JP2009247329A - Fruit-containing hard candy and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fruit-containing hard candy that suppresses stickiness of dried fruit, improves its preservability and is eaten more deliciously and a method for producing the same. <P>SOLUTION: The fruit-containing hard candy comprises a fruit processed food part containing ≥40 wt.% of a dried fruit, 1-15 wt.% of oil-and-fat content and 7-15 wt.% of a water content and a hard candy part having ≤5 wt.% of a water content in the ratio of the surface area of the fruit processed part to that of the hard candy part of 1:20-5:1. Preferably the solid fat content of the oil-and-fat is ≥70% at ≤30°C and ≤40% at ≥50°C. The fruit-containing hard candy is produced through a process for processing a fried fruit into a minced state and mixing the minced dried fruit with oil-and-fat to prepare a fruit processed food and a process for extruding the fruit processed food into a liner state and combining the food with a hard candy or a process for simultaneously forming the fruit processed food and a hard candy into a linear state. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a hard candy containing fruits and a method for producing the same, and more particularly to a hard candy having a processed fruit product part mainly containing dried fruits and containing fats and oils and a method for producing the same.

Due to health consciousness in recent years, dried fruits are attracting attention among them. Dried fruits such as dried mangoes and dry roux berries are good for health and beauty because they contain a lot of dietary fiber and minerals, and are popular among many people, especially women. Another popular factor is that the natural texture of fiber brings out the deliciousness.
Traditionally, fresh fruits are fresh and delicious. However, there is a problem that it is easy to rot because the moisture is very high, and the period until eating after harvest is limited. Dried fruit was born as a form that preserved as much as possible while maintaining the nutrients and texture of the fruit.

  However, this dried fruit also has drawbacks. Because it is soaked in sugar, it becomes sticky when eating, because it has a long time to dry, it has a distinctive flavor (dry odor) and likes and dislikes, and because it is naturally derived, its shape is uneven, Although the shelf life has been improved compared to other fruits, there is a limit to long-term distribution and storage due to its high water content.

  On the other hand, hard candy is mentioned as a confectionery with a high shelf life and low moisture. Hard candy is made by dissolving sugar and starch syrup and concentrating water to 5% by weight or less, so it has high storage stability but low moisture. For example, in the case of fruit candy, it creates the original taste of fruit. It is extremely difficult, and it is fruit flavors and acidulants that make the taste exclusively. As a method to bring out the natural taste of the fruit, it is conceivable to add a large amount of concentrated juice during the preparation of the candy dough. Also, a method of kneading a large amount of fruit juice powder into candy dough can be considered, but there is a limit to the amount of kneading the powder product into candy, and so hard candy with truly excellent fruit flavor has not been realized. Absent.

  In order to solve the problems and disadvantages of dried fruits and hard candy as described above, many proposals have been made in which fruits are combined with candy. For example, soft candy with a piece of fruit containing trehalose in the dough (Patent Document 1), a plum paste of dried umeboshi, a dried ume cake wrapped with dried ume (Patent Document 2), plum pulp and There is a candy with a plum flesh wrapped in a layer with a paste-like kneaded material kneaded with dried plums and flour (Patent Document 3). However, these are not proposals that draw out the deliciousness of the taste and texture of the fruit, such as the fact that the pulp is dispersed in the candy dough or the fruit is embedded inside the candy, but the fruit eats the candy deliciously to the last It is only a means to make it happen, and it remains a supporting role.

  In addition to the combination with candy, many proposals have been made so far to make the fruit eat deliciously. For example, an ice cream containing ume added to and mixed with ice cream (Patent Document 4), an omelet containing plum fruit mixed with ume pulp (Patent Document 5), a paste-like food consisting of dried fruit pulp and vinegar ( There exists patent document 6). However, there is a problem that these foods have restrictions on food situations and cannot be easily and anywhere.

  Moreover, as what shape | molded and processed the fruit, there exists a processed pulp product (patent document 7) shape | molded in the spherical shape without pulp collapse, for example. However, when producing spherical pulp, there is a process of punching the pulp with a spoon-shaped punch, so the hurdles for production have not been cleared. In addition, there is a processed pulp product (Patent Document 8) in which a mixture of a pulp paste and starch is wrapped with a heat irreversible gel film. Curdlan is used as a gel-like coating material, but curdlan has an elastic flesh texture under conditions of considerably high moisture content, but is not excellent in storage stability and durability, and has a low moisture value. Then, it does not become an elastic texture, it becomes a hard texture, and it does not become a flesh-like texture.

