JP6808216B2 - Preparation method of combination confectionery and coated food using it and combination confectionery kit - Google Patents

Description

The present invention relates to a combination confectionery capable of preparing a coated confectionery in which a confectionery for a core material is coated with an instant batter-like coated food. More specifically, instead of using the conventional anhydrous glucose solidification technique, which is a molded confectionery that is prepared with the concave shape in the molding mold as it is, a new preparation method is used in which the powder and the aqueous medium are alternately contacted with the confectionery for the core material. A combination confectionery that provides an application technique for solidification of anhydrous glucose to make a coating food having a good adhesiveness, appearance, and texture of a batter-like coating layer on a core confectionery, and a method for preparing a coating food using the same and a combination confectionery. Regarding the kit.

Conventionally, the applicant has a mold shape in which the eater himself can enjoy the visual fun of the process of solidifying anhydrous glucose by bringing the powder containing anhydrous glucose into contact with the aqueous medium in the molding mold. We have proposed solidified confectionery that is molded according to the above and its improved solidified confectionery.

For example, in a molding mold, a combination confectionery for bringing a solidifying powder containing anhydrous glucose as a main component into contact with water and solidifying it along a concave portion to obtain a molded confectionery is known (for example, Patent Documents). 1). In addition, it contains anhydrous glucose and pregelatinized starch, and the pregelatinized starch is a powder for molded confectionery having a viscosity at 25 ° C. of 17.3 mPa · s or more when made into a 2.5 wt% aqueous suspension. , A combination confectionery comprising a molding mold is known (for example, Patent Document 2). Further, a solidifying powder containing pregelatinized starch and anhydrous glucose having a viscosity of 9.5 mPa · s or more at 25 ° C. when made into a 2.5 wt% aqueous suspension, and a molding mold are obtained. A combination confectionery provided is known (for example, Patent Document 3).

The above-mentioned Patent Document 1 is a combination confectionery using an anhydrous glucose solidification technique. Patent Document 2 is an improved technique for solidifying anhydrous glucose, which allows a molded confectionery to be easily taken out without being damaged even in a small portion of the molding mold. Patent Document 3 is also an technique for improving anhydrous glucose solidification, which improves unpleasant tastes such as bitterness, harshness, and astringent taste of glucose. However, in each combination confectionery, although it is possible to feel the fun of the visual change in the process of solidifying anhydrous glucose, the shape of the molding mold can be visually recognized, so that the obtained molded confectionery is out of the shape range to be recalled. There was still room for new enjoyment, such as the solidification preparation method and the unexpected shape of the solidified confectionery after preparation.

In addition, there are known materials for making fried foods that contain carbon dioxide gas generating substances, acids, and bulking materials such as glucose and corn flour (for example, Patent Document 4). In the fried food making play using the material for playing house, the simulated fried food dough containing a carbon dioxide gas generating substance is dropped into the simulated fried food oil in which acid is added to water, and bubbles are generated around the simulated fried food dough. Is. Therefore, it does not utilize the anhydrous glucose solidification technique, and there is no idea of covering the simulated fried food dough with a clothing-like food.

Jitsufuku No. 3-333275 JP-A-2015-123058 JP 2015-123059 Special Fair 2-37195

The present invention has been made in view of the above circumstances, and an object of the present invention is a coated food in which an instant batter-like coated food is coated on a confectionery for a core material, preferably a fried food-like coating. Provided is a combination confectionery capable of preparing food. More specifically, instead of using the conventional anhydrous glucose solidification technique, which is a molded confectionery that is prepared with the concave shape in the molding mold as it is, a new preparation method is used in which the powder and the aqueous medium are alternately contacted with the confectionery for the core material. A combination confectionery that provides an applied technique for solidification of anhydrous glucose to make a coating food having a good adhesiveness, appearance, and texture of a clothing-like coating layer on a core confectionery, and a method for preparing a coating food using the same and a combination confectionery. To provide a kit.

The present invention is a combination confectionery that allows a simulated experience of coated cooking without heating, and is a combination confectionery provided with the following instant batter-like coated food powder (A), core material confectionery (B), and preparation tray (C). Achieve the above objectives.
(A) Instant clothing-like coated food powder (B) Core material confectionery (C) Instant clothing-like coated food powder containing 50 to 80% by weight of anhydrous glucose and 20 to 50% by weight of pregelatinized starch in the total weight of the powder for instant clothing-like coating food. ) Preparation tray having the following recesses (X) and (Y) (X) Powder container for instant clothing-like coated food (Y) Aqueous medium container

Preferably, the pregelatinized starch in the instant batter-like coated food powder has a viscosity of a 2.5 wt% aqueous suspension at 25 ° C. of 39.4 mPa · s or less. More preferably, the covering cooking is fried food cooking. More preferably, the instant batter-like coated food powder (A) further contains a carbon dioxide-containing food. Further, it is more preferable that the pregelatinized starch in the powder for instant batter-like coated food is in the form of flakes.

More preferably, the above object is achieved by a method for preparing a coated food using the above-mentioned combination confectionery, which is sequentially provided with the following steps.
(1) A step of putting the powder (A) for instant clothing-like coated food into the powder container (X) for instant clothing-like coated food in the preparation tray (C) and the aqueous medium into the aqueous medium storage unit (Y). (2) The instant clothing-like coated food powder (A) is brought into contact with the surface of the core material confectionery (B), then the aqueous medium is brought into contact with the surface, and the instant clothing-like coated food powder (A) is again contacted. A step of preparing a coated food in which the confectionery for core material (B) is coated with an instant clothing-like coated food by repeating the process of contacting the two.

Further, it is preferable that the combination confectionery kit is formed by combining the above-mentioned combination confectionery with the ingredients for instant cooking confectionery.

That is, the present inventors have diligently investigated whether or not a fried batter-like solidifying powder can be produced as a new method of using the anhydrous glucose-containing powder, which is different from the conventional method. As a result, surprisingly, a solidifying powder containing a specific amount of anhydrous glucose and pregelatinized starch and an aqueous medium were prepared in different containers, and the powder and the aqueous medium were placed on the surface of the confectionery as the core material. It was found that by alternately contacting the confectionery, which is the core material, the surface of the confectionery, which is the core material, is instantly covered with a crispy clothing-like coated food, and the coated cooking such as frying can be simulated without heating.

It should be noted that the powder can be coated in a batter-like manner by containing a specific amount of anhydrous glucose and pregelatinized starch in the instant batter-like coated food powder, and the powder and the aqueous medium are alternately used once, preferably a plurality. By repeatedly contacting the foods repeatedly to adjust the thickness of the batter-coated food, it is possible to develop two contradictory textures: moderate stickiness to the surface of the core material confectionery and crispy crispy texture. It is presumed that it will be done. We also found that this preparation method allows infants to experience cooking as if they were playing house, because it is possible to observe how the coating solidifies while constantly moving their hands.

