JP2011211950A - Method for manufacturing hard candy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a hard candy which has a characteristic flavor of dried fruit or dried vegetable and the flavor of the hard candy at the same time, and enables a mass production thereof while maintaining a high quality.SOLUTION: The method for manufacturing the hard candy includes the steps of: manufacturing processed paste containing dried fruit and/or dried vegetable; manufacturing hard candy paste; manufacturing molded paste by mixing the processed paste and the hard candy paste; cutting the molded paste to a plurality of small pieces, wherein the surface area ratio of the processed paste to the hard candy paste is 1:20 to 5:1; separating the adjacent small pieces from each other immediately after the cutting; and coating powder on the surface of the small pieces.

Description

  The present invention relates to a method for producing a hard candy containing dried fruits and / or dried vegetables.

  Due to the recent health consciousness, dried fruits are mainly used and combined with other materials to bring out the deliciousness of dried fruits, further improving the storage stability, maximizing the deliciousness of dried fruits, and being attractive and easy to look at The inventors have invented a novel hard candy containing dried fruits in view of the demand for food that can be eaten anytime and anywhere (Patent Document 1). This hard candy is an epoch-making thing which can taste the flavor peculiar to a fruit and the flavor of a hard candy simultaneously.

JP 2009-247329 A

The following three methods are conceivable as a method for producing such hard candy in large quantities.
(1) A method of pasting the processed fruit dough formed into a stick shape on the same hard candy dough surface and cutting and molding the same. (2) Producing a stick shaped hard candy dough containing the processed fruit dough. The method of cutting this into small pieces (3) This is a method in which a fruit processed dough is formed in advance, and this is pasted on the hard candy dough after forming.
However, all the above methods have serious problems.

  For example, the method (1) has the following problems. When the hard candy dough is cut or molded, it is necessary to heat the hard candy dough itself so that it can be softened. Therefore, in the case of the method (1), the heat of the hard candy dough is transferred to the fruit processed dough stuck on the hard candy dough surface. Under the influence of heat, the fruit processed dough becomes sticky, adheres to the manufacturing apparatus, and causes manufacturing trouble.

  In the case of the method (2), since the fruit processed dough is contained in the hard candy dough, there is little direct contact with the manufacturing apparatus even under the influence of heat. However, the following problem also occurs in the method (2). In the case of mass production by the method (2), a step of cutting the hard candy dough one by one from the end of the molded hard candy dough or cutting hard candy at once with several parallel rotating blades is necessary. In the former case, the manufacturing speed is very slow, and the cost performance is very poor. In the latter case, the former problem is solved, but since the cut hard candy is in a state of being close to each other, when moving after the step of cutting the hard candy dough, or after moving each individual hard candy The fruit processing dough stains the surface of the hard candy, or the hard candy binds to each other through the fruit processing dough, and the product quality cannot be kept constant. .

  In the case of the method (3), the molded fruit processed dough is affixed to the hard candy dough that has been molded. It collapses and the product quality cannot be kept constant. In addition, when pasting fruit processed dough on hard candy dough after cooling, the adhesive strength of both doughs is weak, and both doughs will peel off in the mouth when eaten. It becomes unsuitable for the original purpose of the hard candy containing this dried fruit to taste food at the same time.

  On the other hand, it is not only dry fruit, it is excellent in portability, you can eat dried vegetables easily and efficiently without choosing time and place, and you can eat deliciously without sacrificing the health of dried vegetables. The appearance of hard candy containing possible dried vegetables is also expected.

  Therefore, the objective of this invention is providing the manufacturing method of the hard candy which can produce the hard candy which can taste the flavor peculiar to a fruit or dried vegetables, and the flavor of a hard candy simultaneously, maintaining high quality.

  In order to achieve the above object, the present invention is a method for producing a hard candy containing dried fruits and / or dried vegetables, wherein the dried fruits and / or dried vegetables are 40% by weight or more and the amount of fats and oils is 1 to 4. Processed dough production process for producing a processed dough containing 15% by weight, 5 to 15% by weight of water and 0.1 to 10% by weight of gelling agent, and hard candy dough having a water content of less than 5% by weight A candy dough manufacturing process for manufacturing the processed dough, a formed dough manufacturing process for manufacturing the formed dough by combining the processed dough and the hard candy dough, and cutting the formed dough with a plurality of cutting blades, and the processed dough and the hard dough A cutting step of cutting into a plurality of small pieces having a surface area ratio of 1:20 to 5: 1 with the candy dough, and a separating step of individually separating the adjacent small pieces immediately after the cutting step; After serial separation process, or, in the separation step is a hard candy manufacturing method characterized by comprising a coating step of coating a powder on the surface of the pieces.

  Further, in the present invention, the processed dough is manufactured in a bar shape, and the formed dough is formed in a state in which the bar-shaped processed dough is wrapped around the bar-shaped processed dough with the hard candy dough. It is characterized by.

  Moreover, the present invention is characterized in that the separation step separates the adjacent pieces immediately after the cutting step by moving them on a lane provided for each piece.

  In the present invention, the powder is a powder wafer.

  According to the present invention, a molded dough formed by combining a processed dough containing dried fruits and / or dried vegetables and a hard candy dough can be cut into a plurality of small pieces at the same time, and the cut hard candy Since separation is performed so that they do not come into contact with each other, it is possible to suppress variation in quality due to the processed dough soiling the surface of the hard candy or binding the hard candy together.

  Further, according to the present invention, even if the processed dough becomes sticky because the heat of the hard candy dough is transferred to the processed dough, the processed dough wrapped in the hard candy dough comes into direct contact with the manufacturing apparatus. Since there are few, it becomes possible to suppress the manufacturing trouble by processing fabric adhering to a manufacturing apparatus. Moreover, peeling of the hard candy dough and the processed dough when eaten can be prevented, and foods with different physical properties can be tasted at the same time.

