JPH11235164A - Combined cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a combined cake comprising a specific granular food and a powdery food, having an enjoyable visual change in which the granular food makes actively floating and sinking movements when water is poured to the cake. SOLUTION: Thiscombined cake comprises (A) a granular food having a hydrophobic surface layer and unevenness or cracks on the surface of the surface layer and (B) a powdery food containing an acidulant and sodium hydrogencarbonate. A cake such as chocolate or the like, a bakery food such as bread or the like, seeds such as nut or the like, a granular raw material such as spray chocolate or the like, a granular saccharide or the like may be cited as a material to be used in the core material of the granular food. Preferably the size of the granular food is 1-2 mm and its specific gravity provides a difference in specific gravity between a beverage and the granular food of 0.01-0.5 g/cm<3> . A granular food-containing foamable beverage is obtained only by pouring water to the cake.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a combination confectionery capable of obtaining an effervescent beverage containing granular foods simply by pouring water, and more particularly, to the active movement of granular foods when water is poured. The present invention relates to a combination confectionery that can enjoy a visual change.

[0002]

2. Description of the Related Art There are generally known confectioneries in which an effervescent beverage can be obtained simply by pouring water into a powder containing an effervescent component, and in which granular foods move up and down in the effervescent beverage. In such a confectionery, carbon dioxide bubbles adhere to the surface of the settled granular food, and the granular food floats in the beverage liquid by buoyancy due to the foam. Then, when the floating granular food reaches the liquid surface, the attached foam pops out, loses buoyancy, and the granular food sinks. By repeating this, the granular food performs floating movement in the sparkling beverage.

As such a confectionery, for example, Japanese Patent Publication No. Sho 57
And the solid beverages described in JP-A-34988. In this beverage, two foaming components are integrally molded in a state where either the acidulant or sodium bicarbonate as the foaming component is covered with an oil or fat layer having fine pores communicating with the outside air. . When this solid beverage is put in water, one of the foaming components in the oil / fat layer elutes out of the oil / fat layer due to the water that has entered through the fine pores of the oil / fat layer, and undergoes an acid-alkali reaction with the other foaming component. Carbon dioxide gas is generated.
Therefore, the solid beverage can enjoy the visual change of becoming an effervescent beverage while repeating elution, foaming, and floating movement.

However, in this solid beverage, it takes time for the foaming component in the oil / fat layer to elute and react with the other foaming component, the foaming power is weak, and the floating movement is slow. In addition, since only the oily layer covering the foaming component finally remains in the beverage, the beverage solution becomes turbid, and the oily layer floats on the surface layer of the beverage solution, so that the appearance also passes over the throat when drinking. Was also uncomfortable.

In order to solve this problem, a plurality of layers are coated on a leavened confection to make a confection having a specific gravity, so that the confection itself is caused to float by simply adding the confection to the sparkling beverage. Some have been proposed (Japanese Patent Publication No. 61-10095)
No.). This tablet has a multi-layered tablet in which a puffed confectionery layer is coated in order of an oil confectionery layer, a sugar coating layer, and a hydrophobic material layer. Then, by coating the space between the oil confectionery layer and the hydrophobic material layer with the sugar coating layer, elution of the oil confectionery layer, prevention of shape collapse, while obtaining a heat-resistant tablet confection, when put into a sparkling beverage It is a confection that has a specific gravity that makes it easy to move up and down.

[0006] However, in order to make this tablet confection be adjusted to a desired specific gravity and to easily cause the floating and sinking movement in the sparkling beverage, the central layer needs to be a puffed confection.
There is a disadvantage that the texture is limited. In addition, in the adjustment of the specific gravity alone, the water temperature of the sparkling beverage to be used and the specific gravity of the beverage itself tend to influence the floating movement, and the specific gravity of the tablet confection must be changed each time according to the season (temperature) and the composition of the beverage. No.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object of the present invention is to obtain a sparkling beverage containing granular food simply by pouring water. Another object of the present invention is to provide a combination confectionery that can enjoy a visual change in which granular foods actively move up and down, and can also enjoy the flavor of both a sparkling beverage and a desired confectionery when drunk.

[0008]

The object of the present invention is to provide a combination confection comprising the following (A) and (B). (A) A granular food having a hydrophobic surface layer, wherein the surface layer has irregularities or cracks. (B) A powdered food containing an acidulant and sodium bicarbonate. Achieved by

That is, the present inventors have studied a granular food that actively moves up and down in an effervescent beverage. As a result, the surface of the granular food that moves up and down is coated with a hydrophobic surface layer. By forming irregularities or cracks on the surface layer, in the course of a series of ups and downs movement, the adhesion of foam to the surface layer of the settling granular food is increased, whereby the ups and downs movement of the granular food is actively continued for a long time The present invention has been found that the visual effect can be enjoyed for a long time.

