Combination confection and preparation method

Abstract

To provide a combination confection and a preparation method for producing a jewel-like jelly confection subjected to multicolor coloring, and more particularly a combination confection and a preparation method for producing a jewel-like jelly confection having a marble pattern or a layered pattern formed with multiple colors.SOLUTION: A combination confection for preparing a jewel-like jelly confection comprises (A) a powder component containing sodium alginate, calcium hydrogen phosphate, and tetrasodium pyrophosphate, and (B) a powder component containing an organic acid and a coloring agent, and includes a plurality of the components (B) containing coloring agents of different colors.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a combination confectionery and a preparation method for preparing a jewel-like jelly confectionery colored with multiple colors, and more particularly to a combination confectionery and a preparation method for preparing a jewel-like jelly confectionery with a marbled pattern or a layered pattern using multiple colors. [Background technology]

[0002] When a calcium salt or calcium salt solution is added to a sodium alginate solution, ionic cross-linking between the alginate ions and calcium ions occurs instantaneously, resulting in gelation. This allows for the instant preparation of alginate jelly, making it suitable for foods that are prepared and consumed immediately. However, rapid gelation can result in the jelly not solidifying uniformly or causing water to separate.

[0003] A powder composition containing sodium alginate, a calcium salt, ascorbic acid, and a calcium ion sequestrant is known (see, for example, Patent Document 1). This powder composition is prepared immediately after use as a gel (jelly) for encapsulating a drug or the like and taking it, and by using ascorbic acid and a calcium ion sequestrant in combination, the dissociation of calcium ions from the calcium salt is controlled, and a jelly can be prepared in a short time of about 15 seconds after stirring, about 1 minute, that has a smooth and uniform texture that is easy to swallow and that prevents syneresis, which dissolves the drug or the like and causes a bitter taste.

[0004] Another known gelling powder contains sodium alginate, anhydrous dicalcium phosphate, an organic acid, and a calcium ion sequestrant (see, for example, Patent Document 2). This gelling powder gels liquid foods, and by using anhydrous dicalcium phosphate and a calcium ion sequestrant, the release speed of calcium ions in the liquid food can be controlled, allowing the calcium ions to react sequentially with sodium alginate without a sudden increase in calcium ion concentration, making it possible to prepare a gelled food with uniform physical properties after mixing for one minute.

[0005] The gel-like substances according to the inventions disclosed in Patent Documents 1 and 2 are swallowed immediately after preparation, so the shorter the preparation time, the better, and are designed to take about one minute. Therefore, it is not anticipated that they will gel for more than three minutes. Therefore, it is not anticipated that a gel-like substance will be prepared that requires more than one minute, such as the preparation of a jelly colored with different colored jellies.

[0006] On the other hand, a commercial product containing sodium alginate, calcium phosphate, an acidulant, and sodium pyrophosphate is available, taking advantage of the transparency and freshness characteristic of jelly (Non-Patent Document 1). This commercial product is prepared by stirring 15 times and then chilling and solidifying in a refrigerator for at least 10 minutes. However, it is not intended to be used with multiple colors of jelly to create marbled or layered patterns. Furthermore, it is very soft and not hard enough to be held with the fingers. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-105574 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-79325 [Non-patent literature]

[0008] [Non-Patent Document 1] Meito Sangyo, Kirakira Jewelry Jelly Press Release, August 2021, [Search Date: March 21, 2024] Internet<URL:https: / / www.meito-sangyo.co.jp / content / wp-content / uploads / post / 4011 / 20210831kirakirajelly-.pdf> Summary of the Invention [Problem to be solved by the invention]

[0009] The present invention has been made in consideration of the above circumstances, and its object is to provide a combination confectionery and a preparation method for preparing jewel-like jelly confectionery colored with multiple colors, and more specifically, a combination confectionery and a preparation method for preparing jewel-like jelly confectionery with a marbled pattern or a layered pattern using multiple colors. [Means for solving the problem]

[0010] The present invention achieves the above object by the following means.

[0011] [1] A combination confectionery for preparing a jewel-like jelly confectionery, characterized in that it comprises the following component (A) and the following component (B), and that it comprises a plurality of components (B) containing coloring agents of different colors. (A) A powder component containing sodium alginate, calcium hydrogen phosphate, and tetrasodium pyrophosphate. (B) A powder component containing an organic acid and a coloring agent

[0012] [2] This is a combination confectionery designed so that when preparing the jewel-like jelly confectionery, the concentration of the organic acid in the mixed solution of the aqueous solution of component (A) and the aqueous solution of component (B) is 0.8 mass % or more.

[0013] [3] Furthermore, it is a combination confectionery comprising the following (C): (C) A base for fixing the jewel jelly-like confectionery

[0014] [4] This is a combination confectionery for preparing jewel-like jelly confectionery having a hardness of 20g or more.

