JPS62146572A - Cake kit - Google Patents

Abstract

PURPOSE:To provide a cake kit consisting of a packaged specific solution for jelly, a packaged seasoning powder containing a calcium salt and a forming mold and enabling the molding of a jelly having desired shape in a home by properly selecting the mold. CONSTITUTION:The objective cake kit is a combination of (A) a packaged solution for jelly containing a gelation agent which gelatinizes when brought to contact with calcium ion, (B) a packaged seasoning powder containing calcium salt and (C) a forming mold. The gelation agent gelling with calcium is preferably a low-methoxyl pectin, sodium alginate and/or carrageenan.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention provides a set of 8 liquids for jelly and seasoning powder that are packed in separate containers, and the solution for jelly and the seasoning powder are combined at the time of eating. This invention relates to a combination confectionery in which a jelly solution can be gelled (solidified) by contacting it on a mold having a desired mold shape to form a jelly in an arbitrary shape.

[Conventional technology]

Conventionally, jelly has been produced by using a gelling agent such as carrageenan or gelatin, dissolving it in hot water, and cooling and gelling it. In addition, as a manufacturing method that does not require heating,
Jelly confectionery is also commercially available, which uses a method of producing jelly by reaction with calcium ions using a gelling agent such as low methoxyl pectin or sodium alginate.

[Problem that the invention seeks to solve]

However, regardless of the manufacturing method used, conventional jelly confections are always commercially available as jelly confections that have already been made into jelly, and do not have the fun of making the jelly yourself before eating.

In some rare cases, the jelly is made by the user before eating, but in this case, the jelly etc. must be melted and cooled, which requires a long time and effort to produce the jelly.

On the other hand, in today's era where there is an abundance of food and drink available, there is a demand for new confections, not just traditional confections. It is desired to provide something that can satisfy even the most interesting people. Moreover, there is a tendency for consumers to prefer products that they can customize to suit their tastes, rather than products that consumers have to rely on on a case-by-case basis.

This invention was developed in light of these circumstances, and is a novel product that allows consumers to enjoy the visual interest and creative enjoyment of instantly making jelly of any shape according to the shape of the mold. The purpose is to provide a variety of combination confectioneries.

[Means for solving problems]

In order to achieve the above object, the combination confectionery of this invention is
It has a configuration in which the following components (A) and (B) and a mold are provided, and the components (A) and (B) described below can be brought into contact with each other on the mold.

(A) A jelly solution containing a gelling agent that forms a jelly by meeting calcium ions and packed in a container.

(B) A seasoning powder containing calcium salts packed in a container.

That is, in the above confectionery, the jelly solution and the seasoning powder are packed in separate containers to form a set, and when eaten, the jelly solution and the seasoning powder are brought into contact with each other on a mold to turn the jelly solution into a gel. It is an unprecedented type of combination confectionery that allows consumers to enjoy creating their own jelly shapes according to the shape of the mold.

The combination confectionery of this invention includes a jelly solution packed in a container (component A), a seasoning powder packed in a container (component B),
It is equipped with a mold for forming.

The above-mentioned liquid solution for jelly (he component) contains a gelling agent that meets calcium ions to form a jelly. Representative examples of such gelling agents include low methoxyl pectin, sodium alginate, and carrageenan. These may be used alone or in combination.

In addition, the content of the gelling agent is 0.0% with respect to the total solution amount.
It is preferable to set it to 5 to 7.0% by weight (hereinafter abbreviated as "%"). If the content of the gelling agent is below the above range, it will be difficult to gel the jelly solution when it comes into contact with the seasoning powder described later (on the other hand, if it exceeds 7.0%, the concentration of the gelling agent will be This is because the jelly solution itself becomes semi-gel-like at the stage of the cutting solution, making it difficult to take a free shape instantly on the mold.

In addition to such a gelling agent, acids such as citric acid, sugars such as glucose, pigments, fragrances, etc. may be appropriately blended.

A sealed container is usually used as the container for filling the jelly solution. 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. This is because using a container having such a shape makes it easier to handle in the market and to use by consumers.

