Soft candy-like confectionery

Abstract

To provide a soft candy-like confectionery that maintains its soft texture while retaining its shape even under high-temperature conditions. [Solution] A soft candy-like confectionery containing pectin and plant protein, wherein the plant protein includes soybean-derived and / or barley-derived protein, and the (X,Y) of the soft candy-like confectionery, where X (mass%) is the content of the soybean-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery and Y (mass%) is the content of the pectin, lies within the region enclosed by line segments connecting points A1(0.5,5), A2(0.4,4), A3(0.4,2), A4(0.5,1.5), A5(0.75,1.5), A6(2.7,1.35), A7(4.02,1.35), A8(5,2), A9(3.5,3.01), A10(3,4), A11(1.75,5) in this order (including on the line segments).

Description

Technical Field

[0001] The present invention relates to soft candy-like confectionery.

[0002] Candy can be roughly classified into hard candy, soft candy, gummies, jelly, dried goods, marshmallows, bonbons, and coated confections (Confectionery Dictionary, Asakura Shoten; Dictionary of Confectionery, Asakura Shoten). According to Japanese Agricultural Standards, the difference between hard candy and soft candy is the moisture content. Hard candy has a moisture content of 1 - 6%, and soft candy has a moisture content of 6 - 20%.

[0003] Soft candy is produced by heating and concentrating sugar, starch syrup, fats and oils, milk raw materials, etc., kneading in a gelatin solution and sugar crystals called semi-liquid fondant, aging the sugar crystals for about one night, extruding them into a rope shape using an extrusion device such as a two-screw type, hardening the rope while passing through a cooling chamber, stretching the rope into a square shape, and cutting and molding it into a square prism by rope cutting (hereinafter also referred to as the rope cutting manufacturing method).

[0004] Compared with other candies, the manufacturing method of soft candy has a long and complex process. As a simpler manufacturing method, there is a batch method in which a gelatin solution, fats and oils, emulsifiers, etc. are kneaded in a kneader for the dough syrup obtained by concentrating sugar and starch syrup, rather than using a two-screw type extrusion device. For example, Patent Document 1 reports a simple manufacturing method in which the heating and concentration process of sugar and starch syrup at around 130°C is eliminated and kneading is performed at a low temperature of 100°C or less for the manufacturing method using a kneader.

[0005] In addition to the rope cutting manufacturing method, as a molding method, there are also those molded into a spherical shape using a ball former (ball cutter), and a molding method using a drop roller that presses and cuts with a roller with a mold formed.

[0006] In soft candy production, the chewing experience—including initial bite, bite, chewiness, and elasticity—can be adjusted by controlling the proportions of each ingredient, the order of addition, the degree of sugar crystallization, and the moisture content. However, making it too soft can compromise its ability to maintain its shape for distribution, while increasing the gelatin content to enhance elasticity can cause shrinkage during cutting, leading to an unstable shape and making packaging impossible. Thus, achieving a perfect balance in soft candy production has proven difficult. Improving texture often compromises durability, and conversely, increasing durability can negatively impact texture, making product design challenging.

[0007] Furthermore, in most cases, soft candies are rolled into a rope shape while being cooled, immediately cut into rectangular prisms, and then individually wrapped immediately after cutting in waxed wrapping paper or packaging materials such as polypropylene or aluminum vapor deposition. Most soft candies become sticky, clump together, or deform due to exposure to warm environments during distribution, and soft candies without individual packaging are almost nonexistent. In particular, the moisture content of most products is adjusted to 6-10%, and if the moisture content is higher than this, stickiness and deformation become significant. On the other hand, if the moisture content is lowered to this extent, the candy becomes too chewy, and in manufacturing methods where sugar solution is boiled down and then gelatin and oils are kneaded in and molded into a rope shape, the candy ends up with a similarly chewy texture.

