JPH0484858A - Soft candy with high oil content - Google Patents

Abstract

PURPOSE:To improve chewiness, shape retaining properties and oil exudation resistance by containing a powdery soybean protein and oil-containing emulsion therein. CONSTITUTION:Powdery soybean protein in an amount of 0.1-20% is blended with 10-30% fats and oils (e.g. hard butter) having 30-37 deg.C melting point and 0.01-1% emulsifying agent (e.g. a condensed ricinoleate-based W/O-based emulsifying agent) having <=2 HLB, thick malt syrup, sugar, condensed milk, a perfume, etc., boiled down, then cooled and solidified.

Description

[Detailed description of the invention] [Purpose of the invention]

[Industrial Field of Application] The present invention relates to a soft candy that contains a large amount of oil but does not ooze out during storage and has good chewing sensation and shape retention. [Prior Art] (1) Background In recent years, soft candy that has the properties of both conventional caramel and gum, has a soft chewing sensation, and does not stick to the teeth when chewed has attracted the attention of consumers. are collecting. (2) Problems with the prior art For this reason, in the production of conventional soft candy, a method of increasing the water content or oil content in the candy composition before solidification is adopted as a means of softening the candy composition. It has been. However, when the moisture content increases, the shape retention property decreases, and the product loses its original shape even at temperatures around room temperature in summer.
On the other hand, when the amount of oil is increased, the oil oozes out onto the surface of the soft candy during storage, resulting in a bad taste. [Problem to be Solved by the Invention] Therefore, the problem to be solved by the present invention is to provide a soft candy that improves the drawbacks of existing soft candy and has excellent shape retention and oil exudation resistance. .

[Structure of the invention]

