JPS5846300B2 - Manufacturing method for confectionery ingredients - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing a confectionery material from a structured protein.

Conventionally, there have been several attempts to use proteins from soybeans, peanuts, and other oilseeds as raw materials for confectionery.

For example, British Patent No. 1147008 and British Patent No. 1418790
The invention of the No. 1 is to absorb water and swell soybeans or peeled soybeans, and then to pop them by heating them rapidly in oil or by microwave heating, with or without steaming.
ping) to produce a product with a nutty texture.

In addition, in the manufacture of snack foods in which high-starch ingredients such as leaflets, onion corn, and potatoes are extruded from an extruder or buffed by heating in oil, 10 to 15% of high-protein ingredients such as soybean flour are mixed in. This is also used to improve product quality.

On the other hand, it is widely practiced to obtain a textured protein by pressurizing a protein-containing substance, releasing the pressure from a heated state, and this textured protein is used in meat products and meat-like products, especially ground meat products. Most efforts to improve manufacturing methods have been made from the perspective of how to approximate the structure of meat.

This invention focuses on uses other than meat or meat-like foods and attempts to produce confectionery materials from structured proteins.

Specifically, this invention provides a method for producing a confectionery material, the gist of which is to soften the tissue and increase the sugar content of the juice impregnated into the tissue to 65 or more by heating a textured protein in a sugar-containing seasoning liquid. The purpose is to obtain a high-protein confectionery material with a flexible jelly-like structure that is different from a nut-like texture and also different from the brittle or crunchy texture of high-starch snack foods. shall be.

Textured protein is obtained by pressurizing a protein-containing substance, releasing the pressure from a heated state, and typically, as in U.S. Pat. No. 3,142,571, defatted oilseed protein dough is obtained by autoclaving. It is produced by heating under pressure and then releasing the pressure, as in British Patent No. 1,049,848, by heating a mixture of proteinaceous material and water under pressure and extruding it through an orifice of an extruder into a low-pressure medium.

This structured protein is often commercially available in a dry state (a typical composition for a dry product with a moisture content of 5-9% is protein 48-9%).
It is porous and has a meat-like texture when it is condensed.

The particle size of the textured protein used is 3 to 15+ti on dry matter.
O-type is preferred, and it is preferable to use the dried product after returning it to water in order to process it homogeneously.

By heating the textured protein in a sugar-containing seasoning liquid, the tissue is softened and the sugar content of the juice impregnated in the tissue is made to be 65 or more.

This process transforms the meat-like texture of water-containing structured proteins into a flexible jelly-like texture, which can be used to improve the nutty, hard texture of confectionery materials obtained from conventional proteinaceous materials and the texture of high-starch snack foods. The texture should be different from the brittle or crunchy texture.

The heating temperature range from 70° C. to the boiling temperature is a practical range that can be carried out without using any special equipment, and the closer the heating temperature is to the boiling temperature, the shorter the processing time.

The sugar-containing seasoning liquid does not need to have a sugar content of 65 or higher from the beginning; the sugar content of the juice impregnated with the textured protein at the end of heating is 65.
5 or higher is sufficient; rather, it is better to use a heating method starting from a low concentration, such as boiling in a low-concentration bar liquid and continuing heating until it reaches the boiling point indicated by a predetermined sugar content. It has excellent penetration into the tissue and is preferred for obtaining uniformly soft tissues.

If the final sugar content is less than 65, the conversion from meat-like texture to soft jelly-like texture will not be sufficient, and storage stability will also be poor.

The type of sugar used is not particularly limited, but if sucrose is used alone, the product tends to dry out excessively and become too hard over time, so it is preferable to use it in combination with invert sugar to improve flavor and quality. Also, in order to impart gloss to the product, it is preferable to use it in combination with glucose or starch syrup.

The sugar-containing seasoning liquid contains various flavors, fermentation holes, nuts,
Boots paste, jam, and various seasonings can be added as needed to change the flavor of the product.

After heating in the sugar-containing seasoning liquid, the material is made into a product as it is, or dried to a moisture content of 10 to 25%, or treated in a glacé style.

The product can be eaten as a confectionery with a texture similar to drained fruit or dried fruit, used for kneading bread, kutsky, etc., or used as a flexible chocolate ball center.

Example 1 Commercially available textured soybean protein (“Fujinic Ace 200” manufactured by Fuji Oil Co., Ltd.; dry product, moisture 8%, average particle size 4.7)
The mixture was washed with water, dehydrated, and then heated in a sugar-containing seasoning solution with a sugar content of 60 consisting of 50% invert sugar and 50% sucrose, and continued to boil. However, the protein was softened as a whole, and the sugar content of the impregnating juice was 70.

The composition of the heated and dried product was as follows; it had a high protein content and a jelly-like texture similar to raisins.

Example 2 Commercially available textured soybean protein (“Fujinic Ace 500J,
Manufactured by Fuji Oil Co., Ltd.: Dry product, moisture 8%, average particle size 3.
Boil 3 myn, ) with enough water, drain the water, add 1.5 times the amount of 60-degree sugar solution, 0.9 times the amount of sweetened fermented milk drink, and a small amount of lactone flavor to make 103 ℃
A product with a soft structure and a sugar content of 66 was obtained.

The product dried to a moisture content of 13% was chewy and delicious.

Example 3 Equal weights of the same rehydrated textured protein, nut paste, and 70 degree sugar solution as in Example 1 were mixed, and 10
When heated and boiled at 5°C, a jelly-formed material with an impregnating juice sugar content of 70 was obtained.

When this material was kneaded into kutsky dough, the material in kutsky gave a good texture.

Claims (1)

[Claims] 1 By heating the textured protein in a sugar-containing seasoning solution,
A method for producing a confectionery material, characterized by softening the tissue and adjusting the sugar content of the juice impregnated into the tissue to 65 or more.