Combined confectionery and preparation method of sheet jelly

Abstract

To provide combined confectionery which enables sheet jelly to be prepared at a space part within a frame in a way just like that of stretching shoji paper over a wooden frame; and a preparation method of the sheet jelly.SOLUTION: Combined confectionery includes the following (A), (B), and (C): (A) a sheet formable component: powder or liquid containing the following (X) and (Y): (X) a sheet formable agent: at least one component selected from the group consisting of whey powder, propylene glycol alginate, egg white, quillaja saponin, soybean polysaccharide, soybean protein, hydroxypropylcellulose, hydroxypropylmethylcellulose, and starch sodium octenyl succinate; and (Y) a gelling agent: a component to be jellied at coming into contact with a calcium ion; (B) a sheet-jellying component: powder or liquid containing a calcium salt; and (C) a sheet jelly stretching frame: a frame with a maximal distance across the frame of 80 mm or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a combined confectionery and a method for preparing a sheet jelly, which can prepare a sheet jelly in the space of a frame in the same way as stretching shoji paper around a wooden frame. [Background technology]

[0002] The inventors have previously proposed a variety of combination confectioneries that allow consumers to make jellies at home using a "jelly component (hereinafter also referred to as a "jelly component") containing a gelling agent that combines with a calcium component to form a jelly, such as sodium alginate, and a "calcium component (hereinafter also referred to as a "calcium component") containing calcium salts."

[0003] It is known that various shapes of jelly can be prepared for the above-mentioned combination confectionery by devising tools, etc. For example, spherical or thread-like (jelly-like) jelly confectionery can be prepared using a dropper-shaped container (see, for example, Patent Document 1), or patterned jelly confectionery made by drawing a free shape (see, for example, Patent Document 2). However, it has not been possible to prepare sheet-shaped jelly from these combination confectioneries.

[0004] Other examples include string-like jelly snacks (see, for example, Patent Document 3). The jelly snacks are prepared by placing a calcium component solution on a jelly component solution, laminating the two solutions, and then pulling up the thin-film jelly snack formed at the interface between the two solutions using a pulling tool such as chopsticks, fork, or tweezers to prepare string-like jelly snacks. In other words, even if the jelly snack formed at the interface is in the form of a sheet, it becomes string-like when pulled up, and it is not possible to take it out as a sheet-like jelly.

[0005] Further, as a sheet-like jelly, there is a band-like thin film jelly confection (see, for example, Patent Document 4). The jelly confection is prepared by placing calcium component powder on a jelly component solution, bringing the two into contact, and pulling up the jelly confection formed at the interface with a pulling-up jig such as an L-shaped rod-like jig or a bendable straw, and by using the fact that the calcium component powder remaining at the top gradually comes into contact with the jelly component solution as it is pulled up, a band-like thin film jelly confection is prepared. However, in the case of this combination confection, even if the insertion part (2a) of the pulling-up jig is ring-shaped, what is obtained is a band-like thin film jelly hanging from the insertion part (2a) like a curtain, and it is not possible to prepare a sheet-like jelly in a ring-shaped mold. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 187749 / 1983 [Patent Document 2] Special Publication No. 6-65281 [Patent Document 3] Japanese Patent Application Publication No. 6-46766 [Patent Document 4] Japanese Patent Application Publication No. 6-38692 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention has been made in consideration of the above circumstances, and its object is to provide a method for preparing a combined confectionery and sheet jelly, which can prepare sheet jelly in the space in a frame, in a similar manner to pasting shoji paper on a wooden frame. [Means for solving the problem]

[0008] The present invention achieves the above object by the following means.

[0009] [1] A combination confectionery characterized by comprising the following (A), (B), and (C): (A) Sheet-forming component: Powder or liquid containing the following (X) and the following (Y) (X) Sheet forming agent: at least one component selected from the group consisting of whey powder, propylene glycol alginate, egg white, Quillaja saponin, soy polysaccharides, soy protein, hydroxypropyl cellulose, hydroxypropyl methylcellulose, and sodium starch octenyl succinate. (Y) Gelling agent: A component that combines with calcium ions to form a gel (B) Sheet gelling component: Powder or liquid containing calcium salts (C) Sheet jelly attachment frame: The longest distance within the frame is 80 mm or less.

[0010] [2] The method for preparing a sheet jelly is characterized by comprising the following steps (1) to (3) in that order: (1) Solution preparation process: A process of putting the following (A) and the following (B) into different containers, respectively, and then preparing an (A) solution and a (B) solution by leaving them as they are or by dissolving them in water. (A) Sheet-forming component: Powder or liquid containing the following (X) and the following (Y) (X) Sheet forming agent: at least one component selected from the group consisting of whey powder, propylene glycol alginate, egg white, Quillaja saponin, soy polysaccharides, soy protein, hydroxypropyl cellulose, hydroxypropyl methylcellulose, and sodium starch octenyl succinate. (Y) Gelling agent: A component that combines with calcium ions to form a gel (B) Sheet gelling component: Powder or liquid containing calcium salts (2) Sheet forming process: A process of immersing the following (C) in the (A) solution, then removing it, and forming a sheet within the frame of the (C). (C) Sheet jelly attachment frame: The longest distance within the frame is 80 mm or less. (3) Sheet gelling process: A process of immersing (C) in which a sheet has been formed within the frame in the solution of (B) and then removing the sheet to make a jelly, thereby preparing a sheet jelly.

