Flavor adjustment method using combined confectionery for flavor adjustment, and combined confectionery for flavor adjustment

Abstract

To provide a combined confectionery for flavor adjustment which enables an eater to adjust a flavor, more specifically, a combined confectionery for flavor adjustment which is a food and enables the eater to perform a flavor blending operation using fingers.SOLUTION: A flavor adjustment method blends two or more liquid stock solutions differently derived from (A) in (B) using a combined confectionery for flavor adjustment which includes (A) and (B) below, and generates a flavor liquid for flavor adjustment different from the flavor liquid stock solutions before flavor blending, and a combination of a flavor component of (A) and a flavor generated from the combination are a specific combination. A tray has (A) two or more types of compositions containing flavor components and (B) three or more recesses.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a combination confectionery for blending fragrances, which allows the eater to blend fragrances, and more particularly to a combination confectionery for blending fragrances, which is a food product but allows the eater to blend fragrances with their fingers. [Background technology]

[0002] Recently, gums with different flavors have been commercially available, which allow people to enjoy the taste change in the mouth when two or more pieces of gum with different flavors are eaten together. Similar to gums, there are also commercially available sweets such as Ramune, soft candy, and gummy candies that allow people to enjoy the change in flavor when multiple pieces are mixed in the mouth.

[0003] Additionally, there is a known gummy candy set that allows the eater to customize two flavors, textures, colors, or combinations of these according to their own preferences, allowing them to enjoy "changes in taste," "different textures," and "color combinations" in the mouth (see, for example, Patent Document 1).

[0004] Furthermore, combination sweets are known that allow a user to experience a combination of two or more textures and flavors by eating a soft candy and a gummy candy or a hard candy at the same time (see, for example, Patent Document 2).

[0005] As described above, conventional sweets or combination sweets have offered the playfulness of multiple combinations, such as "changing flavors by mixing flavors" that stimulates the sense of taste, "color adjustment" and "creation of shapes" that stimulate the sense of sight, and "simultaneous experience of different textures" that stimulates the sense of touch, but there has been nothing that allows the enjoyment of "mixing aromas" that stimulates the sense of smell. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2019-92414 A [Patent Document 2] Utility Model Registration No. 3158533 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 an object of the present invention is to provide a combination confectionery for blending fragrances, which the eater can blend by himself / herself, and more specifically, to provide a combination confectionery for blending fragrances, which is a food product, but which the eater can blend by using his / her fingers. [Means for solving the problem]

[0008] The present invention provides a fragrance blending method that uses a fragrance blending combination confectionery comprising the following (A) and (B), blending two or more different fragrance liquid concentrates derived from (A) in (B) to create a fragrance liquid having a different fragrance note from the fragrance liquid concentrates before blending, characterized in that the combination of fragrance components in the following (A) and the fragrance note created from said combination are any of the following (E-1) to (E-10) to achieve the above-mentioned object. (A) Two or more compositions containing fragrance components (B) Tray with three or more recesses (E-1) A combination of pineapple and peach flavorings creates a mango scent. (E-2) A combination of pineapple and lemon flavors creates a passion fruit scent. (E-3) A combination of grape flavoring and peach flavoring creates a plum scent. (E-4) A combination of grape flavoring and lemon flavoring creates a muscat flavor. (E-5) Creating a grape scent by combining a fragrance with a sweet note and a fragrance with a floral note (E-6) Creating a strawberry scent by combining a fragrance with a sweet note and a fragrance with a green note (E-7) Creating a caramel scent by combining a sweet note fragrance with a milk fragrance (E-8) Creating a muscat (grape) scent by combining a fragrance with floral notes and a fragrance with green notes (E-9) Creating a peach scent by combining a fragrance with green notes and milk fragrance (E-10) Creating a raspberry scent by combining a fragrance with a sweet note, a fragrance with a green note, a fragrance with a floral fruity note, and a sour fragrance.