In this way, it is mainly composed of dried fruits, combined with other materials to further extract the deliciousness of dried fruits, further improving storage stability, and maximizing the deliciousness of dried fruits, yet it looks good and easy anytime and anywhere. However, something that can be eaten is desired.
Japanese Patent Laid-Open No. 11-18682 JP 2002-153214 A Japanese Patent Publication No. 1-29537 JP 63-263050 A JP-A-57-159444 JP 2007-236360 A JP-A-8-116907 JP 2006-314225 A

  The present invention has been made in view of the above circumstances, and provides a fruit-containing hard candy capable of suppressing the stickiness of dried fruits, improving the storage stability, and eating more deliciously, and a method for producing the same. For the purpose.

  As a result of intensive studies to solve the above problems, the present inventors have determined that the amount of oil and fat added to the dried fruit and the amount of water are not sticky and can be molded into various shapes even when combined with a hard candy. Including the fruit that has the original delicious taste and texture of dried fruit by determining the surface area ratio between the processed fruit part and the hard candy part when using dried fruit and hard candy together. The present inventors have found the fact that hard candy can be obtained and have completed the present invention.

That is, the gist of the present invention is as follows.
[1] From a processed fruit product part containing 40% by weight or more of dried fruits and having an oil and fat amount of 1 to 15% by weight and a water content of 7 to 15% by weight and a hard candy part having a water value of 5% by weight or less A fruit-containing hard candy, wherein the ratio of the surface area of the processed fruit product part to the surface area of the hard candy part is 1:20 to 5: 1,
[2] The fruit-containing hard candy according to [1], wherein the solid fat content of the fat is not less than 70% at 30 ° C. or less and not more than 40% at 55 ° C. or more.
[3] Process the dried fruit into minced form, and mix the fats and oils to prepare the processed fruit product,
The fruit-containing hard as described in [1] or [2] above, comprising a step of extruding a processed fruit product into a linear shape and combining it with a hard candy, or a step of simultaneously linearizing the processed fruit product and the hard candy. The present invention relates to a method for producing candy.

  In the fruit-containing hard candy of the present invention, the fruit processed product part is widely exposed on the candy surface, and the water content of the fruit processed product part is higher than that of the hard candy. From this, it becomes possible to taste the original rich taste of the fruit, and gradually produce hard candy and taste harmony in the mouth, making it possible to eat the dried fruit more deliciously.

The fruit-containing hard candy of the present invention comprises 40% by weight or more of dried fruit, 1 to 15% by weight as fat and oil, and 7 to 15% by weight as the amount of water in the processed fruit product, It consists of a hard candy part having a value of 5% by weight or less, and the ratio of the surface area of the processed fruit product part to the surface area of the hard candy part is 1:20 to 5: 1.
In the case of simply combining dried fruits and hard candy, there are problems of durability and storage and production problems, whereas in the present invention, the fats and oils in the processed fruit product parts containing dried fruits as described above By adjusting the amount and the moisture content to a specific range, the stickiness peculiar to dried fruits is suppressed and storage stability is enhanced, and the ratio of the surface area between the processed fruit product part and the hard candy part is in a specific range. By adjusting to, the flavor derived from the dried fruit and the flavor derived from the hard candy are well harmonized, and an unprecedented new flavor can be produced and can be eaten more deliciously.

The processed fruit product part used in the present invention contains dried fruit, fats and oils, and water.
Content in the fruit processed product part of the dried fruit used for this invention is 40 weight% or more, and 40 to 50 weight% is more preferable.

Examples of the dried fruit include, but are not limited to, mango, apple, dried persimmon, plum, fig, raisins, blueberries, cranberries, bananas, hawthorn, apricots, pears, pineapples, strawberries, kiwis, etc. . In addition, freeze-dried fruits and their powder products can also be used as raw materials.
In addition, as the dried fruit, it may be used as it is in the processed fruit product as it is in the form of raw fruit, but from the viewpoint that the effect of adding the fat becomes remarkable and easy to process, It is preferable to use a fruit that has been pulverized to a suitable size by a desired mixer or the like.