[0011] As mentioned above, there have been sheet-like jelly strips, but no sheet jelly prepared in the space of a frame, like paper for a Japanese screen, has been produced. Conventionally, the preparation of sheet-like jelly was the finished product, but we thought that if such sheet-like jelly could be attached to a frame in a taut state under tension, we could make the sheet-like jelly more versatile.

[0012] Therefore, when a strip-shaped thin film jelly was prepared using a jelly component solution and calcium component powder as in the conventional technology and then the thin film jelly was attached to a frame, the thin film jelly was easily twisted and difficult to attach to the frame. In addition, the thin film jelly was frequently torn during the attachment process. On the other hand, even if the frame was immersed in an alginate solution, pulled out, and then immersed in a calcium component solution, the prepared jelly only adhered to the frame, and it was not possible to prepare a sheet jelly that could be attached to the space in the frame.

[0013] Therefore, we changed our perspective from "sheet-like jelly using a gelling agent" to "preparation of a membrane" and found that when the frame was immersed in a solution of whey powder, which has a surfactant effect, a membrane was formed inside the frame. However, the film lacked stability, as it would pop like a soap bubble if it came into contact with something or if the frame was moved even slightly.

[0014] As a result of further intensive research, it was discovered that a stable sheet jelly can be prepared in the space of the frame via an unstable membrane-like sheet by the following two-step immersion process. This sheet jelly can be made versatile, and thus the present invention was arrived at.

[0015] That is, the first step is immersing the frame in a mixed solution of whey powder and alginate (sheet-forming component solution), and the second step is immersing the frame in a calcium salt solution (sheet-jellifying component solution).The present inventors discovered that a sheet jelly can be prepared within the frame by first forming a sheet in the space of the frame in the first step immersion and then gelling the sheet formed in the space of the frame in the second step immersion, thereby arriving at the present invention. Effect of the Invention

[0016] A sheet jelly can be prepared that can be attached to the open space in a wooden frame, much like paper used for a sliding screen.

[0017] By simply immersing the sheet jelly-attaching frame in two solutions, one for sheet-forming ingredients and the other for sheet-jelly ingredients, the sheet jelly can be easily prepared in the space of the frame. It is also possible to prepare the sheet jelly repeatedly.

[0018] The sheet jelly prepared by the present invention is edible and highly versatile, as it can be used in a variety of sweets, such as stained-glass-like sweets, sweets that resemble magnifying glasses, spectacles, or sunglasses, and sweet scooping (for example, goldfish scooping, where sweets resemble goldfish) or in "pretend play" that recreates reality, and further, as a permeable membrane for separating and filtering solids and liquids. [Brief description of the drawings]

[0019] [Figure 1] FIG. 2A is an explanatory diagram showing an example of a sheet jelly stretching frame, and FIG. 2B is an explanatory diagram showing another example of a sheet jelly stretching frame. [Diagram 2] 1(a) to (e) are explanatory diagrams showing examples of the shape of the sheet jelly stretching frame. [Diagram 3] FIG. 2 is an explanatory diagram showing an example of a method for preparing the sheet jelly of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] In this specification, the term "sheet" refers to a liquid film-like material that is attached inside a sheet jelly attachment frame, and is an unstable material that breaks as soon as an object comes into contact with the sheet due to its liquid state, and "sheet jelly" refers to a gel-like film-like composition that is gelled (jellified) by a cross-linking reaction between a gelling agent in the sheet and calcium ions, and is a composition that is more stable than the sheet, as it does not break even if an object comes into contact with the sheet jelly due to its gel state.

[0021] In this specification, (A) may be referred to as the "sheet-forming component" or "component (A)", (X) may be referred to as the "sheet-forming agent" or "component (X)", (Y) may be referred to as the "gelling agent" or "component (Y)", (B) may be referred to as the "sheet-jellifying component" or "component (B)", and (C) may be referred to as the "sheet jelly attachment frame".

[0022] The present invention will now be described in detail. In terms of preparing a sheet jelly, it is important that the combination confectionery of the present invention comprises the following components (A), (B), and (C).

[0023] (A) Sheet-forming component (A) is a component for forming a sheet in the space of the frame, and it is important in preparing a sheet jelly that it contains (X) a sheet forming agent and (Y) a gelling agent.

[0024] The first reason is that in the present invention, it has been discovered that by blending component (X) with (A), when a frame is immersed in the (A) solution and then pulled out into the air, a sheet can be formed in the space in the frame due to the surfactant action of component (X).