[0008] Some soft candies are protected from stickiness by a sugar coating process, and some products are not individually wrapped (they are not individually wrapped, but are packed together in a bag). The sugar coating process involves shaping soft candies into balls using a ball former or similar machine, then rolling them in a sugar coating machine such as a revolving pan. A saturated sugar solution is gradually applied to the surface of the soft candy, and as it rolls, the sugar solution dries and the sugar crystallizes, forming a layer of crystalline sugar on the surface of the candy. With this method, the surface is not sticky, but there is a layer of crystalline sugar on the surface, and many have a crisp, crunchy texture when bitten. Essentially, the soft candy inside is the same as conventional candies, with only the sugar coating layer added to the surface.

[0009] Unlike the rectangular prism-shaped soft candies, the sugar coating method for spherical soft candies has several drawbacks. These include the time required for the sugar solution to dry and crystallize on the surface, the fact that the production volume does not increase significantly compared to the processing time, and the fact that it involves a much longer process than the soft candy process of dissolving, emulsifying, heating and concentrating, kneading, cooling, aging, extrusion, cooling, and molding. This process involves preparing the sugar solution using a sugar coating pan, applying the sugar solution more than a dozen times, drying, coloring, drying, and aging, resulting in lower productivity and often a higher final product price.

[0010] One method to make soft candy softer is to incorporate fine air bubbles into the mixture. This method involves using an aerator, such as a pooling machine or Hobart mixer, to introduce air bubbles into the soft candy while it is warm and soft (Patent Documents 2, 3, 4, 5). In most cases, when soft candy is aerated, it is formed into spheres using a ball-cutting machine and then coated with sugar. While the soft candy itself becomes softer, its shape retention decreases, making it necessary to maintain its shape with a coating such as sugar, resulting in a very long process. If no coating is applied, the air bubbles and gelatin contract as the candy cools to room temperature during the process, causing significant shrinkage of the product itself and making individual packaging difficult. Furthermore, even with aeration, the problem of stickiness in the soft candy itself is not solved, and the need for individual packaging remains.

[0011] From a consumer's perspective, some of the challenges associated with eating soft candy include concerns that it may stick to teeth too strongly during chewing, potentially dislodging dental fillings, and that it may easily get stuck in teeth, leading to cavities. Numerous studies have been conducted on improving the adhesion of soft candy to teeth, and many patent applications have been filed.

[0012] Furthermore, it is high in fat, which can be a concern regarding calories, and can leave an unpleasant greasy feeling in the mouth.

[0013] While individually packaged products are convenient for sharing with others and keep your hands clean, they also present problems such as excessive packaging, being environmentally harmful, and the hassle of opening the packaging and disposing of the individual wrappers.

[0014] Soft candies generally use gelatin derived from pigs or cows, and often contain dairy ingredients. These are animal-derived ingredients, and recently there is a growing concern that raising animals requires a great deal of water, and that the enormous amount of methane gas emitted from animals is harmful to the environment. In addition, vegans, flexitarians (people who are not strict vegetarians but occasionally avoid animal products), and people who do not eat animal products for religious reasons may choose to avoid sweets made with animal-derived ingredients, and this trend is increasing year by year.

[0015] Furthermore, with the increase in the world's population, there are concerns about a shortage of protein sources, and the development of foods using plant-based protein ingredients is progressing. For example, plant-based foods are being developed that can replicate meat products such as hamburgers and dairy products such as milk and ice cream using proteins derived from soybeans, chickpeas, oats, and rice. From this perspective, the development of delicious confectionery using plant-based ingredients should be considered a key development direction.

[0016] Furthermore, as mentioned above, chewing candies can stick to teeth, so further research is needed to develop soft candies that are less likely to stick. While there are various patent documents on manufacturing methods for soft candies, most of them are not yet commercially available, despite the desire for their distribution.

[0017] The following outlines the prior literature on soft candies and the challenges they present. Most soft candies share common problems, including the inclusion of animal-derived gelatin, a moisture content of 6-9% which still makes them sticky, a high fat content resulting in high calories and a greasy aftertaste, stickiness, poor durability, and the need for individual packaging due to their inability to withstand distribution.