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

As fats and oils used in the present invention, those having a solid fat content (hereinafter abbreviated as SFC) of 30% or lower and 70% or higher and 50C or higher and 40% or lower are preferable. The SFC may be 70% or more in the temperature range of 10 to 30 ° C, and may be 40% or less at 50 ° C or more.
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 fruit 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 and processed fats and oils subjected to transesterification, hydrogenation, fractionation, etc., but tasteless and odorless fats and oils are preferable from the viewpoint of not impairing the fruit flavor. .
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 fruit product part (including moisture in the dried fruit) is 7 to 15% by weight, preferably 9 to 13% by weight, and more preferably 11 to 12% by weight. If the moisture content is lower than 7% by weight, the taste and texture of the dried fruit will be impaired. If the moisture content is higher than 15% by weight, moisture migration will occur at the interface with the hard candy, resulting in problems with storage stability and durability. I will give you. In addition, the said water content means content in the fruit processed goods part of a fruit containing hard candy.

  The hard candy portion combined with the processed fruit product portion is not particularly limited as long as it has 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, mint candy are available, and it is a hard candy with a taste that brings out the taste of the processed fruit product I just need it.

Furthermore, in the fruit-containing hard candy of the present invention, the surface area ratio of the processed fruit product part and the hard candy part is 1:20 to 5: 1, preferably 1: 5 to 3: 1, more preferably 1: 2 to 2. 2: 1. If the surface area of the processed fruit product part is less than 1:20, it becomes a taste mainly composed of hard candy, which is insufficient in terms of the original flavor and texture of the fruit, and the surface area of the processed fruit product part is more than 5: 1. If the amount is too large, the fruit's original rich taste can be produced, but the taste harmony with the hard candy is not born, and this is not preferable as a form that makes the processed fruit product more delicious.
The surface area ratio can be measured by a conventional method.

The method for producing a fruit-containing hard candy of the present invention having the above-described configuration,
Process the dried fruit into minced form, mix the fats and oils to prepare the processed fruit product,
It is characterized by having a step of extruding a processed fruit product into a linear shape and combining it with a hard candy, or a step of linearizing a processed fruit product and a hard candy simultaneously.

In the production method of the present invention, first, dried fruit is processed into a minced shape, and fats and oils and, if necessary, acids, fragrances, coloring agents and the like are uniformly mixed, and if necessary, processed fruit products are prepared. The minced size of the dried fruit may be determined based on the kind of the dried fruit, the composition of the processed fruit product, and the like. The mixing (kneading) conditions can not be generally limited depending on the type of fats and oils, but by performing at temperature conditions such that at least a part of the fats and oils are dissolved, the viscosity of the kneaded product is lowered, and the fats and oils uniformly spread to the fruit. Preferred because of its advantages.
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 more than 3 mm, the fiber feel of the fruit will be impaired, and if it is too coarser than 6 mm, the subsequent mixing with fats and oils, acids, fragrances and colorants will not be performed uniformly, which is not preferable.

In addition, by using fats and oils that have a SFC of 70% or higher at 30 ° C or lower and 50% or higher and 40% or lower for processed fruits, hard candy and processed fruits that require processing at relatively high temperatures In the pasting step or the step of linearizing at the same time, part of the oil content of the processed fruit product is in a liquid state, so that the processed fruit product has the same physical properties as the hard candy, and the workability is extremely good.
When SFC is 30 ° C. or less and 70% or less of fats and oils are used, it is not preferable because the fats and oils do not rapidly solidify at the time of stamping molding, which will be described later. In the case of cut molding with a flower cutter or the like, the same problem as in stamping molding occurs. In addition, when the SFC is 50 ° C. or higher and 40% or higher, the processed fruit product has poor extensibility and there is a problem in production, which is not preferable.

In the subsequent process, the processed fruit product is extruded into a linear shape with a screw type extruder, etc., combined with a hard candy, stamped and molded, or the processed fruit product is introduced so as to be wrapped with a hard candy. 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 the linear fruit processed product, the coverage of the fruit processed product with hard candy, etc.), the surface area ratio between the fruit 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, the processed fruit 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.

