JPH07255382A - Preparation of candy - Google Patents

Abstract

PURPOSE:To prepare a jelly candy having springy palatability, a soft candy and a hard candy resistant to bleeding of oil, etc., such as caramel by using sugar and starch syrup as main raw materials and using a water-soluble hemicellulose as a quality improver. CONSTITUTION:A caramel is prepared by using sugar and starch syrup as main raw materials, a water-soluble hemicellulose (preferably originated from soybean cotyledon) as a quality improver and preferably further a protein component and an oil and fat component.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION This invention relates to a method of making candy.

[0002]

2. Description of the Related Art Candy is a general term for confectionery made from sugar and starch syrup as the main ingredients. Etc. are added, and the mixture is manufactured through processes such as mixing, molding, and cooling. These candies include drops with a high boiling temperature of sugar solution and relatively low water content, hard candy such as toffee and soft candy with a low boiling temperature of sugar solution and relatively high water content such as jelly confectionery, caramel, and nougat. It is roughly divided into.

[0003]

Since the candy as described above uses sugar as the main ingredient, its structure may be hard and may cause cracks, and it may have a tight and smooth structure, rich texture or elasticity. However, it has not always satisfied the needs of consumers in recent years who desire a texture.

[0004]

Means for Solving the Problems As a result of intensive studies in view of the above points, the present inventors have found that the use of water-soluble hemicellulose in the raw material of candy makes it possible to improve the physical properties, texture and texture of the candy. We obtained the knowledge that The present invention has been completed based on such findings.

That is, the present invention is a method for producing a candy characterized by using water-soluble hemicellulose as a quality improving agent when producing a candy using sugar or starch syrup as a main raw material.

The candy in the present invention includes both hard candy and soft candy, and those candies can be produced according to a conventionally known method except that water-soluble hemicellulose is used. .

For example, a drop which is a kind of hard candy is usually made from sugar as a main raw material and 10 to 20% of starch syrup is added to it and boiled down to 140 to 150 ° C. and a water content of 1 to 2%, and then tartaric acid, After adding organic acids such as citric acid and lactic acid or fruit juice, pigments, flavors, etc. and mixing and cooling,
It is manufactured by punching into a desired shape on a tablet machine.

By adding and using the water-soluble hemicellulose of the present invention in the manufacturing process of various hard candy produced according to the above method, a hard candy having a smoother candy structure and less likely to crack is obtained. You can

A jelly confection, which is a kind of soft candy, is obtained by solidifying a sugar solution with an appropriate coagulant, and is a pectin jelly confection using pectin as a coagulant or an agar jelly using agar. There are sweets and gelatin jelly sweets that use gelatin. In addition to this, there is also one using starch as a coagulant. These jelly candies are
Other coagulants may be appropriately mixed and used as supplementary coagulants.

Pectin includes high methoxyl pectin and low methoxyl pectin, and calcium is sufficient for coagulation of the latter low methoxyl pectin, but sugar and acid are required for coagulation of the former high methoxyl pectin. is there. To evaluate the quality of pectin, the ratio of soluble solids (usually sugar) to pectin when prepared to a standard hardness under optimal conditions, for example 1 g of pectin prepared to a standard hardness If you needed 150 grams of sugar to do it, the pectin is said to be 150 grades.
Normally, 150-grade pectin seems to be used to make jelly confectionery, but low sugar levels lead to poor storage and
If it is high, crystals will be formed.

Pectin jelly confectionery is usually prepared by mixing pectin (1 to 1.5%) with a part of sugar in advance so that it can be easily dissolved, and gradually adding about 40 times the boiling water of pectin to bring it to a boil. After that, starch syrup and a small amount of acid are added and further boiled. Then add the remaining sugar and continue heating to about 110 ° C.
When it becomes, the heating is stopped, an acid, a dye and a fragrance are added, and the mixture is poured into a cooling plate and solidified.

Agar is produced by coagulating a filtrate obtained by boiling red algae (agar beetle) and freeze-drying it. Usually, agar jelly confections are prepared by immersing agar (1-1.5%) in water for several hours, then slowly heating and dissolving it to prepare an agar solution, adding sugar and starch syrup to this agar solution, heating and dissolving, and then cooling. It is manufactured by adding a small amount of acid, a desired dye, and a fragrance, injecting it into a mold, and holding it for more than 10 hours.

