Fragrance blending method using a fragrance blending combination confectionery, and fragrance blending combination confectionery

Abstract

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

Description

[Technical Field]

[0001] The present invention relates to a combination confectionery for blending fragrances, which can be blended by the eater, and more particularly to a combination confectionery for blending fragrances, which is a food product but which the eater can blend fragrances with his or her fingers. [Background technology]

[0002] Recently, gums with different flavors have become available on the market, allowing people to enjoy the taste change in the mouth when two or more pieces of gum with different flavors are eaten together.Similar to gums, sweets such as ramune, soft candy, and gummy candies are also available on the market, allowing people to enjoy the change in flavor when multiple pieces are mixed in the mouth.

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

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

[0005] As mentioned above, previous sweets or combination sweets have offered the playfulness of combining multiple flavors, such as "changing flavors by mixing flavors" that stimulate the sense of taste, "adjusting colors" and "creating shapes" that stimulate the sense of sight, and "simultaneous experience of different textures" that stimulate the sense of touch, but there has been nothing that allows the enjoyment of "mixing scents" that stimulates the sense of smell. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2019-92414 [Patent Document 2] Utility Model Registration No. 3158533 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention has been made in view of the above circumstances, and its object is to provide a fragrance-blending combination confectionery that allows the eater to blend fragrances, more specifically, a fragrance-blending combination confectionery that allows the eater to blend fragrances using their fingers, even though it is a food product. [Means for solving the problem]

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

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

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

[0011] That is, the present inventors have focused on aromas that stimulate the sense of smell and conducted extensive research to develop a combination confectionery with new playfulness. As a result, they discovered that if a confectionery is made in a liquid form in which the aroma itself is strongly recognizable and which can be blended to create a liquid with a completely different aroma by blending two or more liquids with different aromas, it will be possible to create a combination confectionery for blending aromas with playfulness that allows the player to enjoy blending aromas as if they were conducting an experiment, by experiencing the aroma first perceived, the operation of blending by moving their fingers, and the resulting new aroma, and thus arrived at the present invention.

[0012] Furthermore, the inventors have discovered that if a combination candy for blending fragrances can be made by preparing liquids having various scents before and after blending into a scented jelly candy, or more preferably into a juice containing such a jelly candy, the sense of smell can be stimulated repeatedly by being exposed to the various scents perceived before and after blending, and this can result in a combination candy that further impresses the viewer with the new playfulness of blending fragrances, even though it is a food product, and thus have arrived at the present invention. [Effects of the Invention]

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

[0014] The fragrance blending according to the present invention is carried out in a liquid form, making it easy to recognize the scent. The fragrance blending according to the present invention, which is carried out by moving one's fingers, is experimental and allows the eater to concentrate on the scent, allowing the eater to have a simulated experience as a flavorist. Furthermore, this combination confectionery offers a new playfulness that stimulates the sense of smell.

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

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

[0017] [Figure 1] FIG. 1 is an explanatory view showing an example of a tray for the perfume combination confectionery of the present invention. [Figure 2] FIG. 10 is an explanatory view showing another example of a tray for the perfume blending confectionery of the present invention. [Figure 3] FIG. 1 is an explanatory diagram showing an example of fragrance blending using a fragrance blending combination confectionery of the present invention. [Figure 4] 1A and 1B are explanatory diagrams (a and b) showing an example of blending fragrances using a combination confectionery for blending fragrances of the present invention, preparing a jelly confectionery, and preparing a juice containing a jelly confectionery. [Figure 5] 1A to 1D are explanatory diagrams (c to d) showing an example of blending fragrances using the blended fragrance confectionery combination of the present invention, preparing a jelly confectionery, and preparing a juice containing a jelly confectionery. [Figure 6] 1A to 1F are explanatory diagrams showing an example of blending fragrances using the blending confectionery combination of the present invention, preparing a jelly confectionery, and preparing a juice containing a jelly confectionery. [Figure 7] 1 shows the results of a questionnaire survey on the enjoyment of the flavoring combination confectionery of the present invention. [Figure 8] 1 shows the results of a questionnaire survey on the palatability of the flavoring combination confectionery of the present invention. DETAILED DESCRIPTION OF THE INVENTION

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

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

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

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

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

[0023] The form of (A) may be any of powder, semi-solid, liquid, and combinations thereof, as long as it is possible to prepare a liquid using the fragrance liquid concentrate derived from (A). Powder and semi-solid forms are preferable because they can reduce the weight of (A) and, in turn, the fragrance combination confectionery. For example, they can be designed so that they are mixed with an aqueous medium to prepare a liquid, and then the liquid is prepared. Liquid forms are also preferable because they can be prepared as liquids without prior preparation.

