used alone or in combination. Among these, water is preferably used because it can be easily used, has good reactivity with the solidifying powder, and does not affect the flavor of the top-like confectionery.
In addition, the aqueous medium may be packed in a container in advance and commercialized as a set with the combination confectionery.

  Then, as shown in FIG. 3 (A), the measuring cup 17 provided by cutting the perforation (not shown) in the molding tray 10 is cut off, and the biscuits 5 as the holding confectionery are removed from the packaging container. It is taken out and temporarily accommodated in the accommodating portion 16.

Next, as shown in FIG. 3 (B), the solidified powder 30 packed in the container is all approximated to the positioning line (not shown) in all of the three molding recesses 15 provided on the molding tray 10. Throw evenly.
Thereafter, as shown in FIG. 3C, the molding tray 10 is shaken in the RS direction (substantially parallel direction) by hand to vibrate the tray 10, and the solidifying powder 30 is spread almost flatly in the recess 15.
Thus, by spreading the solidifying powder 30 in the recess 15 substantially flatly, the reaction becomes good when mixed with an aqueous medium described later, which is preferable in terms of molding.

  Next, as shown in FIG. 3 (D), the water 31 prepared in advance is weighed to a predetermined amount with the measuring cup 17, and then poured onto the solidifying powder 30 filled in one recess 15; Next, the mixture is thoroughly stirred, dissolved and mixed using a spoon 32 as a stirring jig. Mixing is continued until a viscosity occurs in the mixture 33.

  Next, when the viscosity of the mixture 33 is generated, as shown in FIG. 3 (E), the biscuit 5 that has been temporarily stored is taken out from the storage portion 16 and inserted almost vertically into the approximate center of the mixture 33. The biscuits 5 that are not immersed in the mixture 33 are held by hand for about 10 seconds until the mixture 33 solidifies and the biscuits 5 cannot be removed. Eventually, the mixture 33 is completely solidified. As a result, the koma-like confectionery 1 in which the biscuits 5 are pierced into the solidified mixture 33 (ramune-like confectionery) is formed.

  In this way, after molding the top-like confectionery 1 at one location of the molding recess 15, the filling powder 30 is filled in the recess 15 until the mixture 33 is solidified until the biscuit 5 is held by hand. The series of steps is repeated for the solidifying powder 30 filled in the remaining two recesses 15.

  Next, after the top-like confectionery 1 is molded in all the concave portions 15, as shown in FIG. 3 (F), the solidified mixture 33 is obtained by gently pressing the concave portions 15 of the molding tray 10 from the outside by hand. The piece-like confectionery 1 can be obtained by releasing the mold and picking up the biscuit 5 portion.

  As shown in FIG. 3 (G), the piece-like candy 1 obtained in this way is rotated like a top in the accommodating portion 16 of the molding tray 10, or a plurality of piece-like candy 1 are rotated together. You can play while touching.

  In addition, although the obtained top-like confectionery 1 can be eaten as it is, it may be further topped. Examples of the topping material include various sauces such as kinako, powdered juice, matcha, chocolate, jam, syrup, and the like. These may be selected as appropriate and used alone or in combination. The form of the topping material is not particularly limited, and may be appropriately selected from powder, granule, liquid and the like.

  In addition, by adding in advance to the solidifying powder 30 a pigment that is in contact with the water 31 and having a different color, the color may be changed when the mixture is mixed with water.

  Note that the molding tray 10 in FIG. 3 may be a tableware or the like having an inverted cone-shaped recess at home. The spoon 32 may be a household fork, spoon, chopsticks, mudler, or the like.

  Hereinafter, the present invention will be specifically described based on examples.

<Examples 1-7>
<Preparation of combination confectionery>
The solidifying powder having the composition shown in Table 1 below was prepared, filled in a polyethylene bag, and sealed. Further, three biscuits 5 having a length of 3.5 cm, which are confectionery for gripping, were filled in a polyethylene bag and sealed. Then, the solidified powder 30 in a container, the biscuit 5 as a gripping confectionery, the molding tray 10 described in the first embodiment, and the spoon 32 are further combined together by sealing them together in a plastic bag. Made confectionery.