[0025] The second reason is that in the present invention, by blending the (Y) component with (A), it was found that a sheet jelly can be prepared when the frame is immersed in the (B) solution described below. This is because blending the (Y) component with (A) in advance allows the (Y) component to be dispersed throughout the entire area of ​​the sheet. Therefore, it is presumed that when the sheet is immersed in the (B) solution, the calcium ions in the (B) solution crosslink with the (Y) component in the sheet to form a jelly (gel), and the entire sheet is gelled to obtain a sheet jelly. It has been confirmed that when the (X) component and the (Y) component are not mixed but are made into separate solutions, and the frame is immersed in each solution in turn, a sheet is formed when the sheet is immersed in the (X) solution, but sheet jelly cannot be prepared even if the sheet is immersed in the (B) solution, regardless of the order of immersion in the (X) and (Y) solutions.

[0026] Furthermore, (A) may be in the form of a powder or liquid. However, when forming a sheet, the sheet is immersed in a solution, so if (A) is in the form of a powder or a highly concentrated liquid, it is dissolved by adding water appropriately.

[0027] (X) Sheet forming agent (X) is a component having surface activity capable of forming a sheet on the sheet jelly attachment frame. Specific examples include whey powder, propylene glycol alginate, egg white, Quillaja saponin, soybean polysaccharides, soybean protein, hydroxypropyl cellulose, hydroxypropyl methylcellulose, and sodium starch octenyl succinate, which may be used alone or in combination. Among these, whey powder and propylene glycol alginate are preferably used because the sheet is less likely to break and can be easily formed, and the sheet jelly after gelation has a good flavor.

[0028] The whey powder is a powder made by removing almost all water from whey, which is obtained by fermenting milk with lactic acid bacteria or adding enzymes or acids to milk. Since whey is a by-product of cheese and casein production, it is roughly divided into two types according to the raw whey: sweet whey (cheese whey) powder obtained in the production of cheese and rennet casein, and acid whey powder obtained in the production of acid casein, but either type can be used in the present invention.

[0029] The propylene glycol alginate is a compound in which at least a part of the carboxyl groups constituting alginic acid is ester-bonded to a propylene glycol group. The propylene glycol alginate has a surfactant function because it has a lipophilic propylene glycol group on a hydrophilic alginic acid molecule. It is preferable to use an alginic acid propylene glycol ester having an esterification degree of 75% or more in terms of forming a sheet.

[0030] Examples of the egg white include dried egg white (powdered), raw egg white (liquid), and liquid egg white (liquid), and the like is appropriately selected depending on the form of (A).

[0031] The above-mentioned Quillaja saponin is a triterpene glycoside having quillaic acid as the aglycone, and is a surfactant having the quillaic acid skeleton as the lipophilic group and the sugar residue portion as the hydrophilic group.

[0032] The soybean polysaccharides refer to water-soluble soybean polysaccharides produced from soybean pulp, and are composed of multiple bonds such as carbohydrates. It is a polysaccharide composed of a mixture of galactose, arabinose, and galacturonic acid, the main components of which are galactose, arabinose, and galacturonic acid. It also contains the sugars rhamnose, xylose, and glucose that make up the cell wall polysaccharides, and is known to have a coating function.

[0033] The soy protein is obtained by adding water to defatted soybeans to extract water-soluble components, adding acid to defatted soy milk from which the soybean pulp has been removed, and then recovering the precipitated protein by centrifugation. In particular, β-conglycinin is known to have surfactant properties.

[0034] The hydroxypropyl cellulose and hydroxypropyl methyl cellulose are derivatives of cellulose.

[0035] Starch sodium octenylsuccinate is a modified starch with surface-active properties obtained by esterifying starch with octenylsuccinic anhydride.

[0036] (Y) Gelling agent (Y) is a gelling agent that gels in combination with calcium ions, and in the present invention, is a component for gelling (gelling) the sheet. Examples include sodium alginate, deacylated gellan gum, and low methoxyl pectin. These may be used alone or in combination. Of these, sodium alginate is preferably used in terms of solubility in water (room temperature water and cold water), jelly strength, and gelling speed.

[0037] The blending ratio of the components (X) and (Y) in (A) may be appropriately determined so as not to affect the sheet formation and the preparation of the sheet jelly.

[0038] In addition to the components (X) and (Y), (A) may contain, as auxiliary ingredients, sweeteners (carbohydrates, high-intensity sweeteners, etc.), acidulants, thickeners, flavorings, colorants, aqueous media (if liquid), etc., which may be appropriately selected and used alone or in combination, so long as the purpose of the present application is not impaired.

[0039] (B) Sheet gelling component (B) is a component that supplies calcium ions to jelly (gel) the sheet formed in the space of the frame, i.e., to jelly through a crosslinking reaction with the (Y) component dispersed in the sheet, and it is important in preparing sheet jelly that it contains calcium salts.

[0040] Examples of calcium salts include calcium lactate, calcium sulfate, calcium hydrogen phosphate, tricalcium phosphate, calcium carbonate, calcium chloride, etc., which may be used alone or in combination. Among these, calcium lactate is preferred in terms of solubility in water, quality stability at room temperature, and flavor of the sheet jelly.

