WO2016199737A1 - Kit comprenant une combinaison de confiseries - Google Patents

Kit comprenant une combinaison de confiseries Download PDF

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Publication number
WO2016199737A1
WO2016199737A1 PCT/JP2016/066823 JP2016066823W WO2016199737A1 WO 2016199737 A1 WO2016199737 A1 WO 2016199737A1 JP 2016066823 W JP2016066823 W JP 2016066823W WO 2016199737 A1 WO2016199737 A1 WO 2016199737A1
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WO
WIPO (PCT)
Prior art keywords
confectionery
food
jelly
powder
tray
Prior art date
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PCT/JP2016/066823
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English (en)
Japanese (ja)
Inventor
泰史 大谷
真紀 勝井
龍矢 吉田
Original Assignee
クラシエフーズ株式会社
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Filing date
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Publication of WO2016199737A1 publication Critical patent/WO2016199737A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to a combination confectionery kit for preparing a confectionery food-like confectionery and a noodle-like food-like jelly confectionery having an appearance similar to an actual food, and more particularly, a confectionery food-like confectionery and a noodle-like food-like jelly.
  • the present invention relates to a combination confectionery kit in which a confectionery is prepared so that a child can easily enjoy and enjoy using a food menu that is more fun and realistic.
  • mago play has been one of the games that imitates everyday life for children.
  • small kitchen sets, pans, teacups, and other non-food sets such as clay, plastic, and wood are used.
  • Various products have been proposed, such as simulated foods that cannot be eaten by materials, and simulated foods that can be eaten using edible materials.
  • Non-heated hydroforming powders for producing cooked rice-like shaped foods that have been squeezed into irregular shapes see, for example, Patent Document 2 are known. You can enjoy cooking these items as they are, such as a decoration cake menu and a rice-based menu.
  • Patent Document 1 Non-heated hydroforming powders for producing cooked rice-like shaped foods that have been squeezed into irregular shapes.
  • sweetener granule having good solubility using xylitol having low caries and low calories an easily soluble sweetener granule (for example, see Patent Document 3) and a sweetener composition (for example, see Patent Document 4).
  • a sweetener composition for example, see Patent Document 4
  • sweet compositions for example, see Patent Document 5
  • fast-dissolving tableted confectionery for example, see Patent Document 6
  • hard candy for example, see Patent Document 7 using the coolness and water feeling of xylitol.
  • a combination confectionery in which a jelly confectionery solution containing sodium alginate is dropped into a calcium component solution containing calcium salts to prepare a jelly confectionery.
  • a combination confectionery see, for example, Patent Document 8 in which a large amount of jelly confectionery can be instantly formed using a special dropper to experience visual changes and unexpectedness, and a beverage component containing calcium salts
  • Combination confectionery for example, refer patent document 9) etc. which can produce
  • the present invention has been made in view of the circumstances as described above, and its purpose is to prepare a wrapping food-like confectionery and a noodle-like food-like jelly confectionery that look exactly like actual foods.
  • the preparation of confectionery-like confectionery and noodle-like food-like jelly confectionery makes it easy for children to play and enjoy using the realistic food menu.
  • the present invention comprises the combination confectionery kit comprising the following (A) to (F) and for preparing a wrapped food-like confectionery and a noodle-like food-like jelly confectionery through the following steps (1) to (7): Achieve the goal.
  • E Jig for squeezing
  • F Seasoning powder containing calcium salts
  • the step of separating the embossing mold from the tray for confectionery molding (A) (2) The viscoelastic food (B) was separated from the above A step of placing on the embossing mold and spreading it to the peripheral edge of the embossing mold along the shape of the embossing mold (3) Filling the depression of the expanded viscoelastic food (B) Step (4) for placing the food for food (C) Folding the emboss
  • the filling food (C) is xylitol-containing granules.
  • instant jelly confectionery is a noodle-like food-like jelly confectionery that looks just like food such as shark fin soup and ramen by devising the flavor, color, and texture and shape of seasoning solutions containing calcium salts. It was found that it can be prepared.
  • a clean confectionery can be easily prepared by providing tools such as a stamping die for forming the above-mentioned wrapped food-like confectionery and a tray for preparing the above-mentioned noodle-like food-like jelly confectionery.
