JP4697282B2 - Vegetable-containing hard candy and method for producing the same - Google Patents

Description

  The present invention relates to a hard candy containing vegetables and a method for producing the same, and more particularly to a hard candy having a processed vegetable product part mainly containing dried vegetables and containing fats and gelling agents and a method for producing the same. It is.

  In recent years, with the increase in the incidence of lifestyle-related diseases due to deterioration of the living environment and the arrival of an aging society, the importance of diet for maintaining health has been increasingly recognized. In particular, with regard to vegetables, many scientific papers have reported that intake of vegetables reduces the risk of developing lifestyle-related diseases. In Japan, the Ministry of Health, Labor and Welfare has set a target value of “take more than 350 g of vegetables per day”. However, in reality, the intake of vegetables by Japanese people under the age of 50 is only 250 g per day, which is far below the target value. Therefore, what is excellent in portability, is good-looking, can be eaten vegetables anytime and anywhere easily and easily is desired.

  However, vegetables often have unique flavors and tastes, and are not delicious and difficult to eat. In view of such circumstances, many products have been proposed that are easy to eat in combination with fruits and the like, focusing on the vegetables themselves or the ingredients of the vegetables. Major examples include vegetable juice, pudding, yogurt and cookies with added vegetables. In many vegetable juices, vegetables account for 50% by weight or more of the breakdown, and efficient vegetable intake is possible. However, in order to eat vegetable juice deliciously, refrigeration or heating is necessary, and it is not portable and cannot be eaten easily when you want to eat it. On the other hand, other foods such as confectionery that are made with consideration for ease of eating use vegetables only for flavoring or as an image, and the amount of vegetables used is extremely high. Few, in fact, can hardly eat vegetables.

  In order to solve this problem, many proposals have been made on processed products in which portability is added to the vegetables themselves. For example, there are a product obtained by processing pulverized vegetables into a sheet (Patent Document 1), a paste-like vegetable hardened with a coagulant (Patent Document 2), and the like. However, these are effective as foods that color the table during meals, but all have limited situations and cannot be eaten anywhere easily. Furthermore, there are those obtained by adding starchy raw materials, fats and oils to a vegetable paste and baking (Patent Document 3), those obtained by solidifying vegetable components with solid fats (Patent Document 4), and the like. These are excellent in portability and can be eaten easily, but they contain a large amount of edible fats and oils and are far from the healthy image of vegetables.

  On the other hand, hard candy is mentioned as a confectionery which is excellent in portability and can develop various tastes. Many combinations of vegetables and hard candy have been proposed so far. For example, “New vegetable grain spinach koji (registered trademark)” manufactured by Taste Sugar Co., Ltd., “Vegetable Week (registered trademark)” by Kasugai Seika Co., Ltd. and the like can be mentioned. When making hard candy, dissolve sugar and starch syrup, add vegetable extract, etc., and concentrate water to 5% by weight or less, or dissolve sugar and starch syrup and concentrate moisture to 5% by weight or less. Since it is made by adding a vegetable extract or a powder after that, although the portability is high, the amount of vegetables that can be contained in the candy is extremely small, and the vegetables cannot be ingested efficiently.

  First, the present applicants succeeded in producing a hard candy that expresses the original rich taste of the fruit by combining the dried fruit part that defines the moisture content and fat content of the dried fruit with the hard candy. A patent has been filed as an invention (Patent Document 5). However, by simply replacing the fruit of this invention with vegetables, the finished processed vegetable product has a crunchy appearance and texture due to differences in ingredients between vegetables and fruits, and is molded even when combined with hard candy. Has the disadvantage of becoming difficult.

As mentioned above, it is highly portable, looks good, allows you to eat vegetables easily and efficiently without choosing time and place, and you can eat deliciously without compromising the health of vegetables. New food is expected.
JP 2002-45143 A JP-A-10-295316 JP 2007-295899 A JP-A-8-214824 Japanese Patent Application No. 2008-103210

  The present invention has been made in view of the above circumstances, and provides a vegetable-containing hard candy capable of eating vegetables more deliciously and efficiently without impairing the healthiness of vegetables, and a method for producing the same The purpose is to do.

