WO2001022832A1 - Procede de production de bonbons mous - Google Patents

Procede de production de bonbons mous Download PDF

Info

Publication number
WO2001022832A1
WO2001022832A1 PCT/JP2000/006796 JP0006796W WO0122832A1 WO 2001022832 A1 WO2001022832 A1 WO 2001022832A1 JP 0006796 W JP0006796 W JP 0006796W WO 0122832 A1 WO0122832 A1 WO 0122832A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
soft candy
polypeptide
protein
amount
Prior art date
Application number
PCT/JP2000/006796
Other languages
English (en)
Japanese (ja)
Inventor
Yasushi Nakamura
Kumiko Hoshino
Kazunobu Tsumura
Wataru Kugimiya
Original Assignee
Fuji Oil Company, Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to JP2001526057A priority Critical patent/JP3632659B2/ja
Priority to AU74502/00A priority patent/AU7450200A/en
Publication of WO2001022832A1 publication Critical patent/WO2001022832A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins

Definitions

  • the present invention relates to a method for producing a soft candy that contains a large amount of oil, has no stains during storage, has good shape retention, and has little adhesion to teeth and has a flavor.
  • Soft candy is made by mixing lin, oil, condensed milk, etc. to a certain amount of water, and then molding. Soft candy is a means of softening candy with soft candy. & K The method of increasing the amount of water in the material or increasing the amount of oil has been used.However, when the amount of water is reduced, the shape retention of the candey itself decreases. In addition, there is a problem that the preservability is deteriorated, and it is rarely used in textiles. The latter method also has the following problems. In order to make the texture softer and smoother, a high oil content of 10 »% or more is required, and the oil used is one with good melting properties in the mouth and low melting.
  • JP-A-4-30752 ⁇ and JP-A-4-84858 disclose the addition of enzymatically degraded protein and powdered protein to improve the oil content and stabilize the emulsified state.
  • the emulsifier is not effective, and the result is not necessarily obtained. Disclosure of the invention
  • the present invention is capable of blending highly soluble and low-melting-point fats and oils without the use of 3 ginseng, etc. Is homogeneous and has excellent emulsification stability to prevent the oil from blemishes during storage and to prevent collapse of the oil.
  • the purpose is to use the t method.
  • the present invention relates to l3 ⁇ 4t of soft candy, and to the raw material formulation ⁇ ! :
  • the polypeptide obtained by separately hydrolyzing the 7S and 11S components in the protein was combined with 0.5% or less ⁇ 1%, and the oil content was 10% by weight or more.
  • Soft candy As a result, it was possible to prevent oil stains during storage and to achieve a high oily amount of soft candey with less sticking to teeth and flavor.
  • the present inventors have conducted intensive research on the application of protein materials including enzyme-decomposed baskets in order to make the above ⁇ . As a result, there is a large difference in the effect obtained depending on the properties of the protein material used, and the same applies to enzyme-degraded proteins.Even if the spine protein material is effective, it is not at a satisfactory level. won.
  • the present inventors further studied in detail the suitability of the decomposed rice cake and the obtained hydrolyzate for the soft cande using the protein as a raw material.
  • the 7S and 11S components in the protein were separately separated.
  • Polypeptides obtained by hydrolysis have extremely high oil-retaining ability as a protein material for soft candies, and have a high degree of emulsification even with a high oil content without emulsifiers. They found that they could excel at the above, and came to the present invention. If you describe in more detail, the basics ⁇ ! 0.5% by weight or more of a polypeptide obtained by separately hydrolyzing the 7S and 11S components in soybean protein to obtain a soft candy.
  • the soft candy described in the present invention refers to a candy having a water content of about 6% by weight or more and 15% or less after being boiled down, and specific examples thereof include caramel and nougat.
  • the raw materials used are fats and oils, columns,
  • the fats and oils used as raw materials include uranium, palm oil, palm oil, and cocoa butter. , A, rapeseed oil, corn oil, sunflower oil, sesame oil, sesame oil, olive oil and other oils, animal fats such as beef tallow, fish oil, etc., and processed fats and oils subjected to hard fractionation and ester .
  • A rapeseed oil, corn oil, sunflower oil, sesame oil, sesame oil, olive oil and other oils
  • animal fats such as beef tallow, fish oil, etc.
  • processed fats and oils subjected to hard fractionation and ester In order to obtain a particularly smooth and well-melted mouth, it is desirable to mix and use those having a melting point of 36 or less so as to be 10% by weight or more, preferably 30% or less in the product. In this case, a mixture of one or two types of animal and vegetable fats or oils may be used.
  • the wishes used as raw materials include vulgaris, isomers, maltose, lactose, lactose, glucose, fructose, xylose, starch syrup, honey, maple syrup, katsu pulling sugar, nokulatinos, isomaltoligo, fructooligo sugar.
