JP2010193818A - Vegetable-containing hard candy and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide vegetable-containing hard candies such that people can eat vegetables more enjoyably and efficiently without damaging a sense of wholesomeness which vegetables have, and to provide a method for producing the vegetable-containing hard candies. <P>SOLUTION: The vegetable-containing hard candy, includes: a processed vegetable product part containing 40 wt.% or more of dried vegetables, 1-15 wt.% of fat and oil, 0.1-10 wt.% of a gelling agent, 0.1-5.0 wt.% of surfactant, and 5-15 wt.% of water; and a hard candy part having a moisture value of 5 wt.% or less, wherein the ratio of surface areas of the processed vegetable product part to the hard candy part is 1:20-5:1. The vegetable-containing hard candy are produced through the step of preparing the processed vegetable product by mixing fat and oil and a swollen gelling agent with dried vegetables and finally by mixing the surfactant, and the step of extruding the processed vegetable product into a linear shape and combining it with the hard candy, or the step of forming the processed vegetable product and the hard candy into a linear shape and combining them with each other. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a hard candy containing vegetables and a method for producing the same, and more specifically, a hard candy having a processed vegetable product part mainly containing dried vegetables and containing fats and oils, a gelling agent, and a surfactant. And a manufacturing method thereof.

  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, “Shin Vegetable Grain Spinach Koji (registered trademark)” manufactured by Taste Sugar Co., Ltd., “Vegetable Week (registered trademark)”, 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.

  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

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

  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 application has been filed as an invention (Japanese Patent Application No. 2008-103210), but in this invention, just by replacing the fruit with vegetables, the finished processed vegetable product has a crunchy appearance due to the difference in ingredients between the vegetables and fruits. And there was a problem that it became difficult to mold even when combined with hard candy. In addition, there was a conflicting problem that the more water was added or the gelling agent was added to suppress the dryness of this processed vegetable product, the stronger the adhesion to the equipment during molding. .

  Therefore, as a result of further intensive studies, the present inventors have completed an invention having the following characteristics.

That is, the gist of the present invention is as follows.
[1] Contains 40% by weight or more of dried vegetables, 1 to 15% by weight of fats and oils, 0.1 to 10% by weight of a gelling agent, 0.1 to 5.0% by weight of a surfactant, and 5 to 15% by weight of water It consists of a processed vegetable product part and a hard candy part having a moisture value of 5% by weight or less, and a surface area ratio of the processed vegetable product part and the hard candy part is 1:20 to 5: 1. Vegetable-containing hard candy,
[2] The vegetable-containing hard candy according to [1], wherein the solid fat content of the fat is 70% or more at 10 to 30 ° C and 40% or less at 50 ° C or more.
[3] The vegetable-containing hard candy according to [1] or [2], wherein the gelling agent is pullulan and / or pectin.
[4] The surfactant as described above, wherein the surfactant is at least one selected from the group consisting of sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester and alkyl glyceryl ether. A vegetable-containing hard candy according to any one of to [3],
[5] Mixing fat and oil and swollen gelling agent into dried vegetables, and finally preparing a processed vegetable product by mixing a surfactant, and extruding the processed vegetable product into a line and combining with hard candy The present invention relates to a method for producing a vegetable-containing hard candy according to any one of the above [1] to [4], comprising a step or a step of combining a processed vegetable product and a hard candy 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. In addition, by further reducing the stickiness of the vegetable processing part, not only can the teeth be reduced and the effect of preventing adhesion to the machine, but also the appearance can be greatly improved, and productivity and quality can be improved at the same time. Become.

  The vegetable-containing hard candy of the present invention comprises 40% by weight or more of dried vegetables, 1 to 15% by weight of fats and oils, 0.1 to 10% by weight of gelling agent, and 0.1 to 5.0% by weight of surfactant. And a processed vegetable product part containing 5 to 15% by weight of moisture and a hard candy part having a moisture value of 5% by weight or less, and the ratio of the surface area of the processed vegetable product part to the hard candy part surface area is 1:20 to It is characterized by being 5: 1.

  When simply combining dried vegetables in hard candy, etc., the problem of poor licking and flavor due to the difference in melting between dried vegetables and hard candy, as well as production problems (extensive Clogging due to adhesion to equipment, etc.). Moreover, these problems become more prominent as the content of dried vegetables increases.