When sealing the jelly solution in such a sealed container,
It is preferable to adjust the pHgJ1 by adding acids or the like so that the pl+ of the solution is 3.5 or more and 4.5 or less.

In other words, by adjusting the pH in this way, conditions such as heat sterilization for jelly solutions can be relaxed, thereby preventing deterioration of fragrances, etc., and maintaining the stability of the gelling agent. This is because you will be able to do it.

Moreover, the seasoning powder packed in a container (component B) used in this invention contains calcium salts. Typical examples of such calcium salts include calcium lactate, calcium chloride, calcium phosphate, calcium sulfate,
Examples include calcium gluconate and calcium hydroxide. These calcium salts may be used alone or in combination.

In addition, the above calcium salts have a concentration of calcium ions derived from the calcium salts of 0.0 when dissolved in water.
It is desirable to set it to 3 to 0.4%. In other words, if the concentration of calcium ions is less than 0.03%, it becomes difficult for the jelly ingredient solution to gel when added dropwise, and conversely, if it exceeds 0.4%, the taste of calcium salts becomes strong. This is because the taste of the produced jelly will be impaired.

In addition to the above calcium salts, the seasoning powder contains glucose,
Saccharides such as sweet potato v3, acids such as citric acid, pigments, fragrances, etc. can be appropriately blended.

Such seasoning powder is prepared in the form of granules with a specific volume of about 1.5 to 4.0 cc/g so that it can instantly disperse and dissolve when it comes into contact with the jelly solution and coagulate the jelly. ing.

As a container for filling the above-mentioned seasoning powder, a soft plastic bag such as polyethylene is usually filled and sealed.

The mold used in the present invention is a jelly mold used for making jelly by bringing the jelly solution and the seasoning powder into contact with each other, and any mold having suitable recesses on the surface may be used.

However, the above-mentioned mold does not need to be specially prepared for forming jelly, and includes, for example, plates and bowls used when the eater uses a suitable #C utensil such as a plate or bowl.

Next, an example of manufacturing the combination confectionery of the present invention will be explained. First, the above jelly solution is prepared and filled into a container. In this case, the container used is, for example, a dropper-shaped sealed container as described above and a plastic bag. Then, the filling liquid is sterilized.

On the other hand, a seasoning powder is prepared into granules by a known method, and the bag is filled into a soft plastic bag such as polyethylene and sealed. Furthermore, a certain recess tAf on the plastic surface,
A mold in which 1 is formed is formed by ordinary plastic molding.

Eating the combination confectionery prepared in this way is done, for example, as follows: First, the seasoning powder container is opened, and the contents are evenly poured into the recesses of the mold.Next, the jelly Open the jelly solution container and drop the jelly solution into the mold recess into which the seasoning powder has been evenly sprinkled.At the same time as this dropping, the jelly solution and seasoning powder come into contact within the mold recess, and the jelly solution is instantly poured into the mold. The solution gels to form a jelly that matches the shape of the mold recess.The jelly can then be taken out of the mold and eaten.This series of processes is shown in the drawing. 3 is a seasoning powder filling container. Figure 2 shows a state in which the jelly solution 4 is dripped to solidify the jelly from the state shown in Figure 1. 5 is a jelly solution filling container 6 which is solidified jelly.

When adding pigments to jelly solutions or seasoning powders, for example, prepare seasoning powders in different containers for each type of pigment, such as "red powder,""bluepowder," and "green powder." As shown in Figure 3, red seasoning powder 2a is applied to the flower part, and green seasoning powder 2b is applied to the leaf part.
By appropriately using seasoning powders of various colors, such as by injecting jelly, it is possible to form a jelly with a multicolored pattern, and it is also possible to enjoy it visually.

〔Effect 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 solution of jelly ingredients as well as the interesting shape of the resulting jelly. In other words, with this combination confectionery, one can not only enjoy the flavor of confectionery, but also enjoy visual interest and creative enjoyment at the same time.

Next, examples will be described.