[0041] In addition, (B) may be in the form of a powder or liquid. When making the sheet jelly, the sheet is immersed in a solution. Therefore, when (B) is in the form of a powder or a highly concentrated liquid, it is dissolved in water appropriately.

[0042] In addition to calcium salts, (B) may contain, as auxiliary ingredients, sweeteners (carbohydrates, high-intensity sweeteners, etc.), acidulants, thickeners, flavorings, colorants, aqueous media (if liquid), etc., which may be appropriately selected and used alone or in combination, so long as the purpose of the present application is not impaired.

[0043] (C) Sheet jelly attachment frame (C) is a form for preparing a sheet jelly to be attached to the space in the frame, like a paper screen being attached to a wooden frame, and serves as a support for the sheet and sheet jelly in the present invention. (C ) can be any frame with an internal space, such as molds for baked goods such as cookies, resin frames for handicrafts, embroidery frames, and rose window frames. When preparing sheet jelly, it can be handmade from wire, paper, plastic sheets, etc., or a handmade kit for attaching a sheet jelly frame can be used. Examples of plastic sheet materials include PET (polyethylene terephthalate), PS (polystyrene), PE (polyethylene), and ABS resin (acrylonitrile butadiene styrene resin).

[0044] (C) will be explained with reference to FIG. 1. FIG. 1(a) is an example of a sheet jelly stretching frame, and FIG. 1(b) is an explanatory diagram showing another example of a sheet jelly stretching frame. FIG. 1(a) is a view looking down from directly above, and FIG. 1(b) is a perspective view. 3 is the sheet jelly stretching frame, 12 is a frame part, 13 is a space part, and 14 is a handle part. The sheet jelly stretching frame 3 in FIG. 1(a) has a circular frame part 12, and inside the frame part 12, there is a hollow space part 13. The sheet jelly stretching frame 3 in FIG. 1(b) further has a handle part 14 in addition to the frame part 12 in FIG. In the present invention, the sheet jelly can be prepared if the sheet jelly stretching frame 3 has a frame part 12 with a space part 13, but if it further has a handle part 14, it is preferable in that the sheet jelly stretching frame 3 is easy to hold and each solution can be prevented from sticking to the hand.

[0045] In addition, for (C), it is important from the viewpoint of preparing a sheet jelly that the longest distance within the frame is 80 mm or less. If the longest distance is more than 80 mm, a sheet will not be formed, or even if a sheet is formed, it will break when immersed in a sheet-jellifying component solution, making it impossible to prepare a sheet jelly.

[0046] The longest distance within the frame refers to the longest distance within the frame shown in Fig. 1(a), that is, L which is the longitudinal length of space 13 within frame 12. As shown in Fig. 1(a), when the shape is circular, longest distance L corresponds to the inner diameter (inner diameter) of frame 12.

[0047] The shape of (C) may be, other than the circular shape, an ellipse, a polygon, or a shape as shown in Fig. 2(a)-(e). Fig. 2(a)-(e) are explanatory diagrams showing examples of the shape of the sheet jelly-attaching frame, respectively, and are views looking down from directly above like Fig. 1(a). (a) is an equilateral triangle (one of the polygons), (b) is a square (one of the polygons), (c) is a star, (d) is a heart, and (e) is a flower. Each sheet jelly-attaching frame 3 has a frame portion 12 and a space portion 13. These may have a handle portion. In addition, in the case of these shapes, the major axis of the ellipse corresponds to the longest distance L, and in the shape of Fig. 2, the longitudinal length corresponds to the longest distance L as shown in Fig. 2.

[0048] The combination confectionery of the present invention can be manufactured, for example, as follows. First, the sheet-forming components (above (A)) and sheet jelly components (above (B)) are separately packaged in containers, and the sheet jelly attachment frame (above (C)) is prepared. These (A), (B) and (C) are then housed in a single package and sealed to form a combined confectionery product. The materials for the container in which (A) and (B) are housed, and for the package in which the combined confectionery product is housed, may be appropriately selected from various materials such as soft plastics such as PP (polypropylene) and PE, paper, or metal. Examples of the package form include a bag, a cylinder, and a box.

[0049] Furthermore, the combination confectionery product may also include different containers (such as cups, bowls, or other concave containers, trays with concaves, trays, food storage bags, etc.) for preparing the solution by putting (A) or (B) therein or for immersing (C), tools for stirring the (A) solution or the (B) solution (such as stirring rods, muddlers, spoons, forks, spatulas, toothpicks, etc.), toppings, additional foods or confectioneries, and molds for shaping the confectionery product.

[0050] Next, it is important in terms of preparing the sheet jelly of the present invention that the method for preparing the sheet jelly comprises the steps of (1) solution preparation, (2) sheet formation, and (3) sheet jelly formation, which are described below, in that order.

[0051] The method for preparing the sheet jelly of the present invention will be explained with reference to Fig. 3. Note that (A), (B), and (C) according to the present invention include (A), (B), and (C) explained in the section on the combination confectionery. In the following explanation, (C) will be explained using a sheet jelly attachment frame having a circular frame and handle similar to that shown in Fig. 1(b).