  On the other hand, in the present invention, a processed vegetable product part containing dried vegetables, a specific amount of fats and oils, a gelling agent, a surfactant and the like is formed, and this processed vegetable product part is combined with a separately prepared hard candy part. Thereby, it can be set as the vegetable containing hard candy by which the above problems were eliminated or reduced significantly.

  The processed vegetable product part used in the present invention contains dried vegetables, fats and oils, a gelling agent, a surfactant and water.

  The content of dried vegetables in the processed vegetable product part is 40% by weight or more, and more preferably 40 to 50% by weight.

  The dried vegetables may be any vegetables that can be dried vegetables, leaf vegetables represented by spinach and cabbage, fruit vegetables represented by tomatoes and pumpkins, root vegetables represented by carrots and onions, green beans Beans such as edamame and edamame can be used, but are not limited to these. In addition, freeze-dried vegetables and powdered products thereof can also be used as raw materials.

  In addition, as the dried vegetables, you may use the raw vegetable shape as it is in the processed vegetable product part as it is, but the effect of adding the oils and fats, gelling agent, and surfactant becomes significant, In consideration of ease of processing, it is preferable to use a product obtained by pulverizing dried vegetables into an appropriate size by a desired mixer or the like.

  As content of the fats and oils of a vegetable processed product part, it is 1 to 15 weight% in a vegetable processed product part, Preferably it is 3 to 8 weight%, More preferably, it is 4 to 6 weight%. If the amount of fat or oil is less than 1% by weight, the processed vegetable product part is very sticky and tends to cause problems in the workability of the molding process, etc. If it is more than 15% by weight, the oil comes out on the surface of the processed vegetable product part. Tend to have an oily taste. In addition, the said amount of fats and oils means content in the vegetable processed goods part of a vegetable containing hard candy.

  The fats and oils used in the present invention may be fats and oils for food, but from the viewpoint of excellent extensibility of processed vegetable products, the solid fat content (hereinafter abbreviated as SFC) is 70 at 10 to 30 ° C. % And 50% or more and 40% or less is preferable. Specifically, it is preferable that the SFC is 70% or more at 10 ° C., 20 ° C., or 30 ° C. and 40% or less at 50 ° C.

  In the present invention, by using the SFC fats and oils in the specific range, a part of the oil of the processed vegetable product is in a liquid state at the time of manufacturing the processed vegetable product. There is an advantage that the workability is extremely improved and the workability is extremely improved by combining with the stretchability by the gelling agent.

  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).

  Moreover, as a moisture value (including the water | moisture content in a dried vegetable) of a processed vegetable product part, it is 5 to 15 weight%, Preferably it is 6 to 10 weight%, More preferably, it is 7 to 9 weight%. If the moisture value is lower than 5% by weight, the taste of the dried vegetables tends to be difficult to taste, and if it exceeds 15% by weight, moisture migration tends to occur at the interface with the hard candy. Durability tends to decrease. In addition, the said moisture content means content in the vegetable processed goods part of a vegetable containing hard candy.

  Moreover, in this invention, in a vegetable processed goods part, in addition to the said component, there exists one characteristic in the point which uses together a gelatinizer and surfactant.

  In an application (Japanese Patent Application No. 2008-103210) previously filed by the present applicant, a processed fruit product with sufficient moisture should be prepared without adding a gelling agent when processing dried fruit. Has succeeded. However, simply replacing the dried fruits with dried vegetables will result in a very crisp and processed vegetable product that is difficult to process even when combined with hard candy. I got the knowledge.

  Therefore, in order to solve this problem, the present inventors have focused on using a gelling agent and a surfactant in addition to the dried vegetables and fats and oils, thereby dramatically improving the workability of the processed vegetable product part. Improved, and can be suitably combined with hard candy.

  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.

  If the content of the gelling agent is lower than 0.1% by weight, the taste of the dried vegetables tends to be difficult to taste, and if it is more than 10% by weight, the gelling agent is not elastic and melts in the mouth. Deterioration is likely to occur, and does not match the healthy image of vegetables. In addition, the said gelatinizer content means content in the vegetable processed goods part of a vegetable containing hard candy.

  In addition, as a gelling agent that can be used in the present invention, it is preferable to use pullulan and pectin in combination, or to use either alone, from the viewpoint of excellent water solubility, thickening, and poor elasticity. Depending on the application, there is no problem even if a gelling agent such as agar, carrageenan, gelatin, xanthan gum, locust bean gum, curdlan, gellan gum or the like is used.