[Means for Solving the Problems] (1) Concept As a result of various studies conducted by the inventor of the present invention to solve the problem of soil scraping in known soft candy,
By including powdered soy protein in the soft candy composition before coagulation, shape retention is improved even when a large amount of oil is contained, and furthermore, by using an emulsifier with an HLB of 2 or less, oil bleed can be prevented. It was also found that this can be prevented. ■ Overview In order to solve the above problems, the present invention aims to solve the problems described above.
The present invention relates to a high-oil content soft candy characterized by being an emulsion containing powdered soybean protein and 10 to 30% oil content. Below, the main elements related to the structure of the invention will be explained in sections. (3) Soybean protein powder Examples of the powdered soybean protein that can be used in the present invention include isolated soybean protein powder, concentrated soybean protein powder, whole fat or defatted soybean flour, etc., but powdered isolated soybean protein is particularly preferred. . The amount of powdered soybean protein in the composition before coagulation (i.e., the fluid candy-like eJ immediately after finishing boiling) is:
Preference is given to amounts from 0.1 to 20%, especially from 2 to 4%. If the amount of powdered soy protein is less than the lower limit, a sufficient shape retention effect cannot be obtained, and conversely, even if it exceeds the upper limit, the shape retention does not improve that much, which is not only uneconomical but also reduces flavor. shows a tendency to (i) Fats and oils As the fats and oils, high melting point oils and fats having a melting point of 30°C or higher and 37°C or lower are preferred. Examples of suitable fats and oils include fractionated oils such as palm oil and lauric oil, hydrogenated fats and oils such as low-melting point fats and oils such as soybean oil and rapeseed oil, hard butters, non-tempering chocolate fats, transesterified fats, etc. Examples can be given, but of course the invention is not limited to these. The amount of fat and oil is preferably 10 to 30% of the composition before coagulation. If the amount of fats and oils is less than the lower limit, softening will be insufficient, and if it exceeds the upper limit, it will be difficult to prevent the amount of fats and oils from exuding during storage, even if the amount of soybean protein is increased. +51 Emulsifier The emulsifier used in the present invention is a low HLB of 2 or less.
LB type ones, especially W/. A W/. type emulsifier that has the property of forming a type emulsion ("/. type emulsifier) is preferable. In particular, a condensed lysyl-1 type W/. type emulsifier provides the best results in terms of both oil exudation resistance and shape retention. However, the degree of esterification is 1.
8 or higher) (LB sucrose fatty acid ester also shows an effect comparable to that of condensed lysyllate surfactants to some extent. The amount of emulsifier added is 0.01 to 1% in the composition before coagulation,
In particular, the content is preferably 0.1 to 0.5%. If the amount of emulsifier used is less than the lower limit, a sufficient effect of preventing oil oozing cannot be obtained, and even if it exceeds the upper limit, not only is no particular increase in the above effect seen, but it is also economically disadvantageous. (6) Production The high-oil content soft candy of the present invention is produced in the same way as in the conventional candy production method, in addition to a predetermined amount of raw materials such as starch syrup, sugar, condensed milk, fats and oils, and flavorings. and an emulsifier were added in a predetermined amount. After melting the mixed composition by heating and boiling it down until it has an appropriate moisture content (approximately 8% W), it is cooled by pouring it into a predetermined mold, etc.
Manufactured by solidification. An example of a suitable formulation is as follows. Starch syrup 36.0 parts by weight Granulated sugar
17.4 Horn condensed milk 26
．． 3H vegetable oil (m131℃) 20.0
Horn W/. Emulsifier 0.3 Powdered soybean protein 4. O〃 It is desirable that the molten composition be homogenized as much as possible before being cooled and solidified. As a means for homogenization, a high-speed mechanical stirrer such as a homomixer or a biomixer (all trade names), a homogenizer, or a homogenizing dispersion machine such as a colloid mill (for example, a trade name Mycolloider) are used. Through homogenization, the texture of the high-oil content soft candy product becomes finer, and oil bleeding and sagging are also reduced. [Action] The action of the powdered soy protein and emulsifier in the present invention is not clear, but it is likely that the soy protein retains water due to its water retention and emulsifying properties, and at the same time creates a stable emulsion by making carbohydrates and oil compatible. This is thought to be due to the fact that the presence of a low HLB emulsifier, in particular, further increases the affinity between carbohydrates and oil. In particular, among the low HLB emulsifiers, glo
Type emulsifiers have a strong effect on making carbohydrates and oils compatible,
The synergy with soybean protein makes the emulsion system more stable. Note that by physically homogenizing the composition in a molten state before solidification, a product with better shape retention can be obtained. [Examples] Examples of embodiments of the invention will be described below using examples, but the examples are merely for illustration and are not intended to limit the spirit of the invention. Examples 1 to 2 and Comparative Example 1 A raw material mixture having the composition shown in Table 1 below was boiled down to a temperature of 100° C. without stirring, and then poured into a mold and solidified. The physical properties of the product are also shown in Table 1 below. There are 10 oil bleeds and oil bleeds. As is clear from the table above, the addition of powdered soybean protein improves both shape retention and oil bleeding. In this example, the preferred amount of isolated soybean protein to be added as soybean protein is about 4%. Examples 3 to 5 In the experiment of Example 1 above, experiments were conducted by changing only the type of emulsifier. Incidentally, the doses of emulsifiers were the same in each case. The results are shown in Table 2 below. Note that the evaluation and criteria for physical properties are the same as those for the upper side. It can be seen that the condensed lysyllate exhibits a superior oil bleeding inhibiting effect than the HLB2 sucrose fatty acid ester. Examples 6 to 7 In the experiment of Example 5, the molten composition before cooling was mechanically homogenized for 10 minutes using a homomixer, and the homogenization was compared with that without the same operation. We investigated the effects of The results are shown in Table 3 below. As can be seen from the table, homogenization further improves shape retention. Note: As shown in the table above, the condensed lysylates all have good shape retention, but in terms of oil bleeding, the sucrose fatty acid ester of HL B 15 shows inferior results to that of 2. Against this

【Effect of the invention】

As explained and demonstrated above, the present invention provides a soft candy with excellent shape retention and oil bleed resistance, which has improved shape retention and oil bleed, which were shortcomings of conventional soft candy. Scales can contribute to the development of the food industry and the improvement of dietary habits.

Claims (1)

[Scope of Claims] 1. A high-oil content soft candy characterized by being an emulsion containing 0.1-20% of powdered soybean protein and 10-30% of oil. 2 Low H of 0.01-1% HLB2 or less as an emulsifier
The candy according to claim 1, containing an LB emulsifier. 3. The candy according to claim 1, wherein the candy composition before solidification has been subjected to mechanical homogenization treatment.