  • the combination confectionery kit of the present invention is provided with ingredients and tools for preparation, and reproduces a realistic food menu that looks exactly like an actual food by using a confectionery food-like confectionery and a noodle-like food-like jelly confectionery. Because it is possible, children can play with ease and more fun. Moreover, since a plurality of food menus are prepared, not only one person but also friends and parents can play with each other while communicating.
  • the combination confectionery kit of the present invention includes dim sum (meat buns, grilled rice, spring rolls, etc.) and Chinese soups (shark fin soup, wakame soup, etc.), Chinese menu sets such as dumplings and ramen, as well as fresh spring rolls and pho, rice balls It is possible to develop variations with various simulated food sets, such as meal menu sets such as tonoodles, piroshki and soup pasta, and wagashi and yatsuhashi, and Japanese sweets sets such as Toroten and Kudori.
  • Explanatory drawing showing an example of a tray for confectionery molding (A) (a) perspective view (b) perspective view (a) looking down from the PP 'direction Explanatory drawing showing another example of tray for confectionery molding (A) (a) perspective view (b) perspective view (a) looking down from QQ 'direction Explanatory drawing which shows an example of the process of preparing a bun confectionery-like confectionery and a noodle-like food-like jelly confectionery from a combination confectionery kit
  • the combination confectionery kit of the present invention comprises the following (A) to (F), and is a combination confectionery kit for preparing a packaged food-like confectionery and a noodle-like food-like jelly confectionery.
  • A Confectionery molding tray comprising a cooking tray and a detachable packaging mold
  • B Viscoelastic food having plasticity
  • C Food for filling
  • D Powder for jelly containing alginate
  • E Jig for squeezing
  • F Seasoning powder containing calcium salts
  • FIG. 1 (a) and 1 (b) are explanatory views showing an example of a confectionery forming tray (A), FIG. 1 (a) is a perspective view, and FIG. 1 (b) is the perspective view of FIG. 1 (a). Is a view looking down from the direction of PP ′.
  • the confectionery forming tray 21 is composed of a cooking tray 31 and a detachable packaging pressing die 32.
  • the cooking tray 31 has a recess 33 for preparing a noodle-like food-like jelly confectionery. Since the recess 33 only needs to be able to prepare a noodle-like food-like jelly confectionery, the shape, the depth of the recess, and the like are not particularly limited as long as the recess is formed. Moreover, you may give the design according to a food menu, such as engraving a ramen bowl-like pattern to the side wall part around a recessed part.
  • the wrapping push mold 32 is formed with a central groove 34 that passes through the approximate center of the wrapping push mold 32 to facilitate the bending of the viscoelastic food (B) described later.
  • the sachet pressing die 32 is cut off along the broken line 52 after being cut off from the confectionery forming tray 21 at the position of the broken line 51, and is used for forming a confectionery food-like confectionery.
  • the form of the confectionery forming tray 21 according to (A) is not particularly limited as long as it is composed of at least one cooking tray and one wrapping pressing die.
  • FIG. ) (B). 2 (a) and 2 (b) are explanatory views showing an example of a confectionery forming tray (A) different from FIG. 1, FIG. 2 (a) is a perspective view, and FIG. 2 (b) is the perspective view. It is the figure which looked down at Fig.2 (a) of the figure from the QQ 'direction.
  • the confectionery forming tray 21 is composed of two cooking trays 31 and 36, a wrapping pressing mold 32, and a topping pressing mold 37 in which boiled eggs are drawn with irregularities.
  • the cooking tray 36 is also formed with a recess 33 like the cooking tray 31 and is used for preparing or serving noodle-like food-like jelly confectionery.
  • the topping pressing die 37 is used for forming a topping of noodle-like food-like jelly confectionery.
  • the shape of the topping pressing die 37 is not particularly limited, and may be an arbitrary shape such as a flower shape or a shell shape.
  • the material for the confectionery molding tray 21 according to the above (A) is not particularly limited, and, for example, a material having soft physical properties such as polypropylene, polyethylene terephthalate, silicon, or a laminate obtained by combining these materials.
  • a material having soft physical properties such as polypropylene, polyethylene terephthalate, silicon, or a laminate obtained by combining these materials.
