JPH0730686U - Combination sweets - Google Patents

Abstract

(57) [Summary] [Structure] A powder composition containing alpha-grain flour and sugar, a mochi-like confectionery forming recess 1 and a liquid filling concavity 2 are provided. A confectionery product comprising a molding tray 10 provided with a conducting portion 3 that connects the recess 1 and the liquid filling recess 2 to each other. [Effect] The user can pour a fixed amount of a plurality of liquids at a time without using a measuring cup or the like, and thus can easily make a plurality of rice cake-like confectionery.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention can dispense the liquid to a plurality of mochi-like confection forming recesses only by pouring the liquid into a part of the tray having a special structure (recess for liquid filling). The present invention relates to a combination confectionery that can easily make a plurality of rice cake-like confectionery by sprinkling a powder composition into a molding recess.

[0002]

[Prior art]

 Generally, rice cake dough is obtained by steaming and polishing kneaded rice, non-glutinous rice, etc., but its production requires a steamer and a kneading tool, which is time-consuming. On the other hand, in recent years, there is a tendency to welcome instant foods that are simply poured with water, instant foods that are heated, and so on. However, for example, it was desired that the rice cake dough be easily obtained by pouring water.

In response to such a demand, as a rice cake dough just by pouring water, an α-gelatinized grain powder obtained by steaming, roasting and crushing cereals mainly comprising amylopectin was developed and put into practical use. There is. In addition, a new type of mochi dough has been developed that uses the above-mentioned gelatinized cereal powder to instantly obtain mochi dough. However, the above-mentioned pregelatinized cereal powder has too good water permeability when left untreated, and therefore when water is poured, the surface of the powder layer rapidly absorbs and swells into a film, and the water inside the powder layer is absorbed. Do not penetrate. Therefore, there is a problem that so-called "damage", which is a powdery form of the powder, easily occurs. When this "damage" occurs, the rice cake dough does not become a uniform rice cake dough instantly unless the powder and water are kneaded carefully.

Further, the inventors of the present invention have added a water-alcohol mixed solution to an amylopectin-based pregelatinized cereal powder (for example, apricot flour), granulate and dry it to obtain a modified pregelatinized cereal flour powder. By applying the above, it has already been filed that the water permeates into the inside of the powder layer just by adding water, and a rice cake-like confectionery having a uniform rice cake-like structure can be obtained instantly (Japanese Patent Publication No. 4-71500). Gazette).

In addition, as a combination confectionery using the above-mentioned α-grain powder of the present invention, a combination in which syrup contained in a drop can be dripped into a layer of modified α-grain powder to draw arbitrary characters or figures Confectionery (Jihei 3-33271) and modified alpha-modified rice cake in a molding mold, which is obtained by adding water to grain powder, presses a corn cup, and takes out the cake-like cake. I have already applied for a combined confectionery that can obtain the above (Jitsukohei 5-29037).

[0006] However, in the above-mentioned combination confectionery, the finished product is influenced by the amount of water added to the modified α-grain powder, so when pouring from the spoid, the strength of pushing the spoid by hand is adjusted. In addition, when pouring water into the molding mold, it is necessary to devise a device such as attaching a measuring cup so that a predetermined amount can be filled, and in any case, the operation becomes complicated. In addition, there is a problem that the liquid is spilled and a certain amount cannot be poured properly, especially when the infant operates it by hand.

[0007]

[Problems to be solved by the device]

 The present invention has been made in view of such circumstances, and an object thereof is to allow a food consumer to pour a plurality of liquids of a fixed amount at a time without using a measuring cup or the like. Therefore, it is an object of the present invention to provide a combined confectionery that can easily make a plurality of rice cake-like confectionery.

[0008]

[Means for Solving the Problems]

 The above-mentioned object has a powder composition (A) containing a gelatinized cereal powder and a saccharide, a mochi-like confectionery forming concave portion 1 and a liquid filling concavity 2, and the mochi-like confectionery forming concave portion. This is achieved by a combined confectionery comprising a molding tray (B) provided with a conducting portion 3 that communicates 1 with the liquid body filling concave portion 2.