[0009] Preferably, the (A) further contains a gelling agent, and the flavoring combination confectionery further comprises the following (C), and more preferably, further comprises the following (D). (C) Compositions containing calcium salts (D) Composition containing a foaming component

[0010] The present invention also provides a combination confectionery for blending fragrances, which comprises the following (A) and (B), and in (B), blending two or more different fragrance liquid concentrates derived from (A) to produce a fragrance liquid having a different fragrance tone from the fragrance liquid concentrates before blending, The present invention provides a combination confectionery for blending fragrances, characterized in that the combination of aroma components (A) below and the aroma tone produced by the combination are any one of the following (E-1) to (E-10). (A) Two or more compositions containing fragrance components (B) Tray with three or more recesses (E-1) A combination of pineapple and peach flavorings creates a mango scent. (E-2) A combination of pineapple and lemon flavorings creates a passion fruit scent. (E-3) A combination of grape flavoring and peach flavoring creates a plum scent. (E-4) A combination of grape flavoring and lemon flavoring creates a muscat flavor. (E-5) Creating a grape scent by combining a fragrance with a sweet note and a fragrance with a floral note (E-6) Creating a strawberry scent by combining a fragrance with a sweet note and a fragrance with a green note (E-7) Creating a caramel scent by combining a sweet note fragrance with a milk fragrance (E-8) Creating a muscat (grape) scent by combining a fragrance with floral notes and a fragrance with green notes (E-9) Creating a peach scent by combining a fragrance with green notes and milk fragrance (E-10) Creating a raspberry scent by combining a fragrance with a sweet note, a fragrance with a green note, a fragrance with a floral fruity note, and a sour fragrance.

[0011] That is, the present inventors have paid attention to and conducted intensive research into combination confectioneries with new playfulness, focusing on aromas that stimulate the sense of smell. As a result, they have discovered that a combination confectionery for blending aromas with a playfulness that allows the user to enjoy blending aromas as if experimenting, by using a liquid form in which the aroma itself is strongly recognized and blending two or more liquids with different aromas to create a liquid with a completely different aroma, can be obtained, and have arrived at the present invention.

[0012] Furthermore, the inventors have discovered that if the liquids having various aromas before and after blending are made into a combination confectionery for blending, which can be prepared into preferably a fragrant jelly confectionery, more preferably a juice containing said jelly confectionery, the sense of smell can be stimulated repeatedly by being exposed to the various aromas felt before and after blending, and this can result in a combination confectionery which further impresses with the new playfulness of blending aromas while still being a food product, and thus have arrived at the present invention. Effect of the Invention

[0013] The present invention is a combination confectionery that can be flavored and eaten.

[0014] The fragrance blending according to the present invention is carried out in a liquid form, so that the fragrance can be easily recognized. The fragrance blending according to the present invention, which is carried out by moving fingers, is experimental and allows the eater to concentrate on the fragrance, so that the eater can have a simulated experience of being a flavorist. In addition, it is a combination confectionery that provides a new playfulness that stimulates the sense of smell.

[0015] Preferably, the consumer performs both the perfume blending operation and the subsequent preparation operation of transforming the fragrant liquid into a fragrant solid, which is likely to make the fragrance experience memorable and satisfying, and is thought to be particularly helpful in developing children's sense of smell.

[0016] Furthermore, the texture of the prepared jelly confectionery stimulates the tactile sense, making it possible to provide a more attractive combination confectionery. [Brief description of the drawings]

[0017] [Figure 1] FIG. 2 is an explanatory diagram showing an example of a tray for the perfume combination confectionery of the present invention. [Diagram 2] FIG. 10 is an explanatory diagram showing another example of a tray for use in blending flavors of the present invention. [Diagram 3] FIG. 1 is an explanatory diagram showing an example of fragrance blending using a fragrance blending combination confectionery of the present invention. [Figure 4] FIG. 1 is an explanatory diagram (a to b) showing an example of blending fragrance using a combination confectionery for blending fragrance of the present invention, preparation of a jelly confectionery, and preparation of juice containing a jelly confectionery. [Diagram 5] FIG. 2 is an explanatory diagram (c) to (d) showing an example of blending fragrance using the blended fragrance confectionery combination of the present invention, preparation of a jelly confectionery, and preparation of juice containing a jelly confectionery. [Figure 6] FIG. 2 is an explanatory diagram (e) to (f) showing an example of blending fragrance using the fragrance blending combination confectionery of the present invention, preparation of a jelly confectionery, and preparation of juice containing a jelly confectionery. [Figure 7] 1 shows the results of a survey on enjoyment of the flavoring combination confectionery of the present invention. [Figure 8] 1 shows the results of a questionnaire survey on the palatability of the flavored confectionery combination of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] The present invention will now be described in detail. The flavor combination confectionery of the present invention is characterized by comprising the following (A) and (B): (A) Two or more compositions containing fragrance components (B) Tray with three or more recesses

[0019] Blending generally means blending two or more different fragrances to create a new fragrance, and in the present invention, it means blending two or more types of fragrance liquid concentrates to create a fragrance liquid with a different fragrance tone from the fragrance liquid concentrates before blending. Therefore, in terms of blending, it is important in terms of blending that the above (A) has two or more compositions containing different fragrance components.