  In order to achieve the above object, the present inventors have intensively studied, and as a result, have completed the invention having the following characteristics.

That is, the gist of the present invention is as follows.
[1] It contains 40% by weight or more of dried vegetables, the amount of fats and oils is 1 to 15% by weight, the amount of water is 5 to 15% by weight, and the amount of gelling agent added is 0.1 to 10% by weight. A processed vegetable product part and a hard candy part having a moisture value of 5% by weight or less. The processed vegetable product part is a mixture of dried minced vegetables, fats and oils, and the processed vegetable product part. A vegetable-containing hard candy , wherein the ratio of the surface area of the hard candy part is 1:20 to 5: 1 ,
[ 2 ] The vegetable-containing hard candy according to [1 ], wherein the gelling agent is a mixture of pullulan and pectin, or at least one of them.
[ 3 ] A step of kneading a fat and swollen gelling agent into dried vegetables to prepare a processed vegetable product, a step of extruding the processed vegetable product into a line and combining it with a hard candy, or a processed vegetable product and a hard candy The present invention relates to the method for producing a vegetable-containing hard candy according to [1] or [2] , wherein the method includes a step of combining in a linear form.

  In the vegetable-containing hard candy of the present invention, the vegetable processing part containing 40% by weight or more of dried vegetables is exposed on the candy surface, the taste of the candy softens the unique flavor of the vegetables, and the vegetables are delicious, and You can eat efficiently.

The vegetable-containing hard candy of the present invention contains 40% by weight or more of dried vegetables, the amount of fats and oils is 1 to 15% by weight, the amount of water is 5 to 15% by weight, and the amount of gelling agent added is 0.1 to 10%. It consists of a processed vegetable product part and a hard candy part having a moisture value of 5% by weight or less, wherein the ratio of the surface area of the processed vegetable product part to the hard candy part surface area is 1: 20-5: It is characterized by 1.
When simply combining dried vegetables and hard candy, there are problems of poor licking and flavor due to the difference in melting between dried vegetables and hard candy, as well as production problems. On the other hand, in the present invention, as described above, the amount of oil and fat in the processed vegetable product part containing dried vegetables, the amount of water, and the amount of gelling agent are adjusted to a specific range to dry the components. The difference between the melting point of vegetables and hard candy is narrowed, it becomes possible to spread the licking taste and flavor, and the ratio of the surface area of the processed vegetable product part and the hard candy part is adjusted to a specific range As a result, the flavor derived from dried vegetables and the flavor derived from hard candy come to be exquisitely harmonized and can be eaten more deliciously.

  Moreover, the processed vegetable product part used for this invention contains dried vegetables, fats and oils, a gelatinizer, and water. If it mentions further, the dry vegetable content in the processed vegetable product part used for this invention is 40 weight% or more, and 40-50 weight% is more preferable.

Examples of the dried vegetables include leafy vegetables represented by spinach and cabbage, fruit vegetables represented by tomatoes and pumpkins, root vegetables represented by carrots and onions, and beans represented by green beans and green beans. It is not limited to. In addition, freeze-dried vegetables and powdered products thereof can also be used as raw materials.
In addition, as the dried vegetables, those that maintain the shape of raw vegetables may be used as they are in the processed vegetable product part, but the effect of adding the oil and gelling agent becomes remarkable, and the processing is easy. Taking this into consideration, it is preferable to use a product obtained by pulverizing dried vegetables into a suitable size with a desired mixer or the like.

  The fat content of the processed vegetable product part is 1 to 15% by weight, preferably 3 to 8% by weight, more preferably 4 to 6% by weight in the processed vegetable product part. If the fat content is less than 1% by weight, the processed vegetable product part is very sticky and causes problems in the operability such as the molding process. If it is more than 15% by weight, the oil comes out on the surface of the processed vegetable product part, resulting in an oily taste. It is not preferable. In addition, the said fats and oils content means content in the vegetable processed goods part of a vegetable containing hard candy.