Further, preferably, a pregelatinized starch having a viscosity of a 2.5 wt% aqueous suspension at 25 ° C. of 39.4 mPa · s or less, more preferably 15.0 mPa · s or less, more preferably 7. It has been found that by using pregelatinized starch having a relatively low viscosity of 0 to 15.0 mPa · s, it is possible to coat the clothes with even better quality. More preferably, at the time of preparation, carbon dioxide-containing foods are added so that the sound of popping like fried food or frying can be experienced, or flaky pregelatinized starch is added so as to improve the appearance after preparation. We have found that it is possible to add a sense of realism to the simulated cooking experience by using it, and arrived at the present invention.

The combination confectionery of the present invention uses a solidifying powder containing a specific amount of anhydrous glucose and pregelatinized starch, unlike the conventional preparation of anhydrous glucose solidified confectionery, which is completed by solidifying as it is in the concave shape in the molding mold. By using a new preparation method called coating operation, it is a combination confectionery that provides a coated food that allows a simulated experience of coating cooking such as fried food cooking and garment cooking without heating.

The instant batter-like coated food according to the present invention exhibits an appropriate adhesiveness necessary for adhesion to the surface of a confectionery for a core material, and has a crispy and crispy texture.

As the coated food obtained by coating the core material confectionery with the instant clothing-like coated food according to the present invention, various coated foods can be obtained by making the core material confectionery into various forms, for example, fried foods (fried foods). Imitate various shapes such as fried shrimp, tempura, fried skewers, tonkatsu, croquette, fried potatoes, fried bread, etc.), clothing foods such as apple candy, sesame dumplings, and multi-layer foods such as boiled eggs and melon bread. It can be developed as a versatile coated food, and by preparing these coated foods, even infants can experience simulated cooking.

The method for preparing a coated food of the present invention is different from the conventional method of directly adding water to a molding mold containing an anhydrous glucose-containing powder, and the surface of the confectionery for the core material is prepared by using the powder for instant clothing-like coated food and an aqueous medium. It is possible to form a clothing-like coated food by alternately contacting the food, and the cook can adjust the formation condition of the clothing-coated food by repeating this contact, which is a new creativity when the cook prepares. It can provide fun and a high level of satisfaction.

Further, since this preparation method is carried out without heating, it is possible to easily, safely and instantly obtain a batter-like coated food like a fried food simply by alternately contacting the powder and the aqueous medium.

Explanatory view showing an example of the preparation tray (C) (1) Front perspective view (2) Rear perspective view (3) Front perspective view (1) viewed from above Explanatory drawing showing an example of an instant cooked confectionery set for children's lunch with each instant cooked confectionery prepared from a combination confectionery kit. Explanatory drawing showing an example of a serving sheet on which a design of a lunch plate is printed Explanatory drawing which shows an example of the process of preparing a fried shrimp-like coated food Explanatory drawing showing an example of the process of preparing an omelet-like jelly confectionery Explanatory drawing which shows an example of the process of preparing a rice-like confectionery like chicken rice Explanatory drawing which shows an example of the process of preparing a French fries-like confectionery Explanatory drawing showing an example of the process of preparing a meatball-like rice cake-shaped confectionery

The present invention will be described in detail.
The combination confectionery of the present invention is a combination confectionery that allows a simulated experience of coated cooking without heating, and includes an instant batter-like coated food powder (A), a core material confectionery (B), and a preparation tray (C). Is.

The above-mentioned non-heating means a temperature range from refrigeration at 5 to 30 ° C. to room temperature, that is, non-heating (5 to 30 ° C.) that does not require heating, and is safe and easy to handle when preparing coated foods. It is important in that respect. In the present invention, it means that the powder for instant batter-like coated food (A), the confectionery for core material (B), and the aqueous medium described later are handled without heating. In addition, to experience the cover cooking in a simulated manner means to perform the cover preparation.

As will be described later, the coated food means a food in which a batter-like layer is coated on the surface of a confectionery for a core material, and the batter-like coated food means a batter-like layer, that is, a batter-like coating layer. means. The powder for instant batter-like coated food is a powder that is the basis of the batter-like coated food, and is a powder that changes into a batter-like coating layer when brought into contact with an aqueous medium. The confectionery for core material is a core material of the coated food, that is, a solid confectionery, a solidified confectionery, or a powder that is a source of the solidified confectionery, which is a core material when coating the powder for instant clothing-like coated food. ..

The instant batter-like coated food powder (A) contains 50 to 80% by weight of anhydrous glucose and 20 to 50% by weight of pregelatinized starch in the total weight of the instant batter-like coated food powder for the core material. Adhesiveness (hereinafter referred to as adhesive) required for adhesion to the surface of confectionery, good coating appearance (hereinafter referred to as appearance), and crispy and crispy texture (hereinafter referred to as texture) It is important in that respect.

Unlike general-purpose glucose (hydrous glucose), the anhydrous glucose has the characteristic of solidifying when it comes into contact with an aqueous medium. In addition, it has physical properties that are easy to coat, and it is possible to form a batter-like coated food that is different from the sugar-coated food with a rotating body or the like. When anhydrous glucose is contained in an amount of 50% by weight or more based on the total weight of the powder for instant batter-like coated food, the texture is improved. Further, when it is 80% by weight or less, the adhesiveness, appearance and texture are good. Preferably, it is set to 50 to 70% by weight based on the total weight of the powder for instant batter-like coated food, which is preferable in terms of adhesiveness, appearance and texture.

Next, the pregelatinized starch has a characteristic of exhibiting viscoelasticity when water is added, and is used for the purpose of imparting stickiness so that the batter-coated food does not easily come off. The pregelatinized starch is a starch produced from grain flour derived from grains such as wheat, rice and corn, and dried powder of potatoes such as potato starch, sweet potato and cassava, and is, for example, wheat starch, rice starch, and the like. Examples thereof include starches such as corn starch, waxy corn starch, horse belly starch, sweet potato starch, and tapioca starch, and pregelatinized starches of these processed starches, which are used alone or in combination of a plurality of pregelatinized starches. The pregelatinized starch is prepared by a commonly used method, for example, a suspension of starch or modified starch is gelatinized with a hot roll (drum dryer) or the like, and then dried. Examples of the drying method include dehydration film drying, extrusion swelling drying with an extruder, and spray drying with a spray dryer. Further, the pregelatinized starch may be further processed and used, and examples of the processing method include known methods such as etherification, phosphoric acid cross-linking, acetylation, esterification, and oxidation, which may be used alone or in combination.

The content of pregelatinized starch should be 20% by weight or more based on the total weight of the powder for instant batter-like coated food, which is good in terms of adhesiveness, appearance and texture. Further, the content of 50% by weight or less is good in terms of texture. If it exceeds 50% by weight, the texture tends to be firm and the desired texture cannot be obtained. Preferably, it is set to 30 to 50% by weight based on the total weight of the powder for instant batter-like coated food, which is preferable in terms of adhesiveness, appearance and texture.

