JP4674788B2 - Method for producing jelly-like confectionery and mold for molding - Google Patents

Description

  The present invention relates to a method and a mold for producing a jelly-like confectionery by bringing a powder component and a jelly solution into contact with each other when a consumer eats.

  Conventionally, as a method for producing a jelly-like confectionery using a powder component and a jelly solution, for example, a recess provided in a molding mold is filled with seasoning powder containing calcium salts, and a dropper container is filled from there. It is known that the powder component of the portion into which the solution is dropped is gelled by dropping a solution for gel that contains a gelling agent that meets calcium ions and gelled (see, for example, Patent Documents) 1).

  Further, (A) a pregelatinized cereal powder mainly composed of amylopectin having a particle size in the range of 60 to 200 mesh, and (B) a water-soluble thickener powder having a particle size of 200 mesh or less, An aqueous medium is dropped into an arbitrary character or pattern using a dropper-like container on a powder composition in which the component A) is 50% by weight or more and the component (B) is 10% by weight to 30% by weight. Thus, it is known to obtain a jelly-like confectionery (for example, see Patent Document 2).

  Furthermore, after inserting a lifting jig into a jelly solution containing a gelling agent that comes into contact with calcium ions to form a jelly, and then adding powder components including calcium salts and pregelatinized cereal powder, It is known that by pulling up the jig, the powder component gradually comes into contact with the jelly solution to continuously obtain a thin jelly-like confectionery (see, for example, Patent Document 3).

However, in Patent Documents 1 and 2, since an aqueous medium is dropped using a dropper container, it is lacking in convenience, and the visual change that the powder component is instantly changed to a jelly-like confectionery is poor. In addition, when continuously preparing a jelly-like confectionery having a relatively large specific pattern, it is difficult to uniformly drop the aqueous medium on the powder component, and the texture and flavor vary.
Further, in Patent Document 3, it is difficult to keep the pulling speed of the lifting jig constant, particularly in the case of young people, and the jelly-like confectionery is cut or repeatedly prepared in a certain shape. Disadvantages such as being difficult.

Japanese Patent Laid-Open No. Sho 62-146572 Japanese Patent Publication No. 5-1689 JP-A-6-38692

  The present invention has been made in view of such circumstances, and the object thereof is excellent in texture and flavor, and relatively large and substantially identical jelly-like confectionery can be repeatedly obtained. Another object of the present invention is to provide a method for producing a jelly-like confectionery and a mold for molding that are excellent in visual change, such that a jelly-like confectionery can be obtained instantaneously.

This invention achieves the said objective by the manufacturing method of the jelly-like confectionery characterized by including the process of following (1)-(4).
(1) The process of accommodating the following (A) component in the recessed part of a shaping | molding mold.
(A) Powder component containing calcium salts and pregelatinized cereal powder.
(2) The process of preparing the following (B) component solution in a container different from the said (1) process.
(B) A powder component for a jelly solution containing a gelling agent that is brought into jelly upon contact with calcium ions.
(3) The component solution (B) in an amount that reaches the entire surface of the component (A) contained in the recess of the molding mold is continuously poured into the molding mold, and the entire surface of the component (A) (B) A step of combining the component solutions to form a jelly-like confectionery.
(4) The process of collect | recovering (A) component and unreacted (B) component solution at the said (3) process.

In addition, the present invention forms a jelly-like confectionery into a concave shape by contacting a powder component containing calcium salts and pregelatinized cereal powder with a jelly solution containing a gelling agent that comes into contact with calcium ions to form a jelly. The object is achieved by a molding mold that is characterized in that at least a part of a recess for molding a jelly-like confectionery is a curved flow path .

According to the present invention, even a young person can easily prepare a relatively large jelly-like confectionery, and since it instantly changes from powder to jelly-like confectionery, it is excellent in visual change.
Moreover, there is no dispersion | variation in texture and flavor, and uniform and favorable texture and flavor are provided.
Furthermore, according to this invention, even if it prepares repeatedly, the jelly-like confectionery of a fixed shape is obtained continuously.

Hereinafter, embodiments of the present invention will be described in detail.
First, the powder component used in the present invention includes (A) a powder component containing calcium salts and pregelatinized cereal powder, and (B) a powder component for a jelly solution containing a gelling agent that makes a jelly upon contact with calcium ions. It is.