As fats and oils used in the present invention, those having a solid fat content (hereinafter abbreviated as SFC) of 70% or more at 10 to 30 ° C. and 40% or less at 50 ° C. or more are preferable.
When the SFC is less than 70% at 10 to 30 ° C., the fat or oil is likely to ooze out from the candy at the time of molding, and when the SFC exceeds 40% at 50 ° C. or more, the processed vegetable product part is difficult to extend. Processability deteriorates, making it difficult to produce candy.

Examples of the fats and oils having SFC include natural animal and vegetable fats and oils, processed oils and fats that have been subjected to transesterification, hydrogenation, fractionation, and the like, but are tasteless and odorless from the viewpoint of not impairing the flavor and health of vegetables. Oils and fats are preferred.
In addition, the measuring method of SFC can be performed according to IUPAC 2.150 (Solid Content Determination in Fats by NMR).

  Further, the moisture content of the processed vegetable product part (including moisture in the dried vegetables) is 5 to 15% by weight, preferably 6 to 10% by weight, more preferably 7 to 9% by weight. If the water content is lower than 5% by weight, the taste and texture of the dried vegetables will be impaired. If the water content is higher than 15% by weight, water will migrate at the interface with the hard candy, which may cause problems with storage stability and durability. I will give you. In addition, the said moisture content means content in the vegetable processed goods part of a vegetable containing hard candy.

  Further, the content of the gelling agent in the processed vegetable product part is 0.1 to 10% by weight, preferably 0.5 to 4% by weight, more preferably 1 to 3% by weight. In the invention described in the patent application of the prior application, it has succeeded in producing a processed fruit product with sufficient moisture without adding a gelling agent when processing dried fruit. However, if you simply replace dried fruits with dried vegetables, the effect of cellulose contained in vegetables compared to fruits will result in a processed vegetable product that looks and feels very puffy, and this becomes a hard candy. When combined with, it makes processing difficult. In order to solve this problem, it is necessary to add a prescribed amount of gelling agent. Thereby, when combined with a hard candy, it turned out that it becomes easy to process dramatically. Moreover, if the amount of gelling agent added is less than 0.1% by weight, the taste of the dried vegetables will be impaired in taste and texture, and if it exceeds 10% by weight, the elasticity of gelling agent and the melting of the mouth will deteriorate. This is inconsistent with the original healthy image of vegetables. In addition, the said gelatinizer content means content in the vegetable processed goods part of a vegetable containing hard candy. The gelling agent that can be used in the present invention is most preferably a combination of pullulan and pectin, or one of them alone. There is no problem even if the gelling agent is used.

  The hard candy portion combined with the processed vegetable product portion is not particularly limited as long as it is a hard candy having a moisture value of 5% by weight or less. In addition to sugar-based candy, sugar alcohol-based non-sugar candy such as maltitol and palatinose But you can. There is no limitation as to the taste. In addition to milk candy, various flavors such as black candy, honey candy, fruit candy and mint candy are possible, and it is a hard candy with a taste that brings out the taste of processed vegetable products I just need it.

Furthermore, in the vegetable containing hard candy of this invention, the surface area ratio of the said processed vegetable product part and the said hard candy part is 1: 20-5: 1, Preferably it is 1: 5-3: 1, More preferably, it is 1: 2. 2: 1. If the surface area of the processed vegetable product part is less than 1:20, it becomes a taste based mainly on hard candy, which is insufficient from the viewpoint of efficient eating of vegetables and a healthy feeling. When the surface area of the processed product portion is large, a unique flavor derived from vegetables is produced, and the harmony of the taste with the hard candy is not born, which is not preferable as a form that makes the processed vegetable product more delicious.
The surface area ratio can be measured by a conventional method.