Next, the present invention will be described in detail. The combination confectionery of the present invention comprises a powder composition (A) and a molding tray (B). First, examples of the α-grain powder contained in the powder composition include potato starch, waxy cornstarch, and α-grain powder made from starch rice, which are mainly composed of amylopectin, and potato starch or waxy cornstarch is used as the raw material. Things are excellent in viscoelasticity. In addition, these may be used alone or in combination of two or more kinds. As the method for pregelatinization, it is preferable to use a hot roll method in which the mixture is pregelatinized and dried by a hot roller and then pulverized. The α-gelatinized cereal powder obtained by this hot-roll manufacturing method, when mixed with a liquid, gives a mochi-like confectionery having a good mochi-like texture and also suitable viscoelastic strength.

Further, it is desirable to use the α-gelatinized grain powder having a particle size distribution of preferably 16 to 150 mesh, more preferably 24 to 100 mesh. When the α-gelatinized cereal powder having a fine particle size of 150 mesh passes is increased, the permeability of the liquid is deteriorated, and it tends to be difficult to obtain a cake-like confectionery having a predetermined size and physical properties. On the other hand, when the amount of 16-mesh-on is large, the texture of the obtained rice cake-like confection becomes coarse and it tends to be difficult to obtain a smooth texture. The particle size may be adjusted by sieving the pregelatinized cereal powder or by granulation such as fluidized granulation.

Next, examples of saccharides contained in the powder composition include powdery sweeteners such as sugar, lactose, glucose, oligosaccharides, fructose, maltose and powdered starch syrup. These may be used alone or in combination of two or more. Among these, sugar is preferable because it improves the flavor and texture of the mochi-like confectionery and has good granulation properties when granulating the powder composition. Further, the particle size of the saccharide is preferably finer than 60 mesh pass from the viewpoint of liquid permeability.

The blending amount of the α-grain powder and the saccharide is preferably 50 to 80% by weight of the α-grain powder (hereinafter referred to as “%”), 20 to 50% of the saccharide, and It is preferable that the amount of pregelatinized cereal powder is 60 to 70% and the content of sugars is 30 to 40%. That is, when the amount of the α-gelatinized grain powder is too large, the liquid permeability becomes poor, and it tends to be difficult to obtain a mochi-like confectionery having a predetermined size and physical properties. On the other hand, if the amount of sugar is too large, the resulting mochi-like confectionery tends to have poor viscoelasticity, resulting in poor texture and shape retention.

The powder composition according to the present invention may be prepared by mixing the above raw materials by powder mixing or fluidized granulation. In the powder composition, in addition to the above components, as an auxiliary material, sour agents, powdered fruit juices, pigments, flavors, milk powder, starch or processed products thereof, stabilizers, emulsifiers, fats and oils, foaming agents (gelatin, egg white). , Vegetable protein) or the like may be appropriately selected and used at about several%. For example, it is preferable to mix fine particles of a powder pigment in the powder composition in advance so that it is possible to enjoy a visual change as if the white powder composition had developed color when contacted with a liquid. Is.

The above powder composition is put into a container for commercialization, and a hermetically sealed container such as a polyethylene bag is usually used as the container. In addition, when packing in a container, each container may be packaged in small amounts according to the amount used once, or in a batch.

Next, a molding tray used for contacting the powder composition with a liquid to form a rice cake-like confection has a rice cake-like confection molding concave portion and a liquid filling concave portion. The rice cake-shaped confectionery forming concave portion and the liquid filling concave portion are formed with a conducting portion, for example, a structure as shown in FIG. In FIG. 1, 1 is a mochi-like confection molding recess, 2 is a liquid filling recess, and 10 is a molding tray.

First, the rice cake-shaped confectionery-forming recess 1 is provided to bring the powder composition and the liquid into contact with each other to obtain a rice cake-shaped confectionery. The shape may be any shape such as a hemispherical shape, a cylindrical shape, and a prismatic shape. Further, the size thereof may be appropriately configured according to the size of the rice cake-like confectionery to be obtained. For example, when making a bite-sized spherical mochi-shaped confectionery, a hemispherical recess having a diameter of 25 mm and a depth of about 20 mm may be formed. Further, the number of the rice cake-shaped confectionery forming recesses 1 may be appropriately configured, and the rice cake-like confectionery forming recesses having different shapes and sizes may be combined.

Next, the liquid filling concave portion 2 is for adding and temporarily storing the liquid used for making the rice cake-like confectionery. The shape may be set to an arbitrary shape. Also, the size thereof may be appropriately set according to the amount of liquid used.