[0020] The aroma components contained in (A) above refer to food flavorings, the aroma components themselves used in food flavorings, etc. Examples of food flavorings include fruit flavorings (pineapple, peach, lemon, grapes (grape, muscat, etc.)), flower flavorings (rose, lavender, jasmine, etc.), sweet confectionery flavorings (milk, caramel, chocolate, etc.), herb flavorings (peppermint, spearmint, apple mint, Japanese peppermint, etc.), and sour flavorings generally used to express fruit.

[0021] The aroma components themselves used in food flavorings include those with the following aroma notes: sweet notes such as ethyl maltol and vanillin, floral notes such as methyl anthranilate, β-phenylethyl alcohol, geraniol, citronellol, linalool, α-ionone, and β-damascone, fruity notes such as γ-decalactone, γ-undecalactone, and raspberry ketone, floral fruity notes that combine floral and fruity notes, citrus notes such as citral, green notes such as cis-3-hexenol and higher aliphatic alcohols, fatty acids that impart a fruit-like sourness such as acetic acid, hexane, and 2-methylbutyric acid, and milk-like aroma components such as δ-lactone.

[0022] The form of the aroma component may be powder, semi-solid, liquid, etc., and is appropriately selected according to the form of the above (A).

[0023] The form of the above (A) may be any of powder, semi-solid, liquid, and combinations thereof, so long as it is possible to prepare a liquid using the fragrance liquid concentrate derived from the above (A). In the case of powder or semi-solid form, it is preferable because it is possible to reduce the weight of the above (A) and thus the combined confectionery for fragrance preparation, and for example, it may be designed so that it is mixed with an aqueous medium to prepare a liquid, and then the liquid is prepared. In addition, in the case of liquid form, it is preferable because it can be prepared as a liquid without prior preparation.

[0024] The above (A) may contain edible ingredients as auxiliary ingredients other than the aroma components. Examples include carbohydrates (sugar, glucose, starch, etc.), acidulants (citric acid, tartaric acid, etc.), gelling agents, high-intensity sweeteners (aspartame, etc.), colorants, aqueous media, etc. These may be appropriately selected and contained alone or in combination.

[0025] Preferably, a gelling agent is contained, which is suitable in that a jelly confectionery can be prepared after blending the fragrance. The gelling agent may be any gelling agent that gels when combined with a calcium component, and examples of the gelling agent include low-methoxyl pectin, sodium alginate, potassium alginate, ammonium alginate, carrageenan, gellan gum, etc. Among these, sodium alginate is particularly suitable in terms of solubility in aqueous media and thermal irreversibility.

[0026] The first embodiment of (B) above will be described with reference to Fig. 1. Fig. 1 is an explanatory diagram showing an example of a tray for the fragrance blending combination confectionery of the present invention, in which 1 is a tray and 21 is a recess. Since the recesses 21 are used for preparing, storing, and blending the fragrance liquid concentrate, and storing the fragrance liquid, it is important in terms of fragrance blending to have three or more recesses.

[0027] As shown in Fig. 1, the tray 1 has four recesses 21, all of which have the same shape of a substantially square prism. Other shapes include a substantially cylindrical shape, a substantially polygonal prism, a substantially hemispherical shape, etc., and the recesses may be unified into a single shape or may have different shapes mixed in the tray. Furthermore, a depth of 15 mm or more is preferable in that it is reminiscent of a test tube and allows the consumer to experience experimental aroma blending.

[0028] Moreover, as long as the above (B) has three or more recesses 21, it may have other recesses, for example, recesses for preparing jelly confectionery. Next, a second embodiment of the above (B) will be described with reference to FIG. 2. FIG. 2 is an explanatory diagram showing another example of a tray for the perfumed combination confectionery of the present invention, in which 3 is a tray, 21 (21a, 21b) are recesses, and 22 is a recess for preparing jelly confectionery. The recesses 22 are used for preparing jelly confectionery and juice containing jelly confectionery, which will be described later. As shown in FIG. 2, the tray 3 has ten recesses 21, four of which are substantially square prism-shaped (21a) and six of which are substantially cylindrical (21b), making it a tray with a mixture of different shapes.

[0029] The material of (B) above is not particularly limited, and examples thereof include polystyrene, polypropylene, polyethylene terephthalate, silicone, paper, etc., or a laminate of a combination of these materials, and other materials having soft physical properties.