The method for producing the vegetable-containing hard candy of the present invention having the above-described configuration,
[1] A step of preparing a processed vegetable product by mixing fat and fat and a swollen gelling agent with dried vegetable,
[2] It is characterized by having a step of extruding a processed vegetable product into a linear shape and combining it with a hard candy, or a step of combining a processed vegetable product with a hard candy shape.

In the production method of the present invention, first, a dried vegetable is processed into, for example, a minced form, and the oil and fat and a swollen gelling agent, and if necessary, an acid, a fragrance, a coloring agent, etc. are uniformly mixed and kneaded to produce a processed vegetable product To prepare. The minced size of the dried vegetable may be determined based on the type of dried vegetable, the composition of the processed vegetable product, and the like. The mixing (kneading) conditions cannot be generally limited depending on the types of fats and oils and gelling agents, but by performing the temperature conditions so that at least a part of the fats and oils dissolves, the viscosity of the kneaded product is lowered and the fats and oils are uniform. This is preferable because it has the advantage of being distributed over vegetables.
In the mincing process, the diameter of the grinder plate used for the grinder, mincer or the like is preferably 3 mm to 6 mm. If it is too finely minced than 3 mm, the fiber feeling of the vegetable is impaired, and if it is too coarse than 6 mm, the subsequent mixing with oils and fats, acids, fragrances, and coloring agents is not performed uniformly, which is not preferable.

Moreover, it is more preferable that SFC is 70% or more at 10-30 degreeC, and 40% or less is used at 50 degreeC or more for processed vegetable products. In other words, in the process of laminating hard candy and processed vegetable products that require processing at a relatively high temperature, or in the process of linearizing both members, the processed vegetable products are in a liquid state because some of the oil in the processed vegetable products is in a liquid state. It has physical properties similar to those of hard candy, and it has excellent workability when combined with stretchability by a gelling agent.
When fats and oils having an SFC of 10 to 30 ° C. and 70% or less are used, the fats and oils do not rapidly solidify during stamping molding to be described later, so that demolding is difficult, and in some cases, the oils emerge from the processed vegetable products. Also, as described later, the same problem as in stamping molding may occur when cut molding is performed with a flower cutter or the like. In addition, when the SFC is 50 ° C. or higher and 40% or higher, the processed vegetable product has poor extensibility and is a factor in reducing productivity.

  The swelling of the gelling agent may be performed by a known means, and the degree thereof is not particularly limited.

In the subsequent process, the processed vegetable product is extruded into a linear shape with a screw type extruder, etc., combined with hard candy, stamped and molded, or the processed vegetable product is introduced so as to be wrapped with hard candy, and the processed vegetable product and hard are processed with a batch roller or the like. The candy is linearized at the same time, and cut and molded with a flower cutter.
By adjusting the molding conditions (for example, the shape and size of a linear vegetable processed product, the coverage of the vegetable processed product with hard candy, etc.), the ratio of the surface area between the vegetable processed product portion and the hard candy portion is adjusted. can do. The linear shape includes a rope shape, a thread shape, a rod shape, and the like.

In addition, the stamping molding conditions cannot be generally limited by the types of fats and oils and the gelling agent, the processed vegetable products and the hard candy, but are preferably 60 to 80 ° C., for example.
After the stamping molding, the fats and oils are rapidly solidified, so that it can be easily demolded from the stamping equipment.

Moreover, the temperature of the hard candy when the processed vegetable product is introduced so as to be wrapped in the hard candy is preferably 65 to 75 ° C.
The processed vegetable products and hard candy made into a linear shape are further cut and molded into a desired size with a flower cutter or the like. In the present invention, when cutting with a flower cutter or the like, it can be easily molded without the problem of Abeck after cutting.

  When the vegetable-containing hard candy of the present invention obtained as described above is eaten as it is, the problem of poor licking and flavor due to the difference in melting of dried vegetables and hard candy is eliminated, and the original health of the vegetables Without sacrificing the feeling, you can enjoy a new flavor from the harmony of the taste of vegetables and candy. Moreover, since the vegetable containing hard candy of this invention has favorable preservability, it can be combined suitably with confectionery, such as baked confectionery, chocolate, gum, etc., for example.