  • polypropylene can be easily separated from the cooking tray 31 and the wrapping push mold 32, and the wrapping push mold 32 can be easily cut out. This is preferable in that it is inexpensive.
  • the viscoelastic food (B) having plasticity is used as an outer skin material in a confectionery food-like confectionery, and has viscoelasticity and plasticity that can be rolled, stretched and expanded, and is a confectionery food-like confectionery.
  • Any shape-retaining material may be used as long as it retains its shape after molding.
  • soft candy, chewing gum, gummi, food powder to which viscoelasticity is imparted by water mixing for example, powder for non-heated hydroforming of Japanese Patent Application No. 2013-514946, etc.
  • soft candy has suitable flexibility and adhesion, and is suitable in terms of ease of molding and ease of flavor development.
  • soft candy examples include soft candy prepared by a known method for producing soft candy, such as JP-A-6-98683, JP-A-8-38056, and JP-A-9-23819.
  • soft candy described in JP-A-9-23819 which is produced without being boiled without heating, is not sticky when forming a confectionery food-like confectionery, and has good release properties. It is suitable.
  • the filling food (C) is used as a filling for a packaged food-like confectionery, and is not particularly limited as long as it is suitable for the target packaged food-like confectionery.
  • powders such as xylitol-containing granules, foamed granules, powder cakes, candy chips, chocolate chips, small ramune confectionery, granular materials such as Arazan, fluids such as fruit sauce, chocolate sauce, liquid rice cakes.
  • the viscoelastic foods (soft candy, gummi, etc.) used for the outer skin include viscoelastic foods having a different texture.
  • granulated granules are particularly preferable in that they are easily dissolved in the mouth.
  • a granule containing xylitol when making a confectionery food-like confectionery as a gyoza-like confectionery, when you eat the confectionery food-like confectionery, you will feel the state that the granules melt in your mouth, for example, This is preferable in that a simulated texture can be obtained in which the meat juice of the dumplings melts out or the fruit juice overflows.
  • Examples of the granule containing xylitol include, for example, granulated xylitol mixed with a sour agent, a coloring agent and a flavor, a readily soluble sweetener granule described in Patent Document 3, and a sweetener described in Patent Document 4.
  • Examples include xylitol-containing granules prepared by a known production method such as the composition and the sweetening composition described in Patent Document 5. Further, the xylitol granules may be appropriately flavored or colored.
  • the jelly powder (D) contains an alginate.
  • the alginate is a gelling agent that forms a jelly upon meeting with calcium ions, and examples thereof include water-soluble sodium alginate, potassium alginate, and ammonium alginate.
  • sodium alginate is suitable in terms of strength and flavor of the obtained linear jelly.
  • the content of the alginate in the jelly powder is preferably set to be 0.3 to 10% by weight based on the total weight of the jelly powder, and the viscosity of the jelly solution and the obtained linear jelly It is desirable in terms of strength and texture.
  • powders for jelly are used as auxiliary ingredients such as saccharide sweeteners (monosaccharides, disaccharides, oligosaccharides more than trisaccharides, sugar alcohols, powdered starch syrups, powdered reduced starch syrups, etc.), high-intensity sweeteners, dextrin, starch , Modified starch, acidulant, seasoning, emulsifier, stabilizer, alkaline component, neutral insoluble calcium salts (tricalcium phosphate, calcium carbonate, etc.), colorant, flavor, etc. May be used.
  • saccharide sweeteners monosaccharides, disaccharides, oligosaccharides more than trisaccharides, sugar alcohols, powdered starch syrups, powdered reduced starch syrups, etc.
  • high-intensity sweeteners dextrin
  • starch Modified starch, acidulant, seasoning, emulsifier, stabilizer, alkaline component, neutral insoluble calcium salt
  • examples of the squeezing jig (E) include a soft plastic bag such as polyethylene, a dropper, and the like. As described later, a jelly solution is added, and the jelly solution is further extruded into a seasoning solution. Used for.
  • a squeezing bag made of polyethylene is preferably used in that a long linear jelly can be obtained.
  • the seasoning powder (F) contains calcium salts.
  • calcium salts include calcium lactate, calcium chloride, calcium phosphate, calcium carbonate, calcium gluconate, calcium hydroxide, and calcium sulfate. These may be used alone or in combination.