[0052] Fig. 3 is an explanatory diagram showing an example of a method for preparing the sheet jelly of the present invention. 1 is (A) a sheet-forming component, 1' is (A) solution, 2 is (B) sheet-jelly component, 2' is (B) solution, 3(a)-3(c) are (C) sheet jelly attachment frames, 5 and 6 are different containers, 12 is the frame of 3(a)-3(c), 13 is the space of 3(a)-3(c), 31 is a sheet, and 33 is sheet jelly.

[0053] (1) Solution preparation process As shown on the left side of FIG. 3(1), (A) sheet-forming component 1 is placed in a container 5. If 1 is a powder, 1 is placed in 5, and then an aqueous medium is added, followed by stirring and mixing to dissolve 1 to obtain (A) solution 1' (the addition of the aqueous medium and stirring and mixing are not shown). If 1 is a liquid, it can be prepared as 1' simply by placing it in the container in that state, as shown in FIG. 3(1). Alternatively, if 1 is a highly concentrated liquid, an aqueous medium may be added to obtain 1'. In this manner, 1' is prepared.

[0054] An example of an aqueous medium is water. Water is easy to use and is preferably used in terms of the gelling agent's ability to form a gel and the flavor and color of the sheet jelly.

[0055] Preferably, the concentration of the sheet-forming agent (X) in the solution (A) is 0.02 to 7.0% by mass in total, which is suitable from the viewpoint of sheet formation. If the concentration is 0.02% by mass or more, the sheet tends to be easily formed, and if the concentration is 7.0% by mass or less, the flavor of the sheet jelly after preparation tends to be good.

[0056] Furthermore, it is preferable in terms of preparing a sheet jelly to have a total concentration of the gelling agent (Y) in the solution (A) of 0.15 to 5.5% by mass. If it is 0.15% by mass or more, it tends to be easily turned into a sheet jelly, and if it is 5.5% by mass or less, the workability during the preparation of the sheet jelly tends to be improved.

[0057] Next, as shown on the right side of Figure 3(1), (B) sheet jellification component 2 is poured into a container 6 separate from 5. Thereafter, (B) solution 2' is prepared in the same manner as (A) solution 1'. The aqueous medium poured into 2 is also the same as the aqueous medium poured into 1.

[0058] Preferably, the concentration of calcium salts in the (B) solution is 0.4% by mass or more, which is suitable from the viewpoint of gelling of the sheet.

[0059] (2) Sheet forming process As shown in FIG. 3(2), the frame 12 of the sheet jelly attachment frame 3(a) (C) is immersed in 1' in 5 and then pulled up. When pulled up, a sheet 31, which is a liquid film-like material, is formed in the sheet jelly attachment frame of (C), i.e., in 12, as shown in 3(b). This is because the sheet-forming agent in 1' enables the formation of 31 in 12 of 3(a). It is preferable to immerse 12 of 3(a) in 1' for 1 second or more, so that 1' spreads throughout 12 and the entire space 13, facilitating the formation of 31.

[0060] (3) Sheet gelling process As shown in FIG. 3(3), 12 of 3(b) on which 31 has been formed is immersed in 2' in 6 and then pulled up. When pulled up, a sheet jelly 33, which is a gelled film-like composition that is attached to 12 within the sheet jelly attachment frame, as shown in 3(c), is prepared. This is because the gelling agent dispersed in 31 meets the calcium ions in 2' and undergoes a cross-linking reaction, causing the entire area of ​​31 to gel (gel) and change into 33. It is preferable to immerse 12 of 3(b) in 2' for 4 seconds or more, as this is advantageous in that a stable sheet jelly can be prepared. EXAMPLES

[0061] EXAMPLES The present invention will be described in detail below with reference to examples, comparative examples and reference examples of the present invention, but the present invention is not limited to these.

[0062] <Examples 1 to 2, Comparative Examples 1 to 3> <Preparation of combined confectionery> 5.0g of (A) and 3.5g of (B) with the composition shown in Table 1 were filled into separate aluminum bags and sealed, and (C) a sheet jelly frame and a PS spoon were prepared as shown in Fig. 1(b). These were bundled together and placed in a PP package and sealed to make a combined snack. For (C), a sheet jelly frame (made of PET) was used that was circular with a maximum distance L (inner diameter of the frame) of 25mm and a frame 12 width of 4mm.