Further, the pregelatinized starch has a viscosity of a 2.5 wt% aqueous suspension at 25 ° C. of preferably 39.4 mPa · s or less, which is preferable in terms of achieving both the desired stickiness and texture. .. Further preferably, it is 15.0 mPa · s or less, more preferably 7.00 to 15.0 mPa · s, which achieves both the desired stickiness and texture, and is particularly preferable in terms of texture. The viscosity can be measured as follows using a viscometer (VISCOMETER TUB-10) manufactured by Toki Sangyo Co., Ltd. First, 975 g of water is put in a container and stirred with a homomixer (6,000 rpm). Add 25 g of pregelatinized starch to be measured while stirring, and continue stirring for about 10 minutes to prepare a 2.5 wt% aqueous suspension. After transferring about 100 mL of this aqueous suspension to a 100 mL tall beaker, the tall beaker was placed in a constant temperature bath at 25 ° C. and stirred to obtain a 2.5 wt% aqueous suspension at 25 ° C., which had the above viscosity. Measure with a meter. The measurement conditions are as follows, and the average value of the three measurements is the viscosity.
Adapter; spindle M3, cord no. 22
Rotation speed; 60 rpm
Measurement temperature; 25 ° C

In addition, the form of the pregelatinized starch includes powders such as powder, granules, and flakes (flakes), and the flakes are preferable in that they become like fried food or fried batter. is there. In this case, all pregelatinized starches may be in any combination of flakes, flakes and powders, granules and the like.

Further, an auxiliary raw material may be added to the powder (A) for instant batter-like coated food, if necessary. Auxiliary ingredients include, for example, carbon dioxide-containing foods, sugars such as sugar, fructose, lactose, sugar alcohol, powdered candy, and dextrin, high-sweetness sweeteners such as acesulfam potassium, sucralose, aspartame, and neotame, β starch, and alginic acid. Gelling agents such as sodium, acidulants, fragrances, flavoring agents, coloring agents, minerals (calcium, sodium, etc.), powdered fats and oils, proteins (milk protein, etc.), granules (candy chips, puffs, chocolate chips, color spray) , Corn flakes, etc.) and the like, and may be added individually or in combination of several kinds as appropriate. In addition, the auxiliary raw material may be used in the form of flakes in order to make a fried food or a fried batter. It is preferable that the auxiliary raw material is blended so as to be 20% by weight or less in the total weight of the powder for instant batter-like coated food so as not to impair the ease of coating and texture at the time of coating preparation.

Among the above-mentioned auxiliary ingredients, carbon dioxide-containing foods are preferably used because they can experience a crackling sound when preparing the coating, and can enjoy a simulated experience of cooking fried foods as if they were actually fried foods or fried foods. Examples of the carbon dioxide-containing food include JP-A-2003-535608, JP-A-3-187345, JP-A-3-183443, JP-A-51-57859, and JP-A-58-51740. , Japanese Patent Application Laid-Open No. 53-6462, Japanese Patent Application Laid-Open No. 60-16209, Japanese Patent Application Laid-Open No. 5-83215, Japanese Patent Application Laid-Open No. 2004-16073, Japanese Patent Application Laid-Open No. 2004-1130117, Japanese Patent Application Laid-Open No. 2556718, Japanese Patent Application Laid-Open No. Carbon dioxide gas described in Japanese Patent Publication No. 54-2375, Japanese Patent Publication No. 57-39151, International Publication No. WO1999 / 03357, etc. is enclosed, or carbon dioxide gas is generated by an acid-alkali reaction. Examples thereof include confectionery such as candy, gummies, chewing gum, and tablets that release carbon dioxide, and foods such as granules, powders, and granules such as sparkling beverage powder. Among the above-mentioned carbon dioxide-containing foods, candy filled with carbon dioxide gas is preferably used because it allows a simulated experience of cooking fried food.

Using the above raw materials, the powder for instant batter-like coated food according to the present invention is prepared, for example, as follows. That is, first, a predetermined amount of anhydrous glucose and pregelatinized starch, and if necessary, auxiliary raw materials are prepared. It is appropriately prepared by a method such as powder mixing the prepared raw materials, granulating after powder mixing, or powder mixing all the raw materials after granulating some raw materials.

Next, the confectionery for core material (B) provided in the combined confectionery of the present invention is used as a core material for the obtained coated food, that is, as a core material for coating the powder for instant clothing-like coated food. This core material confectionery (B) has viscoelasticity and plasticity that can be rolled, stretched, and molded into a desired shape by a jig such as a bare hand or a spatula, and the shape is formed during coating preparation and after molding. Anything may be used as long as it has a shape-retaining property. Examples thereof include food powders, soft candy, chewing gum, gummies and the like, which are given viscoelasticity by mixing with water. For example, the food powder is a powder for non-heated hydromolding of International Publication WO2012 / 157122, and the soft candy is a soft candy described in JP-A-8-38056 or JP-A-9-23819. Examples thereof include soft candy that is produced without boiling without heating.

The form of the core material confectionery (B) is, for example, shrimp, tempura ingredients (squid, octopus, fish, etc.), chicken, skewered ingredients (cow, pork, etc.), which are core materials for fried foods. (Chicken, vegetables, etc.), pork, potato balls, strip potatoes, bread, and other simulated foods, or apples, dumplings, etc., which are the core materials for clothing foods, boiled egg yolks, and core materials for multi-layer foods. Examples include simulated foods such as bread. By making the core material confectionery (B) into various forms, various coated foods can be obtained, and the obtained coated foods are, for example, fried foods (fried shrimp, tempura, fried chicken, fried skewers, pork cutlet, croquette). , Fried potatoes, fried bread, etc.), clothing foods such as apple candy, sesame dumplings, and multi-layer foods such as boiled eggs and melon bread.

In addition, the core confectionery (B) is, for example, shrimp, tempura ingredients (squid, octopus, fish, etc.), chicken, skewered ingredients (beef, pig, chicken, vegetables, etc.), pork, potato balls. , Strip potato, fried food-like core material such as bread is suitable because it allows you to experience fried food cooking as a covering cooking. More preferably, as described above, when using a carbon dioxide gas-containing food, you can experience the popping sound of fried food or frying when preparing, and when using flaky pregelatinized starch, the coated food after preparation. It is suitable in that the appearance of the food can be improved and the fried food can be cooked more realistically.

Further, the powder for instant batter-like coated food (A) and the confectionery for core material (B) prepared as described above may be filled and sealed in a package such as a container. The material of the container is not particularly limited, and for example, soft plastic such as polyethylene, paper, metal, or the like may be appropriately used. Alternatively, these materials may be combined and laminated. Further, the form of the container is not particularly limited, and a bag shape, a cylinder, a box, or the like may be appropriately selected. Since anhydrous glucose easily absorbs moisture, it is preferable to use a material having high moisture resistance such as aluminum so that it can be sealed, because it can prevent moisture absorption and dryness and has good aging durability.