Gelatin is made from collagen contained in the bones and skins of animals, and its gel strength is generally represented by bloom. The larger the bloom, the stronger the gel strength.
To make gelatin jelly confectionery, generally gelatin (usually 170 bloom or more) 5-12.5% is gradually added to about twice the amount of warm water to prepare a gelatin solution. On the other hand, sugar and starch syrup (sugar / syrup = 67 / 33-50 / 50) were added to about 1/4 of the total amount of both and heated to 114-116 ° C, then 70 ° C.
After cooling to, add the gelatin solution prepared above,
It is manufactured by appropriately adding a dye, a fragrance and the like and mixing them.

By adding and using the water-soluble hemicellulose of the present invention in the production process of various jelly confectionery produced as described above, it is possible to obtain a jelly confectionery having a much more elastic texture. , Can improve the quality of conventional jelly confectionery.

The main ingredients of caramel are sugar, starch syrup,
Protein component (milk protein containing milk protein, milk, soybean protein)
And fats and oils (butter, hardened oil, etc.), which are colored by the so-called Maillard reaction between protein and sugar, and have a unique flavor (flavor) and chewing property. The standard ratio of sugar to starch syrup is 1: 1 (solid content ratio), and if sugar is present in a large amount, it tends to crystallize, resulting in a rough texture and losing chewing properties.
On the contrary, the more starch syrup gets harder. The protein component is 4 as protein
-5% is the standard, and if it is too small, the shape retention property deteriorates. The oil and fat content has the effect of suppressing the stickiness of caramel and making the structure smooth. The more oil and fat, the more delicious it is, but if it is too much, the oil and fat will ooze out during storage, so it cannot be added in a too large amount.Normally, around 10% is the standard, and the oil and fat is evenly dispersed. An emulsifier may be used to do this. Caramel may be made by mixing various raw materials such as wheat flour, starch and the like and flavors in addition to the above main raw materials, and the standard of each raw material may be appropriately changed.

In general, caramel is mixed with starch syrup, sugar and protein components and heated with stirring. Then, fat and oil components are added and mixed well, then boiled down to about 125 ° C., spices and the like are added and mixed. It is manufactured by passing it through a cooling plate into a cooling plate, cooling it appropriately, dividing and cutting it into an appropriate size, molding and packaging.

Generally, by adding and using the water-soluble hemicellulose of the present invention during the production process of the caramel produced as described above, the shape retention of the caramel is improved, and especially the oil and fat content during storage is improved. It is possible to improve the quality of conventional caramel, such as the ability to suppress leaching of

The candy in the present invention includes both hard candy and soft candy. Especially, soft candy, in particular, jelly confection such as gummy and jelly beans in which a sugar solution is hardened with a coagulant, and protein are used. It has an excellent effect on caramel produced using the ingredients and fats and oils.

In the present invention, the water-soluble hemicellulose having the above-mentioned effects is preferably derived from beans, particularly soybean, especially cotyledon.

The water-soluble hemicellulose can be used with any molecular weight, but it is preferable that the average molecular weight is from several thousand to several million, specifically from 5,000 to 1,000,000. . The average molecular weight of this water-soluble hemicellulose is a value obtained by the limiting viscosity method in which the viscosity of 0.1 M NaNO3 solution is measured using standard pullulan (available from Showa Denko KK) as a standard substance.

The water-soluble hemicellulose can be extracted with water from a raw material containing hemicellulose, and in some cases, can be heated and eluted under an acid or alkaline condition, or can be decomposed and eluted with an enzyme. An example of the water-soluble hemicellulose production method is as follows.

[0022] Oil seeds such as soybean, palm, palm, corn, cottonseed and other oil-and-fat-free shells, or cereals such as rice and wheat starch-free plants such as meal are used as raw materials. be able to. If the raw material is soybeans, tofu, soymilk, and okara, which is a by-product when producing isolated soybean protein, can be used.

These raw materials are preferably acidic or alkaline, preferably at a pH near the isoelectric point of each protein, preferably 130 ° C. or lower, 80 ° C. or higher, and more preferably 130 ° C. or lower.
After heat-decomposing at 100 ° C or higher to fractionate the water-soluble fraction,
The water-soluble hemicellulose can be obtained by drying as it is, or by treating with activated carbon, resin adsorption or ethanol precipitation to remove hydrophobic substances or low molecular weight substances and drying.

