JPS64488U - - Google Patents
Info
- Publication number
- JPS64488U JPS64488U JP1987094958U JP9495887U JPS64488U JP S64488 U JPS64488 U JP S64488U JP 1987094958 U JP1987094958 U JP 1987094958U JP 9495887 U JP9495887 U JP 9495887U JP S64488 U JPS64488 U JP S64488U
- Authority
- JP
- Japan
- Prior art keywords
- component
- utility
- model registration
- jelly
- seasoning powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015110 jellies Nutrition 0.000 claims description 13
- 239000008274 jelly Substances 0.000 claims description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims 8
- 239000000243 solution Substances 0.000 claims 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims 4
- 239000003349 gelling agent Substances 0.000 claims 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 229910001424 calcium ion Inorganic materials 0.000 claims 1
- 235000010418 carrageenan Nutrition 0.000 claims 1
- 239000000679 carrageenan Substances 0.000 claims 1
- 229920001525 carrageenan Polymers 0.000 claims 1
- 229940113118 carrageenan Drugs 0.000 claims 1
- 239000003086 colorant Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000011259 mixed solution Substances 0.000 claims 1
- 235000010413 sodium alginate Nutrition 0.000 claims 1
- 239000000661 sodium alginate Substances 0.000 claims 1
- 229940005550 sodium alginate Drugs 0.000 claims 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims 1
- 238000010586 diagram Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Description
第１図、第２図および第３図はこの考案の一実
施例におけるゼリーの生成状態の説明図、第４図
、第５図および第６図はこの考案の他の実施例に
おけるゼリーの生成状態の説明図である。
２……調味粉末、３……調味粉末容器、４……
ゼリー用溶液、５……ゼリー用溶液容器、６……
凝固ゼリー、９……成形用モールド。
Figures 1, 2 and 3 are explanatory diagrams of the state of jelly production in one embodiment of this invention, and Figures 4, 5 and 6 are illustrations of jelly production in other embodiments of this invention. It is an explanatory diagram of a state. 2... Seasoning powder, 3... Seasoning powder container, 4...
Jelly solution, 5... Jelly solution container, 6...
Solidified jelly, 9...molding mold.
Claims (1)
モールドを備えていることを特徴とする組合せ菓
子。 (A) カルシウムイオンと会つてゼリー化する
ゲル化剤を含むゼリー用溶液であつて容器詰めさ
れたもの。 (B) 硫酸カルシウムを含む調味粉末であつて
容器詰めされたもの。 (2) Ａ成分のゼリー用溶液およびＢ成分の調味
粉末の少なくとも一方に色素が配合されている実
用新案登録請求の範囲第１項記載の組合せ菓子。 (3) カルシウムと会つてゼリー化するゲル化剤
が、低メトキシルペクチン、アルギン酸ソーダ、
カラギナンからなる群から選ばれた少なくとも一
つのゲル化剤である実用新案登録請求の範囲第１
項または第２項記載の組合せ菓子。 (4) Ｂ成分の硫酸カルシウムの濃度が、Ａ成分
のゼリー用溶液およびＢ成分の調味粉末の混合時
の全体量に対して０．０８〜１．５重量％に設定
されている実用新案登録請求の範囲第１項または
第３項記載の組合せ菓子。 (5) Ａ成分のゼリー用溶液中におけるゲル化剤
の含有量が０．５〜５．０重量％に設定されてい
る実用新案登録請求の範囲第１項ないし第４項の
いずれかに記載の組合せ菓子。 (6) Ａ成分のゼリー用溶液のｐＨが３．５〜４
．５に設定されている実用新案登録請求の範囲第
１項ないし、第５項のいずれかに記載の組合せ菓
子。 (7) Ｂ成分の調味粉末に、炭酸水素ナトリウム
が含まれている実用新案登録請求の範囲第１項な
いし第６項のいずれかに記載の組合せ菓子。 (8) 炭酸水素ナトリウムが含有されているＢ成
分の調味粉末のｐＨが、Ａ成分のゼリー用溶液お
よびＢ成分の調味粉末の混合溶液においてｐＨ４
．０〜６．０に設定されている実用新案登録請求
の範囲第７項記載の組合せ菓子。[Claims for Utility Model Registration] (1) A combination confectionery characterized by comprising the following ingredients A and B and a mold. (A) A packaged jelly solution containing a gelling agent that forms a jelly when combined with calcium ions. (B) Seasoning powder containing calcium sulfate packed in containers. (2) The combination confectionery according to claim 1, wherein a coloring agent is blended in at least one of the jelly solution (A component) and the seasoning powder (B component). (3) Gelling agents that form jelly when combined with calcium include low methoxyl pectin, sodium alginate,
Utility model registration claim 1 is at least one gelling agent selected from the group consisting of carrageenan.
The combination confectionery described in item 1 or 2. (4) Utility model registration in which the concentration of calcium sulfate as component B is set to 0.08 to 1.5% by weight based on the total amount of the jelly solution as component A and the seasoning powder as component B when mixed. The combination confectionery according to claim 1 or 3. (5) The content of the gelling agent in the jelly solution of component A is set to 0.5 to 5.0% by weight as described in any one of claims 1 to 4 of the utility model registration claims. combination sweets. (6) The pH of the jelly solution of component A is 3.5 to 4.
．． 5. The combination confectionery according to any one of claims 1 to 5 of the utility model registration claims set forth in Item 5. (7) The combination confectionery according to any one of claims 1 to 6 of the utility model registration claim, wherein the seasoning powder of component B contains sodium hydrogen carbonate. (8) The pH of the seasoning powder of component B containing sodium hydrogen carbonate is pH 4 in the mixed solution of the jelly solution of component A and the seasoning powder of component B.
．． The combination confectionery according to claim 7, wherein the range of utility model registration is set to 0 to 6.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987094958U JPH0449913Y2 (en) | 1987-06-19 | 1987-06-19 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987094958U JPH0449913Y2 (en) | 1987-06-19 | 1987-06-19 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS64488U true JPS64488U (en) | 1989-01-05 |
| JPH0449913Y2 JPH0449913Y2 (en) | 1992-11-25 |
Family
ID=30958945
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1987094958U Expired JPH0449913Y2 (en) | 1987-06-19 | 1987-06-19 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0449913Y2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012231701A (en) * | 2011-04-28 | 2012-11-29 | House Foods Corp | Kit for preparing acidic gel-like food |
| JP6274350B1 (en) * | 2017-10-05 | 2018-02-07 | 不二製油グループ本社株式会社 | Coloring method for gel food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61158754A (en) * | 1984-12-28 | 1986-07-18 | Kazuo Hara | Preparation of formed gel food and dried product thereof |
-
1987
- 1987-06-19 JP JP1987094958U patent/JPH0449913Y2/ja not_active Expired
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61158754A (en) * | 1984-12-28 | 1986-07-18 | Kazuo Hara | Preparation of formed gel food and dried product thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012231701A (en) * | 2011-04-28 | 2012-11-29 | House Foods Corp | Kit for preparing acidic gel-like food |
| JP6274350B1 (en) * | 2017-10-05 | 2018-02-07 | 不二製油グループ本社株式会社 | Coloring method for gel food |
| JP2019062871A (en) * | 2017-10-05 | 2019-04-25 | 不二製油グループ本社株式会社 | Method of coloring on gel-like food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0449913Y2 (en) | 1992-11-25 |
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