  Moreover, as content of surfactant of a processed vegetable product part, 0.1 to 5.0 weight%, Preferably it is 0.5 to 2.5 weight%, More preferably, it is 0.7 to 1.5 weight% It is. If the content of the surfactant is less than 0.1% by weight, the vegetable-containing candy and the processed vegetable product part in the vegetable-containing candy are likely to adhere to the equipment during molding described later. On the other hand, when the amount is more than 5.0% by weight, the taste and fragrance unique to the surfactant tends to remain in the candy. In addition, the said surfactant content means content in the vegetable processed goods part of vegetable containing hard candy. The surfactant that can be used in the present invention is preferably at least one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, and alkyl glyceryl ether, more preferably sucrose fatty acid ester and Although it is desirable to use sorbitan fatty acid ester in combination or one of them alone, there is no problem even if combined with other surfactant depending on the application. Further, the surfactant is not used for emulsification purposes, but an effect can be obtained by dispersing it in the processed vegetable product part.

  Moreover, the said processed vegetable product part may contain saccharides, a fragrance | flavor, a coloring agent, etc. if necessary.

  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.

  As a component used for the said hard candy, what is necessary is just the same as a well-known hard candy, and there is no limitation in particular. The hard candy part may be produced according to a known method. For example, sugar, starch syrup, reduced starch syrup, and the like can be heated and dissolved together with milk components, fruit juice, honey, etc., if necessary, and concentrated. Can be mentioned.

  Moreover, 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.

  In addition, the said surface area ratio is a ratio at the time of measuring the surface area of the processed vegetable product part in the total surface area of a vegetable containing hard candy, and the surface area of a hard candy part, and can be measured by a conventional method. For example, the surface area may be measured directly by visual observation of the external shape of the vegetable-containing hard candy, or by using a commercially available measuring instrument such as a digital microscope “MVX-XD System” manufactured by Olympus Corporation. Also good.

The method for producing the vegetable-containing hard candy of the present invention having the above-described configuration,
[1] The step of mixing dried fat with fat and swollen gelling agent, and finally mixing surfactant to prepare a processed vegetable product,
[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 and a hard candy in a linear shape.

  In the production method of the present invention, first, dried vegetables are used in a desired shape, processed into a minced shape if necessary, oil and fat and swollen gelling agent, if necessary, acid, flavor, coloring agent, etc. Are uniformly mixed and kneaded. Next, a processed vegetable product is prepared by mixing and kneading the surfactant. What is necessary is just to determine the magnitude | size of the said dried vegetable based on the kind of dried vegetable, the composition of processed vegetable products, etc. The mixing (kneading) conditions cannot be generally limited depending on the types of oils and fats, gelling agents, and surfactants, but the mixture (kneaded material) can be performed under temperature conditions such that at least part of the oils and fats dissolves. This is preferable because there is an advantage that the viscosity of the oil is reduced and the fats and oils are uniformly distributed to the vegetables.

  When the dried vegetables are minced, a grinder, mincer or the like can be used, and the grinder plate diameter is preferably 3 mm to 6 mm. If it is too finely minced than 3 mm, the fiber feel of the vegetable will be impaired, and if it is too rough than 6 mm, the subsequent mixing with oils and acids, fragrances, colorants, and surfactants will not be performed uniformly, which is not preferable. .

  Moreover, when manufacturing vegetable processed goods, SFC is 70% or more at 10-30 degreeC, and it is the hardware which needs the process at comparatively high temperature by using the fats and oils of 50% or more and 40% or less. In the process of pasting candy and processed vegetable products or making both members linear, the use of SFC oils and fats in the specific range described above results in a portion of the oil in the processed vegetable products being in a liquid state. The product has the same extensible physical properties as hard candy, and has the advantage that the workability is extremely improved by combining with the stretchability by the gelling agent and the productivity is improved.

  In addition, when manufacturing processed vegetable products, stickiness is eliminated by using a surfactant, and re-adhesion between candy after cutting and adhesion to equipment are eliminated, enabling continuous production. It also leads to stabilization of quality. Moreover, as for the timing which adds surfactant, it is desirable to add at the end of the stage which adjusts vegetable processed goods. Compared with the case where it is added from the beginning, there is an advantage that the desired effect is remarkably exhibited by adding the above-mentioned surfactant last. The reason why such a phenomenon occurs is not clear, but for example, if a surfactant is added in the first stage of preparing a processed vegetable product, an almost completely uniform emulsified state is obtained. When a surfactant is added, the emulsified state becomes moderately non-uniform, and as a result, the above-described excellent effects can be expected.

