JPH0681290U - Combination sweets - Google Patents

Abstract

(57) [Summary] [Structure] Containing 80% by weight or more of anhydrous glucose,
80% by weight or more of the solidifying powder 2 having a 40 mesh pass,
It is characterized by comprising a flexible sheet material 7 for rolling a mixture of the solidifying powder and water. [Effect] After mixing the solidifying powder and water, rolling the sheet by sandwiching it with a sheet for rolling and leaving it for a short time,
A thin plate-shaped solid confectionery can be easily obtained. In addition, it is possible to easily take out a molded confectionery such as a thin plate having a weak shape retention property without cracking, and further, it is provided with creative enjoyment so that the formed confectionery can be played with.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a confectionery product in which a container-packed solidifying powder and a sheet for spreading are combined into a set, and more specifically, the solidifying powder and water are mixed and then the sheet is rolled. The present invention relates to a combined confectionery product that can be easily obtained as a thin plate-shaped solid confectionery product by simply sandwiching it between objects, rolling and leaving it for a short time.

[0002]

[Prior art]

 BACKGROUND ART Conventionally, tablet confectionery such as ramune confectionery is well known as a molded confectionery mainly composed of glucose. These tablet confections are generally obtained by mixing general-purpose hydrous glucose as a main component with a sour agent such as citric acid or a flavoring raw material such as flavor powder and compressing the mixture. In addition, there are products on the market in which raw powders having a composition similar to that of tablet confectionery are used, and this is molded into granules and put into a container for commercialization. These shaped sweets mainly composed of glucose have a unique refreshing feeling and are popular as children's sweets.

However, the above-mentioned molded confectionery mainly composed of glucose has already been molded into a predetermined shape when it is marketed. Therefore, a child-centered eater simply eats the shaped confectionery and cannot enjoy the fun of making the confectionery itself. In recent years, when various kinds of luxury items such as chocolate, candy, cakes, etc. are on the market, consumers, mainly children, do not get tired of conventional sweets and prefer sweets with a mechanism. There is a tendency that confectioneries that one can easily make by themselves, such as playing with children, are gaining popularity.

[0004] Against this background, the present inventors have proposed a combination of a solidifying powder in a container and a molding mold as a combination confectionery which allows the confectioner to make the confectionery by hand. A confectionery has already been proposed (Japanese Utility Model Publication No. 3-33275). In this combined confectionery, a container-filled solidifying powder mainly consisting of anhydrous glucose was sprinkled into a molding mold, and water was added dropwise from above to change the solidifying powder into a Ramune-like molded confectionery in a short time. After that, the molding mold is turned over and the bottom is tapped to take out the confectionery and eaten. According to this combination confectionery, it is possible to enjoy the creative enjoyment that the eater himself can obtain the solid confectionery by hand and the visual enjoyment that the solidifying powder changes into the solid confectionery at the same time.

However, since the shape of the molded confectionery obtained by the above-mentioned combination confectionery is limited to the shape of the molding mold to be molded, the shape of the molded cake to be eaten is known to the eater, and the shape change The unexpectedness of is poor. In addition, the resulting molded confectionery is simply eaten as it is, and there is room for improvement in terms of the creative enjoyment of having the confectioner themselves mold it into a desired shape or playing with the completed molded confectionery. . In addition, if, for example, a thin plate-shaped confectionery is to be obtained from the above-mentioned combination confectionery, when the molding mold is turned inside out and tapped, it is cracked by the impact and cannot be taken out in a shape-retained state. .

[0006]

[Problems to be solved by the device]

 The present invention has been made in view of such circumstances, and when the molded confectionery containing anhydrous glucose as a main component is obtained, the present invention has been studied repeatedly for a method for obtaining the molded confectionery without using a molding mold. Then, when water was added to anhydrous glucose to make a mixture, we focused on the property that it does not solidify immediately and can be freely molded until it solidifies, and whether it is possible to make molded confectionery using this property. Thought. As a result, this mixture was sandwiched between flexible sheet materials such as vinyl sheets, thinly stretched from above with your hands, etc., and left for a while to solidify into a thin plate shape, without contaminating your hands. The present inventors have found that the molded confectionery can be produced, and that the molded confectionery can be easily peeled from the sheet-shaped product, and the molded confectionery can be taken out without breaking.

An object of the present invention is that an eating person can make a thin sheet-shaped confectionery having an arbitrary shape by a simple operation by using the solidifying powder and the sheet-shaped material, and the thin sheet-shaped confectionery The purpose of the present invention is to provide a combined confectionery product that can be easily taken out without cracking even a molded confectionery with weak shape retention and that can be played with the completed confectionery product. .