In addition, the temperature of the hard candy when the processed fruit product is introduced so as to be wrapped with the hard candy is preferably 65 to 75 ° C.
Further, the processed fruit product or hard candy made into a linear shape is 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 fruit-containing hard candy of the present invention obtained as described above is eaten as it is, the stickiness of the dried fruit is suppressed, the fruit has the original flavor and texture, and the taste of the fruit and candy You can enjoy a new flavor from harmony. Moreover, since the fruit 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 dry mango having a moisture value of 15% by weight was pulverized by a mincing machine 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. 40 parts of sugar, 20 parts of powdered rice cake, 10 parts of reduced starch syrup, and 15 parts of “Merano NEWSS-7” (manufactured by Fuji Oil Co., Ltd.) as vegetable oil and fat, mixed and kneaded at 40 ° C., 5 parts of acidulant, 1 part of fragrance and 0.4 part of coloring were added and further mixed and kneaded to obtain a dry mango processed product.
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. After the dried mango processed product was formed into a rope shape, the dried mango processed product and milk candy were stamped at 70 ° C. so as to have a surface area ratio of 1: 1, to produce a fruit-containing hard candy having a single weight of 5 g. .
The fruit-containing hard candy thus obtained can fully feel the original flavor and texture of mango in the mouth, and gradually creates a harmony of milk candy and taste, as if the mango had a cream I was able to bring out the deliciousness like a confectionery.

(Example 2)
200 parts of drive roux berry with 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. Add 45 parts of sugar, 25 parts of powdered rice cake, 10 parts of reduced starch syrup, and 15 parts of “Merano NEWSS-7” as vegetable oil, and mix and knead at 40 ° C. And obtained a processed roux berry.
Separately, 600 parts of sugar, 525 parts of starch syrup, and 15 parts of concentrated lemon juice were mixed and dissolved in water, concentrated in a vacuum kettle, and a small amount of acidulant and lemon flavor were added to obtain a lemon candy having a moisture value of 3% by weight. After the processed drive berry product was formed into a rope shape, the processed blueberry product and lemon candy were stamped and molded at 70 ° C. so as to have a surface area ratio of 1: 1 to prepare a fruit-containing hard candy having a single weight of 5 g.
The fruit-containing hard candy thus obtained can fully feel the original flavor and texture of blueberries in the mouth, and the rich flavor of blueberries and the refreshing aroma of lemon candy are mixed together to create a new taste. I was able to pull out.

(Example 3)
200 parts of dry apple with 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. Add 45 parts of sugar, 25 parts of powdered rice cake, 10 parts of reduced starch syrup, and 15 parts of “Melva 45” (Fuji Oil Co., Ltd.) as vegetable oil, and add 3 parts of acidulant while mixing and kneading at 40 ° C. After further mixing and kneading, dry apple processed products were obtained.
Separately, 600 parts of sugar, 525 parts of starch syrup, and 40 parts of honey were mixed and dissolved in water, concentrated in a vacuum kettle, and a small amount of acidulant and honey flavor were added to obtain honey candy having a moisture value of 3% by weight. The dried apple processed product and the honey candy were linearized at the same time with a batch roller, and then cut and molded with a flower cutter so that the surface area ratio was 1: 1 to prepare a fruit-containing hard candy having a single weight of 5 g.
The fruit-containing hard candy thus obtained can fully feel the original flavor and texture of dry apple in the mouth, and gradually produced honey candy and taste harmony, as if apples were covered with honey cream I was able to bring out the taste like a Western confectionery.

Example 4
200 parts of dry pineapple having a moisture value of 17% 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. Add 45 parts of sugar, 25 parts of powdered rice cake, 10 parts of reduced starch syrup, and 15 parts of “hardened rapeseed oil 35” (produced by Fuji Oil Co., Ltd.) as vegetable oil, and add 6 parts of acidulant while mixing and kneading at 40 ° C. Further mixing and kneading gave a dry pineapple processed product.
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 flavor was added to obtain brown sugar candy having a moisture value of 3% by weight. The dry pineapple processed product and brown sugar 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 fruit-containing hard candy having a single weight of 5 g.
The fruit-containing hard candy thus obtained can fully feel the original flavor and texture of dry pineapple in the mouth, and gradually produces brown sugar candy and taste harmony, as if black honey was applied to the pineapple I was able to bring out a new taste like this.

(Examples 5 and 6)
In Example 1, the fat content of the processed fruit 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, the texture of the processed fruit product was somewhat harder than that of Example 1, but 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 fruit processed product became a little soft, it had favorable flavor and was able to be made without a problem on production.