If the viscosity is too high, the workability during candy production may deteriorate. Therefore, when the molecular weight of the water-soluble hemicellulose is large and the viscosity is too high, it is often effective to further lower the molecular weight before decolorizing / deodorizing or drying.

The treatment for lowering the molecular weight can be carried out by increasing the heating conditions during the heat decomposition, but the decomposition and extraction solution of hemicellulose can also be carried out by the treatment with alkali, acid, heat, enzyme or the like.

The viscosity of the water-soluble hemicellulose solution is preferably 200 centipoise or less, more preferably 100 centipoise or less in the case of a 10% aqueous solution.

In the present invention, the amount of the water-soluble hemicellulose used cannot be specified because the number of kinds of candy is thousands due to changes in the blending of auxiliary materials, but the lower limit is from a few% to the upper limit. Since the effect can be obtained by using it in an arbitrary ratio up to several tens of%, it is preferable to confirm it experimentally in advance before actual production.

As described above, when the water-soluble hemicellulose of the present invention is used as a candy quality improving agent, the jelly confectionery has a more elastic texture, and the soft candy has a smooth texture and a tight texture. Even with caramel that uses a relatively large amount of oil and fat, the leaching of oil is suppressed, and with hard candy, the texture is smooth and cracks are less likely to occur.

[0029]

EXAMPLES The embodiments of the present invention will be described below with reference to examples, but these are examples and the spirit of the present invention is not limited by these examples. In the examples, parts and% mean weight basis.

Preparation of Water-Soluble Soybean Hemicellulose To the raw okara obtained in the isolated soybean protein manufacturing process, double the amount of water was added, and the pH was adjusted to 4.5 with hydrochloric acid, and the pH was adjusted to 120 ° C at 1.
Hydrolyzed for 5 hours. After cooling, centrifuge (10000 G × 30
Minutes) and separated into a supernatant and a precipitate. The precipitate thus separated is washed with an equal weight of water, centrifuged, and the supernatant is combined with the previous supernatant to desalinize with an ion exchange resin, treated with an activated carbon column, and then dried to dissolve in water. Soybean hemicellulose (I) was obtained.

Water-soluble soybean hemicellulose (II) was similarly prepared except that the hydrolysis was carried out at 125 ° C. for 2.5 hours.
Got Furthermore, this water-soluble soybean hemicellulose (b)
Water-soluble hemicellulose (c) was obtained by dissolving in 0.5% saline and repeating reprecipitation three times so that the concentration of ethanol was 50% and desalting using a UF membrane.

The viscosity of the resulting water-soluble soybean hemicellulose (a), (b) and (c) was adjusted to B by a conventional method.
The results of measuring the average molecular weight by an intrinsic viscosity method with an M-type viscometer (rotor No. 1,60 rpm) are summarized below.

----------------------------------------------- Component (%) (a) (b) ( C) −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Water 5.71 7.75 5.10 Crude protein 2.64 5.05 0.53 Crude ash 0.13 0.18 0.07 Polysaccharide 90.80 85.92 94.00 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Viscosity 55.0cP 35.5cP 72.0cP ----- −−−−−−−−−−−−−−−−−−−−−−−−−−−−− Average molecular weight 230,000 180,000 325,000 −−−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−

Next, the sugar compositions of the water-soluble soybean hemicelluloses (a), (b) and (c) were analyzed by the following method. The uronic acid was measured by the Blumenkrantz method, and the neutral sugar was measured by GLC by the alditol acetate method.

The results are as follows. Sugar composition (% by weight) −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Sugar type (a) (b) (C) −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−- uronic acid 20.4 16.9 23.1 rhamnose 2.4 2.7 2.1 fucose 2.7 5.2 3.9 arabinose 19.9 19.2 19.4 Xylose 6.4 8.4 5.8 Galactose 47.3 45.9 45.2 Glucose 0.9 1.7 0.5 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

Example 1 50 parts of sugar and 5 parts of water-soluble soybean hemicellulose (a) were mixed, and 40 parts of starch syrup (DE = 42) and 20 parts of water were added thereto and boiled to a sugar content of 85% to prepare a sugar solution. Prepared. On the other hand, a gelatin solution prepared by dissolving 2 parts of gelatin in 10.5 parts of warm water, 1 part of citric acid, 0.1 part of yellow pigment, and 0.4 parts of water-soluble orange flavor to 1 part of water.
An acid solution dissolved in the solution was prepared, added to the above sugar solution, thoroughly mixed with stirring, degassed, and deposited in a starch mold (20 mm × 20 mm × 10 mm). After depositing, it was cooled and dried at room temperature for 15 hours to obtain a jelly confectionery. This jelly confectionery had a high commercial value because it was not sticky to the hands and had a good texture with rich elasticity.

