JPWO2011129251A1 - Soft candy manufacturing method - Google Patents

Abstract

The present invention provides a soft candy with good flavor and physical properties, which has high fluidity of dough at the time of manufacture, retains emulsifying power and suppresses oil stains. SOLUTION: By using a pea protein material for a soft candy dough, it is possible to efficiently prepare a soft candy that maintains emulsifying power and suppresses oil stains with a high dough fluidity. . In addition, by making the pea protein material into a partial hydrolyzate, the hardness of the soft candy can be brought into an appropriate state. [Selection figure] None

Description

  The present invention relates to a method for producing a soft candy having good flavor and physical properties.

  Soft candy is generally manufactured by mixing saccharides, fats and oils, condensed milk, etc., boiled to a predetermined moisture, then cooled and molded. As one of means for making the texture of this soft candy soft and smooth, a method of increasing the amount of oil has been adopted in some cases. However, for example, if the oil content is 10% by weight or more in order to soften the texture, the oil dispersion may be deteriorated by using a high oil content, and the resulting emulsion becomes unstable, and during storage. Oil stains may occur and shape retention may be reduced and deformed.

Various methods have been proposed to improve the stability of the resulting emulsion by improving the dispersibility of the oil and to solve this problem. For example, Patent Document 1 discloses that as a technique using soybean protein, the shape retention of caramel is improved by blending a special emulsifier with the separated soybean protein. However, soft candy dough with undegraded soy protein added has a very low flowability and may have problems during mass production. On the other hand, using soybean protein that has been enzymatically degraded is known to improve the dough fluidity but reduce the emulsifying power and cause oil to stain.
In order to avoid this, a technique for degrading soybean protein by a special enzyme treatment method is also disclosed (Patent Document 2), but a two-stage enzyme reaction is required, and the process must be complicated. Thus, a simple manufacturing method suitable for mass production of soft candy having high dough fluidity, retaining emulsifying power and suppressing oil stains has not been established yet.

JP-A-4-30752 International Publication WO01 / 022832 Pamphlet

  An object of the present invention is to easily produce and provide a soft candy with good flavor and physical properties, which has high fluidity of dough at the time of production, retains emulsifying power and suppresses oil stains.

  As a result of intensive research on the above problems, the present inventors have obtained a good fluidity in the dough by using a pea protein material for the soft candy dough, and also suppresses oil stains. In addition, the present inventors have found that the hardness of soft candy can be brought into an appropriate state by using a pea protein material as a partial hydrolyzate, thereby completing the present invention.

That is, the present invention is (1) a method for producing a soft candy characterized by using a candy dough blended with a pea protein material.
(2) The method for producing a soft candy according to (1), wherein the pea protein material is a partially decomposed product of protein.
(3) The method for producing a soft candy according to (1), wherein the protein degradation rate of the pea protein material is 5 to 50%.
(4) The method for producing a soft candy according to (1), wherein 0.3 to 6% by weight of a pea protein material is blended.
(5) Soft candy using pea protein material.
(6) A pea protein material for soft candy having a protein degradation rate of 5 to 50%.
It is about.

  According to the present invention, it is possible to provide a soft candy having a good flavor and physical properties even with a high oil content. That is, it is possible to efficiently prepare a soft candy having a high dough fluidity, a hardness of the resulting candy that is more appropriate, an emulsifying power maintained, and oil smearing suppressed.

(Pea protein white material)
The pea protein material used in the present invention is obtained by extracting protein components with water or hot water from peas or peas obtained by removing starch from peas, isoelectric point precipitation, ultrafiltration, etc. from this extract In this method, the protein component is concentrated. The protein content is 50% by weight or more, preferably 75% by weight or more, based on the amount of dry matter. Since the protein content is high, bad flavor derived from other components can be suppressed, and the amount added can be reduced. These can be sterilized as necessary and can be dried by various methods such as spray drying.