Examples of the calcium salts in the component (A) include calcium lactate, calcium hydrochloride, calcium phosphate, calcium sulfate, calcium gluconate, calcium hydroxide and the like, and these may be used alone or in combination.
Among these, calcium lactate is particularly preferable in that it has good reactivity with the jelly solution described later, has a high rate of producing a jelly-like confectionery, and has a strong strength.

  The content of the calcium salt is preferably set to 1 to 10% by weight, more preferably 3 to 5% by weight in the total weight of the component (A), from the viewpoint of the strength and flavor of the jelly-like confectionery. .

Moreover, as pregelatinized cereal powder, the pregelatinized cereal powder which uses potato starch, rice, tapioca, corn starch, etc. as a raw material is mentioned, The manufacturing method is not specifically limited. Further, these pregelatinized cereal powders may be used alone or in combination.
Among these, in particular, tapioca has good tackiness and is suitable in terms of texture although it has adhesiveness.

The pre-gelatinized cereal powder preferably has a particle size of 60 to 200 mesh, more preferably 60 to 100 mesh, so that the thickness of the jelly-like confectionery is moderately formed and the texture becomes good. Is preferred. It is particularly preferable to adjust the particle size of 100 mesh pass to 55% or less.

  In view of the texture of the jelly-like confectionery, the content of the pregelatinized cereal powder is preferably 50% by weight or more, more preferably 60% by weight or more, based on the total weight of the component (A).

  Moreover, a sweetener, a sour agent, an alkaline powder, a pigment | dye, a fragrance | flavor, etc. may be suitably mix | blended with said (A) component as needed.

Next, examples of the gelling agent that forms jelly upon contact with the calcium ions in the component (B) include sodium alginate, low methoxyl pectin, carrageenan and the like. These may be used alone or in combination.
Among these, sodium alginate is particularly preferable in terms of the strength of the jelly-like confectionery.

  The content of the gelling agent is preferably set to 0.4 to 1.0% by weight, more preferably 0.5 to 0.8% by weight when the component (B) is made into a solution. Is preferable in terms of fluidity and reaction with the component (A).

  Moreover, a sweetener, a sour agent, an alkaline powder, a pigment | dye, a fragrance | flavor, etc. may be suitably mix | blended with the said (B) component as needed.

  It is preferable that the component (A) and the component (B) described above are separately packed in a soft plastic container such as polyethylene, a bag or the like and sealed.

  Next, the manufacturing method of the jelly-like confectionery using the said powder component ((A) component) and the powder component for jelly solutions ((B) component) is demonstrated using figures.

In the following description, the mold 1 for molding, the container 5 for preparing jelly solution, and the container 11 for topping are integrated before use, and used in the form of being separated from each other when preparing a jelly-like confectionery. The molding mold 1, the jelly solution preparation container 5, and the topping container 11 are all made of polystyrene.
The molding mold 1 contains a powder component 3 containing calcium salts and pregelatinized cereal powder, and is provided with a snail-shaped recess 2 for molding a jelly-like confectionery. The concave portion 2 has a depth of about 9 mm, and is composed of a snail body portion 2a formed by a gentle curve and a shell portion 2b formed by a spiral curve that is a curved flow path .

First, as shown in FIG. 1A, a powder component 3 containing calcium salts and pregelatinized cereal powder in a recess 2 of a molding mold 1 in which a jelly solution preparation container 5 and a topping container 11 are separated. To accommodate.
At this time, it is preferable from the viewpoint of moldability of the jelly-like confectionery that the powder component 3 is accommodated so as not to rise from the recess 2, and preferably within the depth of the recess 2. More preferably, as shown in the figure, after the powder component 3 is accommodated, the molding mold 1 is shaken with the hand 4 so that the powder component 3 is spread almost flatly in the recess 2. This is desirable in terms of moldability of jelly-like confectionery.

On the other hand, as shown in FIG. 1 (B), an aqueous medium 7 and a jelly solution powder previously weighed in a jelly solution preparation container 5 which is a separate container from the molding mold 1 used above. Ingredient 6 is added, and it is thoroughly stirred and dissolved using a fork 8 which is a jig for stirring and eating to prepare a jelly solution 9.
Examples of the aqueous medium 7 include water and a water-soluble extract. The aqueous medium 7 may be appropriately selected from these and used alone or in combination. Among these, it can be used particularly easily,
Water is preferably used in that a jelly-like confectionery can be obtained quickly.
Simultaneously with the preparation of the jelly solution 9, if necessary, the topping 10 is put into a topping container 11 which is a separate container.

