JP6148038B2 - How to make confectionery using honey, confectionery making tool using honey - Google Patents

Description

  The present invention relates to a confectionery using honey that uses a solidified body obtained by solidifying liquid honey at room temperature as it is or after secondary processing, a method for preparing a confectionery using honey, and a preparation tool used therefor.

  Conventionally, as a confectionery using this kind of honey, for example, a confectionary published in JP 2000-106830 A (Patent Document 1) is known. This is done by mixing 100 parts of honey and 20 to 100 parts of a freeze-solidifying agent, putting the mixture in a freezing container, and placing a royal jelly on top of the mixture so as not to adhere to the freezing container. For example, this freezing container is put in a freezer at minus 18 ° C. or lower and solidified, or is solidified by a liquid nitrogen freezer at minus 198 ° C. When eating this, take the solidified body from the freezing container, put it in a cup, add water or hot water, dissolve it, and drink it.

JP 2000-106830 A

However, in this conventional confectionery using honey, the mixture of honey is put into a freezing container, and the freezing container is moved to a freezer or freezer to be solidified. There was a problem of becoming.
The present invention has been made in view of the above-mentioned problems, a confectionery using honey that enables easy obtaining of a solidified body and improved production efficiency, a confectionery production method using honey, An object is to provide a confectionery making tool using honey.

In order to achieve such an object, the confectionery using the honey of the present invention is made of liquid honey or other edible food added to honey at room temperature, and a liquid having a water content of 40% by weight or less on dry ice. It is composed of a solidified body cooled and solidified.
Here, honey refers to pure honey and / or purified honey. Pure honey contains 30-45% fructose, 22-41% glucose, 12-23% water, 0.2-8% sucrose, other sugars, minerals, vitamins, etc. Containing. Since honey is bactericidal by itself, hygiene is maintained even on dry ice. In addition, minerals and vitamins are well retained.
The types of honey include, for example, “Sakura”, “Natane”, “Renge”, “Tangerine”, “Acacia”, “Clover”, “Apple”, “Maroonie”, “Soba”, etc. Can be mentioned. The kind of honey is not limited to these.

Moreover, in this invention, normal temperature means the temperature state which neither warms nor cools actively, and means the temperature of the range of 5-40 degreeC. Honey at a normal temperature means that a honey is a supersaturated solution of sugar and crystallizes at a low temperature, but does not contain such crystallized honey. The liquid body may be composed of only liquid honey at room temperature, and may mean that other edible substances may be added to the liquid honey at room temperature. Other edible foods may be liquids such as alcohol or solids such as sugar, and appropriate ones can be mixed. Therefore, in addition to liquid honey at room temperature, the above crystallized honey can be included. However, the water content of the liquid should not be as large as possible. The water content is 40% by weight or less, desirably 30% by weight or less. When it exceeds 40% by weight, a large amount of ice is contained in the solidified body solidified on dry ice, which is not preferable.

Furthermore, dry ice is a solid made of carbon dioxide. Its physical properties are: specific gravity 1.56, sublimation temperature −79 ° C., latent heat of dissolution 45.56 Kcal / Kg, latent heat of vaporization 88.12 Kcal / Kg (369.94 KJ / Kg), sublimation at 1 atm (101,325 Pa). The latent heat is 136.89 Kcal / Kg (573.13 KJ / Kg).
In the present invention, solidification on dry ice may not only directly contact the liquid with dry ice, but also via a resin film such as a PVDC film or a low density polyethylene film, or a metal film such as an aluminum foil. In short, it suffices if the cold heat of dry ice is instantaneously transmitted to the liquid material with almost no shortage. However, from the viewpoint of solidification efficiency, it is desirable to bring the liquid into direct contact with dry ice.

  As for the size of the solidified body, for example, the maximum length is desirably about 5 mm to 20 mm. For example, it can be a bite-sized one like a confectionery drop. The size is not limited to this.