[0030] The combination confectionery for blending fragrance of the present invention can be manufactured, for example, as follows. First, two or more kinds of compositions containing aroma components packed separately in containers (A) and a tray having three or more recesses (B) are prepared. These are then sealed in a package to produce a combination confectionery for blending fragrance. The materials of the container and package are not particularly limited, and may be appropriately selected from various materials such as soft plastics such as polyethylene and polypropylene, paper, and metal.

[0031] Furthermore, tools such as droppers, spoons, stirring sticks, and muddlers used in blending the fragrance, as well as a notebook for recording blending notes, etc. may be enclosed.

[0032] Next, the blending of fragrances using the combination confectionery for blending fragrances of the present invention will be described with reference to Figures 1 and 3. Figure 3 is an explanatory diagram showing an example of blending of fragrances using the combination confectionery for blending fragrances of the present invention.

[0033] First, a combination confectionery for blending fragrances is prepared. For example, a composition 31 containing a pineapple flavor and a composition 32 containing a peach flavor are separately packaged in containers. As shown in Fig. 3(a), the composition 31, the composition 32, the tray 1 of Fig. 1, and preferably a dropper 41 are prepared. These are all put together and sealed in a polypropylene package (not shown) to form a combination confectionery for blending fragrances.

[0034] Next, the package is opened, and the composition 31 and the composition 32 are respectively placed in different recesses 21 of the tray 1, as shown in FIG. 3(b). When the composition is liquid, the composition itself becomes the undiluted fragrant liquid (31', 32'). When the composition is powdery or semi-solid, an aqueous medium or the like is further added and mixed to prepare the liquid undiluted fragrant liquid (31', 32') in the recess 21. The order in which the composition and the aqueous medium are placed in the recess 21 is not particularly limited. In addition, examples of the aqueous medium include water from a water supply, as well as mineral water (soft water). Among these, water from a water supply is particularly preferably used because it is easy to obtain. Furthermore, in order to enjoy the aroma derived from the undiluted fragrant liquid or the aromatic liquid, it is preferable that the aqueous medium does not contain any aromatic components.

[0035] Next, as shown in Fig. 3(c), a dropper 41 is used to transfer an appropriate amount of the fragrance liquid concentrate 31' derived from the composition 31 contained in one recess 21 to another recess 21. Similarly, an appropriate amount of the fragrance liquid concentrate 32' derived from the composition 32 contained in another recess 21 is transferred to the same recess 21, and the fragrance liquid concentrate 31' and the fragrance liquid concentrate 32' are mixed and blended. In this way, a mango fragrance liquid 51 with a different fragrance tone from the fragrance liquid concentrates 31' and 32' before blending can be created.

[0036] In the present invention, it is important to manipulate the fragrance in the liquid form as described above in order to make the fragrance easily recognizable. In addition, since the compositions 31 and 32 are made of edible ingredients, the fragrance liquid concentrates 31' and 32' and the fragrance liquid 51 are all edible.

[0037] In the present invention, in addition to blending a mango scent from pineapple fragrance and peach fragrance as aroma components as described above, examples of combinations of blended aroma components (aromas before blending) and blended aromas can be given as shown in Table 1. In Table 1, No. 1 to 9 show combinations of two types of aroma components, and No. 10 shows a combination of four types of aroma components.

[0038] [Table 1]

[0039] Furthermore, the flavor-matching combination confectionery of the present invention is preferable in that the (A) contains a gelling agent and also includes the following (C), in that a jelly confectionery having a fragrance can be prepared after flavor matching. (C) Compositions containing calcium salts

[0040] Examples of the calcium salts include calcium lactate, calcium chloride, calcium phosphate, calcium carbonate, calcium gluconate, calcium sulfate, calcium citrate, etc., and these may be used alone or in combination.

[0041] Among these, calcium lactate is particularly preferred in terms of the flavor of jelly confectionery, the stability over time of the above (C), and its solubility in aqueous media, while calcium carbonate is preferred in the case of preparing sparkling juice, since it provides good sparkling properties to the juice.

[0042] The above (C) may contain edible raw materials as auxiliary raw materials other than calcium salts. For example, carbohydrates (sugar, etc.), acidulants (citric acid, etc.), colorants, flavorings, aqueous media, etc. may be included, and these may be appropriately selected and contained alone or in combination. In addition, it is preferable to select the flavoring in consideration of the type and strength of the fragrance so as not to interfere with the fragrance liquid concentrate or the fragrance derived from the fragrance liquid.