Example 2 A jelly confectionery product was obtained in the same manner as in Example 1 except that the water-soluble soybean hemicellulose (b) was used instead of the water-soluble soybean hemicellulose (a). Similarly, this jelly confectionery was not sticky to the hands, had a good texture, and was of high commercial value.

Example 3 A jelly confectionery was obtained in the same manner as in Example 1 except that the water-soluble soybean hemicellulose (b) was used instead of the water-soluble soybean hemicellulose (a). This jelly confectionery was a jelly confectionery having higher elasticity and chewing property than the jelly confectionery obtained in Examples 1 and 2.

Example 4 A sugar solution was prepared by adding 50 parts of sugar, 40 parts of starch syrup (DE = 42) and 10 parts of water and boiling until the sugar content reached 85%. On the other hand, 5 parts of water-soluble soybean hemicellulose (a) was dissolved in 16.5 parts of warm water at 50 ° C,
To this, 0.4 part of orange oil was added and emulsified and mixed with a homomixer to prepare an emulsion. This emulsion and gelatin 2
A solution of gelatin dissolved in 4 parts of warm water, 1 part of citric acid, and 0.1 part of yellow dye dissolved in 1 part of water were added to the above sugar solution, mixed well with stirring, and then defoamed to obtain a starch mold (20 mm). Deposited within (20 mm x 10 mm). After depositing, it was cooled and dried at room temperature for 15 hours to obtain a jelly confectionery. Since this jelly confection does not lose the flavor due to heat during the production because the flavor is emulsified and added, the jelly confection has a better flavor retention than the jelly confections obtained in Examples 1, 2 and 3, and It had high commercial value.

Example 5 A sugar solution was prepared by adding 50 parts of sugar, 40 parts of starch syrup (DE = 42) and 10 parts of water and boiling until the sugar content reached 85%. On the other hand, 5 parts of water-soluble soybean hemicellulose (a) was dissolved in 18 parts of warm water at 50 ° C., 10 parts of chocolate (oil content 35%) was added thereto, and the mixture was emulsified and mixed with a homomixer to prepare an emulsion. With this emulsion,
A gelatin solution prepared by dissolving 2 parts of gelatin in 4 parts of warm water was added to the above sugar solution, thoroughly mixed with stirring, degassed and deposited in a starch mold (20 mm × 20 mm × 10 mm). After depositing, it was cooled and dried at room temperature for 15 hours to obtain a jelly confectionery. The jelly confectionery was a confectionery product having a chocolate flavor and a high elasticity.

Example 6 25 parts of water-soluble soybean hemicellulose (a), 30 parts of sugar and 11 parts of water
Add 0 parts and boil until the sugar content reaches 60% to prepare a sugar solution,
Furthermore, 45 parts of starch syrup was added and boiled until the product temperature reached 117 ° C. On the other hand, a gelatin solution prepared by dissolving 5 parts of gelatin in 15 parts of warm water, 1 part of citric acid, 0.13 part of stevioside, 0.4 part of orange flavor, and 0.1 part of yellow pigment in 1 part of water were prepared. The mixture was added to the solution, mixed well with stirring, cooled to about 70 ° C., and deposited on a starch mold. After depositing, the mixture was cooled and dried to prepare a water-soluble hemicellulose-containing jelly confectionery. This jelly confectionery had good elasticity and good texture.

Comparative Example 1 A jelly confectionery was obtained in the same manner as in Example 1 except that sugar was used instead of the water-soluble soybean hemicellulose (a) in Example 1. The surface of the jelly confectionery was sticky even after drying, and not only the jelly confectionery was easily bound to each other, but also the viscous sugar solution adhered to the hands, which had low commercial value.