[0008]

[Means for Solving the Problems]

 The above object is to provide a solidifying powder containing 80% by weight or more of anhydrous glucose and having 80% by weight or more of 40 mesh pass, and a flexible sheet material for rolling a mixture of the solidifying powder and water. It is achieved by a combination confectionery characterized by comprising.

Next, the present invention will be described in detail. The combined confectionery of the present invention comprises a solidifying powder and a sheet material for rolling. First, the above-mentioned powder for solidification contains anhydrous glucose as a main component, and, unlike general-purpose glucose (hydrous glucose), anhydrous glucose maintains fluidity for a short time when dissolved in a specified amount of water. After that, it has a solidification characteristic of solidifying after a certain time.

The anhydrous glucose is required to be contained in an amount of 80% by weight (hereinafter referred to as “%”) or more based on the total weight of the powder for solidification. That is, if it is less than 80%, it takes too much time to solidify when mixed with water, and the strength of the solidified confectionery that has solidified is weak, and it tends to crack when it is thinly spread and solidified.

Further, the solidifying powder, together with dextrose, if necessary, powder raw materials such as sugars, powdered fruit juice, acidulants, flavoring agents such as flavoring agents and pigments, chocolate chips, arazan, color spray, etc. You may make it add granular materials, such as. At this time, it is preferable that the above components are blended in an amount of 20% or less in the total weight of the powder for solidification so as not to impair the strength of the solidified confectionery. Further, the particle size is not particularly limited as long as it is a water-soluble raw material, but in the case of poorly water-soluble to water-insoluble, 40 mesh pass is desirable from the viewpoint of maintaining the strength of the molded confectionery.

The particle size of the solidifying powder is 40% or more (400 μm or less) for 80% or more, preferably 100% or less (140 μm or less) for 50% or more. That is, when the particle size is coarser than 40 mesh pass, the binding of the anhydrous glucose particles in the obtained confectionery is uneven and insufficient, so the strength of the confectionery formed into a thin plate becomes weak and its shape Becomes difficult to hold.

When an auxiliary raw material is added to the above-mentioned anhydrous glucose, powder mixing may be performed with a mixer. The solidifying powder may be filled and sealed in a container or bag-shaped product made of various sealable materials such as soft plastics such as polyethylene.

Next, the flexible sheet material to be combined with the above-mentioned solidifying powder is a mixture of the above-mentioned solidifying powder dissolved in water, rolled into a thin plate and solidified to obtain a molded confectionery product. It is used for peeling, and a flexible, thin, smooth surface and good peeling property is preferable. Examples of the material having such a property include polyethylene, polypropylene, aluminum foil and the like, or a composite structure thereof. The thickness is not particularly limited as long as it is a flexible material, and is usually about 0.01 to 1 mm. The size thereof may be appropriately set according to the size of the molded confectionery to be obtained. For example, if one side of the sheet-shaped product is 100 mm or more, the area of the molded confectionery obtained can be increased. This is preferable because it is possible and has a lot of visual interest. Further, the number of sheet-shaped objects is not limited to one, but two sheets may be prepared and used in a stacked manner. Further, such a sheet-like material may not be specially prepared, and for example, a commercially available polyethylene bag or the like may be used.

Next, the molded confectionery of the present invention is produced, for example, as follows using the solidifying powder and the sheet-like material. That is, as shown in FIG. 1 (A), first, solidifying powder 2 and an appropriate amount of water 4 measured by a measuring cup 3 are placed in a dissolving container 1 and thoroughly dissolved using a stirring jig 5. , Mixture 6 is obtained. At this time, the ratio of the solidifying powder 2 and the water 4 is preferably 2: 1 to 6: 1, more preferably 2.5: in view of the rolling property of the mixture 6 or the strength of the finished confectionery product. 1-5: 1. Further, the water 4 may be mere water, or an aqueous solution in which a pigment, a flavor, an acidulant or the like is dissolved may be used. At this time, the sugar content of the aqueous solution is preferably set as low as possible in order to maintain the strength of the molded confectionery. It is preferably 5 ° or less.

Next, as shown in FIG. 1 (B), the mixture 6 is allowed to flow down to one half of the sheet-like material 7, a gripping jig 8 is placed on the half, and the sheet on the other side is folded. Tuck this in. Next, as shown in FIG. 1 (C), the mixture 6 is rolled using a rolling jig 9 so as to be thin and large, and left for about 3 minutes until solidified.