Next, as shown in FIG. 1 (C), the amount of jelly solution 9 that spreads over the entire surface of the powder component 3 is continuously placed in the molding mold 1 in which the calcium salt and the pregelatinized cereal powder component 3 are accommodated in the recess 2. Inject. Thereafter, the molding mold 1 is shaken by hand, for example, to spread the jelly solution 9 over the entire surface of the powder component 3, so that they are combined to form a jelly-like confectionery 15 (not shown).
In this step, instead of spreading after injection, the jelly solution 9 may be injected over the entire surface of the powder component 3 when the jelly solution 9 is injected into the molding mold 1.
Here, “continuous injection” means that the injection is temporarily interrupted at the time of solution injection, as in the case of using a dropper, and the solution is refilled into the solution reservoir of the dropper at an intentional interval. This means that no interruption is caused, and it is desirable from the viewpoint of visual change that the powder component instantly changes to a relatively large jelly-like confection with the same shape.

  Next, as shown in FIG. 1 (D), the jelly solution 9 that has not reacted with the powder component 3 containing calcium salts and pregelatinized cereal powder is collected in the jelly solution preparation container 5.

By doing so, the jelly-like confectionery 15 remains in the recess 2 of the molding mold 1. Then, the jelly-like confectionery 15 may be wound up using a fork 8 as shown in FIG.
The jelly-like confectionery 15 is prepared by reacting the surface portion of the powder component 3 containing calcium salts and pregelatinized cereal powder contained in the recess 2 with the jelly-like solution 9. When the confectionery 15 is wound up, the unreacted powder component 3 appears. Therefore, by using the jelly solution 9 recovered in the step of FIG. 1D, the above-described jelly-like confectionery manufacturing method is repeatedly performed, so that a plurality of relatively large and substantially identical jelly-like confectionery 15 are continuously formed. Can be prepared.

The jelly-like confectionery 15 obtained as described above can be eaten as it is, but if necessary, a topping 10 may be applied as shown in FIG.
Examples of the topping material include various sauces such as kinako, powdered juice, matcha tea, chocolate, jam, syrup and the like, which may be appropriately selected and used alone or in combination of two or more. Further, the form of the topping material may be appropriately selected from powder, granule, liquid and the like.

  Alternatively, the powder component 3 or the powder component 6 for the jelly solution is previously added with a pigment that changes color depending on the pH or a pigment that develops color when it is made into a solution. You may make it change the color by attaching to.

The molding mold 1, the jelly solution preparation container 5, and the topping container 11 are not limited to being in an integrated form before use.
Further, the shape of the concave portion 2 of the molding mold 1 is not limited to the snail type as long as it has at least a curved flow path , and examples thereof include an elephant shape, an octopus shape, a snake shape, and a shell shape. The curved flow path in the present invention means a so-called spiral flow path, and the spacing between the vortices and the number of vortices is not limited. By providing this curved flow path , the jelly solution 9 can be spread over the entire surface of the powder component 3 containing the calcium salts and the pregelatinized cereal powder contained in the recess 2 by a slight swing. Therefore, it is preferable in terms of simplicity and visual change. In the molding mold of the present invention, it is sufficient that the curved flow path is provided at least in part, and a concave portion having an arbitrary shape may be provided.
Furthermore, in the above example, the snail body part 2a and the shell part 2b are not connected, but the present invention is not limited to this and may be connected. Preferably, it is more desirable that they are connected in terms of convenience.
That is, the forming mold 1, contacting the powder component 3 and jelly solution 9, a container for the molded, shaped, recess depth, material, etc. is not limited in particular, music Hashiryuro As long as the container has

Further, the shape, material and the like of the jelly solution preparation container 5 and the topping container 11 are not particularly limited.
The stirring and eating jig is not particularly limited as long as it can stir the jelly solution 9 and wind up the jelly-like confectionery 15.

  Hereinafter, the present invention will be specifically described with reference to examples.

<Example 1>
Components (A) and (B) having the composition shown in Table 1 sealed and packed in separate plastic bags, a molding mold made of polystyrene, a jelly solution preparation container, and a topping container are integrated. A jelly-like confectionery was prepared according to the procedure shown in FIGS.
In addition, the said mold for shaping | molding used what has the snail-shaped recessed part shown in FIG.