Next, the preparation tray (C) provided for the combined confectionery of the present invention has two recesses, a powder accommodating portion (X) for instant batter-like coated food and an aqueous medium accommodating portion (Y). Is important in preparing. That is, the powder (A) for instant batter-like coated food is contained in the instant batter-like coated food powder accommodating portion (X) of the preparation tray (C), and the aqueous medium is contained in the aqueous medium-like coated food accommodating portion (Y). It is used by putting it in. Then, as will be described later, it is used to alternately bring the instant batter-like coated food powder (A) and the aqueous medium into contact with the surface of the core material confectionery (B). By doing so, a coated food in which the confectionery for core material (B) is coated with the instant batter-like coated food can be obtained.

The material of the preparation tray (C) is not particularly limited, and examples thereof include those having soft physical properties such as polystyrene, polypropylene, polyethylene terephthalate, silicon, etc., or those obtained by laminating a combination of these materials. ..

Examples of the aqueous medium include tap water, milk, fruit juice, beverages, syrups such as glucose and sugar, and solutions in which solutes such as fragrances and coloring agents are dissolved or dispersed. Of these, tap water is particularly preferably used because it is easy to procure. In addition, glucose syrup is preferably used because it promotes solidification.

Further, the preparation tray (C) may be provided with at least two recesses as described above, but in addition, the recess and the core material for preparing the confectionery (B) for the core material from the food powder. It may be provided with three or more recesses such as a recess for accommodating the confectionery (B) and a recess for accommodating the obtained coated food. Further, as will be described later, at the same time when preparing the coated food, the powder (A) for the instant clothing-like coated food is placed in the instant clothing-like coated food powder container (X), and the aqueous medium is placed in the aqueous medium container (Y). If it can be added, the above-mentioned storage portions (X) and (Y) may be used for other purposes when the coated food is not prepared. For example, a cooking tray as shown in FIG. 1 can be mentioned. The accommodating portions (X) and (Y) do not necessarily have to be integrated with each other, and may be a set of separate accommodating portions (X) and (Y).

Next, the preparation tray (C) provided in the combination confectionery of the present invention will be described with reference to FIG. FIG. 1 is an explanatory view showing an example of a preparation tray (C), (1) is a front perspective view, (2) is a rear perspective view, and (3) is a front perspective view (1). It is a front view looking down from directly above.

In FIG. 1 (1), 60 (C) shows the entire preparation tray (C), 63 is in the powder container (X) for instant clothing-like coated food, and 65 is in the aqueous medium container (Y). In addition to these two recesses, the preparation tray 60 (C) has four recesses 61, 62, 64, and 66, and has a total of six recesses. Further, as will be described later, when preparing the fried shrimp-like coated food 1, 63 is used as the powder container (X) for the instant clothing-like coated food, and 65 is used as the aqueous medium container (Y). 63 also serves as a potato molding unit for preparing the French fries-like confectionery 3, and 65 also serves as an omelet molding unit for preparing the omelet-like jelly confectionery 2. Of the other four recesses, 61 is a measuring recess for an aqueous medium for measuring an aqueous medium, 64 is a dough mixing portion for preparing each instant cooked confectionery dough from the powder that is the basis of each instant cooked confectionery, and 62 is a shrimp. The core material confectionery molding unit for preparing the core material confectionery 1 (B) of the fried-like coated food 1, and 66 is a chicken rice preparation unit for preparing the chicken rice-like rice-like confectionery 5.

Each recess will be described in detail with respect to the preparation tray 60 (C) of FIG.
First, the measuring recess 61 for an aqueous medium of the preparation tray 60 (C) is separable from the preparation tray 60 (C), and is formed as a recess so that a predetermined amount of the aqueous medium can be weighed and used. ing. The separation from the preparation tray 60 (C) may be separated by a cutting means such as scissors, or a groove or sewing machine wire for separation may be pre-engraved at the time of molding the preparation tray. Good.

Next, the dough mixing portion 64 of the preparation tray 60 (C) is a recess for preparing the dough for the core confectionery 1 (B) and the instant cooked confectionery 2 to 5. Powder for confectionery for core material, powder for each instant cooked confectionery, and water-based medium measured in the above-mentioned measuring recess for aqueous medium 61 can be added to the recess to prepare a mixture. There is. As the powder that is the basis of instant cooked confectionery, for example, the powder that is the basis of solidification confectionery mainly composed of anhydrous glucose prepared by molding in a mold, the powder for jelly confectionery, and the pregelatinized starch are mainly used. Examples include powder.

Next, the confectionery molding unit 62 for the core material for preparing the confectionery 1 (B) for the core material of the fried shrimp-like coated food 1 will be described. As shown in FIG. 1 (3), the confectionery molding portion 62 for the core material has a recess that imitates the shape of the body of the shrimp, and the plastic confectionery dough for the core material (previously, the dough mixing portion 64 is used). The prepared dough mainly composed of anhydrous glucose) is pressed to mold and release the shrimp-type confectionery for core material. Further, it is preferable to engrave the convex streaks shown in FIG. 4 (1) on the bottom of the confectionery molding portion 62 for the core material, because it can be expressed more like a real shrimp and can be easily released from the mold. Is. Further, it is preferable to engrave the head and legs of the shrimp around the confectionery molding portion 62 for the core material as shown by a round dotted line, because the expression is more like shrimp.

Returning to FIG. 1, the potato forming portion 63 for preparing the French fries-like confectionery 3 has a trapezoidal recess as shown in FIG. 1 (3), and further, as shown in FIG. 4 (1), etc. Grooves are engraved in parallel at intervals, and the dough mainly composed of anhydrous glucose prepared in advance in the dough mixing portion 64 is pressed against the dough to form a molded dough having a bellows-shaped groove so that the dough can be released. There is. As described above, the potato molding unit 63 also serves as a powder storage unit (X) for instant batter-like coated food when preparing the fried shrimp-like coated food 1, and is subsequently used when preparing the coated food. Is shown as 63 (X).

Next, the omelet molding unit 65 for preparing the omelet-like jelly confectionery 2 adds the jelly powder that is the source of the omelet-like jelly confectionery and the aqueous medium measured in the measuring recess 61 for the aqueous medium. It is a recess for releasing the jelly dough that has been mixed and jelly-like. The omelet molding portion 65 of FIG. 1 (3) has a shape as if a spun shape was developed, and this is an omelet-like jelly that is folded and wrapped by sandwiching a granular confectionery 6 described later in the obtained jelly dough. This is for preparing confectionery 2. If marks and characters like a convex face are formed on the bottom of the omelet molding portion 65 as shown in FIG. 4 (1), the surface of the omelet-like jelly confectionery looks like a face with a sauce or the like. It is suitable because it is easy to draw various marks and letters, you can enjoy the cooking experience more, and it is easy to release the mold. Further, as described above, the omelet molding unit 65 also serves as an aqueous medium storage unit (Y) when preparing the fried shrimp-like coated food 1, and when used thereafter in the preparation of the coated food, 65 (Y). ).

