JPH0333274Y2 - - Google Patents

Description

[Detailed description of the invention] [Field of industrial application] This invention relates to a combination confectionery that can be made into a candy-like confectionery by kneading two types of powder compositions by contacting them with water in a kneading container. be.

[Conventional technology]

In ancient times, kneaded candy was sold to children by attaching it to the ends of two sticks as a kind of fare for watching picture-story shows. Children were very interested in the way it became cloudy as it embraced it. Recently, however, with the spread of television, picture-story shows have disappeared, and kneaded candy like this is no longer seen.

[Problem that the invention attempts to solve]

However, there is something irresistible about the interesting changes in shape of the kneaded candy mentioned above during kneading. On the other hand, although there is an abundance of food and drink available these days, all of them are ready-made, and there is nothing that allows children to actively move their hands to change the shape and enjoy the fun of it. As mentioned above, nowadays there are many types of sweets etc.
It is becoming more likely that children will prefer products that allow them to enjoy changing shapes, etc. by actively devising them to suit their own tastes, rather than products that children simply passively interact with.

This idea was created in view of these circumstances, and allows the consumer to easily make a kneaded candy-like confectionery by kneading the specified ingredients in a container, and the more the confectionery is kneaded, the more the confectionery becomes It is a novel product that allows you to experience the visual interest of expanding the volume and changing color tone by becoming cloudy due to foaming and air inclusion, and the creative fun of being able to sense changes in the above-mentioned aspects and physical properties while kneading. Its purpose is to provide combination sweets.

[Means for solving problems]

In order to achieve the above object, the combination confectionery of this invention comprises the following ingredients A and B packed in a container and a kneading container, and the A component, B component and water are mixed in the kneading container. The composition is such that it can be kneaded with

A Powder composition for paste, which contains saccharides, sodium bicarbonate, and a water-soluble thickener as the main components, and becomes a paste when mixed with water.

B. A foaming powder composition containing an acidulant as an essential ingredient.

That is, in the above confectionery, the powder composition for paste (component A) and the powder composition for foaming (component B) are packed in a container, and when eaten, for example, the powder composition for paste and water are mixed together in a kneading container. Knead with a stick or the like to make a paste, add the above powder composition for foaming, and further knead to foam. It shows changes such as cloudiness due to cloudiness, and the eater can enjoy the changes in physical properties and appearance by themselves. In addition, the above-mentioned components A and B are both in powder form and do not change over time, and are converted into candy only when consumed by the purchaser, so they are highly marketable.

The combination confectionery of this invention consists of a powder composition for paste (component A) and a powder composition for foaming (component B).
and a kneading container.

The powder composition for paste (component A) has saccharides, sodium bicarbonate, and a water-soluble thickener as main components.

The above-mentioned saccharides are not particularly limited as long as they have a sweet taste, and include, for example, monosaccharides, small saccharides, polysaccharides, and the like. These may be used alone or in combination of two or more. Examples of the water-soluble thickener include natural gums such as xanthan gum, locust bean gum, guar gum, and pullulan, which may be used alone or in combination of two or more. Such a water-soluble thickener dissolves in water and becomes a viscous body, so it has the effect of turning a paste powder composition containing it into a paste form in the presence of water. Sodium hydrogen carbonate used together with the above-mentioned water-soluble thickener, etc., releases CO ₂ when it meets the acidulant contained in the foaming powder composition (component B), which will be described later, and forms a mixture of both components A and B. It has the effect of making the paste into a foaming state (not a state where bubbles come out, but a state where the whole is slightly cloudy due to the foam), and the total amount of the powder composition for paste and the powder composition for foaming is On the other hand, it is desirable to set the content to 0.8 to 6.0% by weight from the viewpoint of foamability and taste.

In addition to the above-mentioned raw materials, fragrances, pigments, etc. can be added to the paste powder composition (component A) as appropriate.

On the other hand, the foaming powder composition (component B) used together with the above-mentioned component A contains an acidulant as an essential component.

Examples of the acidulant as the main component include citric acid, malic acid, fumaric acid, tartaric acid, etc., and as mentioned above, when combined with sodium hydrogen carbonate contained in the paste powder composition, hydrogen carbonate is produced. It has the effect of releasing CO ₂ in sodium and causing foaming. Raw materials other than the above-mentioned essential components include sugars, pigments, fragrances, etc., and are selected and used as appropriate.