That is, first, the component (A) (6.5 g) is accommodated in the concave portion of the molding mold in which the container for preparing the jelly solution and the container for topping are separated, and the mold (A) component is shaken by hand. Was laid almost flat in the recess.
On the other hand, water (20 g) and component (B) (7.1 g) were added to the jelly solution preparation container, and then stirred and dissolved using a fork to obtain a component (B) solution.
Next, after the whole amount of the component solution (B) is poured into a molding mold containing the component (A) in the recess at once, the mold is swung by hand over the entire surface of the component (A) (B ) A jelly-like confectionery was obtained by spreading the ingredient solution and meeting both.
Next, the component solution (B) that did not react with the component (A) in the molding mold was collected in a jelly solution preparation container. Thereafter, the jelly-like confectionery remaining in the recess of the molding mold was wound up with a fork to obtain a jelly-like confectionery.
Furthermore, the operation of obtaining the jelly-like confectionery was repeated three times with the recovered component solution (B) and the component (A) that appeared by winding up the jelly-like confectionery to obtain a total of four jelly-like confectionery. It was.

<Comparative example 1>
Instead of injecting the whole amount of the component solution (B) into the molding mold in which the component (A) is accommodated in the recess instead of injecting the whole amount of the component solution at the same time (B) The component solution was sucked into a dropper, and the component solution (B) was dropped from the dropper along the shape of the recess to prepare a jelly-like confectionery.
Further, this operation was repeated three times to obtain a total of four jelly-like confectionery.

<Comparative example 2>
The (A) component and (B) component solutions having the composition shown in Table 1 filled in separate containers, a bowl-shaped tray having no specific-shaped recess, and an L-shaped lifting jig are combined. A jelly-like confectionery was prepared as shown below.
That is, 24 g of component solution (B) (water (2.4 g) and component (B) (21.6 g)) is put into a bowl-shaped tray, and a jelly-like confectionery for a lifting jig is placed in this solution. After inserting the lifting portion, 8 g of the component (A) was placed thereon, and a thin-film jelly-like confectionery was prepared by lifting the lifting jig.
Further, this operation was repeated three times to obtain a total of four thin-film jelly-like confectionery.

The jelly-like confectionery obtained as described above was evaluated by 10 professional panelists.
The above results are also shown in Table 1.

From the results of Table 1, according to the production method of the example, the shape of the jelly-like confectionery was well preserved regardless of where it was eaten. Moreover, the jelly-like confectionery was easily and quickly obtained, and the visual change that instantly changed from the powder to the jelly-like confectionery was excellent. Furthermore, even when the jelly-like confectionery was prepared repeatedly, substantially the same product was obtained without the shape, texture and flavor of each jelly-like confectionery being different.
On the other hand, in the manufacturing method of Comparative Example 1, the dripping amount was different depending on the pressing force of the dropper, and a difference in texture depending on the eating place was felt. In addition, since it gradually changes from a drop position from a dropper to a jelly-like confectionery, it takes time to prepare a jelly-like confectionery of a certain shape, which is inferior in convenience and inferior in visual change with no instantaneous change. It was a thing.
Furthermore, in the manufacturing method of Comparative Example 2, it was difficult to make the lifting speed of the lifting jig constant and lacked simplicity, and when it was repeatedly prepared, the length of the jelly-like confectionery could not be made constant. .

Explanatory drawing which shows the manufacturing method of the jelly-like confectionery of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Mold 2 Recess 2a Snail's body part 2b Snail's shell part 3 Powder component containing calcium salt and pregelatinized powder 4 Hand 5 Jelly solution preparation container 6 Jelly solution powder component 7 Aqueous medium 8 Fork 9 Jelly Solution 10 Topping 11 Topping container 15 Jelly-like confectionery

Claims (2)

The manufacturing method of the jelly-like confectionery characterized by including the process of following (1)-(4).
(1) The process of accommodating the following (A) component in the recessed part of a shaping | molding mold.
(A) Powder component containing calcium salts and pregelatinized cereal powder.
(2) The process of preparing the following (B) component solution in a container different from the said (1) process.
(B) A powder component for a jelly solution containing a gelling agent that is brought into jelly upon contact with calcium ions.
(3) The component solution (B) in an amount that reaches the entire surface of the component (A) contained in the recess of the molding mold is continuously poured into the molding mold, and the entire surface of the component (A) (B) A step of combining the component solutions to form a jelly-like confectionery.
(4) The process of collect | recovering (A) component and unreacted (B) component solution at the said (3) process. 2. The method for producing a jelly-like confectionery according to claim 1 , wherein at least a part of the concave portion of the molding mold for shaping the jelly-like confectionery is a curved flow path .

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