  Moreover, according to this invention, it becomes possible to isolate | separate efficiently the several small piece manufactured by cut | disconnecting shaping | molding material | dough at once.

  Moreover, according to this invention, even if the hard candy cut | disconnected by the several small piece contacts, it becomes possible to suppress effectively that hard candy binds.

It is a figure which shows the example of the shape of a shaping | molding material | dough. It is the schematic which shows an example of the cutting blade and lane which cut | disconnect and shape | mold a shaping | molding dough into a small piece. It is a figure explaining the process of cut | disconnecting shaping | molding material | dough. It is a figure which shows the example of the shape of the small piece after a cutting | disconnection. It is the schematic which shows an example in which the formed small piece cut | disconnected moves to a tray. It is a figure which shows the example of the small piece moved to the tray.

Next, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
The method for producing a hard candy containing dried fruits and / or dried vegetables according to the present invention comprises (1) a processed dough producing step for producing a processed dough containing dried fruits and / or dried vegetables, and (2) a hard candy. Candy dough production process for producing dough, (3) Molded dough production process for producing molded dough by combining processed dough and hard candy dough, (4) Cutting by cutting the dough into a plurality of small pieces with a plurality of cutting blades A step, (5) a separation step in which the small pieces are moved and separated individually, and (6) a coating step in which the powder is coated on the surface of the small pieces.

  The fruit-containing hard candy obtained by the present invention is 40% by weight or more of dried fruits and / or dried vegetables, 1 to 15% by weight of fats and oils, 5 to 15% by weight of moisture, and an amount of gelling agent of 0.1%. It consists of a processed dough of 1 to 10% by weight and a hard candy dough having a moisture content of less than 5% by weight. Then, the processed dough and the hard candy dough are combined to produce a formed dough, and the pieces obtained by cutting the formed dough have a surface area ratio of the processed dough to the hard candy dough of 1:20 to 5: 1. It is characterized by that.

  In the present invention, in a small piece obtained by cutting a molded dough, a processed dough that defines the weight percentage of dried fruits and / or dried vegetables, the amount of fats and oils, the amount of moisture, and the amount of gelling agent, and the amount of moisture are defined. By adjusting the surface area ratio with the hard candy dough to a specific range, the flavor derived from dried fruits and dried vegetables and the flavor derived from hard candy are well harmonized, and an unprecedented new flavor is achieved. You can eat more deliciously.

(1) Processed dough manufacturing process In the processed dough manufacturing process, the dried fruit and / or dried vegetables are 40 wt% or more, the amount of fats and oils is 1 to 15 wt%, the amount of water is 5 to 15 wt%, and the amount of gelling agent is A processed dough containing 0.1 to 10% by weight is produced.

  The content of the dried fruit and / or dried vegetable used in the present invention in the processed dough is 40% by weight or more, and more preferably 40 to 50% by weight. If the ratio of the dried fruits and / or dried vegetables is set to be large, the unique texture and flavor of the dried fruits and / or dried vegetables can be strengthened. What is necessary is just to set suitably.

  As the dried fruits, mango, apples, dried persimmons, plums, figs, raisins, blueberries, cranberries, bananas, hawthorn, apricots, pears, pineapples, strawberries, kiwis can be used, but are not limited thereto. Absent. In addition, freeze-dried fruits and their powder products can also be used as raw materials.

  The dried vegetables may be dried 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, Beans represented by green beans and green beans can be used, but are not limited to these. In addition, freeze-dried dried vegetables and their powder products can also be used as raw materials.

  In addition, as dried fruits or dried vegetables, raw fruits or raw vegetables that retain the shape of raw vegetables may be used as they are in processed dough, but the addition effect of fats and oils and gelling agents is remarkably obtained. In consideration of ease of processing, it is preferable to use a product obtained by pulverizing dried fruits or dried vegetables into an appropriate size by a desired mixer or the like.

  The amount of fats and oils in the processed dough is 1 to 15% by weight, preferably 3 to 8% by weight, more preferably 4 to 6% by weight in the processed dough. When the amount of fats and oils is less than 1% by weight, the processed dough becomes sticky, causing problems in workability in the forming dough manufacturing process and the like. On the other hand, if the amount is more than 15% by weight, the oil floats on the surface of the processed dough, so that the oily taste is not preferable. In addition, the amount of fats and oils means content (weight%) in the processed dough of dried fruit and / or dried vegetable containing hard candy.

  As fats and oils used in the present invention, those having a solid fat content (Solid Fat Content; hereinafter abbreviated as SFC) of 30% or less and 70% or more and 50 ° C or more and 40% or less are preferable. As SFC, 70% or more is preferable in the temperature range of 10 to 30 ° C, and 40% or less is preferable at 50 ° C or more. If the SFC is less than 70% at 10 to 30 ° C., the oil and fat is likely to ooze out from the processed dough at the time of molding, and if the SFC exceeds 40% at 50 ° C. or higher, the meltability tends to be very poor.

  Examples of the fats and oils having SFC in the above-mentioned range include natural animal and vegetable fats and oils and processed fats and oils that have been subjected to transesterification, hydrogenation, fractionation, etc., but do not impair the flavor of dried fruits and dried vegetables. To tasteless and odorless fats and oils 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 dough (including moisture in the dried fruits and / or dried vegetables) is 5 to 15% by weight, preferably 9 to 12% by weight. If the amount of water is less than 5% by weight, the taste and texture of the dried fruit and dried vegetables are impaired, and if it is more than 15% by weight, moisture transfer occurs at the interface between the processed dough and the hard candy, Problems arise in storage and durability. The moisture content refers to the content (% by weight) in the processed dough of dried fruits and / or dried vegetables containing hard candy, and can be measured by a vacuum drying method.