[0018] Patent documents 6 and 7 describe soft candies in which small gummy particles are scattered or thread-shaped gummy particles are enclosed inside. These internal gummy particles reduce stickiness to the teeth, resulting in a unique texture. Gelatin is included in both the gummy and soft candy portions, and due to the low moisture content, stickiness to the teeth is reduced but still present.

[0019] Patent Document 1 describes a simple soft candy manufacturing method using gelatin and sugar alcohols such as xylitol and maltitol, where the raw materials are kneaded in a kneader and air is incorporated by heating at a temperature below 100°C without a boiling process. Although the manufacturing method is simple, it contains sugars, gelatin and fats at the same levels as typical soft candies, and the moisture content is 4.5-7.1%, resulting in a chewy texture. Furthermore, because it contains more than 8% fats, this method fails to eliminate the high calorie content and oily feeling in the mouth.

[0020] Patent Document 8 describes a manufacturing method that uses gelatin as a gelling agent and incorporates vegetable oil, which is common practice. However, its distinguishing feature is that the entire process is carried out at temperatures below 100°C. The method involves adding powdered sugars, gelatin solution, oil, and emulsifier in that order using a kneader and mixing, followed by extrusion molding. Instrumental analysis indicates that the crisp texture is represented by the tensile distance and the elastic texture by the elasticity value. Furthermore, it is stated that it can be stored at room temperature without individual packaging. Although it is a rational manufacturing method because there are no sugar dissolution or concentration steps, it is clear that the finished product has a low moisture content and is therefore sticky to the bite.

[0021] Patent documents 4 and 5 describe a method that combines gelatin with pullulan, concentrates the mixture to a moisture content of 6-10%, and aerates it by kneading it with a pulling machine. However, this method does not differ significantly from the long process of manufacturing typical soft candies, and it uses animal-derived ingredients such as gelatin and dairy ingredients, and contains 9% fat, resulting in a composition similar to typical soft candies. Therefore, it does not significantly improve the stickiness or resistance to chewing. Furthermore, patent document 9 describes a method of producing soft candies with less stickiness by incorporating a certain amount of polydextrose and indigestible dextrin. However, this also has a low moisture content of 8.8% or less, and uses an extruder and rope-cutting method, which is not significantly different from the conventional soft candy manufacturing method, and does not improve the stickiness.

[0022] Patent Document 4 also describes a general method for making soft candy, which includes an aeration process and uses gelatin as a foaming agent, along with egg whites, milk protein, soy protein, etc. It also includes 3-15% fat and oil, similar to general soft candy, and the aeration gives it a soft texture and prevents it from sticking to teeth, but it is not significantly different from general soft candy.

[0023] Patent Document 5 describes a manufacturing method that uses a composition similar to that of general soft candies, but involves aeration by introducing air into the inside of a twin-screw extruder. Of course, gelatin is also used in this method. Due to their composition, these methods cannot be expected to significantly improve the stickiness of the candy.

[0024] Numerous patent documents have been published, and almost all of them use gelatin as a foaming agent. Gelatin has overwhelmingly stronger foaming power and foam stability than other raw materials, and also has strong shape retention and water retention capabilities, so there is currently no choice but to rely on gelatin.

[0025] Patent Document 10 describes a soft candy manufacturing method using a plant-based gelling agent that does not use gelatin. It involves adding water to high-amylose rice, heat-treating it to obtain a gelatinized product, and then combining this with a sugar alcohol to produce soft candy. The manufacturing method is ingenious in that it obtains the gelatinized product from high-amylose rice instead of gelatin. Although it is substituted with amylose, the basic components other than amylose are similar to those of a typical soft candy, and it contains sugar, corn syrup, vegetable oil, and fondant. There are also soft candies that combine pregelatinized starch and dried fruit pulp, such as those described in Patent Document 11.