  • calcium lactate is particularly preferably used in terms of the texture and flavor of the noodle-like food-like jelly confectionery.
  • the content of the calcium salt in the seasoning powder (F) is preferably set to be 1 to 30% by weight in the total weight of the seasoning powder, and the gelation property in the seasoning solution and the resulting linear shape It is desirable in terms of the flavor of jelly and seasoning solutions.
  • seasoning powders include sugar sweeteners (monosaccharides, disaccharides, oligosaccharides higher than trisaccharides, sugar alcohols, powdered starch syrup, powdered reduced starch syrup, etc.), high-intensity sweeteners, dextrin, starch, Seasonings such as acidulants, seasonings, emulsifiers, stabilizers, thickeners, alkali components, powdered oils and fats, powdered fruit juices, animal extracts, etc. may be appropriately selected and used alone or in combination. .
  • the jelly powder (D) and seasoning powder (F) are each prepared as follows.
  • raw material powders are prepared, and these may be mixed and powdered, granulated after powder mixing, or a part of the raw material powder may be selected and prepared as appropriate.
  • a confectionery forming tray (A) including a cooking tray and a detachable packaging pressing die, a viscoelastic food (B) having plasticity, and a squeezing jig (E) are prepared. Furthermore, the food for filling (C), the powder for jelly (D) containing alginate, and the seasoning powder (F) containing calcium salts are individually packaged. And if necessary, these may be further sealed in one package to make a combined confectionery kit product.
  • measuring cup and dropper used when adding an aqueous medium to (D) and (F) stirring rod used when mixing and eating, mudler, spoon, fork A jig for stirring and eating such as a spatula or toothpick may be enclosed.
  • the above packaging (C), (D), (F) and batch packaging (A) to (F) may be packaged in, for example, a soft plastic bag such as polyethylene.
  • the material of the package is not limited to plastic, and may be appropriately selected from various materials such as paper and metal.
  • the packaging form includes a bag, a cylinder, a box, and the like.
  • the confectionery forming tray (A) uses FIG. 1, and the squeezing jig (E) uses a polyethylene squeezing bag.
  • the cooking tray 31 and the wrapping pressing die 32 are separated by a broken line 51 of the confectionery forming tray 21 according to (A), and then wrapping is performed along the broken line 52.
  • the pressing mold 32 is cut out to prepare a cooking tray 31 and a wrapping pressing mold 32.
  • a central groove portion 34 that passes through substantially the center is formed in the wrapping pressing die 32, and the central groove portion 34 can be folded in two.
  • recesses 35a and 35b having a similar concave shape are formed with the central groove 34 as a boundary, thereby preventing the filling food 23 described later from spilling out when the viscoelastic food 22 is folded.
  • the peripheral portion 38 of the embossing die 32 is provided with uneven portions 39a and 39b for forming a close contact portion on the peripheral portion of the viscoelastic food 22 to be described later.
  • the concavo-convex portions 39a and 39b are fitted and joined.
  • the shape of the embossing die 32 is not limited to the round shape as shown in FIG. 3 (2), and may be designed arbitrarily. For example, if you make a regular rectangle and fold it diagonally, you can also design a triangular wrapping Yatsuhashi confectionery like wrapping red beans with raw Yatsuhashi.
  • a confectionery food-like confectionery is molded.
  • the viscoelastic food 22 according to (B) is placed on the wrapping push mold 32, and a thin sheet is formed along the shape of the wrapping push mold 32 using fingers or the like. It is pushed out to the peripheral edge 38 of the embossing die 32 in a shape.
  • the filling food 23 according to (C) is placed in the depression 22 a of the viscoelastic food 22 that has been spread.
  • the filling food 23 is placed in one of the two depressions 22a, but it may be placed in both depressions (not shown).
  • the wrapping pressing die 32 is bent at the center, specifically, at the central groove 34 (in this case, the wrapping pressing die 32 is bent together with the viscoelastic food 22). Is folded in two with the center line 53 as a boundary), the peripheral edge portion 38 of the wrapping pressing die 32 is pressed from both sides, sandwiched by the concavo-convex portions 39, and then the wrapping pressing die 32 is bent. Open. By doing so, the peripheral portions of the viscoelastic food 22 are sandwiched and strongly bonded together, and a close contact portion 54 is formed, and the filling food 23 is wrapped in the viscoelastic food 22. 12 can be molded.