  The amount of the gelling agent for the processed dough is 0.1 to 10% by weight, preferably 1 to 5% by weight, and more preferably 2 to 4% by weight. If the amount of the gelling agent is less than 0.1% by weight, when the molded dough is produced by combining the processed dough and the hard candy dough in the molding dough manufacturing process described later, it is difficult to extend and the oil and fat ooze out. If the amount is more than 10% by weight, the gelling agent will give a feeling of elasticity and mouth melting will deteriorate, and the taste and texture of the processed dough will depend on the original taste and texture of dried fruits and vegetables. This is not preferable because it is far away. The amount of gelling agent refers to the content (% by weight) in the processed dough of dried fruit and / or dried vegetable-containing hard candy. In addition, the gelling agent that can be used in the present invention is most preferably a combination of pullulan and pectin, or the use of either alone, but depending on the application, agar, carrageenan, gelatin, xanthan gum, locust bean gum, curdlan, gellan gum, etc. Other gelling agents may be used.

  In addition, cellulose derivatives and / or surfactants may be used in the processed dough. By using one or more types selected from the cellulose derivative group described below and a surfactant, adhesion between hard candy and adhesion to a production apparatus can be reduced.

  The content of the cellulose derivative added to the processed dough is preferably 0.1 to 5.0% by weight, more preferably 0.5 to 2.5% by weight, and 0.7 to 1.5% by weight. Further preferred. When the amount of cellulose derivative is less than 0.1% by weight, there is a problem in that the adhesion to the production apparatus for the molded dough in the molding dough production process is increased, or the adhesiveness between the cut pieces of the hard candy is increased. Further, if it exceeds 5.0% by weight, the taste derived from the cellulose derivative appears strongly, which is not preferable. In addition, content of a cellulose derivative means content (weight%) in the processed dough of dried fruit and / or dried vegetable containing hard candy. In addition, the cellulose derivative that can be used in the present invention is preferably at least one selected from the group consisting of thermogelling alkylcellulose, hydroxyalkylcellulose, and hydroxyalkylalkylcellulose. The alkyl cellulose is preferably methyl cellulose, the hydroxyalkyl cellulose is preferably hydroxypropyl cellulose, and the hydroxyalkylalkyl cellulose is preferably hydroxypropyl methylcellulose.

  On the other hand, the content when adding the surfactant to the processed dough is 0.1 to 5.0% by weight, preferably 0.5 to 2.5% by weight, from the viewpoint of keeping the taste of the hard candy good. More preferably, it is 0.7 to 1.5% by weight. The surfactant that can be used in the present invention is preferably at least one selected from the group consisting of sorbitan fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and alkyl glyceryl ethers. A combination of a single substance or a sorbitan fatty acid ester and another surfactant is more preferable. In addition, the surfactant is not used for emulsification purposes, but an effect can be obtained by dispersing it in the processed dough.

Next, a method for producing a processed dough from the above components will be described.
First, dried fruits and / or dried vegetables are processed into a minced shape, and fats and oils and swollen gelling agent are mixed, and if necessary, acids, fragrances, coloring agents and the like are mixed uniformly. Thereafter, if necessary, a cellulose derivative and a surfactant are mixed and kneaded to prepare a processed dough. The size of the dried fruit or dried vegetable when the dried fruit or dried vegetable is processed into a minced shape may be determined based on the kind of the dried fruit or dried vegetable, the composition of the processed dough, or the like. The mixing (kneading) conditions cannot be generally limited depending on the types of fats and oils and gelling agents. However, 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 evenly mixed This is preferable because it has the advantage that

  In the above-mentioned process of mincing, the diameter of the grinder plate used for the grinder, mincer, etc. is preferably 3 mm to 6 mm. If the dried fruit or dried vegetable is minced finer than 3 mm, the fiber feeling of the dried fruit or dried vegetable will be impaired, and if it is minced coarsely than 6 mm, it will be uniform in the subsequent mixing of fats and gelling agents. It is not preferable because it is not mixed.

  The kneaded product can be used as a processed dough, and is preferably formed from the viewpoint of facilitating forming of the formed dough in the forming dough manufacturing process described later. Examples of the shape include a rod shape, a plate shape, and a spherical shape, and the rod shape is preferable from the viewpoint of the moldability of the molded dough.

(2) Candy dough manufacturing process In the candy dough manufacturing process, a hard candy dough having a water content of less than 5% by weight is manufactured.
Hard candy dough is prepared by dissolving a mixture of salt, spices, fruit juice, animal and plant extracts and processed products thereof, thickened polysaccharide processed products, etc., if necessary, in the base of sugar, starch syrup or sugar alcohol It is obtained by concentrating, further adding and mixing acidulant, flavor, etc., and cooling the molded product into a desired shape.

The hard candy dough combined with the processed dough is not particularly limited as long as it is a hard candy dough with a moisture content of 5% by weight or less. In addition to sugar-based hard candy dough, sugar alcohol-based non-sugar hard such as maltitol and palatinose Candy dough may be used.
There is no limitation on the taste. In addition to milk hard candy, various flavors such as black candy, honey hard candy, fruit hard candy, mint hard candy, etc. are possible, and taste that brings out the deliciousness of fruits or vegetables in processed dough Hard candy dough to which is given.