[0026] Patent Document 12 describes a method for achieving the chewy and elastic texture characteristic of soft candy by combining carrageenan, gum arabic, and pectin, without using gelatin. Although the details of the manufacturing method are not mentioned, it can be seen that it is a general soft candy manufacturing method using a kneader, as it involves boiling sugar and corn syrup at 130°C to create a candy base, and then mixing it with 10% vegetable oil and 4.2% powdered sugar in a kneader kept at 90°C, adjusting the moisture content to 6.8%. The combination of carrageenan and gum arabic creates elasticity and chewiness, and the addition of pectin adjusts the texture, resulting in a good texture through these three gelling agents.

[0027] In Patent Document 13, different from the manufacturing method of the soft candy described above, it is a manufacturing method similar to gummy, that is, the soft candy dough is poured into a mold that has been pressed into a starch mold, and is formed by drying and aging. The characteristics of this manufacturing method are that an emulsion mixed with chocolate is blended as an oil and fat, and fondant or finely pulverized saccharides are blended as a crystal accelerator. Gelatin is blended as a gelling agent, and it is produced by filling the starch mold with a solid content (Brix) of 70 to 85%. It is characterized by blending cocoa and chocolate and is limited to soft candies with a chocolate flavor. By blending chocolate into a dough confectionery with a viscosity low enough to be filled, emulsification of the oil and fat is made possible, and as a result, it is a method of producing a soft candy with a good melt-in-the-mouth texture. However, gelatin is used and no aeration is performed.

[0028] In Patent Document 14, it is a manufacturing method of soft candy by a molding method of filling a starch mold, and it is a manufacturing method in which no oil and fat, emulsifier, or crystal accelerator is added. The characteristic of this manufacturing method is that gelatin is used as a gelling agent, and by coexisting this with an acid and boiling it down to 110°C or holding it at 95°C for about 30 minutes, the gelatin is hydrolyzed by heating, and by intentionally reducing the gelling ability, it gives a chewy texture like soft candy rather than gummy.

[0029] In Patent Document 15, a manufacturing method of soft candy filled in a starch mold is shown. In a manufacturing method similar to general gummy, blending oil and fat and an emulsifier, and blending fondant as a crystal accelerator are common blends for soft candy. As a result, in terms of having a melting texture, it is different from rubbery gummy candy, so it is probably called soft candy.

[0030] In Patent Document 16, it is characterized by blending a frappe adjusted to a specific gravity of 0.3 to 0.5 with a whipper, which contains microcrystals of sugar less than 30 μm precipitated from sugar, gelatin as a foaming protein, and saccharides, and is used to produce a soft candy that is soft and has little tooth adhesion. The exudability and adhesion to teeth are evaluated by numerically quantifying them through sensory evaluation and instrumental analysis.

[0031] In Patent Document 17, gelatin and pectin are blended as gelling agents, and in some cases, oil and fat are blended. By making the crystallinity of sugar 50% or more, a soft candy with a fruit pulp texture is realized. When only gelatin is used, it becomes a gummy with a rubbery texture, but by using pectin in combination and using oil and fat and sugar crystals in combination, a fruit pulp-like texture is realized. Aeration is not performed.

Prior Art Documents

Patent Documents

[0032]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Patent Document 7

Patent Document 8

Patent Document 9

Patent Document 10

Patent Document 11

[0033] Given the prior art described above, the present invention aims to provide a soft candy-like confectionery that maintains its shape even under high-temperature conditions while retaining a soft texture. [Means for solving the problem]

[0034] The present invention, which solves the above problems, is as follows [1] to

[10] . [1] A preferred embodiment of the present invention is a soft candy-like confectionery comprising pectin and a plant protein, wherein the plant protein comprises soybean-derived and / or barley-derived protein, and the (X,Y) of the soft candy-like confectionery, where X (mass%) is the content of the soybean-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery and Y (mass%) is the content of the pectin, is within the region enclosed by line segments connecting points A1 (0.5,5), A2 (0.4,4), A3 (0.4,2), A4 (0.5,1.5), A5 (0.75,1.5), A6 (2.7,1.35), A7 (4.02,1.35), A8 (5,2), A9 (3.5,3.01), A10 (3,4), and A11 (1.75,5) in this order.