According to the present invention having such a configuration, the liquid is composed of honey or other edible food added to honey and has a water content of 40% by weight or less. Therefore, the honey contains about 80% by weight of sugar and has a sugar content. Since it is extremely high, it is difficult to solidify up to about minus 20 ° C. and its hardness is small even when solidified, but since it was solidified on dry ice, the dry ice has a very low temperature. It becomes a high tick lump and keeps its shape. Therefore, a solidified body can be obtained immediately without using a conventional freezing container, and the production efficiency can be improved. Moreover, it can enjoy in various shapes. And when eating this, the solidified body is put in the mouth as it is. Since it is a solidified body, it becomes easier to eat compared to liquid ones. As a result, the solidified body liquefies at the temperature in the mouth and spreads in the mouth, but quickly dissolves, so that a texture different from the texture in which ice melts in the mouth can be enjoyed. Also, since the sweetness of honey spreads mainly in the mouth, you can enjoy the taste of honey in a form different from liquid.

Moreover, the confectionery using another honey of the present invention is a chocolate obtained by immersing the above solidified body in chocolate that has been heated and fluidized to coat the solidified body with chocolate, and then solidifying the chocolate. Consists of a covering. When the solidified body is immersed in warmed and fluidized chocolate and pulled up as quickly as possible and exposed to the atmosphere, the solidified body is covered with chocolate and the solidified body is cooled by the cold heat, The solidified body is liquefied by the heat of chocolate and becomes a chocolate coating body in which the liquid body is enclosed.
When eating this chocolate covering, it is put in the mouth as it is, and the chocolate is melted in the mouth or crushed with teeth. Thereby, since a liquid body flows out from the inside of chocolate and spreads in a mouth, while being able to enjoy the texture of a form different from the form of only a liquid, it can enjoy the taste which chocolate and honey mixed.

Furthermore, also confectionery with another honey of the invention, the solid material and / or the chocolate covering body, Ru is a composite material obtained by combining the edible.

Specifically, a composite is comprised, for example by mixing said chocolate coating body into ice cream as edible. When this complex is eaten, the chocolate covering body enters with ice cream in the mouth. As described above, when chocolate is melted in the mouth or crushed with teeth, the liquid flows out from the inside of the chocolate and spreads in the mouth, so that you can enjoy a texture that is different from the liquid-only form You can enjoy the mixed taste of ice cream, chocolate and honey.
Moreover, a composite_body | complex is comprised by, for example, wrapping said solidified body with the candy as edible. If you eat this, the liquid will flow out from the inside of the bowl and spread in the mouth, so you can enjoy a texture that is different from the liquid-only form, and you can also enjoy the mixed taste of straw and honey . In addition to strawberries, dango, raw Yatsuhashi, crepes, etc. can be mentioned.

In addition, a method for producing a confectionery using the honey of the present invention for achieving the above object is a liquid honey or a liquid having a water content of 40% by weight or less, which is composed of liquid honey or other edible foods at room temperature In a method for producing a confectionery using honey composed of a solidified body cooled and solidified on dry ice, the required amount of the liquid material is placed on the upper surface of dry ice, and the liquid material is left standing for a required time. It is set as the structure which solidifies and forms a solidified body. As a result, the liquid is composed of honey or honey and other edible substances and has a water content of 40% by weight or less. Therefore, honey contains about 80% by weight of sugar and has a very high sugar content, and thus minus 20 ° C. It is hard to solidify to a certain extent, and its hardness is small even when solidified, but since it is solidified on dry ice, dry ice is at a very low temperature, so the solidified body becomes a tick lump with high hardness. Therefore, a solidified body can be obtained immediately without using a freezing container, and the production efficiency can be improved. The completed solidified body is taken out from the dry ice and eaten in a solidified state. The effects and effects of eating are the same as above. As a result, it is possible to place dry ice in a container on the table, create a solidified body in the above process, and eat it immediately. For example, you can receive tea at various events such as coffee shops, restaurants, bars, and festivals. It can be offered as a food or dessert, and can be used for innovative services. In this case, honey can be instantly solidified on the dry ice in public, so there is a surprise, eye-catching and strong performance. Moreover, a solidified body can be used for another confectionery.