  The swelling of the gelling agent may be performed by a known means, and the degree thereof is not particularly limited. For example, the gelling agent can be swollen by mixing water or chickenpox.

  In the subsequent process, the processed vegetable product obtained is extruded into a linear shape with a screw-type extruder, etc., combined with hard candy and stamped, or the processed vegetable product is introduced so as to be wrapped with hard candy, and processed with a batch roller. The product and the hard candy are linearized at the same time, and then 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 oils and fats, gelling agents, surfactants, processed vegetable products, and hard candy, but may be, for example, 60 to 80 ° C. preferable.

  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 Further, mixing and kneading were carried out, and finally 4 parts of sucrose fatty acid ester was added as a surfactant, followed by mixing and kneading again 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.

  After the dried spinach processed product was formed into a rope shape, the dried spinach processed product and milk candy were stamped and molded at 70 ° C. so as to have a surface area ratio of 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 spinach in the mouth, but the flavor unique to vegetables is alleviated by the flavor of milk candy. We were able to bring out the delicious flavor of Western confectionery used.

  The surface area was measured visually, and the ratio of the surface area of the dried spinach processed product portion to the hard candy portion in the total surface area of the obtained vegetable-containing hard candy was measured. The surface area was measured in the same manner in the following examples.

(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. Furthermore, 4 parts of sorbitan fatty acid ester was added as a surfactant and mixed and kneaded again to obtain 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.) Add 7 parts, mix and knead at 40 ° C, add 3 parts of acidulant, mix and knead, and finally 4 parts of sucrose fatty acid ester as a surfactant Was added and mixed and kneaded again 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 vegetable's original taste, as if it is I was able to bring out the delicious taste of pastry as if I was tasting pumpkin 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. Finally, 4 parts of sucrose fatty acid ester as a surfactant was added and mixed and kneaded again 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 dried tomato 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 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 on the tomato. I was able to bring out a new delicious taste as if it took it.

(Examples 5 and 6)
In Example 1, the oil-and-fat content of the processed vegetable product was changed to that shown in Table 1, and a vegetable-containing hard candy having a unit weight of 5.0 g was prepared in the same manner as in Example 1 except that. 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.

(Examples 7 and 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. Of vegetable-containing hard candy. 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 and 10)
In Example 1, the gelatinizer content of the processed vegetable product was changed to be as shown in Table 1, and a vegetable-containing hard candy having a unit weight of 5.0 g was prepared in the same manner as in Example 1 except that. 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 produced with the formulation of Example 10, compared to Example 1, the texture of the processed vegetable product is slightly elastic and slightly hard, and the flavor of the vegetable is slightly lowered, making it difficult to feel healthy, but good It had a flavor and was able to be produced without problems in production.

(Examples 11 and 12)
In Example 1, the surfactant content of the processed vegetable product was changed to be as shown in Table 1, and a vegetable-containing hard candy having a unit weight of 5.0 g was produced in the same manner as in Example 1 except that. When produced with the formulation of Example 11, although slightly sticky compared to Example 1, it had a good flavor and could be produced without problems in production. Moreover, although it became difficult to feel a healthy feeling because the flavor of vegetables fell a little compared with Example 1, when it was produced with the formulation of Example 12, it had a good flavor and could be made without problems in production. .

(Examples 13, 14, 15, 16)
In Example 1, the vegetable-treated hard candy having a unit weight of 5.0 g was prepared in the same manner as in Example 1 except that the surface area ratio between the processed vegetable product and the candy was changed to Table 1. When molded at the ratio of Examples 13 and 14, 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 15 and 16, the harmony of the taste with the processed vegetable product of the candy flavor somewhat stronger compared with Example 1 was produced, and it was able to make without a production problem.

(Example 17)
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 vegetable-containing hard candy having a unit weight of 5 g was produced in the same manner as in Example 1. The obtained vegetable-containing hard candy had a good flavor, although oil was oozed out under pressure during stamping molding, or was slightly oily, and could be produced without problems in production.

