JPH0586177B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention is characterized in that a jelly component and a seasoned beverage component are each packed in a container to form a set, and a solution of the jelly component is dropped into the solution of the seasoned beverage component at the time of drinking. This invention relates to a combination confectionery in which a seasoned drink in which jelly is dispersed can be made by gelling (coagulating) a solution. [Prior Art] In general, seasoned beverages such as instant beverages and jelly are treated as completely different types, and no mixture of the two has been seen. That is, the above-mentioned instant beverage is a powder whose main components are sugars, acids, powdered flavors, etc., and becomes a beverage by dissolving it in water. On the other hand, jelly is manufactured by using a gelling agent such as carrageenan or gelatin, dissolving it in hot water, and cooling and gelling it. In this way, instant beverages and jelly are completely different types, so it has not been considered to commercialize a combination of the two. [Problems to be solved by the invention] By the way, in the recent times when food and drinks are abundantly available, conventional confectionery alone is no longer enough, and there is a demand for new confectionery.
Moreover, it is desired to provide something that not only satisfies the taste but also has visual interest. Moreover, the desire for taste has become stronger, and there is a desire to enjoy two types of tastes at the same time in a single confectionery. In view of these circumstances, the present invention aims to provide a novel confectionery that allows the user to simultaneously enjoy two types of flavors: the flavor of an instant drink and the flavor of jelly, and which is also visually interesting. That is the purpose. [Means for Solving the Problems] In order to achieve the above object, the present invention provides a jelly component packed in a container mainly containing the following component (A),
The gist of the combination confectionery is a combination confectionery mainly consisting of the following component (B) and a seasoned beverage component packaged in a container that coagulates the jelly component by dropping a solution of the above jelly component into its own solution to form a coagulation pattern. That is. (A) A jelly powder or jelly solution containing a gelling agent that forms a jelly when combined with calcium ions. (B) Seasoning powders or solutions containing calcium salts. That is, the above-mentioned confectionery consists of a container for the jelly component and a container for the seasoned beverage component, and when drinking, the jelly component solution is dropped into the solution of the seasoned beverage component to instantly solidify the jelly component solution. You can enjoy the instantaneous phase change from liquid phase to solid phase and the shape of the produced jelly, and you can also enjoy two types of flavors: the flavor of the produced jelly and the flavor of the beverage. The jelly component packed in the container is mainly composed of the component (A). Here, "mainly" includes cases where the whole consists only of component (A). The above component (A) contains a gelling agent. Representative examples of this gelling agent include low methoxy pectin, sodium alginate, and carrageenan. These may be used alone or in combination. In addition to such a gelling agent, acids such as citric acid, sugars such as glucose, pigments, fragrances, etc. are appropriately blended to form a predetermined jelly component. In this case, (A)
When the components are in solution form, the entire jelly component is also in solution form, and when it is in powder form, it is in powder form. When the jelly component is in the form of a solution, it can be dropped directly into the solution of the seasoned beverage component, but when it is in the form of a powder, it is placed in a cup or the like, and water is poured over it to make it into a solution before being dropped. When the jelly component is in solution form, it is packed into a filling container, and the filling container is
Usually a sealed container is used. In particular, it is desirable to use a dropper-shaped sealed container whose nozzle tip is cut off to expose the nozzle hole when used. In this case, use a nozzle whose diameter is 0.05 to 5 mm, the inner diameter of the narrow diameter part of the nozzle including the nozzle hole is about the same as the inner diameter of the nozzle hole, and the length is set to 2 to 30 mm. It is preferable. By using a dropper-shaped sealed container whose nozzle part has the above-mentioned dimensions, when dropping the solution-like jelly component from the dropper-shaped sealed container,
Dropped liquid automatically becomes spherical. By applying stronger pressure to the dropper-shaped sealed container, it can be easily formed into a continuous linear shape. When sealing a solution-like jelly component in such a sealed container, it is preferable to adjust the pH of the solution by adding acids or the like so that the pH of the solution is 3.5 or more and 4.5 or less. In other words, by adjusting the pH in this way, it is possible to ease the conditions such as heat sterilization for the jelly component in solution form, thereby making it possible to prevent deterioration of fragrances, etc., and to stabilize the gelling agent. This is because they will be able to retain their sexuality. Further, in the jelly component, the content of the gelling agent, which is the component (A), is preferably set to 0.5 to 7.0%. If the content of the gelling agent is below the above range, it will be difficult to gel the jelly component solution when dropped into the solution of seasoned beverage components, and conversely, if it exceeds 7.0%, the concentration of the gelling agent will be high. At the stage of rinsing, the jelly component solution itself becomes semi-gel-like, and when dropped into the solution of seasoned beverage components, it falls in a semi-solidified state. Therefore, the phase change in which the liquid solidifies and solidifies the moment it falls into the solution of seasoned beverage ingredients is no longer interesting. The above-mentioned seasoned beverage components are mainly seasoned powders or seasoned solutions containing calcium salts. Representative examples of calcium salts include calcium lactate, calcium chloride, calcium phosphate, calcium carbonate, calcium gluconate, and calcium hydroxide. These calcium salts may be used alone or in combination. This seasoned drink ingredient is similar to the above jelly ingredient,
When the main ingredient (B) component is in powder form, it is in powder form, and when it is in solution form, it is in solution form. In the case of a solution, it is filled into a sealed container as in the case of the jelly component described above. In the component (B), which is the main component of the seasoned beverage component, ingredients other than calcium salts are usually ingredients for instant beverages. That is, acids such as citric acid, fragrances, pigments, and sugars are used as appropriate. In particular, in this seasoned beverage ingredient, the concentration of calcium ions derived from calcium salts is 0.03 to 0.4% by weight when dissolved in water.
(hereinafter abbreviated as "%"). In other words, if the concentration of calcium ions is less than 0.03%, it becomes difficult for the jelly component solution to gel when added dropwise;