[0010]

Next, the present invention will be described in detail. First, raw materials used for the core material of the granular food used in the present invention are not particularly limited, and various confectioneries such as chewing gum, chocolate, candy, gummy jelly, puffed confectionery, bakery foods such as bread and biscuit, and coffee beans And beans such as cocoa beans; seeds and nuts such as nuts; granular raw materials such as spray chocolate and arazan; and granular sugars. Therefore, various foods or food raw materials in a granular form, or various foods or food raw materials formed into desired granules may be used as appropriate. These foods or food ingredients may be used alone or in combination of several kinds.

The size of the granular food is arbitrary, but if it is too small, it tends to remain floating on the surface of the beverage, and if it is too large, the floating movement tends to be slow.
2 mm is desirable.

The specific gravity of the granular food is desirably in the range of 0.01 to 0.5 g / cm ³ in terms of specific gravity difference from the beverage in that the floating movement of the granular food is effectively performed.

The shape of the granular food is not particularly limited, and may be appropriately used such as a sphere, a cube, and a polygon. In particular, if an irregular shape such that the center of gravity is displaced from the center is used, the granular food repeatedly swings and rotates in various directions during the ups and downs movement, so that the visual effect is further enhanced, which is preferable. is there.

[0014] The granular food of the present invention is coated with a hydrophobic surface layer. If the granular food is not covered with a hydrophobic surface layer, the food used as the core material elutes in water, and the effect of the present invention cannot be sufficiently achieved.
Specific examples of the hydrophobic surface layer include resins (shellac, etc.), fats (coated chocolate, high melting point vegetable fats, etc.), waxes, emulsifiers, polymer substances (carnauba, candelilla, beeswax, vinyl acetate polymer, cellulose, poly) Such as glyceride) may be appropriately selected from raw materials having a property of forming a coarse aqueous film. Among these, shellac, vinyl acetate polymer and cellulose are preferred, and shellac is most preferred. These are preferred in that the hydrophobic film is formed uniformly and firmly, and finer and sharper irregularities or cracks can be easily formed.

As a method for forming the hydrophobic surface layer, pan coating, fluidized granulation, encapsulation, film coating, etc. may be appropriately selected and used.

The above-mentioned hydrophobic surface layer has a surface with irregularities or cracks formed thereon. As a forming method, for example, a method of placing a granular food having a hydrophobic surface layer on a mesh-like material such as a wire mesh and shaking to scratch the surface layer surface, or a method of coating the sugar coating layer irregularly to form a hydrophobic Or forming a surface layer of the nature, or once forming a hydrophobic surface layer having a smooth surface, and then engraving irregularities by abutting a mold with a concave or convex shape to this smooth surface, There is a method in which a granular food having a hydrophobic surface layer is heated and expanded to generate fine cracks on the surface layer surface.
It is important that the hydrophobic surface has irregularities or cracks formed by the above-described method or the like, and such irregularities or cracks make it easy for a large number of foamed foams to adhere to the surface layer surface. Floating and sinking movements will be active. Therefore, when there is no unevenness or cracks on the surface layer, even when added to the sparkling beverage, the floating and sinking movement is not actively performed, and the visual change is poor.

Next, the combination confectionery of the present invention is obtained by combining powdered food with the above granular food.
The powdered food contains an acidulant and sodium bicarbonate. In the present invention, the term "powder food" includes both powdery food and granulated food obtained by granulation.

Examples of the acidulant include edible organic acids such as citric acid, tartaric acid, malic acid and fumaric acid, and these may be used alone or in combination. In particular, tartaric acid is suitable for improving the daily stability of the powdered food. It is preferable to set the ratio of the acidulant to sodium hydrogencarbonate in a weight ratio of 0.7 to 1.2 with respect to 1 of the acidulant in terms of good foaming properties.

The acidulant and sodium bicarbonate may be in the form of powder or granules obtained by granulation. In particular, when improving the stability over time or maintaining the foaming time, it is preferable to use these anhydrides or use granules obtained by granulation. Alternatively, it is desirable to use a powder in the case where the foaming property is strongly developed at an early stage. In the case of powder, it is desirable that the particle size be fine particles of 100 mesh pass or less. In the case of granulation, the particle size should be at least 40 mesh-on, preferably 16 mesh-on.
It is desirable to set the particles to coarse particles of mesh-on or more in terms of maintaining the foaming time. Further, in order to maintain strong foaming properties, it is more preferable to mix and use the powder and granules.