(Example 18)
In Example 1, vegetable oils and fats were changed to “Melano SS-400” (Fuji Oil Co., Ltd.), and other than that, a vegetable-containing hard candy having a single weight of 5 g was produced in the same manner as in Example 1. Compared to Example 1, in the process of pasting and stretching the processed spinach part and the milk candy, the processed spinach part was slightly difficult to stretch, but had a good flavor and 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 it is inferior to the vegetable-containing hard candy obtained in Example 1 in terms of feeding spinach more deliciously. 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 formulation of Comparative Example 6, although it had a good flavor and texture, it was attached to stamping equipment due to too much water, 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 the taste was also oily, so all evaluations of flavor, texture, productivity, and quality were poor. It was a thing.

(Comparative Example 8)
In Example 1, the vegetable oil was changed to “Melano SS-400” (Fuji Oil Co., Ltd.), and the oil content of the processed vegetable product was changed to be as shown in Table 2, except that it was the same as Example 1. A candy having a single weight of 5 g was prepared. 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 Co., Ltd.), and the oil and fat content of the processed vegetable product was changed to that shown in Table 2, except that the same as in Example 1. Thus, a candy having a single weight of 5.0 g was produced. 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 10, it has a good flavor but does not contain a gelling agent. Therefore, 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 composition of Comparative Example 11, although it has a good texture, since 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. Or, when combined with dough candy, the stickiness of the gelling agent due to the heat of the hard candy causes the processed vegetable products to adhere to the stamping equipment, resulting in production problems.

(Comparative Examples 12 and 13)
A candy having a single weight of 5.0 g was prepared in the same manner as in Example 1 except that the surfactant content of the processed vegetable product was changed as shown in Table 2. When prepared with the formulation of Comparative Example 12, it has a good flavor but does not contain a surfactant. Therefore, in the process of pasting and stretching the spinach processed product part and the milk candy, the spinach processed product part is sticky, and there is a problem in the work process. I gave you.

  Moreover, when produced with the formulation of Comparative Example 13, it had a good texture and no problems were found in the work process itself, but because of the high surfactant content, it felt a unique odor of the surfactant. Because the fragrance of the vegetables is difficult to understand, you cannot feel the health of the vegetables.

  As mentioned above, it turns out that all the vegetable containing hard candy obtained in Examples 1-18 is excellent in flavor, food texture, productivity, and quality.

  Tables 1 and 2 show the composition and evaluation (flavor, texture, productivity, quality) of the vegetable-containing hard candy obtained in Examples 1 to 18 and Comparative Examples 1 to 13. Table 3 shows the 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 is in good harmony with candy.
“×” The processed vegetable product has a weak flavor or oily taste, and no harmony 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.

Quality “◎” The fruit processed product part and the hard candy part are combined very neatly.
“○” Fruit processed product part and hard candy part are combined neatly.
The “X” fruit processed product part and the hard candy part are randomly combined.

(Test example)
The vegetable-rich hard candy obtained in Examples 1 to 18 and Comparative Examples 1 to 13 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-containing hard candy obtained in Examples 1 to 18 had a significant change in the candy flavor, particularly the flavor and texture of the processed vegetable product part. However, when the oil content is too high as in Comparative Example 4, the oil oozes out over time, and when the water content is too high as in Comparative Example 6, the water transfer occurs at the interface between the hard candy portion and the processed vegetable product portion. Woke up. Moreover, the thing of the comparative example 7 had many oil oozes, and it looked sticky. 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 1-18 is excellent in durability and preservability.

  In Tables 1 and 2, “◯” indicates durability and storage, and “x” indicates no durability and storage.

Claims (5)

  Processed vegetable products containing 40% by weight or more of dried vegetables, 1 to 15% by weight of fats and oils, 0.1 to 10% by weight of gelling agent, 0.1 to 5.0% by weight of surfactant and 5 to 15% by weight of water And a hard candy part having a moisture value of 5% by weight or less, and the ratio of the surface area of the processed vegetable product part to the hard candy part is 1:20 to 5: 1 Hard candy.   The vegetable-containing hard candy according to claim 1, wherein the solid fat content of the fat is 70% or more at 10 to 30 ° C and 40% or less at 50 ° C or more.   The vegetable-containing hard candy according to claim 1 or 2, wherein the gelling agent is pullulan and / or pectin.   The surfactant is one or more selected from the group consisting of sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester and alkyl glyceryl ether. Crab-containing hard candy. Mixing fat and fat and swollen gelling agent into dried vegetables, and finally mixing a surfactant to prepare a processed vegetable product, and extruding the processed vegetable product into a linear shape and combining it with a hard candy, or The method for producing a vegetable-containing hard candy according to any one of claims 1 to 4, further comprising a step of combining the processed vegetable product and the hard candy in a linear form.