%, the taste of calcium salts becomes strong, impairing the taste of the resulting beverage. When using pigments in the jelly component and seasoned beverage component, it is preferable to use pigments that have different hues. This is because by doing so, the jelly produced in the solution of seasoned beverage ingredients can be clearly identified. Furthermore, similar effects can be obtained when a dye is used in one of the above components and not in the other. Next, an example of manufacturing the combination confectionery of the present invention will be explained. First, the above jelly ingredients are filled into a container. In this case, if the jelly component is in the form of a solution, it is filled into a dropper-shaped sealed container made of plastic as described above and sealed, and then the filled liquid is sterilized. When the jelly component is in powder form, it is filled into a soft plastic bag such as polyethylene and sealed. On the other hand, the seasoned beverage components are filled into a container different from the above. In this case, similarly to the above, when the seasoned beverage component is in the form of a solution, it is filled into a sealed container made of plastic or the like, sealed and sterilized. If it is in powder form, it is sealed in a polyethylene bag or the like. Usually, seasoned beverage components are set in powder form, and jelly components are set in solution form. To drink the above-mentioned combination confectionery, first, the other container is opened and the seasoned beverage ingredients are placed in a container such as a cup. In this case, if the seasoned beverage component is in the form of an aqueous solution, it may be poured directly into a cup or the like, but if it is in powder form, it is necessary to pour the powder into a cup and then pour water to form an aqueous solution. Next, a separate container from the above is opened and the jelly component is dropped into the solution of the seasoned beverage component in the cup. When the jelly component is in solution form and sealed in a sealed dropper-like container, this dripping is carried out by cutting off the tip of the nozzle to expose the nozzle hole, and then pressing the body of the sealed container to allow the jelly component to pass through the nozzle hole. This is done by extruding the solution. In this case, when the body of the sealed container is lightly pressed, the jelly component solution naturally becomes spherical and drips. Then, when the pressing force is increased, it becomes linear. When the jelly component solution falls into the seasoned beverage component solution placed in the pot in this manner, the jelly component solution instantaneously gels and becomes spherical or linear while maintaining its initial shape. In this case, you can experience the fun of changing the phase as a liquid becomes a solid in an instant, and by adjusting the falling state of the jelly ingredient solution, you can change the shape of the jelly produced and observe its state. You can also enjoy the fun. In addition, when the jelly component is in powder form, water is added to it to form an aqueous solution, and this is poured into the aqueous solution of the seasoned beverage component from a container with a hole in the bottom. Figure 1 shows a state in which an aqueous solution of jelly ingredients sealed in a dropper-shaped sealed container is dropped into an aqueous solution of seasoned drink ingredients in a dropper and coagulated into a spherical shape.
FIG. 2 shows a situation in which a powdered jelly component is made into an aqueous solution and the solution is poured into an aqueous solution of seasoned beverage components in a cup from a container with a hole in the bottom. In these figures, 1 is a solution of jelly ingredients, 2 is a container,
3 is a solution of seasoned beverage ingredients, and 4 is the produced jelly. In FIG. 1, a solution 1 of jelly components becomes a spherical jelly 4, which then gradually settles to the bottom of the pot. In FIG. 2, the jelly component solution 1 becomes a linear jelly 4' and gradually settles to the bottom of the pot. In this way, the aqueous solution of seasoned beverage ingredients in which jelly is produced and precipitated can be drunk as is and its flavor can be enjoyed, and at the same time, the flavor of the produced jelly can also be enjoyed. That is, according to the combination confectionery of the present invention, as described above, you can enjoy the interesting aspect of the gelling of the solution of jelly ingredients and the interesting shape of the resulting jelly, and you can also enjoy the difference between the flavor of the drink and the flavor of the jelly. You can enjoy two types of flavors at the same time. [Effects of the Invention] As described above, in the combination confectionery of the present invention, it is possible to visually enjoy the interesting aspect of the phase change during gelation of the jelly component solution and the interesting shape of the resulting jelly. You can also enjoy two types of flavors: a beverage flavor and a jelly flavor. In other words, with this combination confectionery, one can not only enjoy the flavor of the confectionery, but also enjoy the visual appeal at the same time. Next, examples will be described. Examples 1 to 5 The raw materials for jelly syrup shown in Table 1 below were dissolved in the water shown in the same table, heated, filled into a polyethylene dropper-shaped container, and sealed. When using this dropper-shaped container, the tip of the nozzle is cut off to expose the nozzle hole. The diameter is the same as that of , and the length is set to 10mm. The above solution was filled into a dropper-shaped container and sealed, and then heat sterilized for 45 minutes so that the temperature at the center reached 85°C to produce a jelly syrup in a dropper-shaped container. On the other hand, the raw materials for an instant beverage shown in Table 1 below were blended in the proportions shown in the same table, and this blend was filled into a 15 g flexible bag made of polyethylene and sealed. Next, the above polyethylene bag was opened and the instant beverage formulation was dissolved in 100 c.c. of water to produce a calcium ion-containing beverage. When the calcium ion-containing beverage is sufficiently dissolved in water and the aqueous solution becomes transparent, the tip of the nozzle of the dropper-shaped container is cut off to expose the nozzle hole, and the jelly syrup is dripped into the calcium ion-containing beverage. did. As a result of this dropping, the sol-like syrup instantly gelled and became a spherical jelly. In this case, if the pressure applied to the container is adjusted and syrup is dropped intermittently, spherical jelly will be produced, and if the pressure applied to the container is increased, string-like jelly will be continuously produced. In this way, by changing the state in which the jelly syrup is dripped from the dropper-shaped container, the shape of the jelly can be changed to any desired shape, from spherical to thread-like, making it visually interesting. The resulting instant beverage has two flavors: the flavor of the beverage itself and the flavor of the jelly. Table 1 also shows the viscosity of the jelly syrup, the gelling properties of the syrup, etc. when preparing the instant beverage in which the jelly coagulum is dispersed as described above.