Next, the chicken rice preparation unit 66 for preparing the chicken rice-like cooked rice-like confectionery 5 is a chrysanthemum-shaped recess formed in a rice-like shape. By pressing the cooked rice-like dough mainly composed of pregelatinized starch prepared in advance in the dough mixing portion 64 onto the cooked rice-like dough, the cooked rice-like confectionery 5 molded into a cuprice mold can be released. The rice shape of the chicken rice preparation unit 66 may be any shape such as a melon shape, a plum shape, and a Fuji shape, in addition to the chrysanthemum shape.

Then, the commercialization of the combined confectionery of the present invention is carried out, for example, as follows. First, the above-mentioned container filled and sealed with the instant batter-like coated food powder (A) and the core material confectionery (B) disclosed above, and the preparation tray (C) are prepared. Then, if necessary, these may be further sealed in one package to form a combined confectionery product. At this time, a measuring cup, a dropper, a stirring rod, a muddler, a spoon, a fork, chopsticks, a spatula, a skewer, a toothpick, or other jig may be enclosed.

Next, using the combined confectionery of the present invention, the coated food is prepared, for example, as follows. First, the powder (A) for instant batter-like coated food is placed in the powder container (X) for instant batter-like coated food in the preparation tray (C), and the aqueous medium is placed in the aqueous medium container (Y). Next, the instant batter-like coated food powder (A) is evenly contacted with the surface of the core material confectionery (B). Next, the aqueous medium is evenly contacted with the surface of the core confectionery (B) to which the instant batter-like coated food powder (A) is in contact. Next, the instant batter-like coated food powder (A) is evenly contacted again. By repeating the operation of contacting both of them once or more, the instant clothing-like coated food is formed on the surface of the core material confectionery (B), and the instant clothing-like coated food is coated on the core material confectionery (B). A coated food is obtained. Specifically, for example, preparation of the fried shrimp-like coated food of FIG. 4 described later can be mentioned. In the present invention, it is important to alternately contact the powder (A) for instant batter-like coated food with the aqueous medium in order to form the desired instant batter-like coated food. Further, as described above, the present invention allows the cook to experience and enjoy the gradual formation of the batter-like coating layer (immediate clothing-like coating food), and the sugar coating by a rotating body such as a revolving pan. Not applicable to coating.

As described above, the instant batter-like coated food is formed by performing the operation of contacting the instant batter-like coated food powder (A), the aqueous medium, and the instant batter-like coated food powder (A) at least once. However, the number of contacts may be appropriately selected by the cook while observing the balance between the core confectionery (B) and the instant batter-like coated food. From the second time onward, the operation of contacting each of the aqueous medium and the instant clothing-like coated food powder (A) is counted as one contact, and the final contact is the instant clothing-like coated food powder (A). It is preferable in that it forms the desired instant clothing-like coated food. When the number of contacts is preferably 2 to 10 times, more preferably 2 to 5 times, it is preferable in that the stickiness and texture, and the state in which the clothing-like coated food is gradually formed can be felt.

The shape of the covering food obtained by prepared as described above, as described above, if example embodiment, fried foods (fried shrimp tempura fried, Skewer, pork cutlet, a croquette, fried potatoes, fried bread, etc.), Examples include clothing foods such as apple candy and sesame dumplings, and multi-layer foods such as boiled eggs and melon bread, which can be developed as versatile coated foods imitating various shapes, and these coated foods are prepared. This makes it possible for infants to experience simulated cooking.

Further, the combined confectionery of the present invention is a combined confectionery in which, as shown in FIG. 2, a plurality of instant cooked confectionery materials can be combined and served in addition to the coated food according to the present invention. The kit is even more suitable because it allows you to experience cooking as if you were making a children's lunch set by hand. Examples of the material for instant cooked confectionery include powders that are the basis of solidifying confectionery mainly composed of anhydrous glucose, powders for jelly confectionery, and powders mainly composed of pregelatinized starch for forming by adding water. Can be mentioned.

Figure 2 shows a fried shrimp-like coated food prepared from a combination confectionery kit, an instant cooked confectionery imitating omelet, french fries, meatballs, and chicken rice, and a granular confectionery imitating a side dish such as green peas and corn. It is explanatory drawing which shows an example of the instant cooked confectionery set of the child lunch which served.

In FIG. 2, reference numeral 1 denotes a fried shrimp-like coated food of the coated food according to the present invention. 2 to 5 are instant cooked confectionery, 2 is omelet-like jelly confectionery, 3 is fried potato-like confectionery, 4 is meatball-like rice cake-like confectionery, and 5 is chicken rice-like rice-like confectionery. No. 6 is a granular confectionery that imitates garnished vegetables such as green peas and corn. Then, these are three-dimensionally arranged on the serving sheet 7 on which the design of the lunch plate of FIG. 3 is printed to form an instant cooked confectionery set 50 for children's lunch.

FIG. 3 is a serving sheet 7 on which the design of the lunch plate is printed. That is, a plate, a spoon, a fork, and a place mat are printed as the design of the lunch plate, and it is preferably used in that a genuine feeling can be obtained. As the serving sheet 7, a sheet-like sheet can be combined with the above-mentioned combination confectionery kit, but in addition, a sheet printed on an outer bag for collectively wrapping materials for instant cooking confectionery provided in the combination confectionery kit is used. You may. FIG. 3 is printed on the outer bag, and the dotted line portion printed on the outer bag is cut out with scissors and used as a serving sheet 7, and the above-mentioned instant cooked confectionery or the like is three-dimensionally placed on the sheet 7. When served on, it becomes the instant cooked confectionery set 50 for the children's lunch shown in Fig. 2.

Next, for example, a method of preparing the instant cooked confectionery set 50 for children's lunch as shown in FIG. 2 from the combination confectionery kit will be described with reference to FIGS. 4 to 8. As the preparation tray (C), the preparation tray 60 (C) shown in FIG. 1 is used.

The combination confectionery kit includes, for example, instant clothing-like coated food powder 11, core material confectionery powder 10, tray 60 (C), jelly powder 20 that is the basis of omelet-like jelly confectionery, and fried potato-like confectionery. 100 powders that are the basis of, 300 powders that are the source of meat ball-like rice cake-like confectionery, 40 powders that are the source of chicken rice-like rice-like confectionery, 6, granular confectionery, sauce 30, and spoon 8. Examples thereof include a set in which a serving sheet 7 such as 3 is housed and sealed in an outer bag on which it is printed. Although not shown, 11, 10, 20, 100, 300, 40, 6, and 30 are separately packaged in bags. Further, as a jig other than the spoon 8, a decorative jig such as a flag may be added.