[Examples 1 to 5] Raw materials for jelly solutions shown in Table 1 below were dissolved in water shown in the same table, heated, and filled into a polyethylene dropper-shaped container and sealed. This dropper-shaped container is designed so that the tip of the nozzle is cut off to expose the nozzle hole when used, and the diameter of the nozzle is Q, 5.
+n, the inner diameter of the narrow diameter part of the nozzle including the nozzle hole is 7, which is the same as the diameter of the nozzle hole, and the length is set to 10 m. After filling the above solution into a dropper-shaped container and sealing it, adjust the temperature at the center to 85°C.
The mixture was sterilized by heating for 5 minutes to prepare a saree solution in a dropper-like container.

On the other hand, the raw materials for seasoning powder shown in Table 1 below were blended in the proportions shown in the same table, mixed with water, granulated using an extrusion granulator, and dried to a specific volume of 2°6 cc/g. (particle size: 1.6 to 1.0 mm), which was filled into a 15 g polyethylene flexible bag and sealed.

Next, the polyethylene bag was opened and the seasoning powder was uniformly sprinkled onto a shallow dish serving as a mold. Then, when the seasoning powder was uniformly spread over the four parts of the dish, the tip of the nozzle of the dropper-shaped container was cut off to expose the nozzle hole, and the jelly solution was dripped onto the seasoning powder.

As a result of this dropping, the liquid jelly solution instantly gelled, producing a jelly shaped along the concave portion of the dish.

The viscosity, gel properties, etc. of the jelly solution are also shown in Table 1.

(Margin below) As is clear from Table 1, in Example 1, where the amount of low methoxyl pectin in the jelly solution is small, the degree of gelation of the jelly produced when the jelly solution is dropped onto a plate is Because of the low temperature, there is a tendency for the jelly to have poor shape retention when removed from the plate before eating. Good jelly was obtained in Examples 2 to 4, in which the amount of low methoxyl pectin was within 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 was in the form of a dropper. The jelly solution itself slightly gels in the container, so even if you drop the jelly solution onto a plate, the slightly gelled state will only change to a fully gelled state, and the liquid will instantly turn solid. The change in phase of becoming something becomes less interesting. Therefore, the amount of low methoxyl pectin is 1.2 as in Examples 2 to 4 above.
It is preferable to set it in the range of ~6.0.

[Brief explanation of drawings]

1 and 2 are explanatory diagrams of the state of jelly production in one embodiment of the present invention, and the third diagram is an explanatory diagram of another embodiment of the present invention. ■... Molding mold 2.2a, 2b... Seasoning powder 3... Seasoning powder container 4... Jelly solution 5
...Jelly solution container 6...Coagulated jelly Figure 1 Figure 2 Figure 3

Claims (7)

[Claims] (1) It is characterized by being equipped with the following components (A) and (B) and a mold, so that the components (A) and (B) described below can be brought into contact on the mold. Combination sweets. (A) A jelly solution containing a gelling agent that forms a jelly when combined with calcium ions, packed in a container. (B) A seasoning powder containing calcium salts packed in a container. (2) The combination confectionery according to claim 1, wherein a dye is blended in at least one of the jelly solution of component A and the seasoning powder of component B. (3) Claim 1 or 2, wherein the gelling agent that forms a jelly when combined with calcium is at least one gelling agent selected from the group consisting of low methoxyl pectin, sodium alginate, and carrageenan. combination sweets. (4) Any one of claims 1 to 3, wherein the calcium salt is at least one calcium salt selected from the group consisting of calcium lactate, calcium chloride, calcium sulfate, calcium gluconate, and calcium phosphate. The combination confectionery described in . (5) The combination according to any one of claims 1 to 4, wherein the content of the gelling agent in the jelly solution of component A is set to 0.5 to 7.0% by weight. Confectionery. (6) The combination confectionery according to any one of claims 1 to 5, wherein the pH of the jelly solution of component A is set to 3.5 to 4.5. (7) The seasoning powder of component B has a specific volume of 1.5 to 4.0 cc.
Claim 1, which is granulated so that /g
The combination confectionery according to any one of Items 6 to 6.