  The present invention will be described more specifically with reference to the following examples. However, the present invention is not limited to these examples.

Example 1
200 parts of spinach powder with a moisture value of 4% by weight, 50 parts of sugar, 50 parts of powdered rice cake, 100 parts of reduced starch syrup, 20 parts of “Merano NEWSS-7” (manufactured by Fuji Oil Co., Ltd.), “Pullulan” as a gelling agent "(Hayashibara Shoji) 3 parts and" GENU pectin type BB RAPID SET-J "(Sansho Co., Ltd.) 7 parts, while mixing and kneading at 40 ℃, add 5 parts of acidulant and 1 part of fragrance Furthermore, mixing and kneading were performed to obtain a dried spinach processed product. The gelling agent is desirably mixed with a reduced starch syrup in advance and swollen.
Separately, 500 parts of sugar, 425 parts of starch syrup, and 100 parts of milk components were mixed and dissolved in water, concentrated in a vacuum kettle, and a small amount of milk flavor was added to obtain a milk candy having a moisture value of 4% by weight. The dried spinach processed product was molded into a rope shape, and then the dried spinach processed product and milk candy were stamped at 70 ° C. so as to have a surface area ratio of 1: 1, to produce a vegetable-containing hard candy having a single weight of 5 g. .
The vegetable-containing hard candy obtained in this way can fully feel the original flavor and texture of spinach in the mouth, but the flavor unique to vegetables is alleviated by the flavor of milk candy, mainly spinach grass We were able to bring out the delicious flavor of Western confectionery used.

(Example 2)
200 parts of dried carrots with a moisture value of 8% by weight were pulverized in a mincer with a grindplate diameter of 4 mm, 60 parts of sugar, 50 parts of powdered rice cake, 90 parts of reduced starch syrup, 20 parts of “Melano NEWSS-7” as vegetable oil, gel Add 3 parts of “Pullan” (Hayashibara Shoji Co., Ltd.) and 6 parts of “GENU pectin type BB RAPID SET-J” (Sansho Co., Ltd.) as mixing agents. Further mixing and kneading gave a dried carrot processed product. The gelling agent is desirably mixed with a reduced starch syrup in advance and swollen.
Separately, 600 parts of sugar, 525 parts of starch syrup, and 15 parts of concentrated mango juice were mixed and dissolved in water, concentrated in a vacuum kettle, and a small amount of sour and mango flavors were added to obtain a mango candy having a moisture value of 3% by weight. After the carrot processed product was molded into a rope shape, the carrot processed product and mango candy were stamped at 70 ° C. so that the surface area ratio was 1: 1, thereby producing a vegetable-containing hard candy having a single weight of 5 g.
The vegetable-containing hard candy obtained in this way can fully feel the original flavor and health of carrots in the mouth, and the deep flavor of carrot and the refreshing scent of mango candy are mixed to create a new taste. I was able to pull out.

(Example 3)
200 parts of dried pumpkin having a moisture value of 15% by weight were pulverized with a mincer having a grind plate diameter of 4 mm and dried in a hot air oven at 40 ° C. until the moisture value reached 13% by weight. 80 parts of sugar, 80 parts of flour, 10 parts of reduced starch syrup, 20 parts of “Melva 45” (Fuji Oil Co., Ltd.) as vegetable oil, 3 parts of “Pullan” (Hayashibara Shoji) as a gelling agent and “GENU pectintype AS confectionary” -J "(Sanchang Co., Ltd.) 7 parts was added and mixed and kneaded at 40 ° C., 3 parts of acidulant was added and further mixed and kneaded to obtain a dried pumpkin processed product. In addition, it is desirable that the gelling agent is previously mixed with dried pumpkin mince and swollen.
Separately, 500 parts of sugar, 425 parts of starch syrup, 100 parts of milk component, and 10 parts of egg component are mixed and dissolved in water, concentrated in a vacuum kettle, added with a small amount of sour and pudding flavoring, and a pudding candy having a moisture value of 3% by weight. Got. The pumpkin processed product and the pudding candy were linearized at the same time with a batch roller, and cut and molded with a flower cutter so that the surface area ratio was 1: 1, thereby producing a vegetable-containing hard candy having a single weight of 5 g.
The vegetable-containing hard candy obtained in this way can fully feel the original flavor and texture of the pumpkin in the mouth, and the flavor of the pudding candy exquisitely masks the original vegetables, making it as if it were a pumpkin I was able to bring out the delicious taste of confectionery as if I was tasting pudding.