[0015] [5] A method for preparing a jewel-like jelly confectionery using the combination confectionery, comprising: a step of preparing an aqueous solution of the component (A) from the component (A) and an aqueous medium; a step of preparing a first aqueous solution of the (B) component using at least one (B) component among the plurality of (B) components and an aqueous medium; a step of mixing an aqueous solution of the (A) component with a first aqueous solution of the (B) component to prepare a first mixed solution; Gelling the first mixture; a step of preparing a second aqueous solution of the (B) component having a different color from the first aqueous solution of the (B) component using at least one (B) component selected from the plurality of (B) components and an aqueous medium; a step of mixing an aqueous solution of the (A) component with a second aqueous solution of the (B) component to prepare a second mixed solution; a step of pouring or layering a second mixed liquid into the first mixed liquid before the first mixed liquid is completely solidified, thereby coloring the first mixed liquid with multiple colors; The preparation method includes:

[0016] [6] The preparation method includes the steps of: % or more.

[0017] [7] In the above preparation method, the hardness of the prepared jewel-like jelly confectionery is 20g or more.

[0018] The inventors wondered whether it might be possible to recreate jewel-like jelly sweets, i.e., jelly sweets that shine in multiple colors, using sodium alginate, which can be used to instantly prepare jelly without the hassle of cooling and solidifying it. They conducted research with the goal of preparing jelly colored with a "marble pattern" or "layered pattern" by combining jellies of different colors.

[0019] To create marbled or layered patterns using jellies of different colors, time is required to handle the multiple-colored jelly solutions until they gel and solidify. To address this issue, we conducted extensive research into calcium salts to be reacted with sodium alginate and methods for controlling the rate at which calcium ions dissociate from the calcium salts. As a result, we discovered that by reacting sodium alginate with a first material containing calcium hydrogen phosphate and tetrasodium pyrophosphate and a second material containing an organic acid in aqueous solution, the time from gelation of the jelly solution to complete solidification (solidification) can be designed to be 3 minutes or longer. We discovered that, preferably, designing the organic acid in the mixture of the two materials to a specific concentration further improves the accuracy of controlling the solidification time, leading to the present invention. [Effects of the Invention]

[0020] The combination confectionery and preparation method of the present invention allows for the preparation of multi-colored jewel-like jelly confections, such as those with a marbled or layered pattern consisting of multiple different colored jellies, without solidifying during the preparation process. The term "marbled pattern" as used herein refers to a state in which one colored jelly is three-dimensionally distributed within another colored jelly, as in the marbled pattern of marbles. Therefore, when the jewel-like jelly confection is viewed from different angles, the appearance of the multiple colored jellies changes, resulting in a jewel-like appearance. For example, from one direction, the multiple colored jellies may appear as separate, streamlined shapes, while from another direction, the colors may appear mixed due to the uneven overlap of the multiple colored jellies.

[0021] Preferably, when the concentration of the organic acid in the mixture of an aqueous solution of component (A) and an aqueous solution of component (B) (the A-B mixture described below) is 0.8% by mass or more, the jewel-like jelly confection of the present invention has a hardness that allows it to be fixed to an accessory-like base, such as a ring, and when removed from the jelly mold, the shape of the corners of the mold is clearly reproduced, making it possible to prepare jewel-like jelly confections that look like cut jewels. [Brief explanation of the drawings]

[0022] [Figure 1] FIG. 1C is an explanatory diagram showing an example of a base. [Figure 2] FIG. 1C is an explanatory diagram showing another example of the base. [Figure 3] FIG. 1C is an explanatory diagram showing another example of the base. [Figure 4] FIG. 1C is an explanatory diagram showing another example of the base. [Figure 5] FIG. 1 is an explanatory diagram showing an example of a method for preparing jewel-shaped jelly confectionery. DETAILED DESCRIPTION OF THE INVENTION

[0023] [Combination sweets] The combination confectionery according to the embodiment of the present invention will be described in detail below. The combination confectionery according to the present embodiment comprises component (A) and component (B) as described below, and includes a plurality of components (B) containing coloring agents of different colors, which is important in that it does not harden during processing and allows the preparation of jewel-like jelly confectionery colored in multiple colors. In this specification, "does not harden during processing" means that the jelly does not harden from the time when the aqueous solution of component (A) and the aqueous solution of component (B) are mixed by stirring. Although the jelly has begun to solidify, the time required for complete solidification (hereinafter referred to as "time required for solidification") is designed to be more than 3 minutes, which means that the jewel-like jelly confectionery will not solidify during the preparation process.

[0024] Component (A) The component (A) included in the combination confectionery according to this embodiment is a powder component containing sodium alginate, calcium hydrogen phosphate, and tetrasodium pyrophosphate. Note that the powder component refers to a powder such as a powder or granule.