<Preparation of Koma-like confectionery>
Using the combination confectionery, a koma-like confectionery was prepared according to the procedure shown in FIGS.
That is, first, the measuring cup 17 was separated from the molding tray 10, and the biscuits 5 packed in the container were temporarily accommodated in the accommodating portion 16 of the molding tray 10.
Next, 10 g each of the solidified powder 30 packed in the container is poured into all three concave portions 15 provided in the molding tray 10 and shaken in the RS direction by hand for about 3 seconds. The solidifying powder 30 was spread almost flatly in the recesses 15 by vibrating them.
Next, after the water 31 prepared in advance is weighed in the amount shown in Table 1 with the measuring cup 17, it is put on the solidifying powder 30 filled in one recess 15, and the spoon 32 may be used continuously. Stirred and mixed. Mixing was continued until the viscosity of the mixture 33 (thickness) occurred.
Next, when viscosity (thickness) is generated in the mixture 33, the biscuits 5 temporarily accommodated in the accommodation portion 16 are recessed 15 at an angle such that the longitudinal direction is substantially perpendicular to the exposed surface of the mixture 33. The biscuits 5 that were not immersed in the mixture 33 were held by hand for about 10 seconds until the mixture 33 solidified and the biscuits 5 could not be removed.
Then, after adding water to the solidifying powder 30 filled in the recess 15 and stirring and dissolving and mixing, the biscuit 5 is inserted into the mixture 33 and the biscuit 5 is held by hand until the mixture 33 is solidified. This process was repeated for the solidifying powder 30 filled in the remaining two recesses 15.
In all the recesses 15, 3 minutes after the above process is completed, by pressing the recess 15 of the molding tray 10 lightly from the outside by hand, the top-like confectionery 1 is released, and the biscuit 5 part is picked up and taken out. , Koma like confectionery 1 was obtained.

  About the top-like confectionery obtained as described above, 10 expert panelists evaluated whether the solidification rate and solidification strength were suitable for preparation by infants. The above results are shown in Table 1.

From the results in Table 1, in the examples, the solidification speed was appropriate, and the biscuits could be inserted and solidified reliably. In addition, it was possible to make a koma-like confectionery that could be reliably taken out from the molding recess and could be rotated and played as a top. In particular, Example 1 was very suitable because even a toddler could make a top-like candy very easily and could play and play like a top.
On the other hand, in Comparative Example 1, since it solidified instantaneously when it was added to the solidifying powder, it was very difficult to achieve the timing for inserting the biscuits. Moreover, in Comparative Example 2, even if it was added to the solidifying powder, it did not solidify, and it was not possible to prepare a koma-like confectionery.

(A) Perspective view showing an example of the top-like confectionery of the present invention (B) Front view showing an example of the top-like confectionery of the present invention The perspective view which shows an example of the tray for shaping | molding which concerns on this invention Explanatory drawing which showed an example of the method of manufacturing a top-like confectionery using the combination confectionery of this invention

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Top-like confectionery 5 Grasping confectionery 6 Rotating body part 6a Top part 6b Upper surface 10 Molding tray 15 Concave part 16 Storage part 17 Measuring cup 18 Perforation 19 Opening peripheral part 20 Vertex 21 Bottom face 30 Solidification powder 31 Water 32 Spoon 33 Mixture

Claims (7)

A solidifying powder comprising an anhydrous glucose as a main component, wherein the solidifying powder contains a starch degradation product. 2. The solidifying powder according to claim 1, wherein the starch decomposition product contains 1 to 10% by weight in the total weight of the solidifying powder. The solidifying powder according to claim 1 or 2, wherein the starch decomposition product is in a powder form. A combination confectionery characterized in that the following (A) powder and (B) confectionery separately packaged are combined.
(A) A solidifying powder mainly composed of anhydrous glucose, wherein the solidifying powder contains a starch decomposition product in the solidifying powder (B) a confectionery for gripping Furthermore, the combination confectionery of Claim 4 with which the following (C) is combined.
(C) Molding tray provided with a substantially cone-shaped molding recess for molding the rotating body portion of the top-like confectionery The combination confectionery of Claim 4 for preparing a top-like confectionery through the process of following (1)-(4) sequentially.
(1) The process of accommodating the following (A) powder in the molding recess of the molding tray
(A) Solidifying powder mainly composed of anhydrous glucose, wherein the solidifying powder contains a starch degradation product in the solidifying powder
(2) (A) The process of putting and mixing an aqueous medium into the molding recess of the molding tray containing the powder (A)
(3) The process of inserting the grasping confectionery into the mixture of the powder (A) and the aqueous medium.
(4) A process of obtaining the top-like confectionery by holding the grasping confectionery inserted in the mixture until the mixture is solidified and then releasing the solidified mixture. The manufacturing method of the top-like confectionery characterized by including the process of following (1)-(4).
(1) A step of containing the following (A) powder in a molding recess of a molding tray (A) A solidification powder containing anhydrous glucose as a main component, wherein the solidification powder contains a starch decomposition product (2) A step of charging and mixing an aqueous medium in the molding recess of the molding tray containing the powder (A). (3) Grazing the mixture of the powder (A) and the aqueous medium. Step 4 for inserting confectionery (4) Step of holding the confectionery for grip inserted in the mixture until the mixture is solidified, and then releasing the solidified mixture to obtain a koma-like confectionery

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