Example 4
200 parts of tomato paste having a moisture value of 20% by weight was dried in a hot air oven at 40 ° C. until the moisture value reached 13% by weight. Add 80 parts of sugar, 80 parts of powdered rice cake, 10 parts of reduced starch syrup, 20 parts of “hardened rapeseed oil 35” (produced by Fuji Oil Co., Ltd.) as vegetable oil, and 10 parts of “Pullan” (Hayashibara Shoji) as gelling agent. While mixing and kneading, 6 parts of acidulant was added and further mixed and kneaded to obtain a processed tomato product. The gelling agent is preferably mixed with tomato paste in advance and swollen.
Separately, 300 parts of brown sugar, 300 parts of sugar, and 525 parts of starch syrup were mixed and dissolved in water, concentrated in a vacuum kettle, and a small amount of brown sugar fragrance was added to obtain brown sugar candy having a moisture value of 3% by weight. The processed tomato product and brown sugar candy were simultaneously linearized with a batch roller, and cut and molded with a flower cutter so that the surface area ratio was 1: 1, thereby producing a vegetable-containing hard candy having a single weight of 5 g.
The vegetable-containing hard candy thus obtained can fully feel the tomato's original flavor and texture in the mouth, and the flavor of brown sugar candy suppresses the blue odor of the tomato, as if black honey is applied to the tomato. I was able to bring out a new taste like Taka.

(Examples 5 and 6)
In Example 1, the fat and oil content of the processed vegetable product was changed so as to be as shown in Table 1, and otherwise, a candy having a single weight of 5.0 g was produced in the same manner as in Example 1. When produced with the formulation of Example 5, although the texture of the processed vegetable product was somewhat harder than that of Example 1, it had a good flavor and could be produced without problems in production. Moreover, when it created with the mixing | blending of Example 6, compared with Example 1, although the food texture of the processed vegetable product became a little soft, it had favorable flavor and was able to be made without a problem on production.

( Example 8 )
In Example 1, by adjusting the amount of sugar / powder / reduced starch syrup of the processed vegetable product, the moisture content was changed to be as shown in Table 1; otherwise, the unit weight was 5.0 g as in Example 1. Candy was prepared . If prepared in the formulation of real施例8, it has good flavor for water content is high as compared with Example 1, although the texture is somewhat soft, could be made without production problems.

(Examples 9 and 10)
In Example 1, the gelatinizer content of the processed vegetable product was changed so as to be as shown in Table 1, and otherwise, a candy having a single weight of 5.0 g was produced in the same manner as in Example 1. When produced with the formulation of Example 9, the texture of the processed vegetable product became powdery as compared to Example 1, but it had a good flavor and could be produced without problems in production. In addition, when prepared with the formulation of Example 10, the texture of the processed vegetable product becomes more elastic and slightly harder than that of Example 1, and compared to Example 1, it feels healthy because the flavor of the vegetable is slightly reduced. Although it became difficult, it had a good flavor and could be produced without problems in production.

(Examples 11, 12, 13, 14)
In Example 1, the surface area ratio of the processed vegetable product and the candy was changed to be as shown in Table 1, and a candy having a single weight of 5.0 g was produced in the same manner as in Example 1 except that. When molded at the ratios of Examples 11 and 12, although the flavor of vegetables was somewhat stronger than that of Example 1, it produced a harmony with the taste of candy and could be produced without problems in production. Moreover, when it produced with the ratio of Example 13 and 14, the harmony of the taste with the processed vegetable product of the candy flavor somewhat strong compared with Example 1 was produced, and it was able to make without a production problem.