In the powdered food, in addition to the above-mentioned acidulant and sodium bicarbonate, saccharides, metal salts, flavors, coloring agents, seasonings, fruit juice, vegetable juice, extracts,
Dairy products, eggs and processed products, various nutrients (protein,
Powdered substances such as dietary fiber, vitamins and minerals), starch or processed products thereof, fats and oils, foaming agents (gelatin, egg white, vegetable protein, etc.), stabilizers, emulsifiers, polysaccharides, thickeners, etc. It may be added.

Next, when the combination confectionery of the present invention is commercialized, the above-mentioned powdered food and granular food are filled and sealed in a bag, and the confectionery which moves up and down only by adding an appropriate amount of water at the time of drinking. Can be obtained. If a plurality of granular foods are filled, they become more rich in visual change, and thus are suitable. Further, the granular food may have a plurality of colors, patterns, and shapes.

[0022]

As described above, the combination confectionery of the present invention combines a granular food covered with a hydrophobic surface layer having irregularities or cracks on its surface and a powdered food for an effervescent beverage, so that only water is poured. Thus, it is possible to obtain a sparkling beverage in which the granular food actively repeats the floating movement in the beverage solution. Also,
Since the granular food can be used without being greatly affected by the specific gravity, the material, and the like, the flavor and texture of both the sparkling beverage and the desired granular food can be enjoyed.

[0023]

Next, the present invention will be specifically described based on examples.

<Examples 1 and 2> [Preparation of powdered food] Powdered food was mixed with powdered food having the following composition to obtain powdered food A. Sugar 88.5% by weight Sodium bicarbonate granules (8 mesh pass to 16 mesh on) 6.0 Citric acid granules (8 mesh pass to 16 mesh on) 5.5 Fragrance Slight amount Pigment Slight amount

[Preparation of Granular Food] The following materials were used as core materials, and were sequentially coated with a revolving pan to obtain a spherical granular food material having a three-layer structure and a diameter of 10 mm. Next, the granular food material was shaken on a 20-mesh sieve for 15 minutes to obtain a granular food having a large number of fine scratches on its surface, which was used in Example 1. In addition, the above granular food material is 30
The mixture was allowed to stand at 15 ° C. for 15 minutes to expand, and then cooled to 25 ° C. again. Milk chocolate layer 85% Sugar coating layer 14% Shellac layer 1%

[Preparation of Combination Confectionery] The above powdered food A25
g was combined with the above 10 granular foods and stored in a polyethylene bag to obtain a combined confectionery A.

[Preparation of sparkling beverage] Cold water (10 ° C) 12
The combined confectionery A was opened and put in a cup with 0 g put therein, and allowed to stand for 5 minutes to measure the number of times the granular food moved up and down (measured once as floating and sinking).

<Example 3> [Preparation of powdered food] Powdered food having the following composition was mixed with powder to obtain powdered food B.

Sugar 89.6% by weight Sodium bicarbonate granules (8 mesh pass to 16 mesh on) 3.0 Sodium bicarbonate powder (100 mesh pass) 2.4 Citric acid granules (8 mesh pass to 16 mesh on) 3 2.0 Citric acid powder (100 mesh pass) 2.0 Fragrance a little amount Dye a little amount

[Preparation of Combination Confectionery] An effervescent beverage B was obtained in the same manner as in Example 1 except that the powdered food B was used.

[Preparation of Effervescent Beverage] An effervescent beverage B was obtained in the same manner as in Example 1 except that the combination confectionery B was used. or,
The number of floating movements of the granular food was measured.

Comparative Example The procedure was the same as in Example 1 except that no surface treatment was applied to the granular food material of Example 1.

Example 4 The procedure of Example 1 was repeated, except that the following composition was used as the granular food material. Core material Glucose tablet confection having a diameter of 8 mm 99.5% by weight Coating layer Carnauba wax 0.5 <Example 5> The same procedure as in Example 1 was carried out except that the following composition was used as the granular food material. Core material 2 g / grain pillow type gum 99.0 wt% coating layer Soybean hardened oil (melting point 55 ° C.) 1.0 The above results are shown in the table.

[0034]

[Table 1] Note) The number of ups and downs was calculated for each elapsed time. In addition, the number of times of floating movement is the total of 10 granular foods.

From the results in the table, it can be seen that the combination confectionery of the embodiment having irregularities or cracks on the surface performs a preferable floating movement, while the combination confectionery having no irregularities or cracks does not perform any floating movement. In Examples 1 to 3 in which shellac was used as the hydrophobic surface layer, the floating movement was particularly good. Further, in Example 1 in which the surface was finely scratched, the floating movement was most actively performed, which was preferable.

Claims (1)

[Claims] 1. A combination confection consisting of the following (A) and (B). (A) A granular food having a hydrophobic surface layer, wherein the surface layer has irregularities or cracks. (B) A powdered food containing an acidulant and sodium bicarbonate.