[0043] Furthermore, the flavor-blending combination confectionery of the present invention is preferably provided with the following (D) in that a jelly-confectionery-containing juice having a flavor can be prepared after the flavor blending. (D) Composition containing a foaming component

[0044] The foaming component is composed of an acid component and an alkaline component. Examples of the acid component include edible organic acids such as citric acid, tartaric acid, malic acid, fumaric acid, and vitamin C. These may be used alone or in combination.

[0045] In particular, tartaric acid is preferably used in that it improves the temporal stability of the above (D). Examples of the alkaline component include sodium hydrogen carbonate and calcium carbonate, and these may be used alone or in combination.

[0046] The above (D) may contain edible ingredients as auxiliary ingredients other than the foaming ingredient. Examples include carbohydrates (sugar, starch, etc.), coloring agents, flavoring agents, aqueous media, etc. These may be appropriately selected and contained alone or in combination.

[0047] The above (C) and (D) may be in any form of powder, semi-solid, or liquid. Preferably, the powder form is used, since it is advantageous in that the above (C) and (D), and in turn the flavoring combination confectionery, can be made lighter.

[0048] The combination confectionery for blending fragrances comprising the above (C) or the above (C) and (D) can be produced by sealing the above (C) packed in a container, preferably the above (D) further packed in a container, in one package in addition to the above (A), (B), and tools, etc. The material of the container is not particularly limited as in the case of the above (A), and may be appropriately selected from various materials such as soft plastics such as polyethylene and polypropylene, paper, and metal.

[0049] Next, the preparation of a jelly confectionery using the combination confectionery for blending fragrances of the present invention and the preparation of a juice containing a jelly confectionery will be described with reference to Fig. 2 and Figs. 4 to 6. Figs. 4 to 6 are explanatory diagrams showing an example of the blending of fragrances using the combination confectionery for blending fragrances of the present invention, the preparation of a jelly confectionery, and the preparation of a juice containing a jelly confectionery.

[0050] First, a combination confectionery for blending fragrances is prepared that includes the above (A), (B), and (C), or the above (A), (B), (C), and (D). As shown in FIG. 4(a), as the above (A), a composition 31 (containing pineapple flavor), a composition 33 (containing grape flavor), and a composition 34 (containing lemon flavor) are prepared, each packed in a container separately. Note that each of the compositions 31, 33, and 34 contains a gelling agent as an auxiliary ingredient in addition to each food flavor. As the above (B), a tray 3 in FIG. 2 is prepared, and preferably a jig (dropper 41, spoon 42), etc. are prepared. Furthermore, as the above (C), a composition 61 containing calcium salts is prepared, and as the above (D), a composition 71 containing a foaming component is prepared.

[0051] The prepared compositions 31, 33, 34, tray 3, preferably tools (dropper 41, spoon 42) etc., composition 61, and more preferably composition 71 are packaged together and sealed in a polypropylene package (not shown) to form a flavored combination confectionery.

[0052] Next, the package is opened, and compositions 31, 33, and 34 are respectively placed in different recesses 21a of tray 3, as shown in FIG. 4(b). If the composition is liquid, the composition itself becomes the fragrance liquid concentrate (31', 33', 34'). If the composition is powdery or semi-solid, an aqueous medium or the like is further added and mixed with water to prepare the liquid fragrance liquid concentrate (31', 33', 34') in recess 21a. The aqueous medium is the same as described above. Furthermore, the order in which the composition and the aqueous medium are placed in recess 21a is not particularly limited.

[0053] Next, the fragrance is blended. The blending is performed in the same manner as described above. For example, as shown in FIG. 5(c), a dropper 41 is used to transfer appropriate amounts of the undiluted fragrance liquids 31' and 34' derived from the compositions 31 and 34 contained in the recesses 21a to one recess 21b, and then the undiluted fragrance liquids are mixed and blended with a spoon 42. In this way, a passion fruit fragrance liquid 53 with a different fragrance tone from the undiluted fragrance liquids 31' and 34' before blending can be created.

[0054] Similarly, as shown in FIG. 5(c), by transferring appropriate amounts of the fragrant liquid concentrates 33' and 34' to recesses 21b other than the recess 21b in which the fragrant liquid 53 is stored and then mixing and blending, it is possible to produce a muscat (grape) fragrant liquid 54 having a different fragrance tone from the fragrant liquid concentrates 33' and 34' before blending.

