JPS597411B2 - Vegetable soft candy - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a soft candy using plant-based materials as the main raw material.

The present invention relates to so-called soft candies such as caramel and fatsy, and caramel will be explained below as a representative example.

Traditionally, caramel uses sweeteners such as sugar and starch syrup, as well as dairy products (for example, condensed milk) and fats and oils as main ingredients.

The dairy products used here not only give the caramel a dairy-derived flavor, but also give the amine group in the milk protein an aminocarbonyl reaction with sugars under the caramel manufacturing conditions, giving it a desirable color and flavor. A portion of the oil undergoes a caramelization reaction, which likewise has a positive effect on color and flavor.

However, the dairy products used to make caramel are animal foods, and these animal foods contain large amounts of cholesterol, and it has been recognized that arteriosclerosis, which is common in modern people, is related to this cholesterol. .

Therefore, from a health perspective, there is an increasing tendency to eliminate animal foods as much as possible and to mainly consume plant foods.

On the other hand, processed soybean products, such as soybean flour or soymilk produced from soybeans, contain a large amount of protein and are rich in polyunsaturated fatty acids such as linoleic acid and linoleic acid, and are therefore an excellent source of protein. At the same time, unsaturated fatty acids can be expected to have the effect of removing cholesterol deposited in the arterial wall soil.

In this way, although processed soybean products are excellent in terms of food, they are not used in traditional foods such as miso, soy sauce, tofu, and natto in Japan due to their unique unpleasant odors, such as grassy and bean-like smells. Use was limited.

Therefore, in recent years, much research and development has been carried out to eliminate this unpleasant soy odor and increase the food value of processed soybean products, and recently even soy milk drinks have appeared as a substitute for milk.

Traditionally, this soymilk was produced as a byproduct during tofu production, and due to its unique odor, it was not used for many purposes other than special purposes.However, with the recent development of deodorizing technology and odorless soymilk production technology, it has been produced as a byproduct. It has now been produced as a major product.

Thus, with recent technological advances, processed soybean products or soy milk have begun to be used not only in specialty foods but also in many food processing fields, and there are high expectations for their use in the future.However, in soft candies such as caramel, From the viewpoint of color and flavor, animal milk products are used as the protein source, and no protein source has yet been found that uses vegetable protein, especially processed soybean products, as the main protein source.

This is thought to be because soybean protein does not cause an aminocarbonyl reaction under caramel production conditions, and therefore is difficult to impart desirable color and flavor to caramel, compared to milk protein.

Therefore, as mentioned above, the present inventors used excellent processed soybean products or soy milk as a protein source to obtain soft candies such as caramel that are comparable in color and flavor to animal dairy products. As a result of repeated prototype research,
When a small amount of xylose is added as a raw material in addition to sugars as sweeteners, that is, sugar and starch syrup, the amine groups in soybean protein and this xylose suitably cause an aminocarbonyl reaction, and the caramelization of xylose is promoted.
It was found that caramel with good color tone, flavor and texture can be obtained.

It is therefore an object of the present invention to provide a soft candy whose main raw material consists essentially of vegetable matter.

The purpose of this was to create a soft drink made primarily from vegetable raw materials, with sugar as the sugar, starch syrup, and a small amount of xylose, soy milk and/or processed soy products as the protein source, and vegetable oil as the fat. -Achieved by candy, especially caramel.

The main feature of the present invention is that caramels with good color tone, flavor and texture can be obtained despite the use of vegetable protein, and the vegetable protein used here can be combined with processed soybean products and caramels. / or soy milk.

Soybean-added] The two products are selected from defatted dog soybean flour, full-fat soybean flour, and soybean protein, and the soybean milk is used in the form of soybean liquid or dry soybean milk.

The amount of processed soybean products and/or soymilk used is usually about 15 to 15% by weight based on the finished weight in terms of solids.

In the soft candy of the present invention, xylose, which is used in small amounts in addition to sugar and starch syrup as sweeteners, is
An example of this is pentose, which is produced by hydrolyzing xylan contained in corn cobs, and itself has a light and elegant sweetness.

Therefore, it is also known to use xylose as a sweetener, and in the present invention it is used not only as a sweetener but also as a raw material for producing the aminocarbonyl reaction and the caramel reaction.

If a large amount of xylose is used, these reactions will be excessive, adversely affecting the color and flavor of the product, and the hygroscopicity will also increase. An amount of 4.0% by weight is preferred.

Since the object of the present invention is to provide a candy made essentially of vegetable raw materials as described above, the oils and fats used are likewise vegetable-based.

Thus, the main raw materials used in the candy of the present invention are substantially all vegetable raw materials.

Other additives such as emulsifiers, flavorings, etc. can be used in conventional amounts used in conventional caramels, such as lecithin or monoglycium.

The soft candy according to the present invention has no soy odor and has a color comparable to that of conventional soft candy, even though the main raw material is essentially a vegetable material and soybean protein is used as the protein source. It has flavor and texture.

In addition, since it is essentially made of plant-based raw materials, there is no concern that the above-mentioned animal foods may cause health harm.

The present invention will be explained below with reference to Examples.

Examples Caramels made of vegetable raw materials were produced according to the formulation examples shown in Table 1 below.

(In the table, the numbers are in parts by weight) The amounts of vegetable oil and emulsifier shown in the above formulation example were gradually heated and dissolved.

On the other hand, soybean milk and soybean products are gradually heated to 40°C while stirring, after adding the indicated amount of water as necessary.

Add the above-mentioned dissolved fat and emulsifier solution to this solution,
It was homogenized by a conventional method.

Next, sugar, starch syrup and xylose were added and mixed to this homogenized solution, and the mixture was boiled down to 120°C in a conventional manner and the heating was stopped.

A flavoring agent was added to this and the mixture was molded into the desired shape to obtain caramel.

Caramel according to the present invention (
Examples 1-3) and comparative caramels (Comparative Examples 1-2)
were evaluated for palatability by a panel consisting of 20 men and 20 men, and the results shown in Table 2 below were obtained.

(In the table, the numbers indicate the number of people.) As can be seen from the above results, soy milk and/or
Alternatively, when a processed soybean product is used, by adding a small and appropriate amount of xylose, a caramel that is superior in color tone, flavor, and texture can be obtained.

Claims (1)

[Claims] 1. In addition to sugar and starch syrup as sugars, a small amount of xylose,
A soft candy mainly made from vegetable raw materials, characterized in that the main raw materials are soy milk and/or soybean processed products as a protein source and vegetable oils and fats as oils and fats. 2. The soft candy according to claim 1, wherein the soymilk is selected from soymilk liquid and dried soymilk. 3. The soft candy according to claim 1, wherein the processed soybean product is selected from defatted soybean flour, full-fat soybean flour, and soybean protein. 4. The soft candy according to any one of claims 1 to 3, wherein xylose is used in an amount of 6% by weight or less based on the finished weight. 5. The soft candy according to any one of claims 1 to 4, wherein the soft candy is caramel.