Comparative Example 2 A jelly confectionery was obtained in the same manner as in Example 1 except that gum arabic was used instead of the water-soluble soybean hemicellulose (a) in Example 1. This jelly confectionery had a low commercial value in which many cracks were observed on the surface of the jelly confectionery after drying.

Comparative Example 3 A jelly confectionery was obtained in the same manner as in Example 1 except that pullulan was used in place of the water-soluble soybean hemicellulose (a) in Example 1. In this jelly confectionery, the viscosity of the sugar solution increased during production, which made it difficult to boil down, and the finished jelly confectionery became hard and had a bad texture.

Comparative Example 4 A jelly confectionery was obtained in the same manner as in Example 1 except that pectin was used instead of using the water-soluble soybean hemicellulose (a) in Example 1. The jelly confectionery had a significantly increased viscosity of the sugar solution during production, and could only be boiled down to a sugar content of 80%. The finished jelly confectionery product was a hard, candy-shaped product.

Comparative Example 5 55 parts of sugar was added to 110 parts of water and boiled down to a sugar content of 60% to prepare a sugar solution, and further 45 parts of starch syrup was added thereto and boiled down to a product temperature of 117 ° C. On the other hand, a gelatin solution prepared by dissolving 5 parts of gelatin in 15 parts of warm water, 1 part of citric acid, and orange flavor.
Prepare an acid solution prepared by dissolving 4 parts and 0.1 part of yellow pigment in 1 part of water, add to the above sugar solution, mix well with stirring, and then at 70 ° C.
After cooling to a certain degree, it was deposited on a starch mold.
After depositing, it was cooled and dried to prepare a jelly confectionery. The jelly confectionery had a hard texture and no elastic texture was obtained.

Example 7 32 parts of starch syrup and 6 parts of sugar, 24 parts of full-fat-sweetened condensed milk (sugar content of 60%),
0.3 part of an emulsifier, 20 parts of rapeseed hydrogenated oil and 2 parts of water-soluble soybean hemicellulose (c) were added and boiled down until the product temperature reached 122 ° C. Here, the fondant (sugar 7
5.5 parts, starch syrup 5.6 parts, water 18.9 parts) 15.7 parts) were added, mixed well with stirring, cooled to 70 ° C, rolled with a roller, cut with a cutter to make one size of 20 mm × 20 mm × 10 mm. Caramel was prepared. This caramel used a large amount of oil and was very delicious. When this caramel was placed on Toyo Filter Paper (No.1) and left at 35 ° C for 2 days, no oil leached out, but for comparison, the same was done without adding water-soluble soybean hemicellulose. In the prepared caramel, leaching of oil was considerably observed.

Example 8 10 parts of water-soluble soybean hemicellulose (c), 5 parts of sugar and 35 parts of water
A sugar solution was prepared by adding 1 part and boiling to a sugar content of 60%, and further adding 45 parts of starch syrup and 35 parts of condensed condensed milk and boiling until the product temperature reached 122 ° C. To this, add 5 parts butter, 0.3 parts emulsifier, 0.05 parts stevioside, mix well with stirring, and then at 70 ° C.
Cool down to a degree and fondant (75 parts sugar, 7 parts starch syrup,
10 parts of water (18 parts) was added, and after cooling aging, rolled with a roller and cut with a cutter to prepare a caramel. This caramel had a soft chew and a very smooth texture.

Comparative Example 6 A sugar solution was prepared by adding 35 parts of water to 15 parts of sugar and boiling until the sugar content reached 60%, and further adding 45 parts of starch syrup and 35 parts of condensed milk to a product temperature of 12
Boiled down to 2 ° C. 5 parts butter and emulsifier here
Add 0.3 parts, mix well, cool to about 70 ° C, and add 10 parts of fondant (75 parts sugar, 7 parts starch syrup, 18 parts water).
After adding a part, cooling aging, rolling with a roller and cutting with a cutter, soft candy was prepared. This soft candy was hard to bite out, and some sugar crystals were coarsened, resulting in a slightly rough texture.

Example 9 5 parts of water-soluble soybean hemicellulose (II), 60 parts of sugar and 15 parts of water
Add 0 parts and boil until the sugar content reaches 60% to prepare a sugar solution,
Furthermore, 35 parts of starch syrup were added and boiled down until the product temperature reached 140 ° C. To this, add 1 part citric acid, 0.03 part stevioside, 0.1 part yellow pigment, 0.4 part orange flavor in 1 part water, add the acid solution, stir and mix well, cool to about 70 ° C, and round with a tablet machine. Punching, hard candy was prepared. This hard candy had a smooth texture and few cracks were found.