In the above combination confectionery kit, instant clothing-like coated food powder 11, core material confectionery powder 10, tray 60 (C), jelly powder 20 that is the source of omelet-like jelly confectionery, and fried potato-like confectionery. Powder 100 that is the source of, powder 300 that is the source of meat ball-like rice cake-like confectionery, powder 40 that is the source of chicken rice-like rice-like confectionery, granular confectionery 6, sauce 30, spoon 8 and for serving Although the outer bag on which the sheet 7 is printed is set, the shape of the tray 60 (C) and the design of the sheet 7 for serving (for example, a car, an airplane, a lunch box, etc., in addition to the above) are instantly cooked. It may be changed as appropriate according to the menu of the confectionery set 50 or the like. Further, as the measuring recess 61 for the aqueous medium, the spoon 8, and the serving sheet 7, a cup, spoon, plate, or the like at home may be used. Further, the above 11, 10, 20, 100, 300 and 40 may be replaced with confectioneries such as jelly, gum and candy that have already been cooked and molded instead of powder. On the contrary, the sauce 30 may be prepared by using powder and cooking with water by the cook.

First, as shown in FIG. 4, a method for preparing the fried shrimp-like coated food 1 will be described. From the preparation tray 60 (C), the measuring recess 61 for the aqueous medium and the confectionery molding portion 62 for the core material are separated from each other by using a cutting means 9 such as scissors (FIG. 4 (1)). Next, a predetermined amount of the aqueous medium is weighed using the measuring recess 61 for the aqueous medium and put into the dough mixing portion 64. Sprinkle powder 10 for core material confectionery mainly composed of anhydrous glucose from above and mix with a mixing jig such as a spoon to obtain a dough for shrimp-like core material confectionery 1 (B) (FIG. 4 (Fig. 4). 2) However, the mixing operation using the mixing jig is not shown). Next, this dough is put into the core material confectionery molding part 62, the dough is pressed with a mixing jig 8 such as a spoon to flatten it, and it is left to solidify for several minutes to solidify the shrimp-like core material confectionery 1 (B). (Fig. 4 (3)).

As described above, the powder 11 for instant batter-like coated food is sprinkled into the potato molding portion 63 (X) corresponding to the powder accommodating portion (X) for instant batter-like coated food while being left for several minutes. Then, the omelet molding portion 65 (Y) corresponding to the aqueous medium accommodating portion (Y) accommodates the aqueous medium, and the aqueous medium is accommodating using the measuring recess 61 for the aqueous medium (FIG. 4 (4)). Next, the shrimp-like confectionery 1 (B) for core material solidified as described above is released from the confectionery molding portion 62 for core material. Next, the powder 11 for instant batter-like coated food is evenly contacted and adhered to the surface of the shrimp-like core material confectionery 1 (B) by rolling in the potato molding portion 63 (X) so as not to adhere to the tail portion. (Fig. 4 (5)). Next, the shrimp-like core material confectionery 1'to which the instant batter-like coated food powder 11 is attached is rolled in the omelet molding portion 65 (Y), and the aqueous medium is evenly contacted and adhered to the surface ( FIG. 4 (6). Again, in the same manner as above, the instant clothing-like coated food powder 11 is evenly contacted and adhered (FIG. 4 (5)), and by repeating this series of operations one or more times, the fried shrimp-like confectionery for core material 1 An instant clothing-like coated food is formed on the surface of (B), and a fried shrimp-like coated food 1 in which the instant clothing-like coated food is coated on the shrimp-like core material confectionery 1 (B) is obtained (FIG. 4 (7). )).

At this time, if a carbon dioxide gas-containing food or the like is mixed with the instant batter-like coated food powder 11 in advance, a crackling sound is heard when the coating is prepared by contacting the aqueous medium, so that the fried shrimp is as if it were fried. It is preferable in that you can enjoy a simulated experience of cooking fried foods because you can obtain the sound effect of actually frying. Further, when the flake-like powder is contained in the powder for instant batter-like coated food 11, it is preferable in that the obtained fried shrimp-like coated food 1 has an appearance similar to that of fried shrimp.

Next, as shown in FIG. 5, a method for preparing the omelet-like jelly confectionery 2 will be described. First, the jelly powder 20 that is the source of the omelet-like jelly confectionery and a predetermined amount of the aqueous medium measured in the measuring recess 61 for the aqueous medium are added to the omelet molding portion 65 of the preparation tray 60 (C). Mix well and leave for a few minutes to make a jelly (Fig. 5 (1)). Next, the jelly-like dough 2a is peeled off using a mixing jig 8 such as a spoon (FIG. 5 (2)), and is taken out on a serving sheet 7 on which the design of the lunch plate is printed as shown in FIG. .. Next, several grains of granular confectionery 6 imitating garnished vegetables such as green peas and corn are placed on one of the jelly-like dough 2a (FIG. 5 (3)). Then, the other jelly-like dough 2a is folded to obtain a spun-shaped omelet-like jelly confectionery 2 containing the granular confectionery 6 (FIG. 5 (4)).

The omelet-like jelly confectionery 2 may be served as it is, but more preferably, the sauce 30 is squeezed out from a part of the bag containing the sauce 30 colored in red or the like, and the face is placed on the omelet-like jelly confectionery 2. When a mark such as a mark such as is drawn, the appearance is as if a picture was drawn with ketchup on an omelet rice, which is suitable (Fig. 5 (4)). Further, when the omelet-like jelly confectionery 2 is prepared by the omelet molding portion 65 having a mark such as a convex face-like mark formed on the bottom, a concave face-like mark is formed on the surface of the jelly confectionery 2. It is suitable because it is easy to inject a source or the like.

Next, as shown in FIG. 6, a method for preparing the cooked rice-like confectionery 5 like chicken rice will be described. First, in the dough mixing portion 64 of the preparation tray 60 (C), the powder 40 which is the source of chicken rice-like rice-like confectionery mainly composed of pregelatinized starch and a predetermined amount of water measured by the measuring recess 61 for an aqueous medium. Add the medium and mix well with a mixing jig such as a spoon (FIG. 6 (1), but the mixing operation with the mixing jig is not shown). Further, it is taken out and kneaded by hand to obtain a dough for rice-like confectionery 5 like chicken rice (FIG. 6 (2)). Next, the dough is put into the chicken rice preparation unit 66 and pressed to flatten it (FIG. 6 (3)). Next, when the bottom of the chicken rice preparation unit 66 is pushed out from below with a finger (FIG. 6 (4)), a chicken rice-like rice-like confectionery 5 molded in a chrysanthemum-shaped cup is obtained (FIG. 6 (5)). ). Further, it is more preferable in terms of appearance to place several grains of granular confectionery 6 imitating garnished vegetables such as green peas and corn on the cooked rice-like confectionery 5 after mold release (FIG. 6 (5)). ..