(Examples 7 and 8)
In Example 1, by adjusting the amount of sugar, flour, and reduced starch syrup of the processed fruit product, the moisture content was changed to be as shown in Table 1, and otherwise the same as in Example 1 with a unit weight of 5.0 g Candy was prepared. When produced with the formulation of Example 7, although it had a lower water content than Example 1, it had a good flavor and texture and could be produced without problems in production. Moreover, when produced with the formulation of Example 8, the moisture content was higher than that of Example 1, so that it had a good flavor and a slightly soft texture, but could be produced without problems in production.

(Examples 9, 10, 11, 12)
In Example 1, the surface area ratio between the processed fruit product and the candy was changed 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 ratio of Examples 9 and 10, although the fruit flavor was somewhat stronger than Example 1, it produced a harmony of taste with candy and could be produced without problems in production. Moreover, when it produced with the ratio of Example 11 and 12, the harmony of the taste with the processed fruit product of the candy flavor somewhat stronger compared with Example 1 was produced, and it was able to make without a production problem.

(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 dried mango processed product and the milk candy was changed as shown in Table 2. The resulting candy had a weak mango flavor and only a taste that slightly enhanced the flavor of milk 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 between the dry mango processed product part and the milk candy part was changed as shown in Table 2. Although the obtained candy can feel the rich taste of dry mango, the fruit-containing hard candy obtained in Example 1 is not used in the aspect of causing the dry mango to eat more deliciously without producing a harmony of taste with hard candy. It was inferior to.

(Comparative Examples 3 and 4)
The fat and oil content of the processed fruit 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 with the formulation of Comparative Example 3, although it has a good flavor, it has poor extensibility due to its low fat content, resulting in 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 and oil content, it has an oily flavor, and it causes oil to ooze out from the processed fruit product during molding. 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 fruit 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, since the water content is low, the flavor of the processed fruit product is weak and has a hard texture. 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, 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 exudes oil under pressure during stamping molding, and the taste was also oily.

(Comparative Example 8)
In Example 1, vegetable oils and fats were changed to “Melano SS-400” (manufactured by Fuji Oil). However, in the process of pasting and stretching the mango processed product part and the milk candy, the mango processed product part is difficult to extend, causing a problem in the work process.

  The composition and evaluation (flavor, texture, productivity) of the fruit-containing hard candy obtained in Examples 1 to 12 and Comparative Examples 1 to 8 are shown in Tables 1 and 2. From the results in Table 2, it can be seen that the fruit-containing hard candy obtained in Examples 1 to 12 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 fruit product is good and harmonizes well with candy.
“○” The processed fruit has a good flavor and is in good harmony with candy.
The flavor of the “×” fruit processed product is weak or oily, and there is no harmony with the candy.
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)
After storing the fruit-containing hard candy obtained in Examples 1 to 12 and Comparative Examples 1 to 8 at 37 ° C. and 80% humidity for 1.5 months, try to eat it, and the durability and storage stability of the flavor and texture evaluated. The evaluation results are shown in Tables 1 and 2.
The fruit-containing hard candy obtained in Examples 1 to 12 did not have any significant change in the candy flavor, particularly the flavor and texture of the processed fruit product part. However, when the oil content is too high as in Comparative Example 4, the oil oozes out with time, and when the water content is too high as in Comparative Example 6, moisture transfer occurs at the interface with the hard candy, Comparative Example 7 The oil oozes out, the flavor and texture are both deteriorated, and the shelf life is poor.
Therefore, it turns out that all the high fruit content hard candy obtained in Examples 1-12 is excellent in durability and preservability.
In Tables 1 and 2, “◯” indicates durability and storage, and “x” indicates no durability and storage.

Claims (3)

  It comprises a processed fruit part having a dried fruit content of 40% by weight or more and a fat content of 1 to 15% by weight and a moisture content of 7 to 15% by weight and a hard candy part having a moisture value of 5% by weight or less, A fruit-containing hard candy, wherein the ratio of the surface area of the processed fruit product part to the surface area of the hard candy part is 1:20 to 5: 1.   2. The fruit-containing hard candy according to claim 1, wherein a solid fat content of the fat is not less than 70% at 30 ° C. or less and not more than 40% at 50 ° C. or more. Process the dried fruit into minced form, mix the fats and oils to prepare the processed fruit product,
3. Production of fruit-containing hard candy according to claim 1 or 2, comprising a step of extruding a processed fruit product into a linear shape and combining it with a hard candy, or a step of linearizing the processed fruit product and the hard candy at the same time. Method.