Example 10 20 parts of water-soluble soybean hemicellulose (II), 45 parts of sugar and 15 parts of water
Add 0 parts and boil until the sugar content reaches 60% to prepare a sugar solution,
Furthermore, 35 parts of starch syrup were added and boiled down until the product temperature reached 140 ° C. To this, add 1 part citric acid, 0.1 part stevioside, 0.1 part yellow pigment, 0.4 part orange flavor in 1 part water, add the acid solution, stir and mix well, cool to about 70 ° C, and round with a tablet machine. A punched hard candy was prepared. Similar to the hard candy obtained in the previous example, this hard candy had a smooth texture and no cracks were observed.

Example 11 35 parts of water-soluble soybean hemicellulose (II), 30 parts of sugar and 15 parts of water
Add 0 parts and boil until the sugar content reaches 60% to prepare a sugar solution,
Furthermore, 35 parts of starch syrup were added and boiled down until the product temperature reached 140 ° C. To this, add 1 part citric acid, 0.18 parts stevioside, 0.1 parts yellow pigment, 0.4 parts orange flavor in 1 part water, add the acid solution, stir and mix well, cool to about 70 ° C, and round with a tablet machine. A punched hard candy was prepared. This hard candy had a stronger texture and a smoother texture than those obtained in Examples 10 and 11.

Example 12 50 parts of water-soluble soybean hemicellulose (II), 15 parts of sugar and 15 parts of water
Add 0 parts and boil until the sugar content reaches 60% to prepare a sugar solution,
Furthermore, 35 parts of starch syrup were added and boiled down until the product temperature reached 140 ° C. To this, add 1 part of citric acid, 0.25 part of stevioside, 0.1 part of yellow pigment, 0.4 part of orange flavor in 1 part of water. A punched hard candy was prepared. The structure of this hard candy was smooth, and some elasticity was felt.

Comparative Example 7 A sugar solution was prepared by adding 150 parts of water to 65 parts of sugar and boiling it down to a sugar content of 60%, and further adding 35 parts of starch syrup until the product temperature reached 140 ° C. Here, citric acid 1 part, yellow pigment 0.1
And 0.4 parts of orange flavor were dissolved in 1 part of water, and the mixture was stirred and mixed well, cooled to about 70 ° C., and punched in a circle with a tablet machine to prepare a hard candy. The structure of this hard candy was very hard, and most of them had cracks.

The candy obtained in Examples 6, 8 to 12 and Comparative Examples 5 to 7 was divided into jelly confectionery, caramel and hard candy, and the results of the tasting evaluation by 20 panelists are shown below.

-------------------------------------------- Example is better Comparative example is better Person who replied, and person who replied ------------------------------------------ Jelly confectionery 15 5 (Example 6) -------------------------------------- Caramel 19 1 (Example 8) ----- -------------------------------- Hard candy 128 (Example 9) ---------- -------------- Hard candy 14 6 (Example 10) --------------------- ------------- Hard candy 155 (Example 11) --- -------------- Hard candy 146 (Example 12) --------------- −−−−−−−−−−−−−−−−−−−−−−−−−−

[0057]

As described above, in the production of candy, when the water-soluble hemicellulose of the present invention is used, the quality of jelly confectionery having a more highly elastic texture, caramel which is unlikely to cause oil leaching, and the like. It is possible to obtain an improved soft candy, and a hard candy which has a smooth texture and is hard to cause cracking.

Claims (5)

[Claims] 1. A method for producing candy, which comprises using water-soluble hemicellulose as a quality improving agent when producing candy using sugar or starch syrup as a main raw material. 2. The method according to claim 1, wherein the water-soluble hemicellulose is a water-soluble hemicellulose derived from soybean cotyledons. 3. The candy is a soft candy,
The method according to claim 1 or 2. 4. The method according to claim 3, wherein the soft candy is a jelly confectionery prepared by solidifying a sugar solution with a coagulant. 5. The method according to claim 3, wherein the soft candy is a caramel using a protein component and an oil / fat component.