  • the shape of the uneven portion 39 may be designed so that the close contact portion 54 has a wavy pleat.
  • a noodle-like food-like jelly confectionery is prepared.
  • the jelly powder 24 according to (D) and the aqueous medium 41 are placed in the recess 33 of the cooking tray 31 and mixed using a fork 42 that is a stirring and eating jig.
  • the jelly solution 25 obtained by dissolution is transferred to the squeeze bag 26 according to (E).
  • the seasoning powder 27 according to (F) and the aqueous medium 41 are placed in the recessed portion 33 of the empty cooking tray 31, mixed and dissolved using the fork 42.
  • the seasoning solution 28 is obtained.
  • Examples of the aqueous medium 41 to be mixed with the jelly powder 24 and the seasoning powder 27 include water solutions, mineral water, aqueous solutions in which solutes such as sugar are dissolved, fruit juices, vegetable juices, milk, soy milk, lactic acid bacteria beverages, and the like. These may be selected as appropriate and used alone or in combination. Among these, the water of a water supply is used suitably at the point which can be procured especially easily and a linear jelly is obtained quickly. In addition, when used in a temperature range from 5 to 30 ° C refrigerated to room temperature, that is, non-heated (5 to 30 ° C) that does not require heating, the aqueous medium is safe and easy for children to handle. It is suitable.
  • the ratio of the aqueous medium to be mixed with the jelly powder or seasoning powder is preferably 30 to 1000 parts by weight with respect to 100 parts by weight of the powder.
  • the squeeze bag 26 containing the jelly solution 25 is sealed. Sealing may be performed as appropriate, such as twisting the bag opening or fastening with a rubber band. Thereafter, a small hole is formed at the tip of the squeezing bag 26 with scissors or a toothpick (not shown). Thereafter, the squeezing bag 26 is pressed to push out the jelly solution 25 into the seasoning solution 28 from the hole. Then, the jelly solution 25 that has been pushed out and comes into contact with the seasoning solution 28 instantaneously forms a linear jelly 29 in the seasoning solution 28. By carrying out like this, the noodle-like food-like jelly confectionery 13 containing this linear jelly 29 can be prepared. In addition, when the squeezing bag is used for the squeezing jig (E) as described above, it is necessary to create a hole for extruding, but when using a dropper, it is not necessary to create a hole.
  • the enameled food-like confectionery 12 and the noodle-like food-like jelly confectionery 13 having an appearance similar to an actual food are prepared.
  • the food menu set 11 can be obtained.
  • it can be designed as a Japanese confectionery set style of wrapping yatsuhashi and katsuri by changing the shape of the flavoring and wrapping press.
  • the color and flavor of the confectionery food-like confectionery 12 and the noodle-like food-like jelly confectionery 13 may be the same color and flavor as the real thing, or may be designed as a sweet confectionery flavor for children.
  • the seasoning solution 28 is prepared by the cooking tray 31 and the jelly solution 25 is prepared by the cooking tray 36.
  • the shaped confectionery food-like confectionery 12 can be used as shown in the cooking tray 36 of FIG.
  • a part of viscoelastic food (B) is rolled up small, pressed against the topping pressing die 37 and transferred, and then used to mold a confectionery and a boiled egg-like confectionery.
  • confectionery and boiled egg-like confectionery can be used for topping of the noodle-like food-like jelly confectionery 13 (not shown). If the vortex portion and the yolk portion of the egg are colored with a jelly solution, there is a further real feeling and it is preferable.
  • A Confectionery molding tray consisting of a cooking tray and a detachable wrapping mold
  • B Viscoelastic food with plasticity (9 g)
  • C Food for filling
  • D Jelly powder containing alginate (8 g)
  • E Squeezing jig
  • F Seasoning powder containing calcium salts (7 g)
  • the preparation and preparation of (A) to (F) were performed as follows.
  • the confectionery forming tray 21 shown in FIG. 1 was used as the confectionery forming tray (A).