(3) Molded fabric manufacturing process In the molded fabric manufacturing process, the molded fabric is manufactured by combining the processed fabric and the hard candy fabric.
In the formed dough manufacturing process, for example, a processed dough formed into a rod shape is wrapped with a separately prepared hard candy dough and cut into an appropriate size. Specifically, first, it is formed into the predetermined rod shape by a conventionally known production method such as extrusion molding, or is formed into a rod shape by cutting a processed dough produced in a large area. In the molded dough manufacturing process, for example, the processed dough is extruded into a rod shape by a screw type extruder, etc., and the processed dough is introduced so as to be wrapped with hard candy dough, and the processed dough and the hard candy dough are simultaneously made into a rod shape with a batch roller or the like. As a result, a rod-shaped molded dough is produced. Note that the rod shape includes a linear shape, a thread shape obtained by twisting a linear object, a string shape obtained by bundling several thread-like objects, and the like.

FIG. 1 is a diagram illustrating an example of the shape of a formed dough. The rod-shaped molded dough 1 has a shape in which the outside is a hard candy dough 2 and the processed dough 3 is penetrated inside.
The processed dough to be wrapped with the hard candy dough can be wrapped with the hard candy dough after using several stick-like processed doughs or matching them together. The temperature of the hard candy dough when the processed dough is charged so as to be wrapped with the hard candy dough is preferably 65 to 75 ° C.

(4) Cutting step In the cutting step, the molded dough 1 is cut by a plurality of cutting blades, and cut into a plurality of small pieces having a surface area ratio of the processed dough to the hard candy dough of 1:20 to 5: 1.
The surface area ratio here refers to the ratio of the surface area of the processed dough and the hard candy dough in the area of the outer surface including the cut surface of the small piece.

  FIG. 2 is a schematic view showing an example of a cutting blade and a lane for cutting the molded dough into small pieces and separating them. In FIG. 2, the example which used the rotary blade as a cutting blade is shown. A plurality of lanes 12 are provided between each rotary blade 10. Moreover, FIG. 3 is a figure explaining the process of cut | disconnecting shaping | molding material | dough. As shown in FIG. 3, the molded dough 1 is cut into a ring shape by a plurality of parallel rotary blades 10. In this example, the forming dough 1 is dropped and cut from above with respect to the rotary blade 10, but the rotating blade 10 side may be moved to the forming dough 1 and cut. FIG. 4 is a diagram showing an example of the shape of the small piece 11 of the molded fabric after cutting.

  In the dried fruit and / or dried vegetable-containing hard candy of the present invention, the surface area ratio of the processed dough and the hard candy dough in the small piece is 1: 20-5: 1, preferably 1: 5-3: 1, more preferably 1. : 2 to 2: 1. If the surface area of the processed dough is less than 1:20, the taste is mainly composed of hard candy, which is insufficient in terms of the original flavor and texture of dried fruits and dried vegetables, and the surface area of the processed dough is more than 5: 1. If the amount is too large, the original rich taste of dried fruits and dried vegetables can be obtained, but the harmony of the taste with hard candy is not born, which is not preferable as a form of eating processed dough.

  The surface area ratio can be measured by a conventional method. For example, the surface area may be measured by directly measuring the surface area of the processed or hard candy dough exposed on the surface from the outer shape of the molded dough, or the digital microscope “MVX-XD System” manufactured by Olympus Corporation. You may measure using commercially available measuring instruments, such as "."

  In addition, for the surface area ratio, the processed dough and the hard candy dough can be adjusted by adjusting the molding conditions (for example, the shape and size of the rod-like processed dough, the coverage of the processed dough with the hard candy dough, etc.) and the cutting conditions. The surface area ratio can be adjusted.

(5) Separation process In the separation process, a plurality of small pieces 11 cut from the molded dough 1 are individually separated by a cutting process. Specifically, the small pieces 11 cut by the rotary blades 10 roll downward on the lanes 12 of the small pieces 11 provided between the rotary blades 10 to move the adjacent small pieces 11 again. It moves from the rotary blade 10 in the state isolate | separated separately, without sticking. FIG. 5 is a schematic view showing an example in which the cut and formed pieces move to the tray. As shown in FIG. 5, the molding dough 1 that has moved along the guide plate 15 toward the rotary blade 10 is cut into a plurality of small pieces 11, and then moves in each lane 12. Each lane 12 is configured such that adjacent lanes have different inclinations so that the small pieces 11 can be reliably separated. In this example, two types of lanes 12 having different inclinations are alternately moved up and down. In addition to being installed, the tray 20 is provided separately for the upper lane dedicated tray and the lower lane dedicated tray, so that the adjacent small pieces 11 move toward different trays 20 (upper lane dedicated tray and lower lane dedicated tray). It is configured to be surely separable.

(6) Coating process In the coating process, the powder is coated on the surface of the small piece 11 after the separation process or in the separation process. FIG. 6 is a diagram illustrating an example of a small piece moved to the tray. The plurality of small pieces 11 move in each lane 12, and as shown in FIG. 6, the small pieces 11 are coated with the powder 21 on the surface of the tray 20 on which the powder 21 is spread.

  By covering the surface of the small piece 11 with the powder in the coating step, the processed dough exposed on the cut surface of the small piece 11 is covered with the powder, so that the processed dough is sticky due to the heat of the hard candy dough. Even if it generate | occur | produces, it can suppress that each hard candy contacts and fruit processing dough stains the surface of a hard candy, or hard candy binds through processed dough. .

  The powder 21 used in the coating step is most preferably a powder wafer considering the appearance of hard candy, but other powders such as powdered sugar, corn starch, and talc may be used. Further, these powders have various particle sizes, but are not limited by these sizes.