Next, as shown in FIG. 7, a method for preparing the French fries-like confectionery 3 will be described. First, a predetermined amount of the aqueous medium is weighed using the measuring recess 61 for the aqueous medium and put into the dough mixing portion 64. Powder 100, which is the basis of French fries-like confectionery mainly composed of anhydrous glucose, is sprinkled over the powder and mixed with a mixing jig such as a spoon to obtain a dough 3a for French fries-like confectionery (FIG. 7 (1)). However, the mixing operation using the mixing jig is not shown). Next, the dough 3a is put into the potato forming portion 63, the dough 3a is pressed with a finger or the like to flatten the dough, and the groove shape formed in the bottom of the potato forming portion 63 and carved in parallel at equal intervals is formed in the dough. Transfer to 3a (FIG. 7 (2)). Next, the bellows-shaped dough 3a is gently peeled off from the potato molding portion 63 using a mixing jig 8 such as a spoon (FIG. 7 (3)), and the uneven surface of the dough 3a is formed. Place it on a plate with the top facing up. Then, using the tip of a mixing jig 8 such as a spoon, the dough 3a is cut out in accordance with the concave portion to obtain the French fries-like confectionery 3 (FIG. 7 (4)).

Next, as shown in FIG. 8, a method for preparing the meatball-like rice cake-shaped confectionery 4 will be described. First, in the dough mixing portion 64 of the preparation tray 60 (C), the powder 300 which is the source of the meatball-like rice cake-like confectionery mainly composed of pregelatinized starch and a predetermined amount of water measured by the measuring recess 61 for an aqueous medium. Add the medium and mix well with a mixing jig such as a spoon (FIG. 8 (1), but the mixing operation with the mixing jig is not shown). Next, the meatball-like dough 4a for rice cake-shaped confectionery is taken out from the dough mixing portion 64, rolled by hand and formed into a spherical shape (FIG. 8 (2)) to obtain a meatball-like rice cake-shaped confectionery 4. The meatball-like rice cake-shaped confectionery 4 may be served as it is, but if the sauce 30 is squeezed out from the bag containing the red-colored sauce 30 and sprinkled on the surface of the meatball-like rice cake-shaped confectionery 4, a glossy sauce is used. A meatball-like rice cake-like confectionery 4 that looks like a sardine is obtained, which is suitable in appearance (FIG. 8 (3)).

Fried shrimp-like coated food 1, omelet-like jelly confectionery 2, fried potato-like confectionery 3, meat ball-like rice cake-like confectionery 4, chicken rice-like rice-like confectionery 5, green peas and corn obtained as described above. By arranging the granular confectionery 6 imitating the side-by-side vegetables such as, as shown in FIG. 2, an instant cooked confectionery set 50 for children's lunch with a three-dimensional appearance is completed as shown in FIG. In FIG. 2, the serving sheet 7 on which the design of the lunch plate of FIG. 3 is printed is used, but the serving plate may be a plate at home or the like.

In addition, fried shrimp-like coated food 1, omelet-like jelly confectionery 2, fried potato-like confectionery 3, meat ball-like rice cake-like confectionery 4, chicken rice-like rice-rice-like confectionery 5, green peas and corn and other side dishes were imitated. The color and flavor of the granular confectionery 6 may be the same color and flavor as the real one, or may be designed to be a sweet confectionery flavor for children, a fruit flavor, or the like.
In addition, the menu for making a combination confectionery kit may be set appropriately. In addition to the above-mentioned children's lunch set, for example, the shape of the flavoring and preparation tray 60 (C) may be changed to make meat tempura and fried rice. , Ankake meat dumplings, Fuyohai Chinese lunch set style may be designed.

Next, the present invention will be specifically described based on examples.
<Examples 1 to 4, Comparative Examples 1 to 4>
<Preparation of combination confectionery>
An instant clothing-like coated food powder (A) was prepared with the composition shown in Table 1, and a food powder for a core confectionery (B) was prepared with the composition shown in Table 2, and 5.0 g of the powder (A) was prepared. B) 3.5 g was sealed in separate polyethylene bags. In addition, the powder storage section (X) for instant clothing-like coated food, the aqueous medium storage section (Y), and the following two recesses, that is, the shrimp-shaped confectionery molding section 62 for the core material and the dough mixing section in FIG. A preparation tray (C) having a total of four recesses (hereinafter referred to as 62'and 64') similar to 64 was prepared. These were sealed in one polyethylene package to obtain a combined confectionery.

Using the above-mentioned combination confectionery, three specialized panelists prepared a coated food by the following procedure.
<Preparation of shrimp-like core confectionery>
3.5 g of powder (B) was sprinkled into the dough mixing portion 64'of the preparation tray (C), and 2 g of tap water at room temperature was added and mixed from above to obtain a confectionery dough for a core material. This confectionery dough for core material was molded as shown in FIGS. 4 (1) to 4 (3) using the confectionery molding unit 62'for core material to prepare a shrimp-like confectionery for core material.
<Preparation of fried shrimp-like coated food>
Fried shrimp-like coated foods were prepared as shown in FIGS. 4 (4) to 4 (7).
(I) First, the powder (A) was sprinkled into the powder container (X) for instant batter-like coated food in the preparation tray. Then, tap water was stored in the aqueous medium storage unit (Y).
(Ii) Next, the shrimp-like confectionery for the core material was released from the confectionery molding unit 62'for the core material.
(Iii) Next, the confectionery for the core material was rolled in the accommodating portion (X) so as not to adhere to the tail portion, and the powder (A) was evenly contacted and adhered.
(Iv) Next, it was rolled in the accommodating portion (Y), and water was evenly contacted and adhered to the surface.
(V) Again, in the same manner as in (iii), the powder (A) was evenly contacted and adhered.
(Vi) Further, the operations of (iv) and (v) were repeated twice.
(Vii) Then, a fried shrimp-like coated food was prepared by coating a confectionery for a core material in a shrimp-like form with an instant batter-like coated food.

Three specialized panelists who prepared the coated food, regarding the adhesiveness of the examples and comparative examples obtained as described above to the confectionery for the core material during the preparation of the coated food, and the appearance and texture of the coated food after preparation. After evaluation in, the average value of these three persons is rounded off, and the overall result is shown in Table 1. The evaluation focused on the following contents, and evaluated very good ones with 5 points and bad ones with 1 point. Table 3 shows a score table for each evaluation item.
<Adhesion to confectionery for core materials during preparation of coated foods>
・ Whether the instant clothing-like coated food is coated on the core material confectionery ・ Whether the instant clothing-like coated food is peeled off from the core material confectionery during the preparation of the coated food <Appearance of the coated food after preparation>
・ Whether the confectionery for core material is firmly covered with instant batter-like coated food ・ Whether it has a good-looking appearance like fried shrimp fried food <For the prepared coated food Texture>
・ Whether or not the texture has a crispy and crispy texture. Overall, the evaluation places the highest priority on the texture, the adhesiveness and appearance evaluation is 2 points or more, and the texture evaluation is more than 2 points. Was set to the target quality.