[Table] As is clear from Table 1, in Example 1, in which the amount of low methoxyl pectin in the jelly syrup is small, the degree of gelation of the jelly produced when the jelly syrup is dropped into an instant beverage is low; The shape, especially the outline, becomes somewhat unclear, and there is an uninteresting tendency that a spherical jelly with a clear outline is generated at the same time as the jelly syrup is dripped. Good jelly was obtained in Examples 2 to 4, in which the amount of low methoxyl pectin was in the range of 1.2 to 6.0, and in Example 5, in which the amount of low methoxyl pectin was 9.0, the jelly syrup itself was Because it gels slightly, even if you drop jelly syrup into an instant drink, it will only change from a slightly gelled state to a fully gelled state, and the interesting aspect of the phase change is that the liquid will instantly turn into a solid. They begin to lack sanity. Therefore, the amount of low methoxyl pectin is preferably set in the range of 1.2 to 6.0 as in Examples 2 to 4 above. Examples 6-10 The amount of calcium lactate in the instant beverage was varied as shown in Table 2. Other than that, jelly syrup in dropper-like containers and instant drinks were prepared in the same manner as in Examples 1 to 5. Using the obtained jelly syrup and instant beverage, a jelly-containing instant beverage was prepared in the same manner as in Example 3 above. Table 2 shows the solubility of the instant beverage and the gelling properties of the jelly syrup.