[0063] [Table 1]

[0064] <Preparation of sheet jelly> Using the above combination confectionery, the following steps (1) to (3) were carried out in sequence according to the procedure shown in FIG. 3 to prepare a sheet jelly. (1) Solution preparation process First, as shown on the left side of Fig. 3(1), (A)1 was placed in container 5, and then 25 g of water (20°C) was added, and the mixture was stirred and mixed with the enclosed spoon to dissolve (A)1, to prepare (A) solution 1' (water addition and stirring and mixing with the spoon are not shown). On the other hand, as shown on the right side of Fig. 3(1), (B)2 was placed in container 6, and then 20 g of water (20°C) was added, and the mixture was stirred and mixed with the spoon to dissolve (B)2, to prepare (B) solution 2' (water addition and stirring and mixing with the spoon are not shown). (2) Sheet forming process As shown in FIG. 3(2), the frame 12 of 3(a) was immersed in the (A) solution 1' in 5 for 5 seconds and then pulled out to form a sheet 31 within 12 as shown in 3(b). (3) Sheet gelling process As shown in FIG. 3(3), the frame portion 12 of 3(b) on which the sheet 31 was formed was immersed in the (B) solution 2' in 6 for 30 seconds and then pulled out to prepare a sheet jelly 33 to be attached to 12 as shown in 3(c).

[0065] The sheet jelly was evaluated according to the following criteria for whether or not a sheet could be formed when preparing the sheet jelly as described above, whether or not the sheet jelly could be prepared, and whether or not the sheet jelly could be repeatedly prepared. The results are shown in Table 1.

[0066] [Sheet formation evaluation] In the above step (2), when the sheet jelly stretching frame was lifted up, the presence or absence of the sheet over the entire surface of the space in the frame was judged as the possibility of sheet formation. ○ A sheet was formed (OK) × No sheet was formed (No)

[0067] [Preparation and evaluation of sheet jelly] In the above step (3), after the sheet jelly-attaching frame is pulled up, the sheet jelly is directly and lightly touched. If the sheet jelly-attaching frame is broken when it is lightly shaken, the sheet jelly is not prepared. If the sheet jelly continues to be attached to the frame without breaking, the sheet jelly is prepared. Furthermore, if the sheet jelly is hollow when pulled up, the sheet jelly is not prepared. ○ Sheet jelly was prepared (OK) ×1 Unable to prepare sheet jelly due to hollow space inside the frame (No) ×2 The sheet jelly could not be prepared because it broke immediately when touched or shaken (No) - Because no sheet was formed, step (3) was not performed (not prepared).

[0068] [Repeated sheet jelly preparation evaluation] When the sheet jelly could be prepared, the sheet jelly was intentionally broken, and then another sheet jelly was prepared and evaluated in the same manner as in the sheet jelly preparation evaluation. ○ Sheet jelly was prepared (OK) ×1 Unable to prepare sheet jelly due to hollow space inside the frame (No) ×2 The sheet jelly could not be prepared because it broke immediately when touched or shaken (No) - Sheet formation or sheet jelly preparation was not possible, so it was not reconstituted (not prepared)

[0069] As can be seen from the results in Table 1, in both Examples 1 and 2, sheets could be formed, and then sheet jellies could be prepared. Furthermore, in Example 2, sheets could be formed more easily than in Example 1. Furthermore, when the sheet jelly of Example 2 was eaten, it had a good flavor without any unpleasant taste or odor. On the other hand, in all the comparative examples, sheet jellies could not be prepared. In comparative example 1, no sheet was formed. In comparative examples 2 and 3, although a sheet was formed, sheet jellies could not be prepared.

[0070] <Comparative Example 4> <Preparation of combined confectionery> Composition (X) and composition (Y) having the compositions shown in Table 2 were prepared in place of (A) in Example 2. 5.0 g of composition (X), 5.0 g of composition (Y), and 3.5 g of (B) shown in Table 2 were packed into separate aluminum bags and sealed. A combination confectionery was prepared in the same manner as in Example 2, except that the three bags were placed in a package.

[0071] [Table 2]

[0072] <Preparation of sheet jelly> <Reference example 1> Using the combination confectionery of Comparative Example 4, a sheet jelly was prepared according to the following procedure. (1) Solution preparation process First, the (X) composition was poured from the aluminum bag into a container, and then 25 g of water (20°C) was added and stirred and mixed with the enclosed spoon to prepare the (X) solution. Next, the (Y) composition was poured from the aluminum bag into another container, and then 25 g of water (20°C) was added and stirred and mixed with the spoon to prepare the (Y) solution. On the other hand, (B) in Table 2 was poured into yet another container, and then 20 g of water (20°C) was added and stirred and mixed with the spoon to prepare the (B) solution. (2) Sheet forming process The frame of the sheet jelly-attaching frame was immersed in the (X) solution for 5 seconds and then pulled out, and then the frame was immersed in the (Y) solution for 5 seconds and then pulled out. (3) Sheet gelling process The frame part of (2) above was immersed in the (B) solution for 30 seconds and then pulled out.

[0073] <Reference example 2> Using the combination confectionery of Comparative Example 4, a sheet jelly was prepared by switching the order of immersion in the (X) solution and the (Y) solution in the step (2) of Reference Example 1.

[0074] In preparing the sheet jelly as described above, the possibility of sheet formation after immersion in the (X) solution and after immersion in the (Y) solution in the (2) step, and the possibility of preparing the sheet jelly after the (3) step were evaluated using the same evaluation criteria as in Example 2. The results are shown in Table 3.