[0055] Next, jelly confectionery is prepared using scented liquids 53 and 54, and further scented liquid concentrates 31', 33', and 34'. As shown in FIG. 5(d), composition 61 is placed in jelly confectionery preparation recess 22 of tray 3 to form calcium salt solution 61'. Composition 61 may be calcium salt solution 61' itself, or may be a concentrated solution, semi-solid, or powder form prepared by adding water to an aqueous medium or the like. The order in which composition 61 and the aqueous medium are placed in recess 22 is not particularly limited.

[0056] In addition, examples of the aqueous medium include water from a water supply, mineral water (soft water), sugar syrup, etc. Among these, water from a water supply is particularly preferred because it is easy to obtain. Furthermore, in order to enjoy the fragrance derived from the undiluted fragrance liquid or the fragrance liquid, it is preferred that the aqueous medium does not contain any fragrance components.

[0057] Next, an appropriate amount of scented liquid 53 is sucked up using dropper 41 (not shown). Next, as shown in Fig. 6(e), scented liquid 53 in dropper 41 is dropped into calcium salt solution 61'. The dropped scented liquid 53 meets calcium ions in solution 61' and instantly gels, becoming edible jelly confectionery 53j.

[0058] The shape of the jelly snack 53j is such that when the dropper is lightly pressed to drip, a granular jelly snack is obtained, and when pressed all at once, a linear jelly snack is obtained. Granular jelly snacks are preferable because it is easy to adjust the strength and aroma of the resulting jelly snack.

[0059] Furthermore, by carrying out the same operations as for the scented liquid 53 with respect to the scented liquid 54 and the scented liquid concentrates 31', 33', and 34', it is possible to prepare jelly confections 54j, 31'j, 33'j, and 34'j in the calcium salt solution 61'.

[0060] Preferably, juice containing jelly sweets is then prepared using jelly sweets 53j, 54j, 31'j, 33'j, and 34'j. As shown in Fig. 6(f), composition 71 is poured into the jelly sweet preparation recess 22 containing the jelly sweets and calcium salt solution 61'. Juice containing jelly sweets 73 is obtained by stirring with a stirrer or spoon 42. Furthermore, the flavor of juice 73 may be adjusted by pouring the aqueous medium in addition to composition 71.

[0061] Alternatively, the tray 3 in Fig. 2 may be separated into each recess (21a, 21b, 22) for the above-mentioned operation. Furthermore, although the above explanation uses the tray 3 in Fig. 2, when a tray without recess 22, such as the tray 1 in Fig. 1, is used, household containers such as cups, plates, bowls, etc. may be substituted. Furthermore, the above-mentioned jelly sweets 53j, 54j, 31'j, 33'j, 34'j, and jelly sweet-containing juice 73 are all edible, and each may be eaten as is or after transferring to a household container such as a cup, plate, bowl, etc. EXAMPLES

[0062] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0063] <Preparation of flavored confectionery combinations> <Example 1> The following ingredients were packaged together in a polypropylene container and sealed to prepare a flavored confectionery combination. (1) Compositions A1 and A2, the compositions of which are shown in Table 2, were filled in separate aluminum bags at a rate of 10.7 g each and then sealed. (2) A polyethylene terephthalate tray 1 having the shape shown in FIG. (3) Dropper

[0064] [Table 2]

[0065] ≪Perfumery operation≫ The package of Example 1 was opened, and the fragrance blending operation was carried out according to the procedure shown in FIG. 3. Note that composition A1 corresponds to composition 31 in FIG. 3, and composition A2 corresponds to composition 32 in FIG. 3. First, as shown in FIG. 3(b), composition 31 (A1) and composition 32 (A2) were placed in different recesses 21 of tray 1. Since compositions 31 and 32 were liquid, the compositions themselves were used as the fragrance liquid concentrates (31', 32').

[0066] Next, as shown in FIG. 3( c ), using a dropper 41 , approximately equal amounts of undiluted fragrance liquids 31 ′ and 32 ′ were transferred to another recess 21 , and then mixed and blended in that recess 21 to produce fragrance liquid 51 .

[0067] For Example 1, seven expert panelists performed the above-mentioned fragrance blending operation and then checked each scent. All panelists recognized the pineapple scent of fragrance liquid concentrate 31' and the peach scent of fragrance liquid concentrate 32', and answered that fragrance liquid 51 had a mango scent. In addition, when they tasted 31', 32', and 51, they answered that they were sweet and delicious.