  • the filling food (C) was prepared by extruding and granulating a powder mixture having the composition shown in Table 1 to prepare cola-flavored xylitol-containing granules 23.
  • the jelly powder (D) containing an alginate was mixed with the composition shown in Table 2 to prepare a jelly powder 24.
  • the seasoning powder (F) containing calcium salts was prepared by mixing the compositions shown in Table 3 into a ramen soup-like seasoning powder 27.
  • the cooking tray 31 and the wrapping pressing die 32 are cut off along the broken line 51 of the confectionery forming tray 21, and then the wrapping pressing die 32 is cut out along the broken line 52, so An emergency mold 32 was prepared.
  • the soft candy 22 is divided into two parts, one of which is placed on the wrapping push mold 32, and the peripheral edge 38 of the wrapping push mold 32 is formed into a thin sheet along the shape of the wrapping push mold 32. And pushed up.
  • an appropriate amount of the xylitol-containing granule 23 was placed in the depression 22a of the soft candy 22 that was spread.
  • the wrapping pressing die 32 is bent at the central portion, specifically, the central groove portion 34, the peripheral portion 38 of the wrapping pressing die 32 is pressed from both sides, and sandwiched and formed by the concavo-convex portions 39, and then the wrapping The folding of the punch 32 was released.
  • the peripheral portions of the soft candy 22 are sandwiched and strongly bonded together, and a close contact portion 54 is formed.
  • the soy-flavored xylitol-containing granules 23 overflow with a cola-flavored sweet juice when placed in the mouth.
  • a noodle-like food-like jelly candy imitating ramen was prepared. 8 g of jelly powder 24 and 10 g of tap water (25 ° C.) 41 are placed in the recess 33 of the cooking tray 31, and the jelly solution 25 obtained by mixing and dissolving using a fork 42 is squeezed out. It moved to the bag 26. Next, 7 g of ramen soup-like seasoning powder 27 and 16 g of water (25 ° C.) 41 of tap water are put into the recessed portion 33 of the empty cooking tray 31, mixed and dissolved using the fork 42, A soda-flavored ramen soup-like seasoning solution 28 was obtained.
  • the squeezing bag 26 containing the jelly solution 25 was sealed with a rubber band, and a hole was made at the tip of the squeezing bag 26. Thereafter, the squeezing bag 26 was pressed to push the jelly solution 25 into the ramen soup-like seasoning solution 28 from the hole. Then, the jelly solution 25 that was pushed out and contacted with the ramen soup-like seasoning solution 28 instantly formed a linear jelly 29 like noodles in the ramen soup-like seasoning solution 28. In this way, the noodle-like food-like jelly confectionery 13 having a soda-flavored form of the soda-flavored soda-flavored seasoning solution 28 in the form of a ramen-like linear jelly 29 is prepared. did. As described above, an enamel food-like confectionery 12 imitating dumplings and a noodle-like food-like jelly confectionery 13 mimicking ramen were prepared.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne un kit comprenant une combinaison de confiseries pour préparer une confiserie qui ressemble à un aliment constitué d'un revêtement de pâte et d'une garniture, et une confiserie de gelée qui ressemble à un aliment en forme de nouilles, lesdites confiseries semblant toutes deux réelles. Plus particulièrement, la présente invention concerne un kit comprenant une combinaison de confiseries, au moyen duquel des enfants peuvent préparer une confiserie qui ressemble à un aliment constitué d'un revêtement de pâte et d'une garniture et d'une confiserie de gelée qui ressemble à un aliment en forme de nouilles, de telle sorte que lesdits enfants peuvent facilement apprécier de jouer à la maison à l'aide d'un menu alimentaire avec réalité et, en outre, lesdits enfants peuvent réellement consommer ces confiseries.
PCT/JP2016/066823 2015-06-08 2016-06-07 Kit comprenant une combinaison de confiseries WO2016199737A1 (fr)

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JP2015115453 2015-06-08
JP2015-115453 2015-06-08

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Cited By (1)

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JP6960703B1 (ja) * 2021-05-10 2021-11-05 有限会社はばたき 十割そばの作製方法および十割そば手作りキット
JP2022173645A (ja) * 2021-05-10 2022-11-22 有限会社はばたき 十割そばの作製方法および十割そば手作りキット

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