[0075] [Table 3]

[0076] From the results in Table 3, in Reference Example 1, a sheet was formed after immersion in the (X) solution, and the sheet was maintained as it was even after the subsequent immersion in the (Y) solution. However, in step (3), the sheet was damaged as soon as it was pulled out of the (B) solution after immersion, so a sheet jelly could not be prepared. In Reference Example 2, a sheet was also formed after immersion in the (X) solution, but when it was pulled out of the (B) solution in step (3), the inside of the frame was hollow, so a sheet jelly could not be prepared. Therefore, it is presumed that it is difficult to gel the sheet by attaching or penetrating a gelling agent after the sheet has already been formed.

[0077] From the above, the preparation of sheet jelly requires a sheet-forming agent (X), a gelling agent (Y), a sheet-jelly component, and a sheet-jelly attachment frame. Furthermore, it is not possible to prepare sheet jelly using either (X) or (Y) alone, and it can be understood that the coexistence of the sheet-forming effect of (X) and the gelling effect of (Y) is important for sheet jelly production.

[0078] <Examples 3 to 16 and Comparative Examples 5 to 8> <Preparation of combined confectionery> A combination confectionery was prepared in the same manner as in Example 1, except that (A) and (B) having the compositions shown in Table 4 or Table 5 were used. When (B) contained calcium salts other than calcium lactate, citric acid was added as an auxiliary ingredient to improve the solubility of the calcium salts.

[0079] [Table 4]

[0080] [Table 5]

[0081] <Preparation of sheet jelly> A sheet jelly was prepared in the same manner as in Example 1 using the above combination confectionery.

[0082] The sheet and the sheet jelly prepared were evaluated in the same manner as in Example 1. The results are shown in Table 4 or Table 5.

[0083] From the results in Table 4, it was possible to prepare sheet jellies in all of the Examples. On the other hand, no sheets were formed in all of the Comparative Examples, and it was not possible to prepare sheet jellies. Moreover, it was not possible to form sheets in Comparative Examples 6 to 8, which used sucrose fatty acid esters, which are generally considered to have surface activity.

[0084] As can be seen from the results in Table 5, sheet jellies could be prepared in all of the Examples. Furthermore, in Example 11, the rate at which the sheet gelled into sheet jelly was slightly slower than in Example 1.

[0085] <Examples 17 to 24, Comparative Examples 9 and 10> <Preparation of combined confectionery> As (C), a sheet jelly attachment frame (made of PET) having a handle and having the shape shown in Table 6, FIG. 1(a), and FIG. 2(a) to (e) was prepared in the same manner as in Example 2, except that It was made into sweets.

[0086] [Table 6]

[0087] <Preparation of sheet jelly> A sheet jelly was prepared in the same manner as in Example 2 using the above combination confectionery.

[0088] The sheet used in preparing the sheet jelly and the sheet jelly were evaluated in the same manner as in Example 2. The results are shown in Table 6.

[0089] From the results in Table 6, it was possible to prepare sheet jellies in all of the Examples. Also, the shorter the longest distance L within the frame, the easier it was to prepare sheet jellies. On the other hand, in the Comparative Examples, no sheet was formed, and it was not possible to prepare sheet jelly. In other words, it can be understood that although the present invention can prepare sheet jellies of various shapes, it is important for the effect of the present invention to have the longest distance L within the frame of 80 mm or less.

[0090] <Examples 25 to 31> <Preparation of sheet jelly> Using the combination confectionery of Example 2, a sheet jelly was prepared in the same manner as in Example 2, except that the immersion time in (A) Solution 1' in step (2) and the immersion time in (B) Solution 2' in step (3) were as shown in Table 7.

[0091] [Table 7]

[0092] The sheet used in preparing the sheet jelly and the sheet jelly were evaluated in the same manner as in Example 2. The results are shown in Table 7.

[0093] The results in Table 7 show that sheet jellies could be prepared in all of the examples.

[0094] <Examples 32 to 46> <Preparation of combined confectionery> Combination confections were prepared in the same manner as in Example 2, except that (A) and (B) having the compositions shown in Tables 8 to 10 were used.

[0095] [Table 8]

[0096] [Table 9]

[0097] [Table 10]

[0098] <Preparation of sheet jelly> A sheet jelly was prepared in the same manner as in Example 2 using the above combination confectionery.

[0099] The sheet used in preparing the sheet jelly and the sheet jelly were evaluated in the same manner as in Example 2. The results are shown in Tables 8 to 10.

[0100] The results in Tables 8 to 10 show that sheet jellies could be prepared in all of the examples.

[0101] <Examples 47 to 49> <Preparation of combined confectionery> <Example 47> A combination confectionery was prepared in the same manner as in Example 2, except that 5.0 g of (A) and 23.5 g of (B) having the composition shown in Table 11 were packed into separate aluminum bags and then sealed. <Example 48> A combination confectionery was prepared in the same manner as in Example 2, except that 30.0 g of (A) and 3.5 g of (B) having the composition shown in Table 11 were packed into separate aluminum bags and then sealed. <Example 49> 30.0 g of (A) and 23.5 g of (B) of the composition shown in Table 11 were packed into separate aluminum bags. A combination confectionery was produced in the same manner as in Example 2, except that the confectionery was then sealed.