As shown in FIG. 1, the molding tray 10 is provided with a mochi-like confectionery molding concave portion 1 around the liquid filling concavity 2, and the mochi-like confectionery molding concave portion 1 and the liquid filling concavity 2 are provided. And is connected to each other via the conducting portion 3. By doing so, when the liquid poured into the liquid filling concave portion 2 exceeds the height of the conducting portion 3, the liquid is automatically passed through the conducting portion 3 and the respective rice cake-shaped confectionery concave portions 1 are formed. Flow into. Therefore, it is possible to easily pour the required amount of liquid into the plurality of mochi-like confectionery molding recesses 1 only by performing the liquid pouring operation once.

The conductive portion 3 may have any shape such as a cut groove shape or a through hole shape as long as the liquid easily flows from the liquid filling concave portion 2 into the rice cake-like confectionery concave portion 1. Further, the depth, position, etc. of the conducting portion 3 may be appropriately set according to the amount of liquid required in each of the rice cake-shaped confectionery forming recesses 1 to form the rice cake-shaped confectionery.

Further, the material of the molding tray 10 is suitable because a synthetic resin such as polypropylene makes it easy to take out the rice cake-like confectionery.

Next, an example of production of a mochi-like confectionery using a combination confectionery comprising the above powder composition and a molding tray will be described. That is, first, as shown in FIG. 2, the liquid filling concave portion 2 is filled with a desired amount of the liquid 4 (FIG. 2A). The liquid 4 used is preferably about Bx10 from the viewpoint of preventing the powder composition to be added later from becoming lumpy. Examples of such liquid include juice, milk, syrup and the like. These may be attached as a product as a liquid, or may be attached in the form of powder to be used by the consuming person after dissolving. Alternatively, the drinker may substitute a liquid such as a beverage at home.

The poured liquid 4 flows into the rice cake-shaped confectionery forming recess 1 through the conducting portion 3 (FIG. 2 (B)). Next, a predetermined amount of the powder composition 5 is sprinkled on each of the liquids 4'dispensed in the mochi-like confectionery molding concave portion 1 (FIG. 2 (C)). Then, the powder composition 5 precipitates while absorbing the liquid 4 ', and instantly changes into a mochi-like confection 6 having a uniform structure (FIG. 2 (D)). Therefore, the consumer only has to perform an operation of sprinkling the powder composition 5, and can make a plurality of rice cake-like confectioneries 6 without mixing and stirring. When the rice cake-shaped confectionery molding recesses 1 have the same size and shape, it is more preferable that the powder composition 5 is sprinkled in the same amount using the spoon 7 or the like.

The rice cake-like confectionery 6 produced as described above may be taken out as it is and used for eating. In addition, the rice cake-like confectionery may be mixed with the liquid 4 remaining in the liquid-filling recess 2 for eating. You may Alternatively, liquid 4 is further added with a seasoning material 8 such as a powder seasoning containing a dye, a flavor, a sweetener, a thickener, and a syrup to prepare a seasoning sauce, which is then kneaded into a mochi-like confection 6 to eat. You may do so (FIG. 2 (E)-(F)). For example, when a liquid containing protein such as milk as the liquid 4 and a seasoning material containing a thickener as a seasoning material are used, milk and the like contain calcium ions, so that thickening of the thickener can be accelerated. This is preferable because it is possible to quickly and easily obtain a seasoning sauce with thickening properties.

In addition, when producing a mochi-like confectionery, the powder composition may be put in first and then the liquid may be introduced. However, in this case, if the shape of the mochi-shaped confectionery molding recesses is deep, the liquid may not evenly permeate the powder composition, which may lead to lumps. It is preferable to add the powder composition after the inflow because a more uniform mochi-like confectionery can be obtained.

When the combined confectionery product of the present invention is commercialized, the container-packed powder composition and the molding tray may be packed in one bag or box, and the liquid or liquid as described above may be used. You may commercialize by adding ingredients for use, seasoning materials, measuring spoons, and the like.

Further, various granular materials such as alazane, nuts, chocolate chips, color sprays, and granules, powders such as mushrooms, powdered juice, and green tea, and liquid materials such as chocolate sauce, jam, and syrup are used individually or in a few kinds. They may be combined and attached as toppings.