In addition, another method of making confectionery using honey according to the present invention is to cool liquid honey or liquid that has a water content of 40% by weight or less on dry ice. In the method for producing a confectionery using honey composed of the solidified solidified body, a recess is formed on the upper surface of dry ice, the liquid material is poured into the concave, and the liquid is left for a required time to leave the The liquid body is solidified to form a solidified body. The recess can be formed in advance at the dry ice manufacturing stage. In addition, the recess can be formed by removing a part of the upper surface of the dry ice before forming the solidified body.
That is, when producing a solidified body, a liquid material is poured into a recess of dry ice and left for a required time. In this case, a situation in which the liquid material stays in the recess and spreads on the upper surface of the dry ice is prevented. In addition, the liquid is composed of honey or other edible foods and has a water content of 40% by weight or less. Since honey contains about 80% by weight of sugar and has an extremely high sugar content, it is about minus 20 ° C. It is hard to solidify, and the hardness is small even when solidified, but since it is solidified on dry ice, dry ice is at a very low temperature, so the solidified body becomes a tick lump with high hardness, It is formed in a certain shape. Therefore, a solidified body can be obtained immediately without using a conventional freezing container, and the production efficiency can be improved. Moreover, if the shape of the recess is varied, the solidified body can be enjoyed in various shapes. The completed solidified body is taken out from the recess of dry ice and eaten in a solidified state. Moreover, a solidified body can be used for another confectionery. Other actions and effects are the same as described above.

  In this case, if necessary, the tip of the stick is exposed to the recess in advance, and then the liquid material is injected into the recess and allowed to stand for a required time to solidify the tip of the stick. The solidified body is formed. Examples of the stick include a toothpick. Accordingly, the solidified body can be taken out from the dry ice and can be eaten as it is simply by lifting it with a stick, so that the taking-out operation can be further improved. Also, since you can eat with a stick, you can make it easier to eat.

In addition, another method for producing a confectionery using honey of the present invention is a liquid honey or a liquid having a water content of 40% by weight or less on dry ice. In a method for producing a confectionery using honey composed of a solidified body that has been cooled and solidified, a template having a through hole is used, the template is placed on the top surface of dry ice, The liquid material is injected into the through-hole, and is allowed to stand for a required time to solidify the liquid material to form a solidified body. Thereafter, the solidified body is taken out from the through-hole of the template.
That is, when producing a solidified body, a liquid material is injected into the through hole of the template on dry ice and left for a required time. In this case, since the liquid remains in the through hole of the template, it is possible to prevent the liquid ice from spreading on the upper surface of the dry ice. As a result, the liquid is formed into a fixed shape on the dry ice as a solid ticking having a high hardness. Therefore, a solidified body can be obtained immediately without using a conventional freezing container, and the production efficiency can be improved. Further, if the shape of the through hole is varied, the solidified body can be enjoyed in various shapes. The completed solidified body is taken out from the through hole and eaten in a solidified state. Alternatively, it is used for other confectionery. Other actions and effects are the same as described above.

In addition, another method for producing confectionery using honey of the present invention is a chocolate in which liquid honey or other edible food is added to honey at room temperature and a liquid having a moisture content of 40% by weight or less is coated with chocolate. a method of creating a confectionery with configured honey covering member, the liquid material forms a solidified body was solidified by cooling on dry ice, the chocolate fluidized the solid embodying been warmed After dipping, the solidified body is exposed to the atmosphere as quickly as possible, and in this state, the chocolate is solidified by the cold heat of the solidified body to form a chocolate coating body in which the liquid body is enclosed. .

  That is, when preparing a chocolate covering, dry ice is prepared, a liquid material is placed on the upper surface of the dry ice, and a solidified body is formed by leaving it for a required time. Then, the solidified body is immersed in warmed and fluidized chocolate to cover the solidified body with chocolate, and then the solidified body is liquefied and melted into the chocolate as soon as possible to raise it in the atmosphere. Expose to. As a result, the solidified body is covered with chocolate, and the solidified body is solidified by the cold heat of the solidified body, while the solidified body is liquefied by the heat of the chocolate and becomes a chocolate coated body in which the liquid body is enclosed. In this case, after the chocolate is coated in a fluidized state on the solidified body, the chocolate is solidified by the cold heat of the solidified body, and it is encapsulated in the solidified chocolate as a liquid body. Can be created. The effects and effects of eating are the same as above. As a result, on the desktop, put dry ice in a container and put chocolate in a heating tank, create a solidified body by the above process, and then create a chocolate coated body, then immediately the chocolate coated body For example, it can be provided as a tea cradle or dessert at a coffee shop or a restaurant, and can be used for a novel service.