  As a method of covering the surface of the small piece 11 with the powder 21 after the separation step, the small piece 11 is cut by cutting the molded dough 1 into the small pieces 11 and then moving onto the tray 20 on which the powder 21 is spread and vibrating the tray 20 greatly. There are a method of applying powder on the surface of 11 and a method of embedding the small pieces 11 in the powder 21 by giving the tray 20 a slight vibration. Moreover, as a method of coating the powder 21 on the surface of the small piece 11 in the separation step, a method of transferring the small piece 11 on the lane 12 in a space filled with the powder 21 can be mentioned, but the method is not limited thereto. is not.

  In the hard candy containing the dried fruit and / or dried vegetable obtained in the present invention, stickiness due to the processed dough appears on the surface of the hard candy. Moreover, while having the original flavor and texture of dried fruits and dried vegetables, it is possible to enjoy a new flavor from the harmony of the taste of dried fruits and dried vegetables and hard candy. Moreover, since the hard candy of this invention has favorable preservability, it can be suitably combined with confectionery such as baked confectionery, chocolate, and gum, for example, in assortment of confectionery.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. “Parts” indicates parts by weight.

Example 1
It is an example of a fruit containing hard candy.
First, 200 parts of dry mango having a water content 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 water content reached 13% by weight. 40 parts of sugar, 20 parts of powdered rice cake, 10 parts of reduced starch syrup, 15 parts of hard butter (Melano NEWSS-7: manufactured by Fuji Oil Co., Ltd.) as vegetable oil, 3 parts of pullulan (produced by Hayashibara Shoji Co., Ltd.) and pectin as a gelling agent (GENU pectin type BB RAPID SET J: manufactured by Sansho Co., Ltd.) 7 parts, 5 parts of acidulant, 1 part of fragrance and 0.4 part of colorant were added and mixed and kneaded to obtain a dry mango processed dough. The gelling agent is preferably swollen with water in advance.

Separately, 500 parts of sugar, 425 parts of starch syrup, and 100 parts of milk components were mixed and dissolved in 200 parts of water, concentrated in a vacuum kettle, and a small amount of milk flavor was added to obtain a milk hard candy dough with a moisture content of 4% by weight.
After the dry mango processed dough is formed into a stick shape using an extrusion pasta machine, the dry mango processed dough is hard candy dough so that the dry mango processed dough and the milk hard candy dough have a surface area ratio of 1: 1. A molded dough was produced in a cylindrical shape having a diameter of 2.0 cm and a length of 20 cm. Next, the molded dough was cut at 70 ° C. with the apparatus shown in FIG. 2 to obtain small pieces. In the cutting process, a rotary blade having a total length of 35 cm and a rotary blade having a distance of 1 cm between the blades and a blade span of 2 cm from the rotary shaft is used, a circle having a height of 1.0 cm and a diameter of 2.0 cm at a rotation speed of 1,200 rpm. Cut into columnar pieces.

  Thereafter, the small pieces are moved onto the lane on which 1.0 cm of powder oblate has been deposited and loaded, and the tray is vibrated so that one corner of the tray draws a circle having a diameter of 20 cm at a rotational speed of 130 rpm. The surface was coated with powder oblate. In this way, a dry mango-containing hard candy having a single weight of 5.0 g was produced.

  The dry mango-containing hard candy obtained in this way has a good flavor, and further, in terms of quality, the processed dough does not contaminate the surface of the hard candy dough after cutting, so that the hard candy is regenerated. It did not adhere to the manufacturing apparatus, and it looked better. The texture, durability and storage stability were also good.

(Example 2)
It is an example of a vegetable containing hard candy.
First, 200 parts of spinach powder with a water content of 4% by weight, 45 parts of sugar, 25 parts of powdered rice cake, 10 parts of reduced starch syrup, 15 parts of hard butter (Melano NEWSS-7: manufactured by Fuji Oil Co., Ltd.) as a vegetable oil, gelation After adding and mixing 3 parts of pullulan (produced by Hayashibara Shoji Co., Ltd.) and 7 parts of pectin (GENU pectin type BB RAPID SET J: made by Sansho Co., Ltd.), 4 parts of acidulant and 1 part of fragrance, the cellulose derivative. 3 parts of hydroxypropyl cellulose (Klucel Nutra W: Saneigen FFI Co., Ltd.) was added and further mixed and kneaded to obtain a dried spinach processed dough. The gelling agent is preferably swollen with water in advance.

  Separately, 600 parts of sugar, 525 parts of starch syrup, and 15 parts of concentrated apple juice are mixed and dissolved in 200 parts of water, concentrated in a vacuum kettle, and added with a small amount of sour and apple flavorings to give an apple hard candy with a moisture content of 3% by weight. Obtained. After the dried spinach processed dough is formed into a stick shape using an extrusion-type pasta machine, the dried mango processed dough is wrapped in hard candy dough so that the dry spinach processed dough and apple hard candy have a surface area ratio of 1: 1. The molded dough was manufactured in a cylindrical shape having a diameter of 1.9 cm and a length of 25 cm. Next, the molded dough was cut at 70 ° C. with the apparatus shown in FIG. 2 to obtain small pieces. In the cutting process, a rotary blade having a length of 35 cm and a blade width of 1.1 cm and a blade span from the rotary shaft of 2 cm is used on the surface of the rotary shaft having a total length of 35 cm, a diameter of 1.9 cm and a height of 1.1 cm at a rotational speed of 1,000 rpm. Were cut into cylindrical pieces.

After that, the small pieces are moved on the lane and put into a tray on which 1.5 cm of powdered sugar is deposited, and the powdered sugar is put on the surface of the hard candy small pieces by reciprocating 20 cm in a straight line at a reciprocating vibration speed of 130 times / minute. Covered. Thereby, a hard spinach containing dried spinach having a single weight of 5.0 g was produced.
The dried spinach-containing hard candy obtained in this way has a good flavor, and further, in terms of quality, the hard candy does not reattach to each other after cutting or attach to the production apparatus, and looks Was even better.