[0027]

[Effect of device]

 As described above, since the combination confectionery of the present invention uses the tray having the special structure, it is possible to pour the liquid into a plurality of mochi-like confectionery molding concave portions at one time. Therefore, even if the rice cake-like confectionery molding has a small concave portion or a shape that makes it difficult to pour the liquid, the liquid can be accurately dispensed without spilling. In addition, a rice cake-like confectionery with a uniform structure can be made simply by sprinkling a powder composition containing the pregelatinized cereal powder and sugar on the liquid, and the trouble of mixing and stirring by hand is not required. Mochi-like confectionery can be manufactured at the same time. Therefore, infants can enjoy the fun of making by themselves without the help of adults.

Further, by changing the shape of the rice cake-shaped confectionery forming concave portion into various shapes, it is possible to make the rice cake-like confectionery visually pleasing. In addition, the liquid remaining in the liquid filling concave portion can be used to make a seasoning material such as syrup to make a seasoning sauce without pouring the liquid again in the same tray, and to use it with a mochi-like confection for eating. In addition, the flavor of the rice cake-like confectionery can be variously changed depending on the type of the seasoning sauce. Furthermore, the flavor and appearance can be varied depending on the type of topping.

Next, the present invention will be specifically described with reference to examples. <Examples 1 to 3 and Comparative Example 1> << Preparation of α-grain powder >> Potato starch was washed, ground, concentrated and dehydrated, then hydro-kneaded, pre-alpha dried with a 150 ° C hot roller, and then pulverized. Then, this was sieved to obtain pregelatinized potato starch powder having a particle size of 16 to 150 mesh. << Preparation of Powder Composition >> The above-mentioned α-potato starch, sugar, flavor and pigment were powder-mixed or fluid-granulated in the ratios shown in Table 1 to obtain a powder composition. The particle size of the fluidized granulated powder composition was 16 to 150 mesh. << Molding Tray >> The tray having the structure shown in FIG. 1 was used. << Seasoning Material >> A seasoning material obtained by mixing powders with the composition shown in Table 2 was used.

<< Production of Mochi-like Confectionery >> Using the above powder composition and a molding tray, a mochi-like confectionery was obtained by the following method. That is, first, 100 cc of milk was poured into the liquid filling concave portion 2 of the molding tray 10 shown in FIG. Next, 1.5 g each of the powder composition 5 was sprinkled into the mochi-like confection forming recess 1 into which milk was dispensed using a spoon 7 to obtain a mochi-like confection 6. Further, 10 g of the seasoning material 8 was added to the milk remaining in the liquid filling recess 2 and the mixture was stirred and mixed with the above-mentioned measuring spoon to obtain a seasoning sauce. Next, the rice cake-like confectionery 6 was taken out with a spoon 7, put in this seasoning sauce to entangle the sauce, and then served. The obtained rice cake-like confectionery was evaluated for physical properties (viscoelasticity), shape, flavor and texture. The results are also shown in Table 1.

[0031]

[Table 1] (% by weight) * Evaluation criteria 5 points: very good, 4 points ... good, 3 points ... ordinary, 2 points ... slightly inferior, 1 point ... bad.

[0032]

[Table 2] (% by weight)

From the above results, all of the example products have good liquid permeability into the powder composition, become mochi-like confections with a uniform structure, and have good viscoelasticity, shape, flavor and texture. It was On the other hand, the comparative example product in which the sugar was not added to the powder composition was a mochi-like confectionery having poor viscous liquid permeability into the powder composition and having sufficient viscoelasticity, shape, flavor and texture. I couldn't.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an example of a molding tray used for a combined confectionery of the present invention.

FIG. 2 is an explanatory view showing an example of a process for producing a rice cake-like confectionery using the combination confectionery of the present invention.

[Explanation of symbols]

 1 Mochi-like Confectionery Recess 2 Recess for Liquid Filling 3 Conduction Part 4 Liquid 5 Powder Composition 6 Mochi-like Confectionery 7 Spoon 8 Seasoning Material 9 Seasoning Sauce 10 Molding Tray

Claims (1)

[Scope of utility model registration request] 1. A powder composition (A) containing a gelatinized cereal powder and a saccharide, a mochi-like confectionery forming concave portion 1 and a liquid filling concavity 2 and the mochi-like confectionery forming concave portion. 1 and a molding tray (B) provided with a conducting portion 3 that communicates the liquid filling concave portion 2 with each other.