  Further, a confectionery preparation tool using the honey of the present invention for achieving the above object is a preparation tool for preparing the above solidified body, and is a heat insulating container, and the liquid contained in the container. And dry ice having an upper surface that cools and solidifies the body. Thereby, when producing a solidified body, as described above, the liquid body is placed on the upper surface of dry ice and left for a required time. In this case, since the dry ice is contained in the container, it is easy to handle and safe. In particular, for example, when this confectionery is provided as a tea tray or dessert in a coffee shop or a restaurant, for example, a solidified body can be created on the table, so that the creation work can be easily performed and it becomes extremely convenient. . Other actions and effects are the same as described above.

  In this case, it is effective to provide a pressing die having a forming part that is pressed against the upper surface of the dry ice to form the recess as necessary. When creating a solidified body, a depression is formed using a pressing die, a liquid material is poured into the depression, and left for a required time. A situation in which the liquid material stays in the recess and spreads on the upper surface of the dry ice is prevented. In this case, since the recess can be formed simply by pressing the molding part of the pressing die against the upper surface of the dry ice, the recess creating operation can be facilitated and the solidified body creating efficiency can be improved. Moreover, if the thing of the shape of various shaping | molding parts is prepared, the solidified body of various shapes can be obtained and it is rich in versatility.

  In addition, if necessary, the pressing die is configured to include a grippable base, and a plurality of the molded portions are protruded from the lower surface of the base at a predetermined interval. Since a plurality of recesses can be formed at the same time, the solidified body creation efficiency can be further improved.

  Furthermore, it is set as the structure provided with the template which has the through-hole which is mounted in the upper surface of the said dry ice and inject | pouring the said liquid body as needed. When producing a solidified body, a template is placed on dry ice, a liquid material is poured into the through-hole, and left for a required time. Since the liquid remains in the through hole of the template, it is possible to prevent the liquid ice from spreading on the upper surface of the dry ice. Moreover, since the template is used, the solidified body can be formed in a certain shape.

  According to the present invention, since the solidified body is solidified on dry ice, since the dry ice is at a very low temperature, the solidified body becomes a tick lump having a high hardness and maintains its shape. Therefore, a solidified body can be obtained immediately without using a conventional freezing container, and the production efficiency can be improved.

It is a perspective view which shows the solidified body of the confectionery using the honey which concerns on embodiment of this invention. It is a partial cross section front view which shows the preparation tool which produces the solidified body of the confectionery using the honey which concerns on embodiment of this invention, and covered the cover before creating a recess. The preparation tool which creates the solidified body of the confectionery using the honey which concerns on embodiment of this invention is shown, (a) is a top view which shows the state which took the cover and formed the recess, (b) is the cross section FIG. The preparation tool which produces the solidified body of the confectionery using the honey which concerns on embodiment of this invention WHEREIN: A pressing die is shown, (a) is a partial cross section front view, (b) is a bottom view. It is a cross-sectional view which shows the preparation tool which produces the solidified body of the confectionery using the honey which concerns on embodiment of this invention, and shows a state when creating a recess with a pressing die. It is a cross-sectional view which shows a state when producing the solidified body of the confectionery using the honey which concerns on embodiment of this invention. It is a figure which shows a state when creating the chocolate covering body of the confectionery using the honey which concerns on another embodiment of this invention. It is sectional drawing which shows the chocolate covering body of the confectionery using the honey which concerns on another embodiment of this invention. It is a figure which shows the composite_body | complex of the confectionery using the honey which concerns on another embodiment of this invention. It is a partial cross section front view which shows a modification in the preparation tool which produces the solidified body of the confectionery using the honey which concerns on embodiment of this invention. In the preparation tool which makes the solidified body of the confectionery using the honey which concerns on embodiment of this invention, while showing a template, it is a cross-sectional view which shows the state when creating a solidified body using this template. .

Hereinafter, a confectionery using honey, a confectionery production method using honey, and a confectionery preparation tool using honey according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.
In FIG.1 and FIG.6, the solidified body 1 as confectionery Sa using the honey which concerns on embodiment of this invention is shown. As shown in FIGS. 2 to 6, the method for producing the solidified body 1 as the confectionery Sa using honey according to the embodiment of the present invention is the confectionery Sa using the honey according to the embodiment of the present invention. It implements using the preparation tool 10 of the solidified body 1. FIG.