(Hydrolysis treatment)
The pea protein material can also be hydrolyzed. Hydrolysis can be carried out enzymatically or non-enzymatically, but it is preferred to carry out enzymatically with a protease in an aqueous system from the physical properties of the degradation product.
The protease used in the present invention is preferably a protein in which amino acids are bound in a chain or an endo-type protease that is an enzyme that hydrolyzes peptide bonds inside the peptide to form several peptides. It is also possible to combine one or more exo-type proteases, which are enzymes that sequentially cleave amino acids and peptides from the amino terminus and carboxy terminus present at the ends of proteins and peptides. Although the reaction temperature depends on the type of enzyme used, the reaction is generally carried out at 20 ° C or higher and 70 ° C or lower. If it is less than 20 ° C, the protease activity may be low, and if it exceeds 70 ° C, it may be inactivated by heat denaturation depending on the type of protease.
The degree of degradation is preferably partial protein degradation. For example, the rate of proteolysis described below is preferably 5% to 50%, more preferably 7% to 35%. If the decomposition progresses too much, the emulsifying power is lost, oil stains cannot be suppressed, and it may be difficult to prepare a soft candy well.

(Hydrolysis and candy properties)
If undegraded separated soy protein conventionally known for soft candy is used, the soft candy dough has low fluidity and may cause problems in work. Moreover, even if the separated soybean protein to be used is partially hydrolyzed, there is little improvement in dough fluidity. When the hydrolysis further proceeds, the fluidity of the dough increases, but the emulsifying power decreases, which may cause oil stains.
However, unlike soybeans, pea protein material has high fluidity of candy dough even when used in an undegraded state. Furthermore, it has a feature that moderately increases the hardness of the candy without affecting the fluidity of the dough by a partial hydrolysis that does not affect the suppression of oil stains.

(Soft candy)
The soft candy prepared in the present invention means that the molded product has a water content of approximately 20% by weight or less, preferably 5% by weight to 15% by weight, and an oil content of 5% by weight to 40% by weight, preferably 10%. A candy having a weight of 30% by weight to 30% by weight, which has plasticity at normal temperature and can be chewed comfortably in the mouth, and its hardness is preferably 300 g to 1,800 g according to the candy hardness evaluation method described later. Specific examples include caramel and nougat. Examples of the raw materials used include fats and oils, sugars, dairy products, flavor raw materials, fragrances, emulsifiers, and water. Since sufficient oil retaining power can be expected with only the pea protein material of the present invention, an emulsifier may not be used when emphasizing quality, particularly flavor.

  Oils and fats used as raw materials include milk fat, coconut oil, palm oil, cocoa butter, soybean oil, rapeseed oil, corn oil, sunflower oil, sesame oil, peanut oil and olive oil, as well as animal fats such as pork fat, beef fat, fish oil, and the like Examples thereof include processed oils and fats that have undergone curing, fractionation, transesterification, and the like. In particular, it is desirable to use a compound having a melting point of 36 ° C. or lower in order to achieve smooth and good melting in the mouth. In this case, what mixed 1 or 2 types of animal and vegetable oils and fats may be used.

  Sugars used as raw materials include sucrose, isomerized sugar, maltose, lactose, glucose, fructose, xylose, starch syrup, honey, maple syrup, coupling sugar, palatinose, isomalt-oligosaccharide, fructo-oligosaccharide, whey oligosaccharide, Examples include galactooligosaccharide, xylooligosaccharide, mannitol, maltitol, xylitol, sorbitol, palatinit, erythritol, and reduced starch saccharified product. Dairy products used as raw materials include condensed milk, butter, butterfat, fresh cream, concentrated cream, cheese, yogurt and the like. The flavor raw material used as the raw material includes coffee, cocoa, nuts, fruit juice, matcha tea or processed products thereof. These can be appropriately used as long as they do not affect the effects of the present invention.