(Example 15)
In Example 1, vegetable oils and fats were changed to “Palm Ace 10” (made by Fuji Oil Co., Ltd.) which is a liquid oil and fats, and a candy having a single weight of 5 g was produced in the same manner as in Example 1. The obtained candy had a good flavor, although oil was oozed out under pressure during stamping molding or was slightly oily, and could be produced without any problem in production.

(Example 16)
In Example 1, vegetable oils and fats were changed to “Melano SS-400” (manufactured by Fuji Oil Co., Ltd.), and otherwise, a candy having a single weight of 5 g was produced in the same manner as in Example 1. Compared with Example 1, in the process of pasting and stretching the spinach processed product part and the milk candy, the spinach processed product part was slightly difficult to stretch, but could be produced without problems in production.

(Comparative Example 1)
A candy having a single weight of 5 g was prepared in the same manner as in Example 1 except that the surface area ratio between the processed spinach and the milk candy was changed as shown in Table 2. The obtained candy had a weak spinach flavor, and the candy had a taste that was unsatisfactory as a healthy vegetable candy.

(Comparative Example 2)
A candy having a single weight of 5 g was prepared in the same manner as in Example 1 except that the surface area ratio of the processed spinach part and the milk candy part was changed as shown in Table 2. Although the obtained candy has the blue-smelling flavor of spinach, the harmony of the taste with hard candy is not born, and in terms of allowing the spinach to eat more deliciously, it is inferior to the vegetable-containing hard candy obtained in Example 1. It was.

(Comparative Examples 3 and 4)
The fat and oil content of the processed vegetable product was changed as shown in Table 2, and a candy having a single weight of 5.0 g was prepared in the same manner as in Example 1 except that. When produced by the formulation of Comparative Example 3, although having a good flavor, the oil and fat content was low, resulting in severe stickiness and production problems.
In addition, when prepared with the formulation of Comparative Example 4, it has a good texture, but because it has a high fat content, it has an oily flavor, and it causes oil to ooze out from processed vegetable products during molding, and oil is added to stamping equipment. As a result, a large amount of was attached, resulting in production problems.

(Comparative Examples 5 and 6)
By adjusting the amount of sugar / powder / reduced starch syrup of the processed vegetable product, the moisture content was changed to be as shown in Table 2, and a candy having a single weight of 5.0 g was prepared in the same manner as in Example 1 except that. . When produced with the formulation of Comparative Example 5, the processed vegetable product had a weak flavor and a hard texture due to the low water content. Moreover, when it was produced with the composition of Comparative Example 6, although it had a good flavor and texture, it was attached to stamping equipment because the water was too high, resulting in production problems.

(Comparative Example 7)
In Example 1, the vegetable oil was changed to “Palm Ace 10” (Fuji Oil), which is a liquid oil, and the oil and fat content of the processed vegetable product was changed to that shown in Table 2; A candy having a single weight of 5.0 g was prepared in the same manner as in Example 1. When prepared with the formulation of Comparative Example 7, the resulting candy exudes oil under pressure during stamping molding, and was also oily in taste.

(Comparative Example 8)
In Example 1, vegetable oils and fats were changed to “Melano SS-400” (manufactured by Fuji Oil Co., Ltd.), and otherwise, a candy having a single weight of 5 g was produced in the same manner as in Example 1. However, in the process of pasting and stretching the spinach processed product part and the milk candy, the spinach processed product part is difficult to stretch, causing problems in the work process.
(Comparative Example 9)
In Example 1, the vegetable oil was changed to “Melano SS-400” (Fuji Oil), which is a liquid oil, and the oil content of the processed vegetable product was changed to be as shown in Table 2; A candy having a single weight of 5.0 g was prepared in the same manner as in Example 1. When produced with the formulation of Comparative Example 9, although it had a good flavor, the liquid oil content was small, and therefore, stickiness was severe and production problems were caused.