As shown in FIGS. 1 and 6, the solidified body 1 according to the embodiment is configured by adding liquid honey or other edible substances to honey at room temperature and having a water content of 40% by weight or less (FIG. 1). 6) is made by cooling on dry ice and solidifying, and is made by sticking to the tip of the stick 3 composed of toothpick. In the embodiment, it is formed in a heart shape. As for the size of the solidified body 1, for example, the maximum length is desirably about 5 mm to 20 mm. For example, it can be a bite-sized one like a confectionery drop. The size and shape are not limited to this.

Honey refers to pure honey and / or purified honey. Pure honey contains 30-45% fructose, 22-41% glucose, 12-23% water, 0.2-8% sucrose, other sugars, minerals, vitamins, etc. Containing.
The types of honey include, for example, “Sakura”, “Natane”, “Renge”, “Tangerine”, “Acacia”, “Clover”, “Apple”, “Maroonie”, “Soba”, etc. Can be mentioned. The kind of honey is not limited to these.

Moreover, normal temperature means the temperature state which neither warms nor cools actively, and means the temperature of the range of 5-40 degreeC. Honey at a normal temperature means that a honey is a supersaturated solution of sugar and crystallizes at a low temperature, but does not contain such crystallized honey. In the embodiment, the liquid body 2 (FIG. 6) is composed of only liquid honey at room temperature, or a mixture of honey crystallized slightly. Contains no edible foods other than honey.

  As shown in FIGS. 2 to 6, the preparation tool 10 according to the embodiment is a dry container in which a heat insulating container 11 and a recess 12 in which the liquid material 2 is injected are accommodated in the container 11. The ice 13 is provided. The container 11 is formed of a heat insulating material such as polystyrene foam, for example, and has a rectangular box-shaped container body 15 having an opening 14 that is open to the top, and a lid that is fitted to the opening edge of the container body 15 to close the opening 14. It consists of a body 16. A handle 17 for attaching / detaching the lid 16 to / from the container body 15 is provided at the center of the upper surface of the lid 16.

  The dry ice 13 is a rectangular block body that is accommodated in the container body 15 and whose upper surface 13a is exposed to the opening 14 when the lid body 16 is removed. The dry ice 13 is obtained by solidifying carbon dioxide. Its physical properties are: specific gravity 1.56, sublimation temperature −79 ° C., latent heat of dissolution 45.56 Kcal / Kg, latent heat of vaporization 88.12 Kcal / Kg (369.94 KJ / Kg), sublimation at 1 atm (101,325 Pa). The latent heat is 136.89 Kcal / Kg (573.13 KJ / Kg). A plurality of recesses 12 into which the liquid material 2 is injected are formed on the upper surface 13a of the dry ice 13 accommodated in the container main body 15 at a predetermined interval by using a creation tool 10 described later. It is formed in a shape. The recess 12 is formed in a heart shape when viewed from above, and has a predetermined depth. The recess 12 may be formed in advance.

  As shown in FIGS. 4 and 5, the preparation tool 10 according to the embodiment includes a pressing die 20 having a molding portion 21 that is pressed against the upper surface 13 a of the dry ice 13 to form the recess 12. Yes. The pressing die 20 includes a rectangular plate-like base 23 that can be gripped by a handle 22, and a plurality of molding portions 21 are provided on the lower surface of the base 23 so as to correspond to the recesses 12 at predetermined intervals. . The molding part 21 is made of metal, for example, and is formed in a shape having a heart-shaped cross section. The molding part 21 can be attached to and detached from the base 23 by an attaching / detaching means 24. The attaching / detaching means 24 includes, for example, a male screw 25 provided at the base end of the molding portion 21 and a female screw 26 provided on the lower surface side of the base 23. If the molded part 21 has various shapes, it can be exchanged, and the design of the recess 12 (that is, the design of the solidified body 1) can be set variously, increasing versatility. When using the pressing die 20, it is desirable to heat it.