[0025] Sodium alginate is a neutral organic salt in which sodium ions are bonded to the carboxyl groups of alginic acid extracted from seaweed. It is a gelling agent that dissolves in cold and hot water. Preferably, the sodium alginate concentration in the mixture of an aqueous solution of component (A) and an aqueous solution of component (B) (hereinafter referred to as the "A-B mixture") is 0.3% by mass or higher. This is advantageous in terms of the time required for solidification, the ability to be fixed to a base, and the clear corners. It is also advantageous in terms of removal from the container. Furthermore, a sodium alginate concentration of less than 1.35% by mass in the aqueous solution of component (A) is desirable in terms of workability due to the increased viscosity of the aqueous solution of component (A).

[0026] Calcium monohydrogen phosphate is insoluble in neutral aqueous solutions but soluble in acidic aqueous solutions. Its ability to supply calcium ions to alginate ions, forming ionic cross-links and gelling, is important in controlling the time required for gelation and solidification to 3 minutes or more. Preferably, a calcium monohydrogen phosphate concentration of 0.2% by mass or more in the A / B mixture is advantageous in terms of the time required for solidification and workability. More preferably, a concentration of 0.3% by mass or more is advantageous in terms of the hardness required to secure the gelled jewel-like jelly confection to a base and the clarity of its edges. Furthermore, a concentration of 0.5% by mass or less in the A / B mixture is desirable in terms of workability due to the increased viscosity when mixing the solution of component (A) with the solution of component (B), described below.

[0027] Tetrasodium pyrophosphate, also known as a chelating agent or calcium ion sequestrant, is a compound that exhibits chelating activity with calcium ions in the aqueous solution of component (A). This chelating activity is important in that it controls the speed at which calcium ions are supplied to alginate ions, controlling the rate of the ion crosslinking reaction and limiting the time it takes for the alginate to gel and solidify to at least 3 minutes.

[0028] In addition to sodium alginate, calcium hydrogen phosphate, and tetrasodium pyrophosphate, component (A) may also include, as auxiliary ingredients, sugar, dextrin, coloring agents, flavoring agents, etc., selected appropriately and used alone or in combination, as long as the purpose of the present application is not impaired.

[0029] (B) Component The component (B) included in the combination confectionery of this embodiment is a powder component containing an organic acid and a colorant. Furthermore, the component (B) includes multiple powder components containing colorants of different colors, which is important in that it allows the preparation of jewel-like jelly confectionery colored in multiple colors, such as a marbled or layered pattern consisting of multiple jellies of different colors. The powder component refers to a powder, such as a powder or granule.

[0030] The organic acid is important in that its aqueous solution is acidic, and when mixed with component (A), it promotes dissociation of calcium hydrogen phosphate into calcium ions, resulting in gelation as a jewel-like jelly confection. Examples include citric acid, succinic acid, fumaric acid, malic acid, tartaric acid, ascorbic acid, lactic acid, acetic acid, and glucono delta lactone. Fumaric acid, ascorbic acid, and glucono delta lactone are preferred, as they control the time required for solidification to 3 minutes or more and provide a hardness that allows the prepared jewel-like jelly confection to be fixed to a base. More preferred Fumaric acid and ascorbic acid are preferred because they allow the time required for solidification to be controlled to 3 to 6 minutes, allowing jewel-like jelly confections to be prepared within a reasonable time frame. Furthermore, a concentration of the organic acid in the A / B mixture of 0.8% by mass or more is preferred in terms of the hardness required for attachment to the base and the clarity of the edges. Furthermore, a concentration of 1.7% by mass or less in the A / B mixture is preferred in terms of the flavor of the jewel-like jelly confection.

[0031] The coloring agent may be selected appropriately from synthetic coloring agents such as acid tar dyes that can be used in foods, natural coloring agents derived from natural minerals, plants, animals, and microorganisms, etc. Furthermore, it is important that component (B) contains coloring agents of different colors, since this allows the preparation of jewel-like jelly confections colored in multiple colors.

[0032] In addition to the organic acid and coloring agent, component (B) may also include, as auxiliary ingredients, sugar, dextrin, starch, modified starch, flavorings, etc., selected appropriately and used alone or in combination, as long as the purpose of the present application is not impaired.

[0033] Next, the combination confectionery according to this embodiment may further comprise a base for fixing the jewel jelly-like confectionery (C). By providing the base, the jewel jelly-like confectionery can be fixed to the base and worn stably, allowing for enjoyment while wearing the confectionery.

[0034] (C) is a base for fixing the jewel jelly-like confectionery prepared using components (A) and (B). Examples of the base form include a ring, a ring base, a ring base with a stone or prongs, a bracelet, a necklace, a pendant, a choker, and earrings, which imitate accessories. (C) may also be provided with a development diagram or a plastic model of the base, which can be assembled and created by the person preparing the jewel jelly-like confectionery. Materials that can be used include plastic, paper, metal, etc.

[0035] Examples of (C) include Figures 1 to 4. Figure 1 is an explanatory diagram showing an example of a (C) base, and is an explanatory diagram of a developed view of a ring base. Figures 2 to 4 are explanatory diagrams showing other examples of (C) bases, and are explanatory diagrams of ring bases that can be used as is to secure jewel-like jelly confections. Note that by adjusting the length, width, material, and shape of the arm portion that is worn on the finger in Figures 1 to 4, it can also be applied to other forms such as bracelets, necklaces, and earrings.

[0036] First, let us explain Figure 1. Figure 1(a) is a development of a ring base, and Figure 1(b) is a perspective view of the ring base created by assembling the development. 1 is the development, 2 is the ring base, 21 is the stone seat, 22 and 23 are arm portions, and 24 is the protrusion. As shown in Figure 1(a), development 1 is composed of a roughly circular stone seat 21 and band-like arm portions 22 and 23 extending outward on both sides of it.

[0037] As shown in Figure 1(a), a slit S for forming protrusion 24 is made near the center of stone seat 21, and by folding up along slit S at cut-out valley fold line X, an arrow-shaped protrusion 24 is formed on stone seat 21 as shown in Figure 1(b). This protrusion 24 is inserted into the jewel-like jelly confection to secure it in place. The shape of the stone seat 21 may be, for example, oval, polygonal, star-shaped, heart-shaped, etc. instead of being approximately circular. Furthermore, the shape of the protrusion 24 may be any shape that allows it to be easily inserted into the jewel-like jelly confectionery and fixed to the base, and instead of an arrow, it may be in the shape of, for example, a T, a V, an I, a crochet hook, etc. Preferably, the arrow shape is used in terms of safety when handled by the preparer and strength. Furthermore, the number of jewel-like jelly sweets to be fixed can be single or multiple, so depending on the fixed number, The number of protrusions 24 may be determined.

[0038] As shown in FIG. 1(a), incisions T1 and T2 are made in arm portion 22, and incision U is made in arm portion 23. At the bases of arms 22 and 23 (the joints with stone seat portion 21), incisions V1 to V4 and mountain fold lines Y1 and Y2 are made on the stone seat portion 21 side. By mountain folding these mountain fold lines Y1 and Y2 and fitting incision T1 or T2 with incision U, a ring base 2 as shown in FIG. 1(b) can be made. Then, a finger can be inserted into the ring portion formed by arm portion 22, stone seat portion 21, and arm portion 23. The choice of incision T1 or T2 can be made by the person who makes the ring.

[0039] Next, we will explain Figures 2 to 4. Figures 2 to 4 are perspective views of ring bases 3, 4, and 5, respectively, which can be used as they are to fix jewel jelly-like confections.

[0040] As shown in Figure 2, the ring base 3 has one I-shaped protrusion 24 with a pointed tip formed in the center of the upper surface of the hexagonal stone seat 21, and arms 22 and 23 formed on the lower surface of the stone seat 21. The arms 22 and 23 may be connected. The protrusion 24 is inserted into the jewel-like jelly confection to secure it in place. The shape of the stone seat 21 and the number of protrusions 24 may be selected as appropriate.

[0041] As shown in Figure 3, the ring base 4 has four hook-shaped protrusions 24 formed on the upper surface of the oval stone seat 21, and arms 22 and 23 formed on the underside of the stone seat 21. The arms 22 and 23 may be connected. The hook-shaped portions at the tips of the protrusions 24 are inserted into the sides of the jewel-like jelly confection to secure it in place. Preferably, the protrusions 24 are made of a material that bends outward during the securing operation, as this facilitates securing. The shape of the stone seat 21 and the number of protrusions 24 may be selected as appropriate.

[0042] As shown in Figure 4, the ring base 5 has a circular stone seat 21 with a hollow center and protrusions 24 arranged in a circular pattern above it, and arms 22 and 23 formed below the stone seat 21. The arms 22 and 23 may be connected. The stone seat 21 and protrusions 24 surround and secure the jewel-like jelly confection. The shape of the stone seat 21 and the number of protrusions 24 may be selected as appropriate.

[0043] There is no restriction on the hardness of the jewel-like jelly confectionery prepared from the combination confectionery of this embodiment, but from the standpoint of fixing it to a base and clearly reproducing the shape of its corners, the hardness of the jewel-like jelly confectionery is preferably 20g or more.

[0044] The hardness of the jewel-like jelly confectionery in this specification is determined by stress measurement using the following texture analyzer. The stress measurement is performed, for example, under the following conditions, and the maximum peak value of the obtained stress curve is taken as the hardness of the jewel-like jelly confectionery. Texture analyzer: Texture analyzer TA.XT ExpressC TA10 / 450L (manufactured by Eiko Seiki Co., Ltd.) Measurement ambient temperature: 25℃ Plunger shape: P / 5 5mm Dia Cylinder Probe Measurement speed: 2mm / sec Approach distance: 5mm Measurement sample: width approx. 15 mm x depth approx. 15 mm x height 15 mm

[0045] The combination confectionery according to this embodiment is produced, for example, as follows: First, the (A) component and a plurality of (B) components containing different coloring agents are prepared, each of which is packaged separately. The (A) component and the plurality of (B) components are packaged in a single package, sealed, and then combined. Preferably, the confectionery product further includes (C) above, which is advantageous in that it can be fixed to a base, the jewel-like jelly confectionery fixed to the base can be worn stably, and it can be enjoyed while wearing it.

[0046] The materials for the containers that contain the components (A) and (B) and the packaging that contains the combined confectionery product may be appropriately selected from various materials, such as soft plastics such as PP (polypropylene) and PE (polyethylene), paper, or metal. Alternatively, these materials may be combined and laminated. The packaging may take the form of a bag, a cylinder, a box, or the like.

[0047] Furthermore, the combination confectionery product may also include containers for preparing and storing the aqueous solution of component (A) or the aqueous solution of component (B), or for preparing and storing the A-B mixture, such as cups, bowls, or other concave containers, trays with concaves, trays, food storage bags, or other containers for stirring or mixing, such as stirring rods, muddlers, spoons, forks, droppers, spatulas, toothpicks, or other jigs, as well as sheets or plates for placing toppings and the resulting jewel-like jelly confectionery.

[0048] The combination confectionery of this embodiment contains the above-mentioned components (A) and (B), and is designed so that the time required for the A and B mixture to gel and solidify is 3 minutes or more, which provides enough time to handle jelly solutions of multiple colors, preferably 2 to 4 colors, and allows the preparation of jewel-like jelly confectionery colored in multiple colors without solidifying during processing.

[0049] Furthermore, when the combination confectionery includes (C), the jewel-like jelly confectionery can be fixed to the base.

[0050] [Preparation method] Next, a method for preparing a jewel-like jelly confectionery using the combination confectionery according to this embodiment will be described.

[0051] The preparation method according to this embodiment is a method for preparing a jewel-like jelly confectionery using the above-mentioned combination confectionery, and includes the steps of: preparing an aqueous solution of the (A) component using the (A) component and an aqueous medium; preparing a first aqueous solution of the (B) component using one or more (B) components selected from a plurality of (B) components and an aqueous medium; mixing the aqueous solution of the (A) component with the first aqueous solution of the (B) component to prepare a first mixed solution; gelling the first mixed solution; preparing a second aqueous solution of the (B) component, the second aqueous solution of the (B) component being a different color from the first aqueous solution of the (B) component using one or more (B) components selected from a plurality of (B) components and an aqueous medium; mixing the aqueous solution of the (A) component with the second aqueous solution of the (B) component to prepare a second mixed solution; and coloring the first mixed solution with multiple colors by injecting or layering the second mixed solution into the first mixed solution before the first mixed solution has completely solidified.

[0052] In the preparation method according to this embodiment, the step of preparing an aqueous solution of component (A) is performed by using component (A) in the combination confectionery described above and an aqueous medium to prepare an aqueous solution of component (A). The aqueous solution of component (A) may be prepared, for example, by stirring and mixing component (A) and the aqueous medium.

[0053] Examples of aqueous media include water, carbonated drinks, fruit juice drinks, water-soluble extracts, etc. Of these, water is easy to use and is preferred in terms of the solubility of components (A) and (B), and the gelation, flavor, and color of the jewel jelly-like confectionery.

[0054] Furthermore, the concentration of sodium alginate in the aqueous solution of component (A) is preferably less than 1.35% by mass, from the standpoint of preventing a decrease in workability due to an increase in the viscosity of the aqueous solution of component (A).

[0055] In the preparation method according to this embodiment, the step of preparing an aqueous solution of the first (B) component involves preparing an aqueous solution of the first (B) component using one or more of the multiple (B) components in the combination confectionery described above and an aqueous medium. The aqueous solution of the first (B) component may be prepared, for example, by stirring and mixing one or more of the multiple (B) components with the aqueous medium.

[0056] In the preparation method according to this embodiment, the step of preparing the first mixed liquid involves mixing the prepared aqueous solution of component (A) with the first aqueous solution of component (B) to prepare the first mixed liquid (hereinafter also referred to as the "first A-B mixed liquid").

[0057] In the first A·B mixed solution, the concentration of sodium alginate is preferably 0.3 mass % or more, from the viewpoints of the time required for solidification, fixation to the base, and clarity of the corners.

[0058] In the first A-B mixed solution, the concentration of calcium hydrogen phosphate is preferably 0.2% by mass or more from the viewpoints of the time required for solidification and workability. Furthermore, from the viewpoints of fixation to the base and clarity of corners, it is more preferably 0.3% by mass or more. Furthermore, in the first A-B mixed solution, the concentration of calcium hydrogen phosphate is preferably 0.5% by mass or less from the viewpoint of preventing a decrease in workability due to an increase in viscosity when mixing the solution of component (A) and the solution of component (B).

[0059] The concentration of the organic acid in the 1A-B mixed solution is preferably 0.8% by mass or more from the viewpoints of fixing the jelly confection to the base and sharpness of the corners, and is preferably 1.7% by mass or less from the viewpoint of improving the flavor of the jewel-like jelly confection.

[0060] In the preparation method according to this embodiment, the step of gelling the first mixed solution begins by mixing an aqueous solution of component (A) with an aqueous solution of the first component (B). However, due to the presence of components (A) and (B), the gelling proceeds gradually, and the time required for complete solidification can be set to 3 minutes or more.

[0061] The first mixed liquid may be gelled by pouring the first mixed liquid into a mold such as a jelly mold.

[0062] In the preparation method according to this embodiment, the step of preparing an aqueous solution of the second (B) component involves preparing an aqueous solution of the second (B) component having a different color from the aqueous solution of the first (B) component using one or more (B) components from the plurality of (B) components and an aqueous medium. The aqueous solution of the second (B) component may be any aqueous solution as long as it has a different color from the aqueous solution of the first (B) component, and may be prepared by the same method as the aqueous solution of the first (B) component.

[0063] In the preparation method according to this embodiment, the step of preparing the second mixed liquid involves mixing the prepared aqueous solution of component (A) with a second aqueous solution of component (B) to prepare the second mixed liquid (hereinafter also referred to as the "second A-B mixed liquid").

[0064] The second A·B mixture has a different color from the first A·B mixture because it contains an aqueous solution of the second (B) component.

[0065] The concentrations of sodium alginate, calcium hydrogen phosphate, and organic acid in the second A·B mixed solution are preferably the same as those in the first A·B mixed solution described above.

[0066] In the preparation method according to this embodiment, the step of coloring with multiple colors involves injecting or layering the second mixed liquid into the first mixed liquid before the first mixed liquid completely solidifies.

[0067] Like the first A·B mixture, the second A·B mixture begins to gel when an aqueous solution of component (A) is mixed with an aqueous solution of component (B). However, this gelation progresses gradually, requiring more than three minutes for complete solidification. The first A·B mixture and the second A·B mixture are prepared at different times, resulting in different rates of gelation. Before the first A·B mixture completely solidifies, or once it has solidified to a certain extent, the second A·B mixture is poured into the first A·B mixture or layered on top of the first A·B mixture. Because the first A·B mixture and the second A·B mixture do not completely mix, this allows for the creation of marbled patterns of different colors, or multiple layers of different colors.

[0068] After the step of coloring with multiple colors, the first A·B mixed liquid and the second A·B mixed liquid are completely solidified, thereby preparing a multicolored jewel-like jelly confectionery with a marbled pattern or a layered jewel-like jelly confectionery with a layered pattern.

[0069] Furthermore, there is no restriction on the hardness of the jewel-like jelly confectionery prepared by the preparation method according to this embodiment, but from the viewpoint of fixing it to a base and clearly reproducing the shape of its corners, the hardness of the jewel-like jelly confectionery is preferably 20 g or more.

[0070] One aspect of the preparation method according to this embodiment will be described with reference to Fig. 5. Fig. 5 is an explanatory diagram showing an example of a method for preparing jewel-shaped jelly confectionery. Note that in (C), the ring base 3 in Fig. 2 is used.

[0071] As shown in Figure 5(1), aqueous medium 31 and component (A) 32 are placed in container 51 and stirred with spoon 52 to prepare an aqueous solution of component (A) (hereinafter also referred to as "solution (A)") 34. After stirring, solution (A) is heated in a microwave oven or the like at 500W or 600W for about 10 seconds, which is preferable in that a transparent jewel-like jelly confection can be prepared (not shown).

[0072] As shown in Figure 5(2), an aqueous medium 31 and a (B) component 33 are placed in a container 53 and then stirred with a spoon 52 to prepare an aqueous solution of the first (B) component (hereinafter also referred to as the "first (B) solution") 35.

[0073] Next, as shown in FIG. 5(3), the (A) solution 34 in the container 51 is poured into the first (B) solution 35 in the container 53 and stirred with a spoon 52 to prepare a first A·B mixed solution 36.

[0074] As shown in Figure 5 (4), the first A-B mixed liquid 36 is poured into the recess 56 of the jelly mold 55 using a dropper 54. The first A-B mixed liquid 36 may be poured directly from a container 53 into the recess 56 of the jelly mold 55, or a tool other than the dropper 54 may be used.

[0075] A commercially available jelly mold, chocolate mold, resin mold, commercially available confectionery tray, etc. may be used as the jelly mold 55. Alternatively, a tray having a recess 56 formed therein for use in the combination confectionery of the present invention may be used. The shape of the recess 56 of the tray may be a shape of a gem, a mineral, an animal, a plant, an ornament, a vehicle, food, a star, a heart, a crystal, etc. In addition to the recess 56, the tray may also have recesses formed therein to be used as the containers 51 and 53.

[0076] Next, as shown in FIG. 5(5), aqueous medium 31 and (B) component 43 containing a colorant different from (B) component 33 are placed in container 53 and stirred with spoon 52 to produce an aqueous solution of a second (B) component of a different color from first (B) solution 35 (hereinafter also referred to as "second (B) solution"). ) 45 is prepared. The container 53 used here is empty and does not contain the first A·B mixed solution 36.

[0077] As shown in FIG. 5(6), the (A) solution 34 in the container 51 is poured into the second (B) solution 45 in the container 53 and stirred with a spoon 52 to prepare a second A·B mixed solution 46.

[0078] As shown in FIG. 5(7), the second A-B mixture 46 is poured into the recess 56 of the jelly mold 55 containing the first A-B mixture 36 using a dropper 54. After pouring the first A-B mixture 36, the mixture is left to stand for at least six minutes, preferably at least ten minutes, to allow the first A-B mixture 36 and the second A-B mixture 46 to completely solidify. If there are three or more (B) components, the steps of FIGS. 5(5) to (7) are repeated. As shown in the enlarged view of FIG. 5(7), a marbled, jewel-like jelly confection can be prepared by inserting the tip of the dropper 54 into the first A-B mixture 36 in the recess 56 or into the bottom of the recess 56 and pouring the second A-B mixture 46, preferably within three minutes of preparing the first A-B mixture 36. Furthermore, by placing the tip of dropper 54 in the opening of recess 56 and layering second A·B mixed liquid 46 on top of first A·B mixed liquid 36, preferably three minutes or more after preparation of first A·B mixed liquid 36, a jewel-like jelly confectionery with a layered pattern can be prepared (not shown).

[0079] As shown in Figure 5 (8), when the solidified material in the recess 56 of the jelly mold 55 is removed, a jewel-like jelly confectionery 37 colored in multiple colors, such as a marbled or layered pattern made of multiple different colored jellies, is obtained.

[0080] In the preparation method according to this embodiment, since the above-mentioned combination confectionery contains component (A) and component (B), the time required for the A and B mixture to gel and solidify is designed to be 3 minutes or more, which provides time for handling jelly solutions of multiple colors, preferably 2 to 4 colors, and allows the preparation of jewel-like jelly confectionery colored in multiple colors without solidifying during the process.

[0081] Furthermore, when the combination confectionery includes (C), for example, as shown in Figure 5 (8), the protrusion 24 of the ring base 3 can be inserted into the removed jewel-like jelly confectionery 37, and fixed to the ring base 3. Furthermore, the ring formed by the arms 22 and 23 of the ring base 3 can be used as a ring by inserting a finger into it. [Example]

[0082] EXAMPLES The present invention will be described in detail below with reference to examples and comparative examples, but the present invention is not limited to these examples.

[0083] <Examples 1 to 12 and Comparative Examples 1 to 7> Using the components (A) and (B) shown in Tables 1 and 2, and in the amounts shown in each table, single-color jelly confections were prepared according to the procedures shown in Figures 5(1), (2), (3), (4), and (8). The solidification time, workability, hardness, and clarity of corners were evaluated. The results are shown in Tables 1 and 2.

[0084] [Table 1]

[0085] [Table 2]

[0086] The specific evaluation methods are as follows:

[0087] [Solidification time] The state in which there were lumps and no fluidity when mixed with a spoon was deemed "solidified." ○3 to 6 minutes △More than 6 minutes ×3 minutes or less -It does not solidify, so it is liquid or sol-like.

[0088] [Workability] Workability was defined as poor when the viscosity of solution (A) or the A / B mixture was high and it was difficult to mix completely, or when it was difficult to pour solution (A) into solution (B). Mixable and pourable △Can be mixed but is slightly difficult to mix, or can be poured but is slightly difficult to pour × Cannot be mixed or poured

[0089] [Hardness] The hardness of the resulting jelly confectionery was measured by the method described above, and the actual measured value is shown. When actual measurement was not possible, the state was shown. ○20g or more × Less than 20g, liquid or sol form

[0090] [Corner Clarity] When the obtained jelly confection was removed from the jelly mold, the clarity of the corners of the jelly confection itself was visually confirmed. ○Good △Clarity is slightly poor ×No clarity

[0091] As a result of the evaluation, the jelly confections of Examples 1 to 12 required a solidification time of 3 minutes or more, suggesting that it is possible to prepare jewel-like jelly confections with marbled or layered patterns using multiple (B) components.