(Comparative Examples 10 and 11)
The gelatinizer content of the processed vegetable product was changed as shown in Table 2, and a candy having a single weight of 5.0 g was prepared in the same manner as in Example 1 except that. When prepared with the composition of Comparative Example 3, although it has a good flavor, the gelling agent content is low, so in the process of stretching the spinach processed product part and the milk candy, the spinach processed product part is difficult to stretch, and the work process I have a problem.
In addition, when prepared with the formulation of Comparative Example 4, although it has a good texture, because the gelling agent content is high, the processed vegetable product part is poorly melted and the vegetable fragrance is hardly so I can't feel it. In addition, when combined with hard candy, the stickiness of the gelling agent due to the heat of the hard candy attached the processed vegetable products to the stamping equipment, resulting in production problems.

  Tables 1 and 2 show the composition and evaluation (flavor, texture, and productivity) of the vegetable-containing hard candy obtained in Examples 1 to 16 and Comparative Examples 1 to 11. From the results in Table 2, it can be seen that the vegetable-containing hard candy obtained in Examples 1 to 16 is excellent in flavor, texture and productivity. In addition, Table 3 shows SFC of the used fats and oils.

The evaluation criteria in Tables 1 and 2 are as follows.
Flavor “◎” The flavor of the processed vegetable product is good, and it matches well with the candy.
“○” The processed vegetable product has a good flavor and blends well with candy.
“×” The processed vegetable product has a weak flavor or oily taste, and no harmonious taste with the candy is observed.
Texture "◎" The texture (texture) is very easy to feel.
"○" The texture is easy to feel the texture (texture).
“X” is too hard, and the texture does not bring out the deliciousness of the ingredients.
Productivity “◎” No stickiness, no oil stain, excellent extensibility, etc.
“Good” workability such as no stickiness, no oil stain, and excellent extensibility.
The workability is poor due to “X” stickiness, strong oil stain, poor extensibility, etc.

(Test example)
The vegetable-rich hard candy obtained in Examples 1 to 16 and Comparative Examples 1 to 11 was stored at 37 ° C. and 80% humidity for 1.5 months, then eaten, and the durability and storage stability of flavor and texture. Was evaluated. The evaluation results are shown in Tables 1 and 2.
None of the high vegetable content hard candy obtained in Examples 1 to 16 had a significant change in the candy flavor, particularly the flavor and texture of the processed vegetable product part. However, when the oil content was too high as in Comparative Example 4, the oil oozed out with time, and when the water content was too high as in Comparative Example 6, water transfer occurred at the interface with the hard candy. On the other hand, those having a high gelling agent content as in Comparative Example 11 had a hard texture in the processed vegetable product part, and the meltability in the mouth was also deteriorated.
Therefore, it turns out that all the vegetable high content hard candy obtained in Examples 1-16 is excellent in durability and preservability.
In Tables 1 and 2, “◯” indicates durability and storage, and “x” indicates no durability and storage.

Claims (3)

Vegetable processing comprising 40% by weight or more of dried vegetables, 1 to 15% by weight of fats and oils, 5 to 15% by weight of water, and 0.1 to 10% by weight of gelling agent A processed product part and a hardened candy part having a moisture value of 5% by weight or less, wherein the processed vegetable product part is a mixture of dried minced vegetables, fats and oils, and the processed vegetable product part and the hard part. A vegetable-containing hard candy, wherein the candy portion has a surface area ratio of 1:20 to 5: 1 . The vegetable-containing hard candy according to claim 1, wherein the gelling agent is a mixture of pullulan and pectin, or at least one of them. Kneading fat and oil and swollen gelling agent into dried vegetables, preparing processed vegetable products, extruding processed vegetable products into a line, combining with hard candy, or linearizing processed vegetable products and hard candy vegetable-containing hard candy manufacturing method according to claim 1 or 2, characterized in further comprising the step of combining Te.