[0024] In addition to the aroma components, (A) may contain edible ingredients as secondary ingredients. Examples include carbohydrates (sugar, glucose, starch, etc.), acidulants (citric acid, tartaric acid, etc.), gelling agents, high-intensity sweeteners (aspartame, etc.), coloring agents, aqueous media, etc. These may be selected individually or in combination as appropriate.

[0025] Preferably, a gelling agent is contained, which is advantageous in that a jelly confectionery can be prepared after blending the fragrance. The gelling agent may be any gelling agent that combines with a calcium component to form a gel, such as low-methoxyl pectin, sodium alginate, potassium alginate, ammonium alginate, carrageenan, gellan gum, etc. Among these, sodium alginate is particularly preferred in terms of its solubility in aqueous media and thermal irreversibility.

[0026] The first embodiment of (B) above will be explained using Fig. 1. Fig. 1 is an explanatory diagram showing an example of a tray for the fragrance blending combination confectionery of the present invention, where 1 is a tray and 21 is a recess. Since recess 21 is used for preparing, storing, and blending a fragrance liquid concentrate, storing fragrance liquid, etc., it is important from the perspective of fragrance blending to have three or more recesses.

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

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

[0029] The material of (B) above is not particularly limited, and examples thereof include soft materials such as polystyrene, polypropylene, polyethylene terephthalate, silicone, paper, or laminates of these materials.

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

[0031] Furthermore, tools used in blending the fragrance, such as a dropper, spoon, stirring stick, muddler, etc., and a notebook for recording blending notes, etc. may be enclosed.

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

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

[0034] Next, the package is opened, and compositions 31 and 32 are placed in different recesses 21 of tray 1, respectively, as shown in FIG. 3(b). If the compositions are liquid, the compositions themselves become the fragrance liquid concentrates (31', 32'). If the compositions are powdery or semi-solid, an aqueous medium or the like is further added and mixed to prepare the liquid fragrance liquid concentrates (31', 32') in recess 21. The order in which the composition and aqueous medium are placed in recess 21 is not particularly limited. Examples of aqueous media include tap water and mineral water (soft water). Of these, tap water is particularly preferred because it is easy to obtain. Furthermore, in order to enjoy the fragrance derived from the fragrance liquid concentrates and fragrance liquids, it is preferable that the aqueous medium does not contain any fragrance components.

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

[0036] In the present invention, it is important to manipulate the fragrance in a liquid form as described above, as this makes the fragrance easier to recognize. Furthermore, since compositions 31 and 32 are made from edible ingredients, the fragrance liquid concentrates 31' and 32' and fragrance liquid 51 are all edible.

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

[0038] [Table 1]

[0039] Furthermore, the flavoring combination confectionery of the present invention is suitable in that the (A) contains a gelling agent and also includes the following (C), in that a fragrant jelly confectionery can be prepared after flavoring. (C) Composition containing calcium salt

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

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

[0042] In addition to calcium salts, (C) may contain edible ingredients as secondary ingredients. Examples include carbohydrates (such as sugar), acidulants (such as citric acid), colorants, flavorings, and aqueous media. These may be selected individually or in combination. It is preferable to select the flavoring agent taking into consideration the type and strength of the flavor so as not to interfere with the flavor of the undiluted fragrance liquid or the fragrance liquid itself.

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

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

[0045] Tartaric acid is particularly suitable for use in that it improves the stability over time of the above (D). Examples of alkaline components include sodium hydrogen carbonate and calcium carbonate, and these may be used alone or in combination.

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

[0047] The above (C) and (D) may be in any form of powder, semi-solid, or liquid, but preferably in powder form, which is advantageous in that it allows the weight of the above (C) and (D), and in turn the combined confectionery for blended fragrance, to be reduced.

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

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

[0050] First, a combination confectionery for blending flavors is prepared, comprising the above (A), (B), and (C), or the above (A), (B), (C), and (D). As shown in FIG. 4(a), as the above (A), composition 31 (containing pineapple flavor), composition 33 (containing grape flavor), and composition 34 (containing lemon flavor) are prepared, each packaged in a separate container. Each of compositions 31, 33, and 34 contains a gelling agent as a secondary ingredient in addition to the respective food flavors. As the above (B), tray 3 shown in FIG. 2 is prepared, and preferably, tools (dropper 41, spoon 42), etc. are also prepared. Furthermore, as the above (C), composition 61 containing calcium salts is prepared, and as the above (D), composition 71 containing a foaming component is prepared.

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

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

[0053] Next, the fragrance is blended. The blending process is similar to the above-described process. For example, as shown in FIG. 5(c), a dropper 41 is used to transfer appropriate amounts of the fragrant liquid concentrates 31' and 34' derived from the compositions 31 and 34 contained in the recesses 21a into one recess 21b, and then the concentrates are mixed and blended with a spoon 42. In this way, a passion fruit scented liquid 53 with a different fragrance note from the fragrant liquid concentrates 31' and 34' before blending can be produced.

[0054] Similarly, as shown in Figure 5(c), if appropriate amounts of the fragrant liquid concentrates 33' and 34' are transferred to recesses 21b other than the recess 21b in which the fragrant liquid 53 is stored, and then mixed and blended, a Muscat (grape) fragrant liquid 54 with a different fragrance note from the fragrant liquid concentrates 33' and 34' before blending can be produced.

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

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

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

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

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

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

[0061] Alternatively, the tray 3 in Fig. 2 may be separated into individual recesses (21a, 21b, 22) for the above-described operation. Furthermore, although the above explanation uses the tray 3 in Fig. 2, if a tray without recesses 22, such as tray 1 in Fig. 1, is used, household containers such as cups, plates, bowls, etc. may be substituted. Furthermore, the above-mentioned jelly sweets 53j, 54j, 31'j, 33'j, 34'j, and jelly sweet juice 73 are all edible, and may be consumed as is or after being transferred to household containers such as cups, plates, bowls, etc. [Example]

[0062] The present invention will be specifically described below based on examples, but the present invention is not limited to the following examples.

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

[0064] [Table 2]

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

[0066] Next, as shown in Figure 3(c), using a dropper 41, approximately equal amounts of the undiluted fragrant liquids 31' and 32' were transferred to other recesses 21, and then mixed and blended in the recesses 21 to create the fragrant liquid 51.

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

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

[0069] [Table 3]

[0070] [Table 4]

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

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

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

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

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

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

[0077] For Example 2, 20 boys and girls aged 5 to 9 years old performed the above-mentioned fragrance blending operation, jelly candy preparation, and jelly candy-containing juice preparation, and then conducted a questionnaire survey regarding the enjoyment of the series of operations and the deliciousness of the jelly candy-containing juice. Regarding the enjoyment, participants were asked about each operation during the fragrance blending and preparation, and were asked to select the appropriate answer from among "very enjoyable," "somewhat enjoyable," "neither enjoyable nor unenjoyable," "not very enjoyable," and "not enjoyable." The results are shown in Figure 7. Regarding the deliciousness, participants were asked about the fragrance liquid obtained by the fragrance blending operation and the jelly candy-containing juice, and were asked to select the appropriate answer from among "very delicious," "somewhat enjoyable," "average," "not very delicious," and "not delicious." The results are shown in Figure 8.

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

[0079] <Reference example> Table 5 shows examples of compositions containing the "fragrance components to be blended" listed in Table 1. Compositions A6 to A11 in Table 5 are all powders, and a fragrant liquid concentrate could be prepared by adding 8 ml of water to 2.8 g of the composition and mixing. When this fragrant liquid concentrate was blended as shown in Table 1, a fragrant liquid could be produced that had a different fragrance note from the fragrant liquid concentrate before blending, as listed in the "fragrance after blending" column in Table 1.

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

[0081] 1 tray 3 trays 21 Recess 21a Recess (approximately square pillar shape) 21b Recess (approximately cylindrical) 22. Jelly confectionery preparation recess 31 Compositions containing pineapple flavor 31' Fragrance liquid concentrate derived from composition 31 31'j Jelly candy made from fragrant liquid concentrate 31' 32 Composition containing peach flavor 32' Fragrance liquid concentrate derived from composition 32 33 Compositions containing grape flavoring 33' Fragrance liquid concentrate derived from composition 33 33'j Jelly candy made from fragrant liquid concentrate 33' 34 Composition containing lemon flavor 34' Fragrance liquid concentrate derived from composition 34 34'j Jelly candy made from fragrant liquid concentrate 34' 41 Dropper 42 spoons 51 Mango scented liquid 53 Passion fruit scented liquid 53j Jelly candy made from fragrant liquid 53 54 Muscat (grape) scented liquid 54j Jelly candy made from fragrant liquid 54 61 Compositions containing calcium salts 61´ Calcium salt solution 71 Compositions containing foaming ingredients 73 Jelly juice

Claims

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

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

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

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

Images