(Example 3)
It is an example of a fruit and vegetable containing hard candy.
First, 150 parts of dry apple with a water content of 15% by weight and 50 parts of dried carrot powder were pulverized in a mincer with a grind plate diameter of 4 mm and dried in a hot air oven at 40 ° C. until the water content reached 13% by weight. . 45 parts of sugar, 25 parts of powdered rice cake, 10 parts of reduced starch syrup, 15 parts of high melting point oil and fat as vegetable oil (Melva 45: manufactured by Fuji Oil Co., Ltd.), 10 parts of pullulan (produced by Hayashibara Shoji Co., Ltd.), acidulant 3 , 0.8 parts of fragrance, and 0.5 parts of colorant, and after mixing, 1 part of sorbitan fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd.) is added as a surfactant and further mixed and kneaded to dry apple. And a dried carrot mixed processed dough was obtained. The gelling agent is preferably swollen with water in advance.

  Separately, 600 parts of sugar, 525 parts of starch syrup, and 40 parts of honey are mixed and dissolved in 200 parts of water, concentrated in a vacuum kettle, and a small amount of sour and honey flavors are added to obtain a honey hard candy dough with a moisture content of 3% by weight. It was. Dry apple and dried carrot mixed processed dough and honey hard candy dough are simultaneously made into sticks with a batch roller, and then dried so that dry apple and dried carrot mixed processed dough and honey hard candy dough have a surface area ratio of 1: 1. An apple and dried carrot mixed processed dough was inserted so as to be wrapped in honey hard candy dough to produce a shaped dough. Next, the molded dough was cut at 70 ° C. with the apparatus shown in FIG. 2 to obtain small pieces. In the cutting process, a rotary blade having a total length of 35 cm and a blade between the blades of 1.2 cm and a blade span of 2.0 cm from the rotary shaft was used, and the diameter was 2.0 cm and the length was 15 cm at a rotation speed of 1,000 rpm. The hard candy was cut into cylindrical pieces having a diameter of 2.0 cm and a height of 1.2 cm.

After that, the small pieces are moved on the lane and put into the tray on which the powder oblate is deposited 2.0 cm, and vertically vibrated 0.5 cm at a vertical vibration speed of 50 times / minute, and the hard candy small pieces are put into the powder. It was buried and the surface of the hard candy piece was coated with a powder wafer. Thus, a dry apple having a single weight of 5.0 g and a hard candy containing dried carrots were produced.
The dried apple and dried carrot-containing hard candy obtained in this way have a good flavor of vegetable mix juice, and the quality of the hard candy reattaches to each other after cutting. It did not adhere to the surface and looked good.

Example 4
It is an example of a vegetable containing hard candy.
First, 200 parts of dried tomatoes having a moisture content 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 content reached 13% by weight. 45 parts of sugar, 25 parts of powdered rice cake, 10 parts of reduced starch syrup, 15 parts of hardened rapeseed oil as vegetable oil (hardened rapeseed oil 35: manufactured by Fuji Oil Co., Ltd.), 3 parts of pullulan (produced by Hayashibara Shoji Co., Ltd.) and pectin as a gelling agent After adding 7 parts of pectin type BB RAPID SET J: Sansho Co., Ltd., 4 parts of acidulant, 1.2 parts of fragrance, and 0.5 part of colorant and mixing, methylcellulose (Metroise MCE-100: 4 parts of Shin-Etsu Chemical Co., Ltd.) and 1 part of sorbitan fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd.) as a surfactant were added and further mixed and kneaded to obtain a dried tomato processed dough. The gelling agent is preferably swollen with water in advance.

  Separately, 300 parts of brown sugar, 300 parts of sugar and 525 parts of starch syrup were mixed and dissolved in 200 parts of water, concentrated in a vacuum kettle, and a small amount of brown sugar flavor was added to obtain a brown sugar hard candy dough with a water content of 3% by weight. The dried tomato processed dough and the brown sugar hard candy dough were simultaneously made into a bar shape with a batch roller, and then the dried tomato processed dough was wrapped in the hard candy dough so that the surface area ratio was 1: 1 to produce a shaped dough. Next, the molded dough was cut at 70 ° C. with the apparatus shown in FIG. 2 to obtain small pieces. In the cutting process, a rotary blade having a total length of 35 cm and a blade width of 1.3 cm and a blade span from the rotary shaft of 2.0 cm is used, and the diameter is 1.8 cm and the length is 20 cm at a rotation speed of 1,200 rpm. The hard candy was cut into cylindrical pieces having a diameter of 1.8 cm and a height of 1.3 cm.

After that, a small piece is moved on the lane into the tray on which the powder oblate is deposited 1.0 cm, and the tray is vibrated so that one corner of the tray draws a circle having a diameter of 15 cm at a rotation speed of 100 rpm. A powder wafer was coated on the surface of the small piece. Thereby, a dried tomato-containing hard candy having a single weight of 5.0 g was produced.
The dried tomato-containing hard candy obtained in this way has a good flavor, and the quality of the hard candy does not reattach to each other after cutting or adhere to the manufacturing apparatus. Was even better.

(Examples 5 and 6)
In Example 5, the amount of oil and fat in the dry mango processed dough of Example 1 was changed to 1.4 wt%, and in Example 6, the amount of oil and fat in the dry mango processed dough of Example 1 was changed to 12. A dry candy-containing hard candy having a single weight of 5.0 g was prepared in the same manner as in Example 1 except that the content was changed to 9% by weight. When prepared with the formulation of Example 5, the texture of the dry mango processed dough was slightly harder than that of Example 1, but had a good flavor and could be produced without problems in production. There was no problem with the texture, durability and storage stability.