Next, a method for creating the solidified body 1 according to the embodiment in which the solidified body 1 as the confectionery Sa according to this embodiment is created using the creation tool 10 according to the embodiment will be described.
First, the dry ice 13 contained in the container 11 as the preparation tool 10 shown in FIG. 2 and the pressing die 20 shown in FIG. 4 are prepared. Then, as shown in FIG. 5, the lid body 16 is removed from the container body 15 of the container 11, the upper surface 13 a of the dry ice 13 is exposed, and the molding portion 21 of the pressing die 20 that has been heated in advance is formed on the dry ice 13. Press against the top surface 13a. As a result, the dry ice 13 is sublimated, and heart-shaped recesses 12 are formed in a matrix on the upper surface 13a of the dry ice 13, as shown in FIG. In this case, since the plurality of recesses 12 can be formed simultaneously by simply pressing the molding portion 21 of the pressing die 20 against the upper surface 13a of the dry ice 13, the creation work of the recesses 12 can be facilitated, and the solidified body 1 The creation efficiency can be improved.

Next, as shown in FIGS. 3 and 6, the tip of the stick 3 faces the recess 12 in advance, and then the liquid 2 is injected into the recess 12 as shown in FIG. 6. At this time, since the liquid 2 remains in the recess 12, a situation where the liquid 2 spreads on the upper surface 13 a of the dry ice 13 is prevented. Thereby, the liquid 2 starts to solidify rapidly due to the cold heat of the dry ice 13, and the liquid 2 becomes the solid 1 when left for a required time, for example, about 1 to 2 minutes. In this case, the liquid 2 is composed of honey or other edible foods and has a water content of 40% by weight or less. Therefore, the honey contains about 80% by weight of sugar and has a very high sugar content. It is difficult to solidify up to about 0 ° C., and its hardness is small even when solidified, but since it was solidified on the dry ice 13, the dry ice 13 is at a very low temperature, so that the solidified body 1 becomes a tick lump with high hardness. It keeps a certain shape. Therefore, the solidified body 1 can be obtained immediately without using a conventional freezing container, and the production efficiency can be improved.

  In this state, as shown in FIG. 1, the solidified body 1 is removed from the dry ice 13 with the stick 3 and eaten. In this case, the solidified body 1 can be taken out from the dry ice 13 simply by lifting it with the stick 3, and it is easy to take out because it is easy to take out with the stick 3. . Moreover, since it is the solidified body 1, it becomes easy to eat compared with a liquid thing. When the solidified body 1 is put in the mouth, the solidified body 1 liquefies at the temperature in the mouth and spreads in the mouth, but since it quickly dissolves, enjoy a texture that is different from the texture in which ice melts in the mouth. Can do. Also, since the sweetness of honey spreads in the mouth, you can enjoy the taste of honey in a form different from liquid.

  When the solidified body 1 is prepared and eaten, since the dry ice 13 is put in the container 11, it is easy to handle and safe. In particular, for example, it can be provided as a tea receiver or a dessert at a coffee shop or a restaurant, and can be used for a novel service. Moreover, if the thing of various shapes is prepared as the shaping | molding part 21 of the press die 20, the solidified body 1 can be enjoyed in various shapes.

  Next, confectionery Sb using honey according to another embodiment of the present invention will be described. As shown in FIG. 7 and FIG. 8, the solidified body 1 is immersed in the warmed and fluidized chocolate 30 to cover the solidified body 1 with the chocolate 30, and then the chocolate 30 is solidified. It is comprised with the chocolate covering 31 made to let it be.

  The method for producing the chocolate covering 31 first creates the solidified body 1 in the same manner as described above. Next, as shown in FIG. 7, holding the stick 3, the solidified body 1 is immersed in the heated and fluidized chocolate 30 to coat the solidified body 1 with the chocolate 30, and then the solidified body 1 is liquid. Before being melted into the chocolate 30, it is pulled up as soon as possible and exposed to the atmosphere. As a result, as shown in FIG. 8, the solidified body 1 is covered with the chocolate 30, and the chocolate 30 is solidified by the cold heat of the solidified body 1, while the solidified body 1 is liquefied by the heat of the chocolate 30 and is liquid inside. It becomes the chocolate coating | coated body 31 with which the body 2 was enclosed. In this case, after the chocolate 30 is coated on the solidified body 1 in a fluidized state, the chocolate 30 is solidified by the cold heat of the solidified body 1 and is itself encapsulated in the solidified chocolate 30 as the liquid body 2. The chocolate covering 31 can be easily created.