  • ⁇ ⁇ products used as raw materials include condensed milk, butter, butter fat, fresh cream, cream, cheese, and yogurt.
  • Raw materials used as raw materials include cocoa, cocoa, nuts, juice, matcha, or processed products thereof.
  • the protein material described in the present invention is a polypeptide obtained by separately hydrolyzing the 7S and 11S components in the protein, and has the following physical properties.
  • composition of the polypeptide is analyzed by the SDS polyacrylamide gel method with ⁇ -containing ⁇ -mercaptoethanol, and the main component is the polypeptide in the range of 5,000-35,000.
  • the main peak is about 8,000 by the gel filtration method of the polypeptide, and the ⁇ "amount range is 5,000 to 30,000, which is 70 96 of the total peak area.
  • the molecular weight range of 5,000 or less is less than 20% of the total peak query area.
  • ⁇ S protein is obtained by separately hydrolyzing the 7S and 11S components in the protein. 0.5% or more, preferably 0.8 to 5% of the polypeptide is added, and mixed and dissolved well. Next, add and blend the soybean fat so as to contain 10% by weight or more when it is made into a soft candy, and stir and disperse it to make it uniform.
  • the raw material solution obtained by mixing and dissolving all the ingredients is usually heated at E, and the water content is adjusted to a desired water amount of 6 to 15 £ *% 13 ⁇ 43 ⁇ 4. At normal pressure, the solution transfer is 1 15-1 28 ° C as a guideline for completion. ⁇ ⁇ Cows end heating at lower than usual. In cows, caramel TO and coloring are suppressed because the Mailad reaction is unlikely to occur due to heating.
  • the heating method should be determined in consideration of the desired soft candy color tone: ⁇
  • the boiled-up soft candy dough is then turned into a mold, rolled into a sheet, cut into a dog, cut with a power cutter, etc., and cut into a final form to reduce the soft candy.
  • the pH was adjusted to 4.5 by adding ⁇ to the obtained thigh soybean milk, and the resulting protein was collected by esteem to obtain a soybean curd protein curd.
  • reaction solution was prepared using NaOH solution.
  • the polypeptide derived from the protein was prepared by m ⁇ m ( ⁇ -1). SDS
  • the ⁇ amount was in the range of 5,000 to 35,000, and it was over 90%.
  • the peak picking capacity for gel filtration analysis is about 8,000 f3 ⁇ 4g, and ⁇ ? "The peak area area power in the range of 5,000 to 30,000 was 90%.
  • the CH ⁇ analysis value was 85% crude protein, 10% ash, and 5% moisture.
  • the solubility of 22M TCA is 56% at 7.
  • composition table in Table 1 evaluation was made by trial production of a soft candy with a different oil content.
  • Each soft candy was prepared using the polypeptide (T-1) of the present invention and the ratio (t-1 and t-2). Specifically, first, the raw materials excluding the fats and oils were stirred and mixed until they became uniform, and the fats and oils were added thereto, followed by stirring until the fats and oils were uniformly distributed ( ⁇ ). Next, this raw material solution was heated to 12 CTC under a normal condition to obtain a soft candy dough having a water content of about 8% by weight. The soft candy fabric was cooled to 80 ° C., spread out with a roller, formed into a sheet having a thickness of 1 cm, and then cut into a 2 cm ⁇ 2 cm square with a cutter to obtain soft candy.
  • Table 2 shows the evaluation results for each prototype soft cande.
  • the feeling of sticking is strongly felt
  • the oil stain rate of the soft candies of Examples 1 and 2 using the boriveptide (T-1) of the present invention is 0%, and the oil stain is not at all. I was not able to admit.
  • the shape retention ratio was 100% and 96%, and the shape retention by storage was also good.
  • the soft candies of both of them were smooth and well-melted, had little adhesion to teeth, and had a good wind.
  • the soft candies of Example II which had an increased oil M, had a particularly soft and smooth mouth-melting sensation and showed no particular adhesion to the teeth and were in a particularly good condition.
  • the spotting rates of the soft candy oils of tt ⁇ Example 1 and it ⁇ Example 3 using undegraded soy protein (t-1) were 92% and 112%, respectively.
  • the form factor was 88% and 85%, and it could not be adjusted to a soft cande that had lost its commercial value.
  • the soft spots of the soft candies of Examples 2 and 4 using the naturally-degraded ⁇ protein (t-1) were 30% and 55%, and the shape retention rates were 93% and 90%.
  • Not yet enzymatically degraded soy protein (t-2) O 01/22832 _ l Q _ PCT / JP00 / 06796
  • Decomposition ⁇ It is better as a soft candy material than protein (t-1), but oil stains are not at a satisfactory level in shape retention, and adhere to teeth, However, it had a feeling of adhesion and was inferior in sensuality. In addition, even if the amount of oil ⁇ * was increased, no significant improvement in texture was observed.
  • the ⁇ method of the soft candy according to the present invention prevents the oil from losing its shape during storage, reduces the adhesion to the teeth, and increases the amount of high oil ⁇ which is flavorful.
  • Soft candy is industrially efficient! You can now do it.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)