(Preparation)
Various methods can be used to prepare soft candy, but an example is introduced. Mix sugars, dairy products, fats and oils, pea protein material, water and other additives. The pea protein material is added so that it is contained in an amount of 0.3 to 6% by weight or more, preferably 0.5 to 3% by weight when the final soft candy is made, and the fats and oils are blended so as to be included in the above-mentioned range. Add and stir and disperse to be uniform in the warmed state. If there are few pea protein ingredients, the emulsifying power will weaken and oil stains cannot be suppressed, and if it is too much, the flavor may be affected.
The raw material solution in which all ingredients are mixed and dissolved is heated at normal pressure or reduced pressure, and boiled until the water content reaches a desired water content of approximately 5 to 15% by weight. If the pressure is normal, the solution temperature is 115 to 128 ° C., which is an indication of the end of boiling. Under reduced pressure, heating can be completed at a temperature lower than normal pressure, and the Maillard reaction due to heating can be suppressed. it can. The soft candy dough that has been boiled down is cooled and formed into a mold or formed into a sheet with a roll or the like, and then cut with a cutter or the like to obtain a final form, thereby producing a soft candy.

(Protein content and proteolysis rate measurement method)
The protein content represents the amount of crude protein measured using the Kjeldahl method as a ratio to the amount of dry matter. The nitrogen coefficient is 6.25. The degradation rate of the protein degradation product is expressed as 0.22 M trichloroacetic acid solubility. That is, the amount of crude protein in the supernatant obtained by adding an equal amount of 0.44M trichloroacetic acid (TCA) to a 1% by weight sample and centrifuging at 3,000 rpm for 10 minutes was measured separately. Calculated as a percentage of

  The invention is illustrated by the following examples.

○ Production example 1 Preparation of separated pea protein material 1 part by weight of peeled and crushed peas is dissolved in 10 parts by weight of water, and dispersed / extracted at pH 8.0 at 15 ° C for 1 hour with propeller stirring. The slurry was filtered with a cloth to separate the fiber. The filtrate was centrifuged to separate starch. Hydrochloric acid was added to the centrifugation supernatant to pH 4.5. The precipitate was collected by centrifugation, diluted with water to 10% by weight, neutralized to pH 7.0 with sodium hydroxide, then sterilized at high temperature and spray-dried to obtain separated pea protein material A. The protein degradation rate of the separated pea protein material A was 3.2%, and the protein content was 83.1%.

Production Examples 2 and 3 Preparation of Isolated Pea Protein Material (Partial Hydrolyzate) Using the separated pea protein material A prepared in Production Example 1 as a substrate, a partial hydrolyzate was prepared according to the following method. That is, Protex 50FP (source: Aspergillus oryzae, manufactured by Genencor) is added to an 8% by weight solution of the separated pea protein material A at 0.05% by weight or 0.2% by weight per protein, and the pH is 7.5 and 58 ° C. for 2 hours. After making it act, high temperature sterilization and spray drying were performed, and the isolation | separation pea protein raw material B (partial hydrolyzate) and the isolation | separation pea protein raw material C (partial hydrolyzate) were obtained. The protein degradation rate of the isolated pea protein material B was 7.2%, the protein content was 83.1%, the protein degradation rate of the isolated pea protein material C was 31.5%, and the protein content was 82.9%.

○ Comparative Production Example 1 Preparation of isolated soybean protein material 1 part by weight of defatted soybeans is dispersed in 10 parts by weight of water, extracted at 15 ° C for 1 hour at pH 7.0, with stirring, and okara removed by centrifugation. Skim soymilk was obtained. Hydrochloric acid was added to defatted soymilk to a pH of 4.5. The precipitate was recovered by centrifugation, diluted with water to 10% by weight, neutralized to pH 7.0 with sodium hydroxide, then sterilized at high temperature and spray-dried to obtain separated soybean protein material D. The protein degradation rate of the isolated soybean protein material D was 3.1%, and the protein content was 93.4%.