As a result of the evaluation, in particular, Example 3 had a very good crispy texture, and Example 4 had an appropriate stickiness and a good fried shrimp-like appearance. On the other hand, in Comparative Example 1, all the evaluations were poor, it was difficult to coat the confectionery for the core material, and it was not possible to prepare a coated food with a firm and firm texture without being crispy. In Comparative Examples 2 to 4, the texture was particularly poor, and as the amount of pregelatinized starch increased, the crispy texture tended to decrease and the texture tended to be firm.

<Examples 5 to 10>
A combination confectionery was prepared in the same manner as in Example 1 except that the powder for instant clothing-like coated food was prepared with the composition shown in Table 4, and then a fried shrimp-like confectionery was prepared. A coated food was prepared. The evaluation was also performed in the same manner as in Example 1. As the pregelatinized starch of Example 10, flakes were used.

As a result of the evaluation, it was found that the lower the viscosity of the 2.5 wt% aqueous suspension at 25 ° C., the lower the adhesiveness and the better the texture. Further, in Examples 5 to 10, when the confectionery for the core material after contact with water comes into contact with the powder for instant batter-like coated food, a popping sound is heard, and the fried food which was not felt in Examples 1 to 4 I was able to experience the realism of cooking. In particular, Examples 6 and 7 were fried shrimp-like coated foods having a high overall evaluation, having a good appearance like real fried shrimp, and having a crispy and crispy texture. In addition, Examples 8 and 9 had a viscosity and were slightly inferior to Examples 5 to 7 in terms of a dry appearance.

<Preparation of combination confectionery kit>
<Example 11>
The following (1) to (7) were prepared.
(1) Powder for instant batter-like coated food having the composition of Example 7 (Table 1) 3.5 g
(2) Confectionery powder for core material having the composition of Table 2 (3) Tray 60 (C) in FIG.
(4) Table 5-8 instant cooking confectionery powder (5) of the composition granular confectionery 20 grains (6) Table 9 Source powder (7) of the composition spoon the sac Chi (2) (4) (6), Each was separately packaged in a polyethylene bag so as to have the weight shown in Table 10.
Next, the above (1) to (7) were housed and sealed in an outer bag on which the serving sheet 7 as shown in FIG. 3 was printed to prepare a combined confectionery kit.
The breakdown of the powder for instant cooked confectionery in (4) above is the powder for jelly that is the source of omelet-like jelly confectionery (Table 5), the powder that is the source of fried potato-like confectionery (Table 6), and meat. The powder used as the basis for the ball-shaped rice cake-shaped confectionery (Table 7) and the powder used as the base for the chicken rice-like rice-like confectionery (Table 8) were used.

Using the combination confectionery kit of Example 11, 30 men and women aged 5 to 9 years old as monitors, while looking at the cooking instructions according to FIGS. 4 to 8, as shown in [0060] to [0068] above, FIGS. An instant cooked confectionery set for children's lunch was prepared according to the procedure shown in 8, and served as shown in FIG. The state of this preparation was observed. As for the amount of water added, the number of cups added by the measuring recess 61 for an aqueous medium (2 g / 1 cup of water) is described in the above-mentioned instruction manual so that water can be added as shown in Table 10.
As instructed, each monitor was weighed using the water-based medium measuring recess 61. Further, the sauce powder of (6) was hydrated and mixed in a bag containing the powder to obtain a ketchup-like sauce.

As a result, all the monitors were happy to prepare, serve, and then eat. In particular, when preparing the fried shrimp-like coated food, I was surprised at the crackling sound and performed the coating operation while shining my eyes as the instant batter-like coated food gradually became thicker. In the post-eating questionnaire survey, 73% of the respondents said that it was very fun to perform multiple cooking (preparation) operations. In addition, among each cooking operation, the response to the cooking of fried shrimp-like coated food was the highest, and 80% answered that it was very fun.

1 Fried shrimp-like coated food 1 (B) Confectionery for core material 2 Omelet-like jelly confectionery 2a Jelly-like dough 3 Fried potato-like confectionery 3a Fried potato-like confectionery dough 4 Meatball-like rice cake-like confectionery 4a Meatball-like Dough for rice cake-like confectionery 5 Chicken rice-like rice- like confectionery 6 Granular confectionery 7 Serving sheet 8 Spoon 9 Scissors 10 Confectionery powder for core material 11 Instant clothing-like coated food powder 20 Omlet-like jelly confectionery source Powder for jelly 30 Source 40 Powder for rice-like confectionery like chicken rice 50 Instant cooked confectionery set for children's lunch 60 (C) Preparation tray 61 Weighing recess for water-based medium 62 Confectionery molding part for core material 63 Potato molding part 63 (X) Instant clothing-like coated food powder storage part 64 Dough mixing part 65 Omlet molding part 65 (Y) Aqueous medium storage part 66 Chicken rice preparation part 100 Fried potato-like powder 300 that is the basis of confectionery Powder that is the basis of meat ball-like rice cake-like confectionery

Claims (7)

It is a combination confectionery that can prepare fried food-like, candy apple-like, or melon bread-like coated foods with a clothing-like layer coated on the surface of the confectionery for core material without heating. A), a confectionery for core material (B), and a confectionery for preparation (C).
(A) Instant clothing-like coated food powder (B) Core material confectionery (C) Instant clothing-like coated food powder containing 50 to 80% by weight of anhydrous glucose and 20 to 50% by weight of pregelatinized starch in the total weight of the powder for instant clothing-like coating food. ) Preparation tray (X) having the following recesses (X) and (Y) Powder accommodating portion for instant clothing-like coated food (Y) Aqueous medium accommodating portion The combination confectionery according to claim 1, wherein the pregelatinized starch in the powder for instant batter-like coated food has a viscosity of a 2.5 wt% aqueous suspension at 25 ° C. of 39.4 mPa · s or less. The combination confectionery according to claim 1 or 2, wherein the batter-like layer is coated with a plurality of layers . The combination confectionery according to any one of claims 1 to 3, wherein the powder (A) for instant batter-like coated food contains carbon dioxide gas-containing food. The combination confectionery according to any one of claims 1 to 4, wherein the pregelatinized starch in the powder for instant batter-like coated food is in the form of flakes. The method for preparing a coated food using the combination confectionery according to any one of claims 1 to 5, which comprises the following steps in sequence.
(1) A step of putting the powder (A) for instant clothing-like coated food into the powder container (X) for instant clothing-like coated food in the preparation tray (C) and the aqueous medium into the aqueous medium storage unit (Y). (2) The instant clothing-like coated food powder (A) is brought into contact with the surface of the core material confectionery (B), then the aqueous medium is brought into contact with the surface, and the instant clothing-like coated food powder (A) is again contacted. A step of preparing a coated food in which the confectionery for core material (B) is coated with an instant clothing-like coated food by repeating the process of contacting the two. A combination confectionery kit comprising the combination confectionery according to any one of claims 1 to 5 and a material for instant cooking confectionery.