[0092] Since the jelly confections of Examples 1 to 12 demonstrated that the solidification time required for them could be used to produce jelly confections of multiple colors, we next prepared combination confections using component (B) containing colorants of different colors, and used these combination confections to produce jewel-like jelly confections colored in multiple colors. The preparation procedures for the combination confections and the jewel-like jelly confections are described below.

[0093] Example 13 <Preparation of Combination Confectionery> 7.2 g of component (A) and 2.2 g of component (B), each with the same composition as in Example 4, were packed and sealed in aluminum bags. In addition, 2.2 g of component (B) each containing the same composition as component (B) but different coloring agents (white, red, and blue) were prepared, and these three types were packed and sealed in different aluminum bags. Furthermore, a base (development view 1 of the ring base) as shown in Figure 1 was prepared. These were placed in a single aluminum bag and sealed to prepare a combination confectionery.

[0094] <Preparation of jewel-like jelly confectionery> For the combination confections, 29 boys and girls aged 5 to 9 were asked to prepare marbled or layered gem-like jelly confections using the A and B mixtures of different colors in the dosages shown in Example 3 of Table 1, following the steps (1), (2), (3), (4), (5), (6), (7), (5), (6), (7), (5), (6), and (7) of Figure 5. A line for adding solution (A) was marked on the inner wall of container 53 in advance, and in step (3) or (6) of Figure 5, 1 / 5 of solution (A) 34 was added to container 53. Furthermore, ring base 2 was assembled from the developed view of ring base 1 in Figure 1, and the gem-like jelly confections were removed from the jelly mold and fixed to ring base 2, as shown in Figure 5 (8) (the ring base shown in Figure 1 (b) was used).

[0095] When the 29 men and women were observed preparing jewel-like jelly confections from the combination confectionery of Example 13, it was observed that they were able to prepare jewel-like jelly confections with marbled patterns and layered patterns, i.e., jewel-like jelly confections colored in multiple colors, without them hardening during the process. [Explanation of symbols]

[0096] 1. Exploded view 2 ring stand 3 Ring stand 4 ring stand 5 Ring stand 21 Stone section 22 Arm section 23 Arm section 24 Protrusion 31 Aqueous media 32 (A) Component 33 (B) Component 34 Aqueous solution of component (A) ((A) solution) 35 Aqueous solution of the first (B) component (first (B) solution) 36 1st A / B mixed solution 37 Jewel-like jelly candy 43 (B) Component 45 Aqueous solution of the second (B) component (second (B) solution) 46 2nd A / B mixture 51 Container 52 spoon 53 Container 54 Dropper 55 Jelly mold 56 Recess

Claims

1. A combination confectionery for preparing a jewel-like jelly confectionery, comprising: A combination confectionery comprising the following component (A) and component (B), and comprising a plurality of components (B) containing coloring agents of different colors: (A) A powder component containing sodium alginate, calcium hydrogen phosphate, and tetrasodium pyrophosphate (B) A powder component containing an organic acid and a colorant

2. 2. The combination confectionery according to claim 1, wherein the concentration of the organic acid in the mixture of the aqueous solution of component (A) and the aqueous solution of component (B) is designed to be 0.8% by mass or more when preparing the jewel-like jelly confectionery.

3. The combination confectionery according to claim 1 or 2, further comprising the following (C): (C) A base for fixing jewel jelly-like confectionery

4. 4. The combination confectionery of claim 3 for preparing a jewel-like jelly confectionery having a hardness of 20 g or more.

5. A method for preparing a jewel-like jelly confectionery using the combination confectionery of claim 1, comprising: a step of preparing an aqueous solution of the component (A) from the component (A) and an aqueous medium; preparing a first aqueous solution of the (B) component using one or more of the plurality of (B) components and an aqueous medium; a step of mixing an aqueous solution of the (A) component with a first aqueous solution of the (B) component to prepare a first mixed solution; Gelling the first mixture; a step of preparing a second aqueous solution of the (B) component having a different color from the first aqueous solution of the (B) component using one or more of the plurality of (B) components and an aqueous medium; a step of mixing an aqueous solution of the (A) component with a second aqueous solution of the (B) component to prepare a second mixed solution; a step of pouring or layering a second mixed liquid into the first mixed liquid before the first mixed liquid is completely solidified, thereby coloring the first mixed liquid with multiple colors; A preparation method comprising:

6. The preparation method according to claim 5 , wherein the concentration of the organic acid in the first mixed solution and the second mixed solution is 0.8% by mass or more.

7. 7. The method according to claim 5 or 6, wherein the hardness of the prepared jewel-like jelly confectionery is 20 g or more.

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