  When this chocolate covering 31 is eaten, it is put in the mouth as it is, and the chocolate 30 is melted in the mouth or crushed with teeth. Thereby, since the liquid body 2 flows out from the inside of the chocolate 30 and spreads in the mouth, it is possible to enjoy a texture that is different from the liquid-only form and to enjoy the taste of the chocolate 30 and honey mixed together. it can. As a result, on the table, if the dry ice 13 is placed in the container 11 and the chocolate 30 is placed in the heating tank, the solidified body 1 is created by the above-described process, and then the chocolate covering 31 is created. Since the chocolate covering 31 can be eaten immediately, for example, it can be provided as a tea tray or dessert at a coffee shop or a restaurant, and can be provided for a novel service.

  Next, confectionery Sc using honey according to another embodiment of the present invention will be described. As shown in FIG. 9, this is composed of a composite body 41 in which the solidified body 1 and / or the chocolate covering body 31 (in the embodiment, the chocolate covering body 31) is mixed with the ice cream 40 as edible material by mixing. Is done. When this complex 41 is eaten, the chocolate covering 31 enters with the ice cream 40 in the mouth. As described above, when the chocolate 30 is melted in the mouth or crushed with teeth, the liquid 2 flows out from the inside of the chocolate 30 and spreads in the mouth, so that a texture different from the liquid-only form is enjoyed. Can enjoy the taste of ice cream 40, chocolate 30 and honey.

In addition, the composite_body | complex 41 is not limited to the above-mentioned thing, You may make the solidified body 1 and / or the chocolate coating body 31 composite with what edible. In this case, double body 41, for example, can be configured by the embracing at cake of solid material 1 as edible. If you eat this, the liquid will flow out from the inside of the bowl and spread in the mouth, so you can enjoy a texture that is different from the liquid-only form, and you can also enjoy the mixed taste of straw and honey . In addition to strawberries, edible foods that can hold solidified bodies include dango, raw Yatsuhashi, crepe, and the like. It is not limited to these.

  FIG. 10 shows a modification of the pressing die 20. In the above-described embodiment, the pressing die 20 is configured to include a plurality of molding portions 21. However, unlike this, the molding portion 21 is one. The molding part 21 is detachable in the same manner as described above. The form of the pressing die 20 may be changed as appropriate.

  In FIG. 11, the template 50 is shown in the preparation tool which produces the solidified body of the confectionery using the honey which concerns on embodiment of this invention. The template 50 has a through hole 51 that is placed on the upper surface 13a of the dry ice 13 and into which the liquid 2 is injected. The shape of the through hole 51 is, for example, a heart shape similar to the above. When the solidified body 1 is produced using the template 50, the template 50 is placed on the upper surface 13a of the dry ice 13, the liquid material 2 is injected into the through hole 51 of the template 50, and left for a required time. Thus, the liquid body 2 is solidified to form the solidified body 1, and then the solidified body 1 is taken out from the through hole 51 of the template 50. In this case, since the liquid body 2 stays in the through hole 51 of the template 50, the situation of spreading on the upper surface 13a of the dry ice 13 is prevented. As a result, the liquid 2 becomes a ticking solid body 1 having a high hardness on the dry ice 3 and is formed into a fixed shape. Therefore, the solidified body 1 can be obtained immediately without using a conventional freezing container, and the production efficiency can be improved. Moreover, if the shape of the through-hole 51 is varied, the solidified body 1 can be enjoyed in various shapes. The completed solidified body 1 is eaten in the state of the solidified body 1. Alternatively, it is used for other confectionery.

In the above embodiment, the shape of the solidified body 1 has been described as a heart shape. However, the shape is not limited to this, and it is needless to say that the solid body 1 may be formed in any shape. . If the molded part 21 having various shapes or the template 50 having the through holes 51 having various shapes is prepared, the solidified body 1 having various shapes can be obtained, which is highly versatile.
Furthermore, in the said embodiment, although the stick 3 was used, it is not necessarily limited to this and does not need to use it. For example, the solidified body 1 may be moved using a tool such as tweezers.
Moreover, in the said embodiment, although the solidified body 1 was produced in the recess 12 or the through-hole 51 of the template 50, it is not necessarily limited to this, A liquid body is provided in the upper surface 13a of the dry ice 13 The liquid 2 may be solidified by placing the required amount 2 and standing for the required time, and may be changed as appropriate.

