PROBLEM TO BE SOLVED: To solve problems that, in the case of vegetable, fruit, seaweed or seafood are added with various seasonings, and, they are boiled down into a candy, the physical properties of a candy cannot be obtained, and finally, they are burnt, and, in the cases provided heretofore, the one having the physical properties of a candy, in which the flavor of vegetable, fruit, seaweed and seafood can be enhanced, further, texture is smooth and calory is suppressed cannot be obtained.SOLUTION: The pulp, pith and rind of pumpkin, the pulp and pitch of melon, the flower bud, leaf and stem of broccoli, the pulp of green pepper and corn, vegetables such spinach, potato, tomato, carrot and Japanese radish, the pulp and rind of apple, orange, pear, peach, grape, melon, cherry or the like, seaweed such as kelp and wakame, further, seafood such as scallop and salmon or the like are subjected to heating treatment. Thereafter, mechanically treated paste or the vegetable, fruit, seaweed or the like made pasty or liquid by mechanical treatment with enzyme are added with a seasoning such as sugar, thickening polysaccharide or the like. They are boiled down, are thereafter dried, and are subsequently pulverized. A small amount of powder largely including dietary fiber with satisfactory water absorbability giving no influence to taste, color tone and food texture such as the powder of the cob of corn, the powder of the rind of soy bean or the like subjected to pulverization after drying and subjected to fining treatment is added, and further, burning down is performed to make a candy-like substance.COPYRIGHT: (C)2014,JPO&INPIT【課題】野菜、果物、海藻類、魚介類を餡に各種調味料などを加えて煮詰めた場合、餡のような物性にはならず、最終的には焦げてしまう。また、従来提案されている事例では野菜、果物、海藻類や魚介類の風味が強調でき、さらに食感が滑らかで、カロリーを抑制した餡のような物性を持ったものができない。【解決手段】これらの課題を解決するため、本発明ではカボチャの果肉やワタおよび皮、メロンの果肉およびワタ、ブロッコリーの花蕾や葉および茎、ピーマン、トウモロコシの果肉、ほうれん草、ジャガイモ、トマト、ニンジン、大根などの野菜、およびリンゴ、オレンジ、なし、もも、ブドウ、メロン、サクランボなどの果肉および皮、また昆布やわかめなどの海藻類、さらにホタテや鮭などの魚介類などを加熱処理した後、機械的に処理したペーストまたは酵素と機械的