Usually, a soft plastic bag such as polyethylene is used as a container to pack the above A component and B component. They are packed separately into containers. In consideration of stability over time, it is preferable that the A and B components are packed in a sealed state.

The kneading container for kneading the above components A and B in contact with water may be any container having suitable kneading recesses on its surface. Usually, this container is formed from a plastic sheet such as vinyl chloride, but
Edible sweets such as corn may also be used.

However, the above-mentioned kneading container does not need to be specially prepared for kneading, and includes, for example, a plate, a bowl, or the like when a eater uses a suitable tableware such as a plate or a bowl.

Eating the combination confectionery of this invention is carried out, for example, as follows. That is, first, open the container containing the paste powder composition (component A),
Shake the contents into the recess of the kneading container. next,
Water is dropped into the recess of the kneading container into which the paste powder composition has been sprinkled. The above-mentioned dripping may be carried out using tap water directly or by eye measurement using a container of some kind, but it is best to prepare a simple measuring container that indicates the appropriate amount as an accessory for the combination confectionery in advance, and use this. It is preferable. Simultaneously with this dropping, the water-soluble thickener of the paste powder composition comes into contact with water in the recess of the kneading container and exhibits viscosity. Then, by kneading this with a rod-shaped object such as chopsticks or a spoon, it becomes a homogeneous or paste-like material. In this case too,
It is preferable to attach a kneading rod of an appropriate shape as an accessory to the combination confectionery in advance and use this.
The kneading rod can be made of plastic, wood, or edible confectionery such as corn. Therefore, when the container containing the foaming powder composition (component B) was opened, the contents were added to the paste, and the mixture was further kneaded, the viscosity increased and the carbonic acid contained in the paste powder composition was added. Since sodium hydrogen and the acidulant contained in the foaming powder composition react and foam, the paste-like material retains the foam inside and slightly expands and becomes cloudy. At this time, by kneading the paste-like material with the rod-shaped body, air is further trapped in the paste-like material and the white turbidity increases. Since this white turbidity increases in proportion to the degree of kneading using the rod-shaped body, the eater should notice changes in color and shape (soften due to air entrapment) during this time, depending on the degree of kneading. You can enjoy it as you progress. After enjoying the change in this way, the eater can eat the kneaded candy by scooping it out of the recess of the kneading container with the rod-shaped object such as the chopsticks used for the kneading.

In addition, when blending a pigment into the powder composition for paste (component A), if a pigment whose hue changes depending on pH is used, such as an anthocyanin pigment or anthraquinone pigment, the content in the powder composition for paste may increase. When water is added to the powder composition for paste, the paste is alkaline due to the sodium hydrogen carbonate used in the composition, but when the powder composition for foaming containing an acidulant is added, the paste becomes acidic. Therefore, it is possible to add visual interest by changing the hue. In this case, the ratio of sodium bicarbonate and acidulant is 2:1.
A ratio of about 1:3 is preferable from the viewpoint of pH change and taste.

In addition to the above-mentioned eating method, it is also possible to dissolve the powder composition for foaming (component B) in water in advance and drop it into the recess of the kneading container into which the powder composition for paste has been sprinkled. good. in this case,
If the above-mentioned color change is to be taken into consideration, a dye whose hue changes depending on the pH may be added to the foaming powder composition. In other words, the color of the aqueous solution of the foaming powder composition changes under acidic conditions, and when it comes into contact with the paste powder, the color changes instantly to the color under alkaline conditions, so it is possible to obtain visual interest. .

In addition, if a protein-based foaming agent is blended into at least one of the powder composition for paste and the composition for foaming, the degree of foaming will increase when the two are brought into contact and foamed, and will be maintained over time. This will allow you to enjoy the visual appeal for a long time. Examples of the protein-based foaming agent include egg white powder and foamable protein.

Furthermore, as another method of eating the resulting candy paste, the consumer can decorate the candy candy of this invention by sprinkling it with a separately prepared decorative candy before eating it. Examples of the above-mentioned decorative confectionery include alazan (silver-like granulated sugar confectionery), small pieces of chiyocolate, granular colored confectionery, and the like. These may be used alone or in combination.