Comparative Production Examples 2 and 3 Preparation of Isolated Soy Protein Material (Partial Hydrolyzate and Hydrolyzate) Protex 50FP according to the method of Production Example 2 using the separated soy protein material D prepared in Comparative Production Example 1 as a substrate Was added with 0.05% by weight or 0.25% by weight per protein to prepare an isolated soybean protein material E (partial hydrolyzate) and an isolated soybean protein material F (hydrolysate). The protein degradation rate of the isolated soybean protein material E was 33.4%, the protein content was 92.1%, the protein degradation rate of the isolated soybean protein material F was 76.8%, and the protein content was 91.9%.

Example 1 Evaluation of Soft Candy Fabric (Preparation of Soft Candy Fabric)
Soft candy dough was prepared using each protein material of the present invention. Dissolve or disperse emulsifier (sucrose fatty acid ester / Ryoto sugar ester S-570, HLB5, manufactured by Mitsubishi Chemical Foods Co., Ltd.) in water and protein materials A to F in sweetened whole fat condensed milk. Then, these were mixed, the remaining raw materials were added, and the mixture was stirred and mixed until uniform at 80 ° C. This raw material solution was heated to 120 ° C. in a pan to prepare soft candy doughs A to F having a moisture content of about 8% by weight.

○ Table 1 Composition of soft candy dough

(Evaluation of fluidity of soft candy dough)
Place a pot (Φ22 × 12.5cm) with soft candy fabric 730g immediately after preparation on an artificial marble board with an inclination of about 2 degrees, and measure the amount of water flowing out of the pot in weight ratio (%). The results are shown in Table 2. It was judged that 75% by weight or more was particularly good, 70% or more was good, and less than 70% was bad.

Example 2 Evaluation of Soft Candy (Preparation of Soft Candy)
After soft candy doughs A to F prepared in Example 1 were cooled, 5 parts of fondant were added to 95 parts of each soft candy dough and kneaded with a mixer to prepare soft candy A to F.

(Evaluation of oil spots on soft candy)
The soft candy A to F were molded into a plate shape, folded in three, and the surface condition after 10 minutes was evaluated with a USB Microscope M2 (manufactured by SCARA) using a 30x objective lens. The results are shown in Table 2.

(Soft candy hardness evaluation)
Soft candy A to C are filled into a cylindrical container with a capacity of 87 cc, stored overnight at 20 ° C, and using a rheometer (NRM-2002J made by FUDOH), the plunger (diameter 3 mm, pointed type) entry degree 50 % Was measured and evaluated, and the results are shown in Table 2.

○ Table 2 Evaluation of soft candy dough and soft candy

  Soft candy of test sections 1 to 3 using the separated pea protein material A (undecomposed product), the separated pea protein material B (partial hydrolyzate) and the pea protein material C (partial hydrolyzate) of the present invention The dough had good fluidity. Also, the emulsifying power was good, and there was almost no oil stain and the physical properties were suitable for soft candy. In terms of the hardness of the candy, the material A was slightly soft, but the materials B and C were in a good state with appropriate hardness.

  On the other hand, the target areas 1 and 2 using the separated soy protein material D (undegraded product) and the separated soy protein material E (partially hydrolyzed product) carried out in comparison have a soft candy dough fluidity of 67%, As low as 69%, there was a risk of impairing workability during production. The soft candy dough of the target area 3 using the separated soybean protein material F (hydrolyzate), which has a higher degree of degradation than the raw material E, has a fluidity of 80%, but the emulsifying power is low and the soft candy oil stain There were a lot of dashi and it was not at a satisfactory level. None of them met both fluidity and emulsifying power.

Claims (6)

A method for producing a soft candy, characterized by using a candy dough containing a pea protein material. The method for producing a soft candy according to claim 1, wherein the pea protein material is a partially decomposed product of protein. The method for producing a soft candy according to claim 1, wherein the protein degradation rate of the pea protein material is 5 to 50%. The manufacturing method of the soft candy of Claim 1 which mix | blended 0.3 to 6weight% of pea protein raw materials. Soft candy using pea protein material. A pea protein material for soft candy with a proteolytic rate of 5-50%.