  Moreover, when it produced with the mixing | blending of Example 6, compared with Example 1, although the food texture of the dry mango processed cloth became a little soft, it looked good and was able to be made without a problem on production. There was no problem in flavor, texture, durability and storage.

(Examples 7 and 8)
In Example 7, the moisture content of the processed dough was changed to 5.3 wt% by adjusting the amount of sugar, powder koji, and reduced starch syrup of the dried mango processed dough in Example 1, and In Example 8, the moisture content of the processed dough was changed to 13.9% by weight, and a dry mango-containing hard 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 Example 7, the amount of water was lower than that of Example 1, but it looked good and could be produced without problems in production. There was no problem in flavor, texture, durability and storage.

  Moreover, when produced with the formulation of Example 8, it has a good flavor and has a slightly soft texture due to the high water content of the processed dough compared to Example 1, but it has a good flavor and is produced without problems in production. I was able to. There was no problem with texture, appearance, durability and storage stability.

(Examples 9 and 10)
In Example 9, the amount of gelling agent in the dry mango processed dough was changed to 0.14% by weight in Example 1, and in Example 10, the amount of gelling agent was 9.4% by weight. A dry mango-containing hard candy having a single weight of 5.0 g was produced in the same manner as in Example 1 except that the above was changed. When produced with the formulation of Example 9, it has a good flavor and is slightly lower in extensibility of the dry mango processed dough at the time of molding, but the flavor and texture are good and there is no problem in production. I was able to make it. There was no problem in appearance, durability and storage stability.

  Moreover, when produced with the formulation of Example 10, the texture of the dry mango processed dough is somewhat elastic compared to Example 1, but there is no problem, the taste and appearance are good, I was able to make it without problems. There was no problem with the texture, durability and storage stability.

(Examples 11, 12, 13, 14)
In Example 11, the surface area ratio of the dry mango processed dough and the hard candy dough is changed to 4: 1 in Example 1, and Examples 12, 13, and 14 each have a surface area ratio of 2: 1. , 1: 5, 1:20. Otherwise, the same procedure as in Example 1 was carried out to prepare a hard candy containing dry mango having a single weight of 5.0 g. When produced in the ratio of Example 11, the flavor of dry mango was slightly stronger than that of Example 1, but there was no problem with the flavor, and it produced a harmony of the taste of dry mango and hard candy, and the texture was good. It was. Moreover, it could be produced without problems in production, and there was no problem in appearance, durability and storage stability.

  When produced in the ratio of Example 12, the taste of dry mango was slightly stronger than that of Example 1, but there was no problem with the flavor, and the texture and appearance were good. Moreover, it could be produced without problems in production, and there was no problem in durability and storage stability.

  Moreover, when it produced with the ratio of Example 13, although the flavor of a hard candy was a little strong compared with Example 1, there was no problem in the flavor, it was good in appearance, and it was able to make without a problem in texture and production. There was no problem with durability and storage stability.

  Moreover, when it produced with the ratio of Example 14, although the flavor of a hard candy was a little strong compared with Example 1, there was no problem in the flavor, and it was able to make without a problem also on production. There was no problem with texture, appearance, durability and storage stability.

(Comparative Example 1)
A hard candy having a single weight of 5.0 g was produced in the same manner as in Example 1 except that the surface area ratio of the dried mango processed dough and the milk hard candy dough was changed to 1:25. The resulting hard candy had a weak dry mango flavor, and only a taste that slightly enhanced the flavor of the milk hard candy was felt. There was no problem with texture, productivity, appearance, durability and storage.

(Comparative Example 2)
A hard candy having a single weight of 5.0 g was prepared in the same manner as in Example 1 except that the surface area ratio of the dry mango processed dough and the milk hard candy dough was changed to 7: 1. Although the obtained hard candy feels the rich taste of dry mango, it does not produce a harmony with the taste of hard candy, so the taste is bad and the dry mango is eaten more deliciously in Example 1. Compared to dry mango-containing hard candy. There was no problem with texture, productivity, appearance, durability and storage.

(Comparative Examples 3 and 4)
In Comparative Example 3, the amount of fat and oil in the dry mango processed dough was changed to 0.7% by weight. In Comparative Example 4, the amount of fat and oil was changed to 15.3% by weight. Produced a hard candy having a single weight of 5.0 g in the same manner as in Example 1. When produced with the blend of Comparative Example 3, although it had a good flavor, the amount of fats and oils was small, so that the extensibility was poor and production problems occurred. The texture and appearance were also bad. There was no problem with durability and storage stability.
Moreover, when produced by the composition of Comparative Example 4, although the texture was not a problem, the amount of fats and oils was large, so that the oily flavor was bad. Further, oil was oozed out from the dry mango processed fabric during molding, and a large amount of oil adhered to the rotary blade during the cutting process of the molded fabric, resulting in production problems. Appearance, durability and storage were not good.

(Comparative Examples 5 and 6)
In Comparative Example 5, the amount of water was changed to 4.7% by weight by adjusting the amount of sugar, powder koji, and reduced starch syrup of dry mango processed dough, and Comparative Example 6 was changed to 15. A hard candy having a single weight of 5.0 g was prepared in the same manner as in Example 1 except that the amount was changed to 7% by weight. When produced by the blending of Comparative Example 5, the dry mango processed dough has a weak flavor and has a hard texture because of low moisture. It didn't look good either. There was no problem in productivity, durability and storage stability.
In addition, when produced with the composition of Comparative Example 6, it had a good flavor and the texture was no problem, but because the moisture was too high, the molded dough adhered to the rotary blade in the cutting process of the molded fabric, There was a production problem. Appearance, durability and storage were not good.