[Effect of idea]

As mentioned above, with the combination confectionery of this invention, it is possible to easily make a kneaded candy-like confectionery by combining different types of powder compositions and water, and moreover, in the process of making it, the more it is kneaded, the more it foams. You can enjoy the change in physical properties and appearance as the paste expands and becomes cloudy. In other words, with this combination confectionery, one can not only enjoy the flavor of the confectionery, but also enjoy visual interest and creative enjoyment at the same time.

Next, examples will be described.

[Example 1] First, the following materials were prepared in the following formulation.

<Materials of powder composition for paste (component A)> Sucrose 18 parts by weight Sodium hydrogen carbonate 0.5 xanthan gum 1.0 Egg white powder 0.8 Flavoring 0.01 Cochineal * Small amount *: Anthocyanin pigment, red when alkaline, orange when acidic coloration.

<Materials for foaming powder composition (component B)> Citric acid 0.8 parts by weight Sucrose 0.2 The above materials were each powdered by a known method, and each powder composition was filled and sealed in a flexible bag made of polyethylene. On the other hand, a kneading container having a concave portion was formed by cutting out a vinyl chloride sheet. Of the combination confectionery obtained in this way, first, open the polyethylene bag containing the powder composition for paste, sprinkle the powder composition for paste into the recess of the container, and add 5 c.c. of water by eye. When the mixture was added dropwise and at the same time kneaded using a spoon, it became a red paste-like substance. Next, the polyethylene bag containing the foaming powder composition was opened, and the foaming powder composition was added to the paste-like material and further kneaded. As a result, the paste-like material further thickened, foamed, and at the same time turned orange. In this way, a kneaded candy-like confectionery was obtained. This series of operations is illustrated in FIGS. 1a to 1c. In the figure,
1 is a container for kneading, 2 is a powder composition for paste, 3
4 is a polyethylene bag, 4 is water, 5 is a spoon for kneading, and 6 is a powder composition for foaming.

[Example 2] As shown in FIG. 2, a kneading rod 7 and a measuring container 8 for measuring water were prepared in advance. Other than that, Example 1
A combination confectionery was obtained in the same manner as above. The kneading rod 7 and the measuring container 8 were each molded from a suitable plastic material. The measuring container 8 is in the shape of a dropper, and has a scale on its abdomen 8a so that the volume of water inhaled can be read. The operations for eating this combination confectionery were the same as in Example 1, except that water was measured and dropped using the measuring container 8, and kneading was performed using the kneading rod 7. Note that the kneading stick may be a simple wooden spoon used when eating ice cream.

[Example 3] As shown in FIG. 3, the kneading container 1 is molded to have a kneading recess and a different recess 1a, and a cutting perforation is provided at the boundary between both recesses. We used a container with a holder attached so that the two could be easily separated. Then, an alazan 9 is prepared as a decorative confectionery to further decorate the kneaded candy-like confectionery obtained from the combination confectionery, and this alazan 9 is placed in the concave portion of the kneading container 1 that is not used for kneading.
It was stored in a. Other than that, a combination confectionery was obtained in the same manner as in Example 1. When eating this combination confectionery, first, separate the kneading concave part and the alazan storage concave part 1a of the kneading container 1 along the perforations, and use the kneading concave part to prepare a kneaded candy-like confectionery in the same manner as in Example 1. Obtained. Then, Alazan 9 was taken out from the Alazan storage recess 1a and sprinkled on the candy-like dough to decorate the surface of the candy-like dough.

[Example 4] As the kneading container 1, a container similar to that used in Example 3 was used. However, in this example, the recesses not used for kneading were used to measure the appropriate amount of water, and a scale was provided in the recesses so that the volume of water could be read. Other than that, Example 1
A combination confectionery was obtained in the same manner as above. When eating this combination confectionery, first, separate the kneading recess and the water measuring recess of the kneading container 1, measure out an appropriate amount of water using the measuring recess, and add the paste-like powder composition 2. Water was dropped into the kneading recess into which the mixture had been sprinkled. Other than that, a kneaded candy-like confectionery was obtained in the same manner as in Example 1.