Furthermore, in the above embodiment, the liquid body 2 is composed only of honey. However, the present invention is not necessarily limited to this, and other edible substances may be added to the liquid honey at room temperature. is there. Other edible foods may be liquids such as alcohol or solids such as sugar, and appropriate ones can be mixed. However, and water content of the liquid-shaped body 2, so as not as much. The water content is 40% by weight or less, desirably 30% by weight or less. If it exceeds 40% by weight, a large amount of ice is contained in the solidified body solidified on the dry ice 13, which is not preferable.

Sa confectionery using honey 1 solidified body 2 liquid body 3 stick 10 preparation tool 11 container 12 recess 13 dry ice 13a upper surface 14 opening 15 container body 16 lid 20 pressing die 21 molding part 22 handle 23 base 24 attaching / detaching means Sb honey Confectionery 30 using chocolate 30 chocolate covered body Sc confectionery 40 using honey 40 ice cream 41 complex 50 template 51 through-hole

Claims (8)

Confectionery using honey composed of liquid honey at room temperature or other edible added to honey and solidified by cooling and solidifying a liquid with a moisture content of 40% by weight or less on dry ice In how to create
A method for producing a confectionery using honey, wherein a predetermined amount of the liquid material is placed on an upper surface of dry ice, and the liquid material is solidified by standing for a required time to form a solidified material. Confectionery using honey composed of liquid honey at room temperature or other edible added to honey and solidified by cooling and solidifying a liquid with a moisture content of 40% by weight or less on dry ice In how to create
A confectionery using honey characterized by forming a recess on the top surface of dry ice, injecting the liquid into the recess and allowing the liquid to solidify by standing for a required time to form a solidified body. How to make. The tip of the stick is exposed to the recess in advance, and then the liquid material is injected into the recess and allowed to stand for a required time to solidify the liquid material to form a solidified body in which the tip of the stick is embedded. A method for producing a confectionery using honey according to claim 2 . Confectionery using honey composed of liquid honey at room temperature or other edible added to honey and solidified by cooling and solidifying a liquid with a moisture content of 40% by weight or less on dry ice In how to create
Using a template with a through-hole, place the template on the top surface of dry ice, inject the liquid into the through-hole of the template, and let it stand for the required time to solidify the liquid A method for producing a confectionery using honey, wherein a body is formed, and then the solidified body is taken out from a through-hole of a template. In a method of creating a confectionery using honey composed of a chocolate covered body in which liquid honey or other edible food is added to honey at room temperature and a moisture content of 40% by weight or less is coated with chocolate,
The liquid is cooled and solidified on dry ice to form a solidified body, and the solidified body is immersed in warmed and fluidized chocolate, and then the solidified body is brought into the atmosphere as soon as possible. A method for producing a confectionery using honey, wherein the chocolate is solidified by the cold heat of the solidified body, and a chocolate coating body in which a liquid material is enclosed is formed in this state. It is a preparation tool for creating a solidified body in which liquid honey or other edible substances are added to honey at room temperature and a liquid body having a water content of 40% by weight or less is cooled and solidified on dry ice. , A heat insulating container, dry ice having an upper surface contained in the container to cool and solidify the liquid material, and a recess into which the liquid material is injected by being pressed against the upper surface of the dry ice A confectionery making tool using honey , comprising a pressing die having a molding part . 7. The confectionery making tool according to claim 6 , wherein the pressing die is configured to include a grippable base, and a plurality of the molded portions protrude from the lower surface of the base at a predetermined interval. It is a preparation tool for creating a solidified body in which liquid honey or other edible substances are added to honey at room temperature and a liquid body having a water content of 40% by weight or less is cooled and solidified on dry ice. , A heat insulating container, dry ice having an upper surface that is contained in the container and that cools and solidifies the liquid material, and has a through hole that is placed on the upper surface of the dry ice and into which the liquid material is injected. confectionery creation tool using a honey characterized in that a mold plate.

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