[0068] <Preparation of a combination of sweets for flavoring> <Example 2> The following ingredients were packaged together in a polypropylene container and sealed to prepare a flavored confectionery combination. (1) Compositions A3, A4, and A5, the compositions of which are shown in Table 2, were filled in 2.8 g each into separate aluminum bags and then sealed. (2) A polyethylene terephthalate tray 3 having the shape shown in FIG. (3) Dropper (4) Spoon (5) 4 g of composition C1, the composition of which is shown in Table 3, was filled into an aluminum bag and sealed. (6) 4 g of composition D1, the composition of which is shown in Table 4, was filled into an aluminum bag and sealed.

[0069] [Table 3]

[0070] [Table 4]

[0071] <Fragrance manipulation, jelly candy preparation, juice preparation with jelly candy> The package of Example 2 was opened, and the fragrance blending operation was carried out according to the procedure shown in Figs. 4 to 6, followed by the preparation of jelly confectionery and juice containing jelly confectionery. In Figs. 4 to 6, compositions 31, 33, 34, 61, and 71 correspond to compositions A3, A4, A5, C1, and D1, respectively. First, as shown in Fig. 4(b), compositions 31 (A3), 33 (A4), and 34 (A5) were placed in different recesses 21a of the tray 3. Since compositions 31, 33, and 34 were in powder form, 8 ml of tap water was further added and mixed to prepare liquid fragrance liquid concentrates 31', 33', and 34' in the recesses 21a, respectively (not shown).

[0072] Next, as shown in Fig. 5(c), a perfume blending operation was performed. Using a dropper 41, approximately equal amounts of the undiluted fragrance liquids 31' and 34' were transferred to one of the recesses 21b, and then mixed and blended with a spoon 42 to produce a passion fruit fragrance liquid 53. Similarly, undiluted fragrance liquids 33' and 34' were blended in another recess 21b to produce a muscat (grape) fragrance liquid 54.

[0073] Next, jelly confectionery was prepared. As shown in Fig. 5(d), the composition 61(C1) was placed in the jelly confectionery preparation recess 22 of the tray 3, and 25 ml of tap water was added and mixed to prepare a calcium salt solution 61' in the recess 22. The solution 61' had a light soda flavor.

[0074] Next, an appropriate amount of scented liquid 53 was sucked up using dropper 41 (not shown), and then scented liquid 53 was dropped into calcium salt solution 61' as shown in Fig. 6(e). The dropped scented liquid 53 instantly changed into granular jelly confectionery 53j in solution 61'.

[0075] Furthermore, the same procedure as for scent liquid 53 was carried out for scent liquid 54 and scent liquid concentrates 31', 33', and 34' to prepare jelly confections 54j, 31'j, 33'j, and 34'j in solution 61'.

[0076] Next, juice containing jelly snack was prepared. As shown in Fig. 6(f), composition 71 (D1) was poured into recess 22 to obtain juice containing jelly snack 73.

[0077] For Example 2, 20 boys and girls aged 5 to 9 years old carried out the above-mentioned fragrance blending operation, jelly candy preparation, and juice containing jelly candy preparation, and then conducted a questionnaire survey on the enjoyment of the series of operations and the deliciousness when eating and drinking. Regarding the enjoyment, questions were asked about each operation during the fragrance blending and preparation, and participants were asked to select the appropriate answer from among "very enjoyable," "a little enjoyable," "neither," "not very enjoyable," and "not enjoyable." The results are shown in FIG. 7. Regarding the deliciousness, questions were asked about the fragrance liquid obtained by the fragrance blending operation and the juice containing jelly candy, and participants were asked to select the appropriate answer from among "very delicious," "a little delicious," "average," "not very delicious," and "not delicious." The results are shown in FIG. 8.

[0078] As a result, in terms of enjoyment, over 95% of the respondents found the fragrance blending operation enjoyable, and in terms of taste, 85% found the resulting fragrance liquid delicious. Therefore, the present invention can be said to be a fragrance blending combination confectionery that can provide a new playfulness that stimulates the sense of smell.

[0079] <Reference example> Table 5 shows examples of compositions containing the "aroma components to be blended" shown in Table 1. All of compositions A6 to A11 in Table 5 are in powder form, and a fragrant liquid concentrate could be prepared by adding 8 ml of water to 2.8 g of the composition and mixing. When this fragrant liquid concentrate was blended as shown in Table 1, a fragrant liquid could be created as shown in "fragrance after blending" in Table 1, with a different fragrance note from the fragrant liquid concentrate before blending.

[0080] [Table 5] [Explanation of symbols]

[0081] 1 tray 3 Tray 21 Recess 21a Concave portion (approximately square prism-shaped) 21b Concave portion (approximately cylindrical) 22. Jelly confectionery preparation recess 31 Composition containing pineapple flavor 31' Fragrance liquid concentrate derived from composition 31 31'j Jelly sweets made from fragrant liquid concentrate 31' 32 Composition containing peach flavor 32' Fragrance liquid concentrate derived from composition 32 33 Compositions containing grape flavoring 33' Fragrance liquid concentrate derived from composition 33 33´j Jelly sweets made from fragrant liquid concentrate 33´ 34 Composition containing lemon fragrance 34' Fragrance liquid concentrate derived from composition 34 34´j Jelly sweets made from fragrant liquid concentrate 34´ 41 Dropper 42 Spoon 51 Mango scented liquid 53 Passion fruit scented liquid 53j Jelly sweets made from fragrant liquid 53 54 Muscat (grape) scented liquid 54j Jelly sweets made from liquid 54 61 Compositions containing calcium salts 61´ Calcium salt solution 71 Compositions containing foaming components 73 Juice with jelly candy

Claims

1. A method for blending fragrances, comprising: blending two or more different fragrance liquid concentrates derived from (A) in (B) using a combination confectionery for blending fragrances comprising the following (A) and (B) to produce a fragrance liquid having a different fragrance tone from the fragrance liquid concentrates before blending; A method for blending fragrances, comprising the steps of: (A) a combination of fragrance components and (E-1) a fragrance note produced by said combination, said combination being any one of (E-1) to (E-10) below. (A) Two or more compositions containing aroma components (B) A tray having three or more recesses (E-1) A combination of pineapple flavoring and peach flavoring creates a mango scent. (E-2) A combination of pineapple flavoring and lemon flavoring creates a passion fruit scent. (E-3) A combination of grape flavor and peach flavor creates a plum aroma. (E-4) A combination of grape flavoring and lemon flavoring creates a muscat (grape) aroma. (E-5) Creating a grape scent by combining a fragrance having a sweet note with a fragrance having a floral note (E-6) Creating a strawberry scent by combining a fragrance having a sweet note with a fragrance having a green note (E-7) Creating a caramel scent by combining a flavoring with a sweet note and a milk flavoring (E-8) Creating a Muscat (grape) scent by combining a fragrance having a floral note with a fragrance having a green note (E-9) Creating a peach scent by combining a fragrance having green notes with a milk fragrance (E-10) A raspberry scent is created by combining a fragrance having a sweet note, a fragrance having a green note, a fragrance having a floral fruity note, and a sour fragrance.

2. 2. The method for blending fragrances according to claim 1, wherein the (A) further contains a gelling agent, and the blending combination confectionery further comprises the following (C): (C) Compositions containing calcium salts

3. 3. The method for blending fragrances according to claim 2, wherein the combination confectionery for blending fragrances further comprises the following (D): (D) Composition containing a foaming component

4. A combination confectionery for blending fragrances, comprising the following (A) and (B), in which two or more different fragrance liquid concentrates derived from (A) are blended in (B) to produce a fragrance liquid having a different fragrance tone from the fragrance liquid concentrates before blending, A combination confectionery for blending fragrances, characterized in that the combination of aroma components of the following (A) and the aroma tone created by said combination are any one of the following (E-1) to (E-10). (A) Two or more compositions containing aroma components (B) A tray having three or more recesses (E-1) A combination of pineapple flavoring and peach flavoring creates a mango scent. (E-2) A combination of pineapple flavoring and lemon flavoring creates a passion fruit scent. (E-3) A combination of grape flavor and peach flavor creates a plum aroma. (E-4) A combination of grape flavoring and lemon flavoring creates a muscat (grape) aroma. (E-5) Creating a grape scent by combining a fragrance having a sweet note with a fragrance having a floral note (E-6) Creating a strawberry scent by combining a fragrance having a sweet note with a fragrance having a green note (E-7) Creating a caramel scent by combining a flavoring with a sweet note and a milk flavoring (E-8) Creating a Muscat (grape) scent by combining a fragrance having a floral note with a fragrance having a green note (E-9) Creating a peach scent by combining a fragrance having green notes with a milk fragrance (E-10) A raspberry scent is created by combining a fragrance having a sweet note, a fragrance having a green note, a fragrance having a floral fruity note, and a sour fragrance.

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