Abstract

Cette invention se rapporte à un procédé servant à produire un bonbon mou riche en matière grasse, qui n'est désavantagé ni par le suintement d'huile ni par sa déformation pendant la conservation, qui n'adhère guère aux dents et qui possède un goût agréable. A cet effet, une matière grasse à point de fusion bas fondant lentement dans la bouche, peut être incorporée sans qu'il soit nécessaire de recourir à des émulsifiants ou à des matières grasses à point de fusion élevé et on peut ainsi produire un bonbon contenant une matière grasse homogène ayant une grande stabilité en émulsion. Lors de la production d'un tel bonbon mou, 0,5 % en poids ou davantage de polypeptide, que l'on a obtenu en hydrolysant séparément les composants 7S et 11S contenus dans la protéine du soja, sont ajoutés aux substances de départ et le mélange est ensuite cuit, en vue de produire un bonbon mou ayant une teneur en matière grasse égale ou supérieure à 10 % en poids. On parvient ainsi à produire un bonbon mou riche en matière grasse qui n'est désavantagé ni par le suintement d'huile ni par sa déformation pendant la conservation, qui n'adhère guère aux dents et qui possède un goût agréable.
PCT/JP2000/006796 1999-09-30 2000-09-29 Procede de production de bonbons mous WO2001022832A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2001526057A JP3632659B2 (ja) 1999-09-30 2000-09-29 ソフトキャンデーの製造法
AU74502/00A AU7450200A (en) 1999-09-30 2000-09-29 Process for producing soft candy

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP11/278047 1999-09-30
JP27804799 1999-09-30

Publications (1)

Publication Number Publication Date
WO2001022832A1 true WO2001022832A1 (fr) 2001-04-05

Family

ID=17591922

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2000/006796 WO2001022832A1 (fr) 1999-09-30 2000-09-29 Procede de production de bonbons mous

Country Status (3)

Country Link
JP (1) JP3632659B2 (fr)
AU (1) AU7450200A (fr)
WO (1) WO2001022832A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008271794A (ja) * 2007-04-25 2008-11-13 Q P Corp 複合体及びその製造方法、並びにそれを含有する食品

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0430752A (ja) * 1990-05-29 1992-02-03 Morinaga & Co Ltd 乳脂肪成分等を含有するソフトキャンデーの製造法
EP0976331A2 (fr) * 1998-07-29 2000-02-02 Fuji Oil Company, Limited Hydrolysats de protéines de soja, procédé pour l'obtenir et utilisation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0430752A (ja) * 1990-05-29 1992-02-03 Morinaga & Co Ltd 乳脂肪成分等を含有するソフトキャンデーの製造法
EP0976331A2 (fr) * 1998-07-29 2000-02-02 Fuji Oil Company, Limited Hydrolysats de protéines de soja, procédé pour l'obtenir et utilisation

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008271794A (ja) * 2007-04-25 2008-11-13 Q P Corp 複合体及びその製造方法、並びにそれを含有する食品

Also Published As

Publication number Publication date
JP3632659B2 (ja) 2005-03-23
AU7450200A (en) 2001-04-30

Similar Documents

Publication Publication Date Title
AU680246B2 (en) Aerated and grainy confectionary product and process for manufacturing the said confectionary product
CA2653732C (fr) Composition comestible procurant du plaisir
TWI221083B (en) Chocolate compositions and its utilization
CH621244A5 (en) Process for the preparation of new food compositions containing microbial proteins
US5520946A (en) Preparation of overrun milk product
CN1917774B (zh) 含水巧克力和可用来作为其起始原料的巧克力
JP2008054583A (ja) 気泡含有菓子生地の製造法
JP2986379B2 (ja) ソフトキャンディ及びその製法
JP2011244735A (ja) プリン練り込み用水中油型乳化油脂組成物
JP2010220579A (ja) 可塑性油中水型乳化油脂組成物
WO2001022832A1 (fr) Procede de production de bonbons mous
JPH0618507B2 (ja) 含油ゼリ−食品
JP2001161274A (ja) ソフトキャンデーの製造法
JP2942421B2 (ja) 粘土状ソフトキャンディ
JP3597659B2 (ja) シュガーレスミルクキャンデイの製造方法
JP2002069481A (ja) 油脂組成物およびその製造方法
JPH01128748A (ja) センター入りソフトキャンデイ
JP3790916B2 (ja) 油脂を使用しない冷菓とその製造方法
JPH1132676A (ja) 水中油型乳化油脂組成物及びその製造方法
JP2009189286A (ja) 生チョコレート及びその製造方法
JPS5818052B2 (ja) チユ−イングガム状食品およびその製造方法
JP2003102386A (ja) 含水チョコレート類
JP2003009797A (ja) 水中油型乳化組成物の製造方法
JP2003265111A (ja) 餅状加工食品及びその製造方法
JP3705677B2 (ja) 含水チョコレート類及びその製造方法

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AU CN JP KR US

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE

121 Ep: the epo has been informed by wipo that ep was designated in this application
ENP Entry into the national phase

Ref country code: JP

Ref document number: 2001 526057

Kind code of ref document: A

Format of ref document f/p: F

122 Ep: pct application non-entry in european phase
DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
122 Ep: pct application non-entry in european phase