[Example 5] As shown in FIG. 4, the kneading container 1 has a kneading recess, an alazan storage recess 1a, a water measuring recess 1b, and a kneading rod 7 storage recess 1c, A container was used in which the recess 1a for storing alazan and the recess 1b for measuring water could be easily separated from the kneading container 1 by the perforations. Other than that, a combination confectionery was obtained in the same manner as in Example 3. When eating this combination confectionery, first, separate the concave part 1a for storing alazan and the concave part 1b for measuring water from the kneading container 1, measure out the appropriate amount of water using the concave part 1b for measuring water, and paste. Water was dropped into the kneading recess into which the powder composition 2 had been sprinkled. Other than that, a kneaded candy-like confectionery was obtained in the same manner as in Example 1. Then, Alazane 9 was taken out and sprinkled onto this candy-like confectionery to decorate the surface of the candy-like dough.

In all of the above-mentioned examples, the combination confectionery had a good shelf life and provided visual interest and creative enjoyment when manipulated at the time of eating.

[Example 6] First, the following materials were prepared in the following formulation.

<Ingredients for powder composition for paste (component A)> Glucose 5.0 parts by weight Sodium hydrogen carbonate 0.5 〃 Pullulan 3.0 〃 Grape juice pigment Small amount 〃 <Ingredients for powder composition for foaming (component B)> Citric acid 1.0 parts by weight Sucrose 15.0 〃 Egg white powder 0.5 〃 Flavor 0.01 〃 After each of the above materials was powdered by a known method, each powder composition was filled into a flexible bag made of polyethylene and sealed. On the other hand, a kneading container having a concave portion was formed by cutting out a polypropylene sheet. Among the combination sweets obtained in this way, firstly,
Open the polyethylene bag containing the powder composition for paste, sprinkle the powder composition for paste into the recess of the container, drop about 8 c.c. of water by eye, and at the same time knead it using disposable chopsticks to form a purple color. It turned into a paste-like substance. Next, the polyethylene bag containing the foaming powder composition was opened, and the foaming powder composition was added to the paste-like material and further kneaded. As a result, the paste-like material further thickened, foamed, and at the same time turned pink. Then, when this was scooped out with disposable chopsticks and kneaded further with disposable chopsticks, the viscosity increased further and a substance with physical properties similar to kneaded candy was obtained.

[Brief explanation of the drawing]

FIG. 1 is an explanatory view of one embodiment of this invention, and FIGS. 2 to 4 are explanatory views of other embodiments, respectively. 1... Container for kneading, 2... Powder composition for paste, 3... Container, 4... Water, 6... Powder composition for foaming.

Claims (1)

[Claims for Utility Model Registration] (1) The following A component and B component packed in a container and a kneading container are provided, and the A component, B component, and water can be kneaded in the kneading container. A combination confectionery characterized by: A Powder composition for paste, which contains saccharides, sodium bicarbonate, and a water-soluble thickener as the main components, and becomes a paste when mixed with water. B. A foaming powder composition containing an acidulant as an essential ingredient. (2) The combination confectionery according to claim 1, wherein at least one of the powder composition of component A and the powder composition of component B contains a pigment whose hue changes depending on pH. (3) The combination confectionery according to claim 1 or 2, wherein a protein-based foaming agent is blended in at least one of the powder composition of component A and the powder composition of component B. (4) Utility model registration claims 1 to 3, wherein the water-soluble thickener is at least one water-soluble thickener selected from the group consisting of xanthan gum, locust bean gum, guar gum, and pullulan. A combination confectionery according to any of the above. (5) The combination confectionery according to any one of claims 1 to 4, which is equipped with a kneading rod for kneading component A, component B, and water. (6) The combination confectionery according to any one of claims 1 to 5, wherein the kneading rod is made of plastic, wood, or edible confectionery. (7) The combination confectionery according to any one of claims 1 to 6, wherein the kneading container is made of plastic or edible confectionery. (8) The combination confectionery according to any one of claims 1 to 7 of the claims for utility model registration, which is equipped with a measuring container for measuring water. (9) The utility model according to any one of claims 1 to 8, which comprises a decorative confectionery for decorating a kneaded product obtained by kneading component A, component B, and water. Combination sweets. (10) The combination confectionery according to claim 9, wherein the decorative confectionery is at least one decorative confectionery selected from the group consisting of alazan, chiyocolate pieces, and granular colored confectionery.