Next, after solidification, as shown in FIG. 1D, the sheet-like material 7 is peeled off, and when the holding jig 8 is held and lifted, a thin plate-like molding having a fan-shaped appearance is formed. Confectionery 10 is obtained. The molded confectionery 10 is strong enough to swing like a fan.

The above-mentioned container 1 for dissolving powder for solidification is a container for dissolving the powder for solidification in water, and its shape and material are not particularly limited, and a bowl, a bowl, or a deep bowl which can be prepared by a consumer. It may be an eye dish or the like.

The measuring cup 3 is for measuring a predetermined amount of water for dissolving the solidifying powder, and the shape and material are not particularly limited. A dropper or the like may be used as long as a predetermined amount of water can be measured. Further, if the container 1 for dissolving powder for solidification is provided with a measuring line capable of measuring a predetermined amount of water, a measuring cup is unnecessary.

The stirring jig 5 is for stirring when the solidifying powder is dissolved in water, and its shape and material are not particularly limited, but preferably a short time is sufficient. In order to be able to stir well, it is preferable to use a spoon-like shape in which the area of the stirring part is wide to some extent.

The holding jig 8 reinforces the strength of the solidified molded confectionery and serves as a handle, and is not particularly limited as long as it is a hard material. Further, the shape thereof is particularly preferable to be a skeletal shape in which a plurality of branches are branched from the substantially central portion of the holding jig, in that it can support even the peripheral portion of the stretched mixture 6.

As the above-mentioned rolling jig 9, it is preferable to use one such as horse run. Alternatively, the rolling jig 9 may not be used and rolling may be performed manually.

When the combined confectionery product of the present invention is commercialized, the container-packed powder for solidification and the sheet-shaped product may be housed in a single box, bag or the like to be a product. It is also possible to attach the solidifying powder melting container 1, the measuring cup 3, the stirring jig 4, the gripping jig 8, the rolling jig 9 and the like, which are used when manufacturing the above, to obtain a product.

Further, it is more suitable in terms of flavor when the formed confectionery product is coated with syrup, sauce, etc. and further topped with it and eaten. Alternatively, a dye that develops a color when dissolved in water may be added to the solidifying powder so that the solidifying powder changes color when dissolved in water.

[0025]

[Effect of device]

 As described above, the combination confectionery of the present invention not only allows the consumer to enjoy the texture and flavor of the molded confectionery, but also after the solidifying powder is dissolved in water, the combination confectionery is dripped on the sheet material made of a soft material. By sandwiching between sheet materials and rolling thinly, a thin and large shaped confectionery can be formed, and you can enjoy the visual enjoyment and the enjoyment of experiencing the change from liquid to solid. Also, by adding syrup or topping, it is possible to give changes in color tone, flavor and appearance.

Next, the combination confectionery of the present invention will be specifically described with reference to examples. (Examples 1 to 6 and Comparative Examples 1 and 2) Powders for solidification having the compositions shown in Table 1 were prepared, and then the powder for solidification and water were mixed at the ratios shown in Table 1 to obtain a mixture. . Then, this mixture was allowed to flow down on one side of a polyethylene sheet (150 x 150 mm), and a wooden stick-shaped gripping jig (length 120 mm) was placed, and the sheet was folded in half, The mixture was thinly rolled into a circle having a diameter of about 120 mm using a rolling jig. After standing for 3 minutes, the sheet was peeled off and the wooden stick was lifted to obtain a fan-shaped molded confectionery. The strength of the obtained molded confectionery was evaluated. The results are also shown in Table 1.

[0027]

[Table 1]

From the results of Table 1, in Examples 1 to 6, thin and large shaped confectionery can be obtained, the change of fun can be enjoyed, and the obtained confectionery is excellent in flavor and texture. Was there. On the other hand, even if Comparative Example 1 was thinly stretched, it did not solidify and remained in a semi-solution state, and could not be formed into a confectionery product. Further, in Comparative Example 2, the ratio of the solidifying powder of 40 mesh pass was small, it was difficult to sufficiently roll in the sheet, and thin molding could not be performed. Moreover, the strength of the obtained molded confectionery was also weak.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an example of a method for producing a molded confectionery using the combination confectionery of the present invention.

[Explanation of symbols] 1 dissolution container 2 solidifying powder 3 measuring cup 4 water 5 stirring jig 6 mixture 7 sheet material 8 gripping jig 9 rolling jig 10 molded confectionery

Claims (1)

[Scope of utility model registration request] 1. A solidifying powder containing 80% by weight or more of anhydrous glucose and 80% by weight or more of 40 mesh pass, and a flexible sheet material for rolling a mixture of the solidifying powder and water. A combination confectionery characterized by comprising: