Food set

Abstract

To provide a food set with which a user can experience a process for mixing a plurality of food materials by referring to an explanation document including quiz and hints, and can develop ability to deepen chemical knowledge and to perform logical thinking by considering how to mix the food materials.SOLUTION: A food set 1 includes: an edible part 12 containing a plurality of food materials which cause chemical reaction by mixing; and an explanation document 13 which presents at least a part of rules of chemical reaction for a user to determine how to mix the edible part 12. As the food materials contained in the food set 1, a food material 30 containing a shape changing agent which changes a shape of the food material when mixed with at least one of water and other food materials, and a food material 20 containing a composition whose color changes due to a pH value are mentioned.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a food set that includes a quiz element that utilizes the chemical reactions of food. [Background technology]

[0002] "Cooking sweets" known as educational sweets (registered trademark) are known (see, for example, Non-Patent Document 1). "Cooking sweets" are sweets that can be enjoyed not only in the process of eating but also in the process of making them. For example, "making sweets" is expected to further promote the development of intelligence and intellect by instilling interest and knowledge in the things being made and the genres involved. [Prior art documents] [Non-patent literature]

[0003] [Non-Patent Document 1] Kracie, "Everyone's Educational Plaza," [online], [searched May 9, 2024], Internet<URL : https: / / www.kracie.co.jp / foods / okashi / chiiku / > Summary of the Invention [Problem to be solved by the invention]

[0004] Currently, "Making Sweets" generally involve users (consumers, etc.) mixing multiple ingredients included in the product packaging according to instructions that describe the specific steps for making sweets, and experiencing the changes in color and shape of the ingredients. Therefore, it is thought that using "Making Sweets" does not lead to users deepening their chemical knowledge of the ingredients contained in the ingredients.

[0005] Furthermore, current "making sweets" generally involve users (e.g., consumers) mixing multiple ingredients included in the product packaging according to instructions that describe the specific steps for making sweets, experiencing the changes in color and shape of the ingredients, and gaining chemical knowledge about the principles of those changes from an explanatory manual about those changes. Therefore, the process of mixing ingredients does not involve any element of thought on the part of the user, such as considering and selecting ingredients to obtain the desired "making sweets."

[0006] Therefore, the present invention aims to provide a food set that allows users (e.g., consumers) to experience the process of mixing multiple ingredients while referring to an explanatory document containing quizzes and hints for the quiz, and that allows users to further deepen their chemical knowledge and develop the ability to think logically by thinking about how to mix the ingredients. [Means for solving the problem]

[0007] A food set according to one aspect of the present invention includes an edible portion containing a plurality of ingredients that undergo a chemical reaction when mixed, and an explanatory document that presents at least some of the rules of the chemical reaction so that a user can determine how to mix the edible portions. [Effects of the Invention]

[0008] According to one aspect of the present invention, a food set allows a user to experience the process of mixing a plurality of ingredients, thereby deepening their chemical knowledge and cultivating logical thinking skills.

[0009] Furthermore, with the food set according to one aspect of the present invention, the user can develop programming skills while deriving answers to the quiz questions contained in the instruction manual by referring to hints contained in the instruction manual. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a schematic diagram showing components of a confectionery set according to a first embodiment. FIG. [Figure 2]2 is a schematic diagram showing a portion of an instruction sheet included in the confectionery set shown in FIG. 1. [Figure 3] 2 is a schematic diagram showing a portion of an instruction sheet included in the confectionery set shown in FIG. 1. [Figure 4] 2 is a schematic diagram showing a portion of an instruction sheet included in the confectionery set shown in FIG. 1. [Figure 5] 2 is a schematic diagram showing a portion of an instruction sheet included in the confectionery set shown in FIG. 1. [Figure 6] 2 is a schematic diagram showing a portion of an instruction sheet included in the confectionery set shown in FIG. 1. [Figure 7] 2 is a schematic diagram showing a portion of an instruction sheet included in the confectionery set shown in FIG. 1. [Figure 8] FIG. 10 is a schematic diagram showing components of a confectionery set according to a second embodiment. [Figure 9] FIG. 10 is a schematic diagram showing components of a confectionery set according to a third embodiment. [Figure 10] FIG. 10 is a schematic diagram showing components of a confectionery set according to a fourth embodiment. [Figure 11] FIG. 10 is a schematic diagram showing components of a confectionery set according to a fifth embodiment. [Figure 12] FIG. 10 is a schematic diagram showing the components of a confectionery set according to a sixth embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

[0012] First Embodiment In this embodiment, a confectionery set 1, which is an example of a food set according to the present invention, will be described as an example. The confectionery set 1 of this embodiment is an example of "confectionery to make," such as Chiikugashi (registered trademark). The confectionery set 1 has, for example, an individually packaged form that can be distributed and sold as a single confectionery product. The confectionery set 1 may be a confectionery product primarily targeted at children. Furthermore, the confectionery set 1 has, for example, a bag-shaped outer packaging material with multiple contents (e.g., edible portions, instruction manuals, containers, utensils, etc.) inside.

[0013] Figure 1 shows a schematic diagram of the components included in a confectionery set 1. As shown in Figure 1, the confectionery set 1 includes, for example, an outer packaging material 11, an ingredient set (edible portion) 12, an instruction sheet 13, a container 14, and preparation tools 15 (e.g., a spoon 15a, a dropper 15b).

[0014] The outer packaging material 11 has, for example, a bag-like or box-like shape and contains multiple contents inside. Specifically, the outer packaging material 11 contains an ingredient set 12, an instruction sheet 13, a container 14, and a mixing tool 15.

[0015] The food ingredient set 12 includes multiple ingredients that undergo a chemical reaction when mixed together. Each ingredient may be in the form of, for example, powder, solid, liquid, or gel. The food ingredient set 12 may include multiple types of ingredients in different forms. Each ingredient included in the food ingredient set 12 may also have its own packaging material (e.g., bag, film, etc.) for individually packaging it.

[0016] In this embodiment, the multiple ingredients include ingredients 20 containing coloring matter (specifically, first ingredient 21a, second ingredient 21b, and third ingredient 21c) and ingredients 30 containing a shape-changing agent (specifically, fourth ingredient 31a and fifth ingredient 31b). The ingredients 20 containing coloring matter are called, for example, "color ingredients." The ingredients 30 containing a shape-changing agent are called, for example, "confectionery ingredients." Details of the multiple ingredients included in the ingredient set 12 will be described later.

[0017] The instruction document 13 presents at least some of the chemical reaction rules that allow the user of the confectionery set 1 to determine how to mix the ingredients included in the ingredient set 12. Here, a chemical reaction refers to any change that occurs in the substances contained in the ingredients when the ingredients are mixed together or when the ingredients are mixed with water. Specifically, this refers to a change in the color of an ingredient caused by a change in pH, or a change in the form of an ingredient (e.g., to a gel, solid, foam, etc.) that occurs when a powdered or solid ingredient is mixed with water.

[0018] The "chemical reaction rules for the user to determine how to mix ingredients" included in the instruction document 13 may be in the form of questions, such as a quiz about the changes in ingredients based on chemical reactions. The instruction document 13 may also include quiz hints, a rule book, and the like. The instruction document 13 may be, for example, a folded sheet of paper on which instructions are printed, or may be in the form of a booklet. In this embodiment, the instruction document 13 also includes instructions for the user to make sweets using the ingredients, containers 14, and mixing tools 15 included in the ingredient set 12. For this reason, the instruction document 13 is also referred to as a "recipe booklet."

[0019] The container 14 is, for example, a plastic tray. A plurality of recesses of various shapes are formed on the bottom surface of the tray-shaped container 14 (see FIG. 1). The mixing implements 15 include, for example, a spoon 15a and a dropper 15b. The mixing implements 15 are used when a user makes sweets using ingredients and water.

[0020] For example, a user of confectionery set 1 can place ingredients included in foodstuff set 12 and water into a predetermined recess in container 14, and use spoon 15a to mix and stir the ingredients, thereby checking changes in the color and shape of the food. Dropper 15b is used, for example, to drip water into the recess in container 14. Container 14 may also be perforated so that it can be separated into multiple containers when in use.

[0021] Next, the details of the multiple ingredients included in the ingredient set 12 will be described below. The confectionery set 1 according to this embodiment includes five individually packaged ingredients: a first ingredient 21a, a second ingredient 21b, a third ingredient 21c, a fourth ingredient 31a, and a fifth ingredient 31b.

[0022] The first food ingredient 21a includes a first pigment whose color changes depending on the pH value, and either an acidic component or an alkaline component. In one example, the first pigment is an anthocyanin pigment. The first food ingredient 21a also includes an alkaline component. In this case, the first food ingredient 21a turns blue when dissolved in water (i.e., a substantially neutral liquid). Therefore, the first food ingredient 21a can also be called a "blue ingredient" (see FIG. 1).

[0023] Specific examples of alkaline components include sodium bicarbonate (baking soda), trisodium citrate, various alkaline phosphates (sodium pyrophosphate, disodium hydrogen phosphate, etc.), potassium carbonate, sodium carbonate, etc. These components may be appropriately selected and used alone or in combination of two or more.

[0024] The second food ingredient 21b contains a second pigment whose color changes depending on the pH value and the other of the acidic and alkaline components contained in the first food ingredient 21a, and develops a color different from that of the first food ingredient 21a when in solution. In one example, the second pigment is an anthocyanin pigment. The second food ingredient 21b contains an acidic component. In this case, the second food ingredient 21b exhibits a red color when dissolved in water (i.e., a substantially neutral liquid). Therefore, the second food ingredient 21b can also be called the "red ingredient" (see FIG. 1).

[0025] Specific examples of acidic components include organic acids (e.g., citric acid, tartaric acid, malic acid, ascorbic acid, glucono-delta-lactone, fumaric acid), and various acidic phosphates (e.g., sodium dihydrogen phosphate, sodium metaphosphate), etc. These components may be appropriately selected and used alone or in combination of two or more.

[0026] The third food ingredient 21c includes a third pigment whose color does not change depending on the pH value. In one example, the third pigment is gardenia pigment. In this case, the third food ingredient 21c exhibits a yellow color when dissolved in water (i.e., a substantially neutral liquid). Therefore, the third food ingredient 21c can also be called a "yellow coloring agent" (see FIG. 1).

[0027] Examples of pigments that change color depending on the pH value (i.e., the first pigment and the second pigment) include the above-mentioned anthocyanin pigments, as well as cochineal pigment, curcumin, and Red No. 3. Specific examples of anthocyanin pigments include red cabbage pigment, purple sweet potato pigment, elderberry pigment, grape skin pigment, grape juice pigment, purple corn pigment, perilla pigment, red radish pigment, and butterfly pea pigment (butterfly pea pigment).

[0028] In the example described above, the first and second pigments are the same anthocyanin pigment, but in another example, they may be different types of pigments. When both the first and second pigments are anthocyanin pigments, the first food material 21a containing an alkaline component exhibits a blue color in aqueous solution, while the second food material 21b containing an acidic component exhibits a red color in aqueous solution. Thus, the first food material 21a and the second food material 21b have the property of exhibiting different colors in aqueous solution.

[0029] Examples of pigments that do not change color depending on the pH value (i.e., third pigments) include, in addition to the gardenia pigments mentioned above, synthetic coloring agents, spirulina blue, and monascus pigments.

[0030] The first to third ingredients 21a, 21b, and 21c are preferably in the same form (e.g., powder, solid, etc.) so that a user looking at the first to third ingredients 21a, 21b, and 21c can determine that the appearances of the ingredients are generally the same.

[0031] The fourth food material 31a includes a first shape-changing agent that changes shape when mixed with water, and either an acidic component or an alkaline component.

[0032] In one example, the first shape-changing agent is a gelling agent and, if necessary, a calcium salt (e.g., tricalcium phosphate). The fourth food ingredient 31a contains an acidic component (e.g., an organic acid). In this case, for example, when water (i.e., a substantially neutral liquid) is added to and mixed with the powdered fourth food ingredient 31a, the fourth food ingredient 31a changes its shape to a gel. Therefore, the fourth food ingredient 31a can also be called the "gummi base" (see FIG. 1).

[0033] Specific examples of gelling agents include sodium alginate, pectin, gelatin, agar, carrageenan, pregelatinized starch, etc. These may be appropriately selected and used alone or in combination of two or more.

[0034] The fifth food ingredient 31b contains a second shape-changing agent that changes into a different form from the first shape-changing agent when mixed with water, and the other of the acidic component and alkaline component contained in the fourth food ingredient 31a.

[0035] In one example, the second shape-changing agent is anhydrous glucose. Anhydrous glucose corresponds to a solidifying agent that changes the powdered food material into the form of Ramune (tablets) when mixed with water. The fifth food material 31b contains an alkaline component (e.g., sodium bicarbonate). In this case, for example, when water (i.e., a substantially neutral liquid) is added to and mixed with the powdered fifth food material 31b, the anhydrous glucose crystallizes, and the fifth food material 31b changes into the form of Ramune (tablets). Therefore, the fifth food material 31b can also be called the "Ramune base" (see FIG. 1).

[0036] As described above, the food ingredient set 12 includes food ingredients 20 containing pigments (specifically, the first food ingredient 21a, the second food ingredient 21b, and the third food ingredient 21c) and food ingredients 30 containing a morphological change agent (specifically, the fourth food ingredient 31a and the fifth food ingredient 31b).

[0037] (How to use the confectionery set) Next, the details of the instruction document 13 included in the confectionery set 1 will be explained below. The following also explains how to use the confectionery set 1. Figures 2 to 7 show examples of the content that may be written in the instruction document 13. The users of the confectionery set 1 of this embodiment are, for example, the purchaser of the confectionery set 1 and the purchaser's children.

[0038] The instruction document 13A shown in Fig. 2 contains text and illustrations explaining how to use the container 14 and the preparation tool 15 when making sweets (e.g., gummies or ramune) using the ingredients, and how to make a colored liquid (aqueous solution) using the color ingredients. The instruction document 13B shown in Fig. 3 contains text and illustrations explaining how to make gummies using the gummies ingredients (fourth ingredient 31a) and how to make ramune using the ramune ingredients (fifth ingredient 31b).

[0039] 4 contains, in text and illustrations, the rules of chemical reactions that allow the user to determine how to mix the ingredients included in the ingredient set 12. Specifically, the following <color (chemical reaction) rules> (1) to (6) are listed.

[0040] <Color (chemical reaction) rules> (1) Red water solution + gummy candy base → red gummy candy (2) Yellow water solution + gummy ingredients → yellow gummy (3) Blue water solution + gummy candy base → red gummy candy (4) Red water solution + Ramune powder → Blue Ramune (5) Yellow water solution + Ramune powder → Yellow Ramune (6) Blue water solution + Ramune powder → Blue Ramune

[0041] The above (1) shows that when a red aqueous solution obtained by dissolving red ingredients (second food ingredient 21b) in water is mixed with gummy ingredients (fourth food ingredient 31a), red gummy candies are produced. This is because when the fourth food ingredient 31a containing acidic ingredients is added to an aqueous solution that is colored red by anthocyanin pigments and acidic ingredients, the pH value does not change much and there is no change in color.

[0042] The above (2) shows that when a yellow aqueous solution obtained by dissolving a yellow ingredient (third ingredient 21c) in water is mixed with a gummy ingredient (fourth ingredient 31a), a yellow gummy candy is produced. This is because when the fourth ingredient 31a containing an acidic component is added to an aqueous solution that is colored yellow by gardenia pigment, which does not change color depending on the pH value, there is no color change.

[0043] The above (3) shows that when a blue aqueous solution obtained by dissolving blue ingredients (first food ingredient 21a) in water is mixed with gummy ingredients (fourth food ingredient 31a), red gummy candies are produced. This is because when fourth food ingredient 31a containing an acidic component is added to an aqueous solution that is blue in color due to anthocyanin pigments and alkaline components, the pH value of the aqueous solution decreases (i.e., it shifts to the acidic side), causing the solution to turn red.

[0044] The above (4) shows that when a red solution obtained by dissolving red ingredients (second food ingredient 21b) in water is mixed with the ramune ingredients (fifth food ingredient 31b), a blue ramune is produced. This is because when fifth food ingredient 31b containing alkaline ingredients is added to an aqueous solution that is colored red by anthocyanin pigments and acidic ingredients, the pH value of the aqueous solution rises (i.e., it shifts to the alkaline side), causing the solution to turn blue.

[0045] The above (5) shows that when a yellow solution obtained by dissolving a yellow ingredient (third ingredient 21c) in water is mixed with a lemon soda ingredient (fifth ingredient 31b), a yellow lemon soda is produced. This is because when the fifth ingredient 31b containing an alkaline component is added to an aqueous solution that is yellow due to gardenia pigment, which does not change color depending on the pH value, there is no change in color.

[0046] The above (6) shows that when a blue solution obtained by dissolving blue ingredients (first food ingredient 21a) in water is mixed with the ingredients for Ramune (fifth food ingredient 31b), a blue Ramune can be produced. This is because when fifth food ingredient 31b containing alkaline ingredients is added to an aqueous solution that has been colored blue by anthocyanin pigments and alkaline ingredients, the pH value does not change much, and there is no change in color.

[0047] The explanatory document 13C may also include hints and advice for the user to answer the quiz (see FIG. 4). Furthermore, the explanatory document 13C may also include a description of the mechanism of color change of the pigment used, for example, a description of the relationship between an anthocyanin pigment-containing aqueous solution and a pH value (not shown).

[0048] 5, a quiz about changes in ingredients based on chemical reactions is written in text and illustrations. The quiz written in the explanatory document 13D is, for example, a quiz in which some of the rules of chemical reactions written in the explanatory document 13C are left blank (i.e., hidden).

[0049] (How to use a confectionery set: Basics) For example, a user of confectionery set 1 can find the answer to the quiz in instruction document 13D (see FIG. 5) by experiencing the changes in color and shape of ingredients in the process of making sweets while looking at instruction document 13A (see FIG. 2) and instruction document 13B (see FIG. 3). Then, by checking instruction document 13C (see FIG. 4), the user can gain knowledge about the rules of chemical reactions.

[0050] (How to use the confectionery set: advanced) The explanatory document 13 may include the contents shown in Figures 6 and 7 as additional quizzes. For example, the explanatory document 13E shown in Figure 6 describes the mission given to the user in text and illustrations. The explanatory document 13F shown in Figure 7 describes the content of the mission (quiz) in text and illustrations.

[0051] The quiz in the explanatory document 13F may include multiple quizzes of different difficulty levels (for example, Quiz 1 to Quiz 3 as shown below). The explanatory document 13F may also include hints and advice for the user to answer the quiz (see FIG. 7).

[0052] <Quiz> What is the (?) below? Quiz 1 (Level 1): Red water solution + (?) base → Blue candy Quiz 2 (Difficulty 2): (?) Water solution + red water solution + gummy ingredients → orange gummy Quiz 3 (Level 3): (?) solution + blue solution + (?) base → orange candy

[0053] Quiz 1 asks which confectionery ingredient (i.e., either gummy candy ingredient or ramune ingredient) is needed to make a blue candy from a red solution obtained by dissolving red ingredient (second ingredient 21b) in water. To turn a red solution containing anthocyanin pigments blue, an alkaline ingredient must be added, so the answer is ramune ingredient (fifth ingredient 31b), which contains an alkaline ingredient. This is a quiz that asks participants to consider how to mix ingredients based on the chemical reaction rules regarding the relationship between changes in pH value and color change presented in the above-mentioned explanatory document 13C.

[0054] Quiz 2 asks which color ingredient (i.e., blue, yellow, or red ingredient) is needed to make orange gummy candies using a red solution made by dissolving red ingredient (second ingredient 21b) in water and gummy candy ingredient (fourth ingredient 31a). Adding gummy candy ingredient (fourth ingredient 31a), which contains acidic components, to a red solution containing anthocyanin pigments and is acidic does not result in a color change. Furthermore, orange is obtained by mixing red and yellow. Therefore, the answer to Quiz 2 is a yellow solution made by dissolving yellow ingredient (third ingredient 21c) in water. This quiz asks participants to consider how to mix ingredients, based on the chemical reaction rules regarding the relationship between changes in pH value and color change presented in the explanatory document 13C above, and also includes additional thinking elements.

[0055] Quiz 3 asks about the ingredients (i.e., which color ingredients and which confectionery ingredients are needed) needed to make an orange candy from a blue solution obtained by dissolving a blue ingredient (first ingredient 21a) in water. Here, a confectionery ingredient is needed to turn the blue solution red, and a color ingredient is needed to turn the red solution orange. Therefore, the answer to Quiz 3 is a gummy ingredient (fourth ingredient 31a) containing an acidic component, and a yellow ingredient (third ingredient 21c) that can turn the red solution orange. This is a quiz that asks participants to think about how to mix ingredients, based on the chemical reaction rules regarding the relationship between pH value changes and color changes presented in the above-mentioned explanatory document 13C, and also includes a thought element.

[0056] A user of the confectionery set 1 according to this embodiment can find the answers to the above quizzes 1 to 3 by experiencing the changes in color and shape of ingredients and thinking about how to mix the ingredients while looking at the instruction manual 13 in the process of making the confectionery. In the process, the user can deepen their chemical knowledge about chemical reactions and develop the ability to think logically. Note that the effects of the present invention can be achieved even if the above quizzes 1 to 3 are presented individually. In addition, by presenting the quizzes consecutively as described above, it is even more advantageous in that the user can think about the answers step by step.

[0057] In addition, users of the confectionery set 1 can develop their programming skills in the process of deriving answers to the above quizzes 1 to 3.

[0058] Specifically, by combining ingredients according to the procedure described in Instruction Document 13 to make sweets, students can learn how instructions are executed in a set order (sequence in programming). Also, by working through quizzes 1 to 3 above, students can learn how to change behavior depending on conditions (conditional branching in programming). Furthermore, by working through quizzes 1 to 3 above, students can learn how to find and fix problems in programs and functions (debugging in programming).

[0059] (Another way to use the sweets set) Below, we will explain yet another way to use the confectionery set 1. In this case, the instruction document 13 includes a different quiz from the one described above. The instruction document 13 also includes instructions and chemical reaction rules for the user to determine how to mix the ingredients included in the ingredient set 12. Specifically, the following content is described:

[0060] (Explanation 1) The gummy candy base contains acidic ingredients, while the ramune base contains alkaline ingredients.

[0061] (Explanation 2) The color change of anthocyanins is red in the acidic range and blue in the alkaline range.

[0062] (Explanation 3) Yellow color does not change with pH value.

[0063] <Color (chemical reaction) rules> (1) Red water solution + gummy candy base → red gummy candy (2) Yellow water solution + gummy ingredients → yellow gummy (3) Blue water solution + gummy candy base → red gummy candy (4) Red water solution + Ramune powder → Blue Ramune (5) Yellow water solution + Ramune powder → Yellow Ramune (6) Blue water solution + Ramune powder → Blue Ramune

[0064] The quiz in explanatory document 13 includes the following quiz: <Quiz> What is the (?) below? Quiz 1: Blue water solution + gummy ingredients → (?) colored candy Quiz 2: (?) water solution + (?) water solution + gummy candy → orange candy

[0065] Quiz 1 asks what color candy will be produced when a blue solution made by dissolving blue ingredient (first ingredient 21a) in water is mixed with gummy candy ingredient (fourth ingredient 31a). The acidic components contained in the gummy candy ingredient cause the pH value of the blue solution to decrease (i.e., shift to the acidic side), causing the solution to turn red. Therefore, the answer to Quiz 1 is a red candy. This quiz is based on the above-mentioned explanatory document 13 (i.e., explanations 1 to 3, rules for color (chemical reaction)).

[0066] Quiz 2 asks about how a blue solution turns red due to the acidic components contained in the gummy candy base, and what color needs to be mixed with the red to make an orange candy. To make an orange candy, red and yellow need to be mixed. Therefore, one answer to Quiz 2 is a blue solution and a yellow solution. This is a quiz that asks participants to think about how to mix ingredients, based on the above-mentioned explanatory document 13 (i.e., explanations 1 to 3, rules for color (chemical reactions)), and also includes additional thinking elements.

[0067] Furthermore, when a red aqueous solution containing anthocyanin pigments is mixed with a gummy candy base containing an acidic component, no color change occurs. Therefore, mixing a red aqueous solution, a yellow aqueous solution, and a gummy candy base can also produce an orange candy. Therefore, another answer to Quiz 2 is a red aqueous solution and a yellow aqueous solution. This is a quiz that asks participants to consider how to mix ingredients, based on the above-mentioned explanatory document 13 (i.e., explanations 1-3, rules for color (chemical reactions)), and also includes additional thinking elements.

[0068] By using confectionery set 1 in the manner described above, students can gain chemical knowledge that anthocyanins change color from red in the acidic range to blue in the alkaline range, and by thinking about how to mix ingredients, they can deepen their understanding of chemical knowledge and think logically.

[0069] (Summary of the first embodiment) As described above, the confectionery set 1 of this embodiment includes an ingredient set (edible portion) 12 containing multiple ingredients that undergo a chemical reaction when mixed, and an explanatory document 13 that presents at least some of the chemical reaction rules for the user to determine how to mix the ingredient set 12.

[0070] According to the confectionery set 1 of this embodiment, the user (e.g., a consumer) can experience the process of mixing multiple ingredients while referring to an explanatory document that includes the rules of chemical reactions, quizzes, and hints for the same, and by thinking about how to mix the ingredients, the user can deepen their chemical knowledge and think logically.

[0071] The confectionery set 1 according to this embodiment also includes a shape-changing agent as an ingredient, which changes the shape of the ingredient when mixed with at least one of water and other ingredients. At least one of the changes in ingredients caused by chemical reactions is a change in the shape of the ingredient. Examples of shape-changing agents include gelling agents (such as sodium alginate), solidifying agents (such as those used to create ramune soda, e.g., anhydrous glucose), foaming agents (acidic components or baking soda), and thickeners (such as those used to thicken and create sauces, e.g., xanthan gum, guar gum, and pregelatinized starch).

[0072] The confectionery set 1 according to this embodiment also includes, as an ingredient, an ingredient 20 (first ingredient) that contains a component that changes color depending on the pH value. At least one of the chemical reactions is based on a change in the pH value, and at least one of the changes in the ingredient is a change in the color of the ingredient. Here, the "component that changes color depending on the pH value" is, more specifically, a pigment that develops a different color depending on the pH value. Furthermore, in addition to such a pigment, the confectionery set 1 may also contain either an acidic component or an alkaline component.

[0073] Furthermore, the confectionery set 1 according to this embodiment further includes an ingredient 30 (second ingredient) to be mixed with the ingredient 20 (first ingredient). The ingredient 30 (second ingredient) is composed of multiple individual ingredients (i.e., a fourth ingredient 31a and a fifth ingredient 31b) that have the same appearance but exhibit different pH values. The instruction document 13 also includes a quiz question asking about the color change of the ingredients when the ingredient 20 is mixed with the individual ingredients (i.e., the fourth ingredient 31a and the fifth ingredient 31b). Here, "exhibiting different pH values" refers to the pH values ​​that the ingredient 30 (second ingredient) exhibits when dissolved in water, if the ingredient 30 (second ingredient) is solid.

[0074] Furthermore, the confectionery set 1 according to this embodiment includes the following ingredients and explanatory document 13. First food material 21a: a food material containing a first pigment whose color changes depending on the pH value and either an acidic component or an alkaline component. Second food material 21b: A food material that contains a second pigment whose color changes depending on the pH value and the other of the acidic component and alkaline component contained in the first food material, and that develops a color different from that of the first food material in a solution state. Third Ingredient 21c: Ingredients containing a third pigment that does not change color depending on the pH value Fourth food material 31a: a food material containing a first shape-changing agent that changes shape when mixed with water, and either an acidic component or an alkaline component. Fifth food material 31b: a food material containing a second shape-changing agent that changes into a shape different from that of the first shape-changing agent when mixed with water, and the other of the acidic component and the alkaline component contained in the fourth food material.

[0075] The explanatory document 13 includes a quiz asking about the changes in color and shape of ingredients when any one of the first ingredient 21a, the second ingredient 21b, and the third ingredient 21c (i.e., 20 containing a pigment) is mixed with any one of the fourth ingredient 31a and the fifth ingredient 31b (i.e., ingredient 30 containing a shape-changing agent).

[0076] With the above configuration, users (e.g., consumers) can deepen their chemical knowledge and think logically by experiencing the process of mixing multiple ingredients and thinking about the changes before and after mixing the ingredients, the rules of chemical reactions described in the instruction manual, and the relationship with the quiz questions. It is expected that children who use the confectionery set 1 will also develop an interest in science.

[0077] In recent years, computational thinking has also been raised as an ability that children should develop. Computational thinking is the ability to logically consider what combinations of actions are necessary to achieve a series of actions, how the symbols corresponding to each action should be combined, and how to improve the combination of symbols to get closer to the intended action.

[0078] According to the confectionery set 1 of this embodiment, it is believed that in the process of deriving answers to the quizzes included in the explanatory document 13, a child can learn logical thinking while also cultivating the above-mentioned programming-like thinking.

[0079] <Second embodiment> In the second embodiment, a confectionery set 201, which is an example of a food set according to the present invention, will be described. Similar to the confectionery set 1 of the first embodiment, the confectionery set 201 of this embodiment is an example of "confectionery to make," such as Chiikugashi (registered trademark). The confectionery set 201 has, for example, a bag-shaped outer packaging material with multiple contents (e.g., edible portion, instruction sheet, container, utensils, etc.) inside.

[0080] Figure 8 shows a schematic diagram of the components included in a confectionery set 201. As shown in Figure 8, the confectionery set 201 includes, for example, an outer packaging material 11, an ingredient set (edible portion) 12, an instruction sheet 13, a container 14, and preparation tools 15 (e.g., a spoon 15a, a dropper 15b). The same configurations as those in the first embodiment can be applied to the outer packaging material 11, the container 14, and the preparation tools 15.

[0081] The food ingredient set 12 includes a plurality of ingredients that undergo a chemical reaction when mixed together. In this embodiment, the plurality of ingredients includes a first food ingredient 220 that contains a component that changes color depending on the pH value, a second food ingredient that is mixed with the first food ingredient, and a third food ingredient 240 that contains a shape-changing agent.

[0082] The first food ingredient 220 includes a component that changes color depending on the pH value, also referred to as an "indicator." The first food ingredient includes, for example, an anthocyanin pigment as the component that changes color depending on the pH value. In another example, the first food ingredient 220 may include cochineal pigment, curcumin, Red No. 3, or the like.

[0083] The second ingredient is, for example, an individual ingredient set 230. The individual ingredient set 230 is made up of a plurality of individual ingredients that have the same appearance (specifically, ingredient A 231a, ingredient B 231b, and ingredient C 231c). These individual ingredients are all powdered and have similar appearances. Each individual ingredient is individually packaged in a bag-like outer packaging material or the like.

[0084] The individual ingredients exhibit different pH values. Here, "different pH values" refers to the pH values ​​exhibited when the individual ingredients are solid (e.g., powder, tablet, etc.) and dissolved in water. For example, ingredient A 231a contains acidic components such as organic acids and various acidic phosphates, ingredient B 231b contains neutral components such as sugar, and ingredient C 231c contains alkaline components such as sodium bicarbonate (baking soda), trisodium citrate, various alkaline phosphates, potassium carbonate, and sodium carbonate. Note that the surface of the packaging material for each individual ingredient may be labeled with "acidic component," "neutral component," or "alkaline component."

[0085] The third ingredient 240 includes a shape-changing agent and is also called a "confectionery base." In one example, the third ingredient includes a thickener (e.g., pregelatinized starch) as the shape-changing agent. In this case, the third ingredient 240 is called a "sauce base." In addition to the shape-changing agent, the third ingredient 240 may also include sugar, flavorings, colorings, etc. The shape-changing agent contained in the third ingredient may be the shape-changing agent contained in the "Ramune base" or "Gummy candy base" described in the first embodiment.

[0086] The instruction document 13 presents at least some of the rules of chemical reactions that allow the user of the confectionery set 201 to determine how to mix the ingredients included in the ingredient set 12. In this embodiment, the chemical reaction refers to a change in color of an ingredient caused by a change in pH value.

[0087] As in the first embodiment, the instruction document 13 describes how to make a confectionery (e.g., a sauce) using the ingredients, and how to use the container 14 and the preparation tool 15 (see Figures 2 and 3).

[0088] Additionally, the instruction document 13 describes rules for chemical reactions that allow the user to determine how to mix the ingredients included in the ingredient set 12. Specifically, the following explanation is provided:

[0089] (Explanation 1) The "indicator" (first food ingredient 220) is a pigment whose color changes depending on the pH, and has the property of being red for acidic (low pH), purple for neutral, and blue for alkaline (high pH).

[0090] (Explanation 2) Sour ingredients are acidic ingredients.

[0091] <Color (chemical reaction) rules> "Ingredient A 231a" + "Indicator" → Red "B ingredient 231b" + "indicator" → purple "C ingredient 231c" + "indicator" → blue

[0092] Furthermore, the instruction document 13 describes a quiz (or mission) regarding the transformation of ingredients based on chemical reactions. In one example, the quiz (or mission) is "Make a sour sauce."

[0093] (How to use the confectionery set) Next, a description will be given of an example of how to use the sweets set 201. The users of the sweets set 201 are, for example, the purchaser of the sweets set 201 and the purchaser's children.

[0094] The user removes the contents from the packaging and prepares the ingredients while looking at the instruction sheet 13. Specifically, the user places the three individual ingredients (i.e., ingredient A 231a, ingredient B 231b, and ingredient C 231c) included in the individual ingredient set 230 into three predetermined recesses of the container 14. Then, the user uses the dropper 15b to pour water from a cup or the like into the recesses containing the ingredients, and mixes them using the spoon 15a to prepare a solution of each ingredient.

[0095] The user then places an "indicator" (first ingredient 220) into each of the three individual ingredients. The "indicator" may be used in the form it was taken out of the individual package (for example, in powder form), or may be dissolved in water in another recess of container 14 before use. Each individual ingredient will have a different color due to the ingredients contained therein.

[0096] The user selects one of the three individual ingredients and mixes it with the "sauce mix" (third ingredient 240) to make the "sour sauce" according to the instructions and rules in the instruction document 13. The user then tastes the resulting sauce to check the taste and answer the question.

[0097] In this way, the user of the confectionery set 201 can arrive at the answer to the quiz by experiencing and thinking about the changes in color and shape of ingredients in the process of making the confectionery while looking at the instruction document 13. The user of the confectionery set 201 can deepen their knowledge of the rules of chemical reactions and develop the ability to think logically by thinking about the relationship between Explanation 1 and Explanation 2 and the rules of color (chemical reactions) in the process of making the confectionery.

[0098] As described above, the confectionery set 201 according to this embodiment includes, as an ingredient, a first ingredient 220 (e.g., an indicator) that contains a component that changes color depending on the pH value. At least one of the chemical reactions that occur when the ingredients are mixed is based on a change in the pH value, and at least one of the changes in the ingredient due to this chemical reaction is a change in the color of the ingredient.

[0099] Furthermore, the confectionery set 201 may further include a second ingredient (e.g., individual ingredient set 230) to be mixed with the first ingredient. The individual ingredient set 230 is composed of multiple individual ingredients (specifically, ingredient A 231a, ingredient B 231b, and ingredient C 231c) that have the same appearance but exhibit different pH values, and the instruction document 13 may include a quiz asking about the color change of the ingredients when the first ingredient is mixed with the individual ingredient. Here, "exhibiting different pH values" refers to the pH values ​​exhibited when the second ingredient is solid and dissolved in water. Furthermore, "individual ingredients" refers to ingredients that are individually packaged or in the form of individual tablets, etc.

[0100] <Third embodiment> In the third embodiment, a confectionery set 301, which is an example of a food set according to the present invention, will be described.

[0101] Figure 9 shows a schematic diagram of the components included in a confectionery set 301. As shown in Figure 9, the confectionery set 301 includes, for example, an outer packaging material 11, an ingredient set (edible portion) 12, an instruction sheet 13, a container 14, and preparation tools 15 (e.g., a spoon 15a, a dropper 15b). The same configurations as those in the first embodiment can be applied to the outer packaging material 11, the container 14, and the preparation tools 15.

[0102] In this embodiment, the ingredient set 12 includes, as the plurality of ingredients, an individual ingredient set 330 and a second ingredient 340 (ramune mix).

[0103] Individual ingredient set 330 is composed of multiple individual ingredients (specifically, ingredient A 331a, ingredient B 331b, and ingredient C 331c) that have the same appearance. These individual ingredients are all powdered and have similar appearances. Each individual ingredient is individually packaged in a bag-like outer packaging material.

[0104] The A ingredient 331a contains a form-changing agent that changes the form of the ingredient when mixed with water and / or other ingredients. Specifically, the form-changing agent is anhydrous glucose. The anhydrous glucose corresponds to a solidifying agent that changes the powdered ingredient into the form of a lemon soda (tablet candy) when mixed with water.

[0105] Ingredient B 331b and ingredient C 331c are selected based on their appearance, similar to ingredient A 331a. In one example, ingredient B 331b is granulated sugar, and ingredient C 331c is erythritol. The outer packaging of each ingredient may be labeled with "A," "B," or "C," for example.

[0106] Second ingredient 340 includes ingredient A 331a and secondary ingredients (such as flavorings and colorings) for making Ramune. Second ingredient 340 is also called "Ramune base."

[0107] The instruction document 13 presents at least some of the chemical reaction rules that allow the user of the confectionery set 301 to determine how to mix the ingredients included in the ingredient set 12. In this embodiment, at least one of the changes in ingredients due to chemical reactions is a change in the morphology of the ingredients.

[0108] As in the first embodiment, the instruction document 13 describes how to make a confectionery (e.g., Ramune) using the ingredients, and how to use the container 14 and the dispensing tool 15 (see Figures 2 and 3).

[0109] Additionally, the instruction document 13 describes rules for chemical reactions that allow the user to determine how to mix the ingredients included in the ingredient set 12. Specifically, the following explanation is provided:

[0110] (explanation) When water is poured onto anhydrous glucose, it warms up and crystallizes and solidifies. When water is poured onto other sugars, it becomes liquid (slurry-like).

[0111] <Rules of Chemical Reactions> "A ingredients 331a" + "water" → solidification "B ingredients 331b" + "water" → liquefied "C ingredients 331c" + "water" → liquefied

[0112] Furthermore, the instruction document 13 describes a quiz (or mission) regarding changes in ingredients based on chemical reactions. In one example, the quiz (or mission) is "Let's make Ramune."

[0113] (How to use the confectionery set) Next, an example of how to use the confectionery set 301 will be described. The user removes the contents of the outer packaging. The user selects one of the three individual ingredients included in the individual ingredient set 330 to make "Ramune" according to the instructions and rules described in the instruction document 13. The user then mixes the selected individual ingredient with the "Ramune mix" and water, and checks whether Ramune is obtained (whether it solidifies) and checks the answer.

[0114] In this way, the user of the confectionery set 301 can arrive at the answer to the quiz by experiencing and thinking about the changes in the form of ingredients in the process of making the confectionery while looking at the instruction document 13. By thinking about the relationship between the instructions and the rules of chemical reactions in the process of making the confectionery, the user of the confectionery set 301 can deepen their knowledge of the rules of chemical reactions and develop the ability to think logically.

[0115] As described above, the confectionery set 301 according to this embodiment includes a shape-changing agent as an ingredient that changes the shape of the ingredient when mixed with at least one of water and other ingredients. More specifically, it includes a first ingredient (ingredient A 331a) that includes anhydrous glucose as a shape-changing agent. At least one of the changes in the shape of the ingredient due to a chemical reaction is based on the crystallization (solidification) of the anhydrous glucose.

[0116] <Fourth embodiment> In the fourth embodiment, a confectionery set 401, which is an example of a food set according to the present invention, will be described.

[0117] Figure 10 shows a schematic diagram of the components included in a confectionery set 401. As shown in Figure 10, the confectionery set 401 includes, for example, an outer packaging material 11, an ingredient set (edible portion) 12, an instruction sheet 13, a container 14, and preparation tools 15 (e.g., a spoon 15a, a dropper 15b). The outer packaging material 11, the container 14, and the preparation tools 15 can have the same configuration as in the first embodiment.

[0118] In this embodiment, the food ingredient set 12 includes, as the plurality of food ingredients, an individual food ingredient set 430, a second food ingredient 440 (jelly base), and a third food ingredient 450 (indicator).

[0119] Individual ingredient set 430 is composed of multiple individual ingredients (specifically, ingredient A 431a, ingredient B 431b, and ingredient C 431c) that have the same appearance. These individual ingredients are all powdered and have similar appearances. Each individual ingredient is individually packaged in a bag-like outer packaging material.

[0120] The A ingredient 431a contains a shape-changing agent that changes the shape of the ingredient when mixed with water and / or other ingredients. Specifically, the shape-changing agent is sodium alginate. Sodium alginate corresponds to a gelling agent that changes powdered ingredients into a jelly-like form when mixed with water and a calcium salt (e.g., calcium lactate).

[0121] Ingredients B 431b and C 431c are selected to have an appearance similar to that of ingredient A 431a. More specifically, ingredients that have a similar viscosity to ingredient A 431a in aqueous solution are selected. In one example, ingredient B 431b is guar gum, and ingredient C 431c is gum arabic. The surface of the outer packaging of each ingredient may be labeled "A," "B," and "C," etc.

[0122] Second ingredient 440 includes calcium salt (e.g., calcium lactate) and auxiliary ingredients (e.g., flavoring, coloring, etc.) for making jelly together with ingredient A 431a. Second ingredient 440 is also called "jelly mix."

[0123] The third food ingredient 450 contains a calcium salt (such as calcium lactate) for producing jelly together with the A food ingredient 431a. Calcium lactate is a calcium salt that gels sodium alginate. The components contained in the B and C food ingredients do not gel when mixed with calcium lactate. For this reason, the third food ingredient 450 containing calcium lactate is also called an "indicator" for gelling the A food ingredient 431a.

[0124] The instruction document 13 presents at least some of the rules of chemical reactions that allow the user of the confectionery set 401 to decide how to mix the ingredients included in the ingredient set 12. In this embodiment, at least one of the changes in ingredients due to chemical reactions is a change in the shape of the ingredients.

[0125] As in the first embodiment, the instruction document 13 describes how to make a confectionery (e.g., jelly) using the ingredients, and how to use the container 14 and the dispensing tool 15 (see Figures 2 and 3).

[0126] Additionally, the instruction document 13 describes rules for chemical reactions that allow the user to determine how to mix the ingredients included in the ingredient set 12. Specifically, the following explanation is provided:

[0127] <Rules of Chemical Reactions> "Ingredient A 431a" solution + "Third ingredient 450" solution → gelation (jelly formation) "B ingredient 431b" solution + "third ingredient 450" solution → sol or thickening "C ingredient 431c" solution + "third ingredient 450" solution → sol or thickening

[0128] Furthermore, the instruction document 13 describes a quiz (or mission) regarding changes in ingredients based on chemical reactions. In one example, the quiz (or mission) is "Let's make jelly."

[0129] (How to use the confectionery set) Next, an example of how to use the confectionery set 401 will be described. The user removes the contents of the outer packaging material. Following the instructions and rules in the instruction document 13, the user selects one of the three individual ingredients included in the individual ingredient set 430 as an ingredient needed to make "jelly" using an "indicator" (third ingredient 450). The user then mixes an aqueous solution of the selected individual ingredient with the second ingredient 440, and checks whether jelly is obtained to confirm the answer.

[0130] In this way, the user of the confectionery set 401 can arrive at the answer to the quiz by experiencing and thinking about the changes in the form of ingredients in the process of making the confectionery while looking at the instruction document 13. By thinking about the relationship with the rules of chemical reactions in the process of making the confectionery, the user of the confectionery set 401 can deepen their knowledge of the rules of chemical reactions and develop the ability to think logically.

[0131] As described above, the confectionery set 401 according to this embodiment includes a shape-changing agent as an ingredient that changes the shape of the ingredient when mixed with at least one of water and other ingredients. More specifically, it includes a first ingredient (ingredient A 431a) that includes sodium alginate as a shape-changing agent. At least one of the changes in the shape of the ingredient due to a chemical reaction is based on the gelation of sodium alginate.

[0132] <Fifth embodiment> In the fifth embodiment, a confectionery set 501, which is an example of a food set according to the present invention, will be described.

[0133] Fig. 11 shows a schematic diagram of the components included in a confectionery set 501. As shown in Fig. 11, the confectionery set 501 includes, for example, an outer packaging material 11, an ingredient set (edible portion) 12, an instruction sheet 13, a container 14, and preparation tools 15 (e.g., a spoon 15a, a dropper 15b). The same configurations as those in the first embodiment can be applied to the outer packaging material 11, the container 14, and the preparation tools 15.

[0134] In this embodiment, ingredient set 12 includes, as the plurality of ingredients, individual ingredient set 530, second ingredient 540 (a base for a foamy sauce), and third ingredient 550 (an indicator).

[0135] Individual ingredient set 530 is composed of multiple individual ingredients (specifically, ingredient A 531a, ingredient B 531b, and ingredient C 531c) that have the same appearance. These individual ingredients are all powdered and have similar appearances. Each individual ingredient is individually packaged in a bag-like outer packaging material.

[0136] Food ingredient A 531a contains a shape-changing agent that changes the shape of the food ingredient when mixed with at least one of water and other food ingredients. Specifically, the shape-changing agent is sodium bicarbonate (baking soda). Sodium bicarbonate generates carbon dioxide gas and foams when mixed with an acidic component. Therefore, sodium bicarbonate corresponds to a foaming agent.

[0137] Ingredients B 531b and C 531c are selected to be similar in appearance to ingredient A 531a. For example, if ingredient A 531a is a white powder, ingredients B 531b and C 531c are selected to be white powder. In one example, ingredient B 531b is sugar, and ingredient C 531c is salt. The surface of the packaging material for each ingredient may be labeled "A," "B," and "C," etc.

[0138] Second ingredient 540 includes an acidic component and secondary ingredients (e.g., sugar, flavoring, coloring, thickener (pregelatinized starch, etc.)) for forming a foamy sauce together with ingredient A 531a and the like. Second ingredient 540 is also called a "sauce base."

[0139] The third ingredient 550 contains an acidic component that effervesces when mixed with the ingredient A 531a. Examples of the acidic component include organic acids, various acidic phosphates, and inorganic acids. The sugar or salt contained in the ingredients B and C does not effervesce when mixed with baking soda. For this reason, the third ingredient 550 containing the acidic component is also called an "indicator" for effervescently causing a specific ingredient (i.e., the ingredient A 531a).

[0140] The instruction document 13 presents at least some of the rules of chemical reactions that allow the user of the confectionery set 501 to decide how to mix the ingredients included in the ingredient set 12. In this embodiment, at least one of the changes in ingredients due to chemical reactions is a change in the morphology of the ingredients.

[0141] As with the first embodiment, the instruction document 13 describes how to make a confectionery (e.g., a foamy sauce) using the ingredients, and how to use the container 14 and the dispensing tool 15 (see Figures 2 and 3).

[0142] Additionally, the instruction document 13 describes rules for chemical reactions that allow the user to determine how to mix the ingredients included in the ingredient set 12. Specifically, the following explanation is provided:

[0143] <Rules of Chemical Reactions> "Ingredient A 531a" powder + "Third ingredient 550" solution → foaming "B ingredient 531b" powder + "third ingredient 550" solution → liquid (non-foaming) "C ingredient 531c" powder + "Third ingredient 550" solution → liquid (non-foaming)

[0144] Furthermore, the instruction document 13 describes a quiz (or mission) regarding changes in ingredients based on chemical reactions. In one example, the quiz (or mission) is "Make a bubbly sauce."

[0145] (How to use the confectionery set) Next, an example of how to use confectionery set 501 will be described. The user removes the contents of the outer packaging. Following the instructions and rules in instruction document 13, the user selects one of the three individual ingredients included in individual ingredient set 530 as an ingredient needed to make a "foam sauce" using an "indicator" (third ingredient 550). The user then mixes the selected individual ingredient with second ingredient 540, checks whether a foam sauce is obtained, and verifies the answer.

[0146] In this way, the user of the confectionery set 501 can arrive at the answer to the quiz by experiencing and thinking about the changes in the form of ingredients in the process of making the confectionery while looking at the instruction document 13. By thinking about the relationship with the rules of chemical reactions in the process of making the confectionery, the user of the confectionery set 501 can deepen their knowledge of the rules of chemical reactions and develop the ability to think logically.

[0147] As described above, the confectionery set 501 according to this embodiment includes a shape-changing agent as an ingredient that changes the shape of the ingredient when mixed with at least one of water and other ingredients. More specifically, it includes a first ingredient (ingredient A 531a) that includes baking soda as a shape-changing agent. At least one of the changes in the shape of the ingredient due to a chemical reaction is based on the generation of carbon dioxide gas by mixing baking soda with an acidic component.

[0148] Here, another embodiment of the confectionery set 501 will be described. In another embodiment, the first ingredient (ingredient A 531a) contains an acidic component, and the second ingredient or the like contains sodium bicarbonate (a form-changing agent). Specifically, in the confectionery set 501, the acidic component is included instead of the sodium bicarbonate (a form-changing agent) contained in ingredient A 531a. Also, in the confectionery set 501, the second ingredient 540 and the third ingredient 550 contain sodium bicarbonate instead of the acidic component. And, the instruction document 13 includes a quiz, "Make a foamy sauce," similar to the confectionery set 501. In this embodiment, the acidic component corresponds to the foaming agent.

[0149] Sixth Embodiment In the sixth embodiment, a confectionery set 601, which is an example of a food set according to the present invention, will be described. In the first embodiment described above, the confectionery set 1 was described as including two types of ingredients (i.e., the fourth ingredient 31a and the fifth ingredient 31b) as ingredients 30 containing a shape-changing agent (i.e., "confectionery ingredients"), but the ingredients 30 containing a shape-changing agent may be three or more types. Therefore, in this embodiment, a confectionery set 601 containing three types of shape-changing agents will be described.

[0150] Fig. 12 shows a schematic diagram of components included in a confectionery set 601. As shown in Fig. 12, the confectionery set 601 includes, for example, an outer packaging material 11, an ingredient set (edible portion) 12, an instruction sheet 13, a container 14, and preparation tools 15 (e.g., a spoon 15a, a dropper 15b). The outer packaging material 11, the container 14, and the preparation tools 15 can have the same configuration as in the first embodiment.

[0151] In this embodiment, the multiple ingredients include ingredients 20 containing colorants (specifically, first ingredient 21a, second ingredient 21b, and third ingredient 21c) and ingredients 30 containing shape-changing agents (specifically, fourth ingredient 31a, fifth ingredient 31b, and sixth ingredient 31c). The ingredients 20 containing colorants are called, for example, "color ingredients." The ingredients 30 containing shape-changing agents are called, for example, "confectionery ingredients."

[0152] The food ingredients 20 containing the pigment (specifically, the first food ingredient 21a, the second food ingredient 21b, and the third food ingredient 21c) can be configured in the same manner as in the first embodiment. Furthermore, among the food ingredients 30 containing a shape-changing agent, the fourth food ingredient 31a and the fifth food ingredient 31b can be configured in the same manner as in the first embodiment.

[0153] The sixth food ingredient 31c, which is another shape-change-agent-containing food ingredient 30, contains a third shape-change agent that changes into a different form from the first and second shape-change agents upon mixing with water.

[0154] In one example, the third shape-changing agent is a thickener (a substance that thickens ingredients to form a sauce). Examples of thickeners include thickening polysaccharides (e.g., xanthan gum, guar gum, and pregelatinized starch). Therefore, the sixth ingredient 31c can also be called a "sauce base." Note that the sixth ingredient 31c does not contain any acidic or alkaline components.

[0155] The instruction document 13 presents at least some of the rules of chemical reactions that allow the user of the confectionery set 601 to decide how to mix the ingredients included in the ingredient set 12. In this embodiment, the chemical reactions refer to changes in the color and shape of ingredients that occur due to changes in pH value.

[0156] As with the first embodiment, the instruction document 13 describes how to make confectioneries (e.g., gummies, lemonade, and sauces) using the ingredients, and how to use the container 14 and the dispensing tool 15 (see Figures 2 and 3).

[0157] Additionally, the instruction document 13 describes rules for chemical reactions that allow the user to determine how to mix the ingredients included in the ingredient set 12. Specifically, the following explanation is provided:

[0158] <Color (chemical reaction) rules> (1) Red water solution + gummy candy base → red gummy candy (2) Yellow water solution + gummy ingredients → yellow gummy (3) Blue water solution + gummy candy base → red gummy candy (4) Red water solution + Ramune powder → Blue Ramune (5) Yellow water solution + Ramune powder → Yellow Ramune (6) Blue water solution + Ramune powder → Blue Ramune (7) Red water solution + sauce base → red sauce (8) Yellow water solution + sauce base → yellow sauce (9) Blue water solution + sauce base → blue sauce

[0159] Furthermore, the instruction document 13 includes the following quiz (or mission) regarding changes in ingredients based on chemical reactions:

[0160] <Quiz> Revive the recipe! What is the (?) below? Quiz 1 (Level 1): Red water solution + (?) base → Blue candy Quiz 2 (Difficulty 2): (?) Water solution + red water solution + gummy ingredients → orange gummy Quiz 3 (Difficulty 3): (?) water solution + blue water solution + (?) base → purple candy

[0161] (How to use the confectionery set) Next, a description will be given of an example of how to use the sweets set 601. Here, the users of the sweets set 601 are the purchaser of the sweets set 601 and the purchaser's children.

[0162] The user removes the contents from the packaging and prepares the ingredients while looking at the instruction sheet 13. Specifically, the user places the three ingredients (i.e., first ingredient 21a, second ingredient 21b, and third ingredient 21c) contained in the color-containing ingredient 20 into three predetermined recesses of the container 14. Then, the user uses the dropper 15b to pour water from a cup or the like into the recesses containing each ingredient, and mixes the water using the spoon 15a to prepare aqueous solutions of each color.

[0163] After opening, the food ingredients 30 containing the morphological change agent (specifically, the fourth food ingredient 31a, the fifth food ingredient 31b, and the sixth food ingredient 31c) may be placed in three designated recesses of the container 14, or may be taken out directly from the opened package.

[0164] First, the user derives the answer to each quiz according to the explanations and rules described in the instruction document 13. Then, the user selects each ingredient that will be the answer to the quiz, and mixes the selected ingredient with other ingredients to confirm whether the selected ingredient is correct.

[0165] In this way, the user of the confectionery set 601 can arrive at the answer to the quiz by experiencing and thinking about the changes in color and shape of ingredients in the process of making the confectionery while looking at the instruction document 13. By thinking about the relationship with the rules of color (chemical reaction) in the process of making the confectionery, the user of the confectionery set 601 can deepen their knowledge of the rules of chemical reactions and develop the ability to think logically.

[0166] In the above embodiment, the "gummy candy base" (fourth ingredient 31a) contains an acidic component, and the "ramune base" (fifth ingredient 31b) contains an alkaline component. The "sauce base" (sixth ingredient 31c) contains neither an acidic nor an alkaline component. Therefore, the "sauce base" (sixth ingredient 31c) can be said to contain a neutral component. However, this is just one example, and the combination of the acidic, alkaline, and neutral components with the confectionery base (i.e., the shape-changing agent) can be changed as desired. The content of the quizzes, hints, and so on in the instruction document 13 can be changed as appropriate depending on the change in the combination.

[0167] Furthermore, while the above-described embodiment includes a quiz regarding the color change of sweets obtained by mixing multiple "color elements," in another example, it may also include a quiz regarding the shape of sweets obtained by mixing multiple "sweet elements."

[0168] The embodiments disclosed herein should be considered to be illustrative in all respects and not restrictive. The scope of the present invention is defined by the claims, not by the above description, and is intended to include all modifications within the meaning and scope of the claims. [Explanation of symbols]

[0169] 1: Confectionery set (food set) 11:Outer packaging material 12: Food set (edible portion) 13:Explanatory document 14: Container 15: Mixing equipment 20: Foods containing pigments 21a: First ingredient 21b: Second ingredient 21c: Third ingredient 30: Food ingredients containing shape-changing agents 31a: Fourth ingredient 31b: Fifth ingredient 31c: Sixth ingredient 201: Confectionery set (food set) 301: Confectionery set (food set) 331a: Ingredient A (first ingredient containing anhydrous glucose) 401: Confectionery set (food set) 431a: Ingredient A (first ingredient containing sodium alginate) 501: Confectionery set (food set) 531a: Ingredient A (first ingredient containing baking soda) 601: Confectionery set (food set)

Claims

1. an edible portion containing a plurality of ingredients that undergo a chemical reaction when mixed; An explanatory document presenting at least a part of the rules of the chemical reaction for a user to determine how to mix the edible portions; Includes a food set.

2. The food material includes a shape-changing agent that changes the shape of the food material by mixing with at least one of water and another food material, At least one of the changes in the food material due to the chemical reaction is a change in the morphology of the food material. The food set according to claim 1.

3. The food material includes a first food material containing a component that changes color due to a pH value, At least one of the chemical reactions is based on a change in pH value; At least one of the changes in the food material due to the chemical reaction is a change in the color of the food material.

3. The food set according to claim 1 or 2.

4. At least one of the shape-changing agents is a first food material containing anhydrous glucose; At least one of the changes in the shape of the food material due to the chemical reaction is based on the crystallization of the anhydrous glucose. The food set according to claim 2.

5. at least one of the morphology-changing agents is a first food material comprising sodium alginate; At least one of the changes in the shape of the food material due to the chemical reaction is due to gelation of the sodium alginate. The food set according to claim 2.

6. At least one of the shape-changing agents is a first food material containing baking soda; At least one of the changes in the morphology of the food material due to the chemical reaction is based on the production of carbon dioxide gas. The food set according to claim 2.

7. The ingredients further include a second ingredient mixed with the first ingredient; The second food material is composed of a plurality of individual food materials that have the same appearance but exhibit different pH values ​​from each other, the instruction document includes a quiz inquiring about a change in color of the ingredients caused by mixing the first ingredient with the individual ingredients; The food set according to claim 3.

8. The plurality of ingredients include: a first food material including a first pigment that changes color depending on the pH value and either an acidic component or an alkaline component; a second food material that contains a second pigment whose color changes depending on the pH value and the other of the acidic component and the alkaline component contained in the first food material, and that develops a color different from that of the first food material in a solution state; a third food ingredient containing a third pigment whose color does not change depending on the pH value; a fourth food material including a first shape-changing agent that changes shape when mixed with water and either an acidic component or an alkaline component; a fifth food material containing a second shape-changing agent that changes into a different form from the first shape-changing agent when mixed with water, and the other of the acidic component and the alkaline component contained in the fourth food material; Including, the instruction document includes a quiz inquiring about changes in color and shape of the ingredients caused by mixing any one of the first ingredient, the second ingredient, and the third ingredient with any one of the fourth ingredient and the fifth ingredient; The food set according to claim 1.

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