[0102] [Table 11]

[0103] <Preparation of sheet jelly> Using the above combination confectionery, a sheet jelly was prepared in the same manner as in Example 2, except that step (1) was carried out as follows. <Example 47> (1) Solution preparation process First, as shown on the left side of Fig. 3(1), (A)1 was placed in container 5, and then 25 g of water (20°C) was added and stirred and mixed with the enclosed spoon to prepare (A) solution 1' (water addition and stirring and mixing with the spoon are not shown). On the other hand, as shown on the right side of Fig. 3(1), (B)2 was placed in its original state in container 6 to prepare (B) solution 2'. <Example 48> (1) Solution preparation process First, as shown on the left side of Fig. 3(1), (A)1 was placed in a container 5 as is to prepare (A) solution 1'. On the other hand, as shown on the right side of Fig. 3(1), (B)2 was placed in a container 6, and then 20 g of water (20°C) was added and stirred and mixed with the enclosed spoon to prepare (B) solution 2' (the addition of water and stirring and mixing with the spoon are not shown). <Example 49> (1) Solution preparation process First, as shown on the left side of Fig. 3(1), (A)1 was placed as it was in a container 5 to prepare (A) solution 1'. On the other hand, as shown on the right side of Fig. 3(1), (B)2 was placed as it was in a container 6 to prepare (B) solution 2'.

[0104] The sheet used in preparing the sheet jelly and the sheet jelly were evaluated in the same manner as in Example 2. The results are shown in Table 11.

[0105] From the results in Table 11, it was possible to prepare sheet jellies in all of the Examples. In other words, although the preparation of sheet jelly requires the preparation of solutions (A) and (B), the form of the combined confectionery may be either powder or liquid.

[0106] <Example 50> <Preparation of combined confectionery> In addition to (A), (B), and (C) of Example 2 and the PS spoon, the following (D) to (G) were prepared. (D) 5 goldfish-shaped gummy sweets (E) 5 PP toys in the shape of goldfish (F) 2 recessed containers (G) 1 bat These were bundled together and placed in a PP package, which was then sealed to form a combined confectionery.

[0107] <Preparation of sheet jelly> Using the above combination confectionery, a sheet jelly was prepared in the same manner as in Example 2. Note that, in the (1) solution preparation step, two concave containers (F) were used.

[0108] <The versatility of sheet jelly - playing goldfish scooping game -> A tray (G) was filled with water and (D) and (E) were all floated on it. Next, a sheet jelly-attaching frame with sheet jelly prepared in the empty space of the frame was used to scoop up (D) and (E). Even if the sheet jelly broke after several scooping attempts, it was possible to reprepare the sheet jelly and scoop up again. Furthermore, eating the sheet jelly together with (D) had a good flavor. [Explanation of symbols]

[0109] 1. (A) Sheet forming components 1´ (A) Solution 2 (B) Sheet gelling component 2´ (B) solution 3 Sheet jelly attachment frame 3(a)~(c) (C) Sheet jelly attachment frame 5 containers 6 containers 12 Frame section 13 Space section 14 Handle 31 sheets 33 Sheet Jelly

Claims

1. A combination confectionery comprising the following (A), (B), and (C): (A) Sheet-forming component: a powder or liquid containing the following (X) and the following (Y) (X) Sheet forming agent: at least one component selected from the group consisting of whey powder, propylene glycol alginate, egg white, Quillaja saponin, soybean polysaccharides, soybean protein, hydroxypropyl cellulose, hydroxypropyl methylcellulose, and sodium starch octenyl succinate. (Y) Gelling agent: A component that combines with calcium ions to form a gel (B) Sheet gelling component: Powder or liquid containing calcium salts (C) Sheet jelly attachment frame: A frame with a maximum distance within the frame of 80 mm or less

2. A method for preparing a sheet jelly, comprising the steps of (1) to (3) below in sequence: (1) solution preparation step: A process of putting the following (A) and (B) into different containers, respectively, and then preparing an (A) solution and a (B) solution by leaving them as they are or by dissolving them in water. (A) Sheet-forming component: a powder or liquid containing the following (X) and the following (Y) (X) Sheet forming agent: at least one component selected from the group consisting of whey powder, propylene glycol alginate, egg white, Quillaja saponin, soybean polysaccharides, soybean protein, hydroxypropyl cellulose, hydroxypropyl methylcellulose, and sodium starch octenyl succinate. (Y) Gelling agent: A component that combines with calcium ions to form a gel (B) Sheet gelling component: Powder or liquid containing calcium salts (2) Sheet forming process: A process of immersing the following (C) in the solution of (A) and then removing it to form a sheet within the frame of the (C). (C) Sheet jelly attachment frame: A frame with a maximum distance within the frame of 80 mm or less (3) Sheet jelly making process: A process of immersing (C) in which a sheet has been formed within the frame in the solution of (B) and then removing the sheet to make a jelly, thereby preparing a sheet jelly.

Images