【table】

[Table] As is clear from Table 2, in Example 6 where the amount of calcium ions was 0.02, the jelly syrup did not coagulate sufficiently due to the small amount of calcium ions, and therefore the spherical outline of the produced jelly It's blurry and I can't fully appreciate the fun of the jelly ingredients.
Good jelly was obtained in Examples 7 to 9 in which the amount of calcium ions was within the range of 0.033 to 0.351. However, an example in which the amount of calcium ions is 0.488
In No. 10, although the gel properties of the syrup and the interesting shape of the jelly produced can be fully enjoyed, the flavor of the drink itself is impaired by the taste of calcium ions.

[Brief explanation of the drawing]

FIGS. 1 and 2 are explanatory diagrams of the state of jelly production in one embodiment of the present invention. DESCRIPTION OF SYMBOLS 1... Solution of jelly ingredients, 2... Container, 3... Solution of seasoned beverage ingredients, 4,4'... Produced jelly.

Claims (1)

[Scope of Claims] 1. A jelly component packed in a container containing the following component (A) as a main component, and a jelly component containing the following component (B) as a main component by dropping a solution of the jelly component into its own solution. A combination confectionery comprising a packaged seasoned beverage ingredient that is coagulated to form a coagulated pattern. (A) A jelly powder or jelly solution containing a gelling agent that forms a jelly when combined with calcium ions. (B) Seasoning powders or solutions containing calcium salts. 2. The combination confectionery according to claim 1, wherein at least one of the jelly component and the seasoned beverage component contains a coloring matter. 3. Gelling agents that form jelly when combined with calcium include low methoxyl pectin, sodium alginate,
The combination confectionery according to claim 1 or 2, wherein the confectionery is at least one gelling agent selected from the group consisting of carrageenan. 4. According to any one of claims 1 to 3, the calcium salt is at least one calcium salt selected from the group consisting of calcium lactate, calcium chloride, calcium carbonate, calcium gluconate, and calcium phosphate. combination sweets. 5. The jelly component is in the form of a solution, the container for containing it is a sealed dropper-like body, and the tip of the nozzle is cut off to expose the nozzle hole when used, and the nozzle exposed by cutting off the tip. The diameter of the hole is 0.05 to 5 mm, the inner diameter of the small diameter part of the nozzle including the nozzle hole is about the same as the nozzle hole, and the length is 2 to 30 mm.
The combination confectionery according to any one of claims 1 to 4, which is set to mm. 6 The content of gelling agent in the jelly ingredients is
The combination confectionery according to any one of claims 1 to 5, wherein the content is set to 0.5 to 7.0% by weight. 7 The jelly component is in the form of a solution and its pH is 3.5~
4.5 The combination confectionery according to any one of claims 1 to 6 set forth in claim 4.5. 8. Claim 1, wherein the seasoned beverage component contains calcium salts such that the calcium ion concentration is 0.03 to 0.4% by weight when dissolved in water.
The combination confectionery according to any one of Items 7 to 7.