(Comparative Examples 7 and 8)
In Comparative Example 7, the amount of gelling agent in the dry mango processed dough is changed to 0.08 wt%, and in Comparative Example 8, the amount of gelling agent in the dry mango processed dough is 10.8 wt%. Otherwise, a hard 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 Comparative Example 7, it had a good flavor and had no problem with the texture, but because it had few gelling agents, it looked bad, had poor extensibility, and caused production problems. There was no problem with durability and storage stability.
Moreover, when produced with the formulation of Comparative Example 8, although it looks good and has a good flavor, the amount of the gelling agent is large, so the elasticity feeling derived from the gelling agent is outstanding, and the natural food of the fruit It was far from feeling. There was no problem in productivity, durability and storage stability.

(Comparative Example 9)
In Comparative Example 9, as in Example 1, a molded dough was produced from a hard candy dough and a dry mango processed dough, and a plurality of small pieces obtained by cutting the formed dough were placed on a tray on which powder oblate was deposited. Moved on one lane and loaded. Thereafter, the powder oblate was coated to prepare a hard candy having a single weight of 5.0 g. In the obtained hard candy, a large number of hard candy adhered to each other after cutting. There was no problem in flavor, durability and storage stability.

(Comparative Example 10)
In Comparative Example 10, as in Example 1, a molded dough was produced from a hard candy dough and a dry mango-processed dough, and after cutting the formed dough, a hard piece having a single weight of 5.0 g without covering the small pieces with powder. Candy was produced. Among the obtained hard candy pieces, those in which the hard candy pieces were adhered to each other were observed. There was no problem with texture, productivity, appearance, durability and storage.

  Tables 1 and 2 show the composition and evaluation (flavor, texture, productivity, appearance, durability, and storage stability) of the hard candy obtained in Examples 1-14 and Comparative Examples 1-10.

  From the results of Table 1, it can be seen that the hard candy obtained in Examples 1 to 14 has good quality in all items such as flavor, texture, productivity, appearance, durability and storage stability.

The evaluation criteria in Tables 1 and 2 are as follows.
(1) Flavor “◎” The flavor of dried fruit and dried vegetable processed dough is good and harmonizes well with hard candy dough.
"○" Dried fruit and dried vegetable processed dough have good flavor and harmonize well with hard candy dough.
“X” Dried fruit or dried vegetable processed dough has a weak flavor or oily taste, and no harmony with the hard candy dough is observed.

(2) 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.

(3) Productivity “◎” Excellent workability such as no stickiness, no oil stain, and excellent extensibility.
“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.

(4) Appearance “◎” Dried fruits and / or dried vegetable processed dough and hard candy dough are combined very cleanly, and the hard candy surface is not soiled.
“O” dried fruit and / or dried vegetable processed dough and hard candy dough are neatly combined, and the hard candy surface is not soiled.
"X" dried fruit and / or dried vegetable processed dough and hard candy dough are mixed in a messy or hard candy surface is dirty.

(Test example)
The hard candy obtained in Examples 1 to 14 and Comparative Examples 1 to 10 was eaten after being stored for 1.5 months at 37 ° C. and 80% humidity, and evaluated for flavor, texture durability and storage stability. The evaluation results are shown in Tables 1 and 2. In Tables 1 and 2, “◯” indicates durability and storage stability, and “x” indicates durability and storage stability.

The hard candy obtained in Examples 1 to 14 was good in flavor, texture and appearance of the hard candy. In particular, there was no significant change in the flavor and texture of dried fruits and dried vegetable processed dough, and it was excellent in evaluation.
However, when the amount of oil and fat in the processed dough is too large as in Comparative Example 4, oil oozes out from the processed dough over time, and when the amount of water in the processed dough is too large as in Comparative Example 6, the hard candy dough Moisture transfer occurred at the interface. Further, in Comparative Example 7 in which the amount of the gelling agent in the processed fabric is small, the stretchability of the processed fabric is poor, which causes a decrease in productivity. Also, it looked puffy.
From these results, it was found that the hard candies obtained in Examples 1 to 14 were excellent not only in flavor, texture and appearance, but also in productivity, durability and storage stability.

DESCRIPTION OF SYMBOLS 1 Molding dough 2 Hard candy dough 3 Processed dough 10 Rotating blade 11 Small piece 12 Lane 20 Tray 21 Powder

Claims (4)

A method for producing a hard candy containing dried fruits and / or dried vegetables,
Manufactured processed dough containing 40% by weight or more of dried fruits and / or vegetables, 1 to 15% by weight of fats and oils, 5 to 15% by weight of moisture, and 0.1 to 10% by weight of gelling agent Process dough manufacturing process to
A candy dough production process for producing a hard candy dough having a moisture content of less than 5% by weight;
A molded dough production process for producing a molded dough by combining the processed dough and the hard candy dough; and
A cutting step of cutting the molded dough with a plurality of cutting blades, and cutting into a plurality of small pieces having a surface area ratio of the processed dough to the hard candy dough of 1:20 to 5: 1;
A separation step of separating the adjacent pieces immediately after the cutting step;
After the separation step or in the separation step, a coating step of coating the surface of the small piece with powder,
A method for producing hard candy, comprising: The processed dough is manufactured in a rod shape,
2. The method of manufacturing a hard candy according to claim 1, wherein the molded dough is formed in a state where the rod-shaped processed dough is wrapped around the rod-shaped processed dough with the hard candy dough. 3. .   The hard candy manufacturing method according to claim 1 or 2, wherein the separating step separates the small pieces adjacent to each other immediately after the cutting step by moving them on a lane provided for each small piece. Method.   The said powder is a powder wafer, The manufacturing method of the hard candy in any one of Claims 1-3 characterized by the above-mentioned.

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