[0035] [2] A preferred embodiment of the present invention is the soft candy-like confectionery described in [1], wherein the specific gravity of the soft candy-like confectionery is 1.25 or less.

[0036] [3] A preferred embodiment of the present invention is the soft candy-like confectionery according to [1] or [2], wherein the solid content of the soft candy-like confectionery is 79% by mass or more and 91% by mass or less.

[0037] [4] A preferred embodiment of the present invention is a soft candy-like confectionery according to any one of [1] to [3], wherein the maximum stress value related to the adhesion of the soft candy-like confectionery to teeth is 450 g or less.

[0038] The soft candy-like confectionery having the above form can be poured and filled, maintains a soft texture, and has shape retention properties that prevent stickiness or deformation even under high-temperature conditions without individual packaging.

[0039] [5] A preferred embodiment of the present invention is a method for producing a soft candy-like confection, comprising a filling step of filling a mold with a dough containing pectin and a plant protein, the plant protein comprising a soybean-derived and / or barley-derived protein, a cooling, solidification, and drying step of cooling, solidifying, and drying the dough, wherein the content of the soybean-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confection after the cooling, solidification, and drying step is X (mass%) and the This is also a method for manufacturing soft candy-like confectionery in which the pectin content Y (mass%) is such that (X,Y) lies within the region enclosed by line segments connecting points A1(0.5,5), A2(0.4,4), A3(0.4,2), A4(0.5,1.5), A5(0.75,1.5), A6(2.7,1.35), A7(4.02,1.35), A8(5,2), A9(3.5,3.01), A10(3,4), and A11(1.75,5) in that order (including the points on the line segments).

[0040] [6] A preferred embodiment of the present invention is a method for producing a soft candy-like confectionery according to [5], comprising a concentration step of heating and concentrating a mixture containing the pectin and the plant protein to obtain a dough, wherein the plant protein includes soybean-derived and / or barley-derived protein, and the dough is subjected to a filling step.

[0041] [7] A preferred embodiment of the present invention is a method for producing a soft candy-like confectionery according to [5] or [6], which includes an aeration step in which the dough is aerated.

[0042] By any of the methods described in [5] to [7], it is possible to manufacture a soft candy-like confection that can be poured and filled, maintains a soft texture, and retains its shape so that it does not become sticky or deform even under high temperature conditions without individual packaging.

[0043] [8] A preferred embodiment of the present invention is a method for improving the properties of a soft candy-like confectionery produced by a manufacturing method comprising a filling step of filling a mold with a dough containing pectin and vegetable protein, and a cooling, solidification, and drying step of cooling, solidifying, and drying the dough, wherein the vegetable protein includes soybean-derived and / or barley-derived protein, the properties include at least shape retention under high temperature conditions, and the content of the soybean-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery after the cooling, solidification, and drying step is X (mass%) and the content of the pectin This is also a method for improving the properties of a soft candy-like confectionery, which includes adjusting the content of pectin and soy-derived and / or barley-derived protein in the dough so that (X,Y), when the ratio is Y (mass%), falls within the region enclosed by line segments connecting points A1(0.5,5), A2(0.4,4), A3(0.4,2), A4(0.5,1.5), A5(0.75,1.5), A6(2.7,1.35), A7(4.02,1.35), A8(5,2), A9(3.5,3.01), A10(3,4), and A11(1.75,5) in that order (including on the line segments).

[0044] The above method can improve the properties of soft candy-like confectionery, such as its pourability, soft texture, and shape retention under high-temperature conditions. [Effects of the Invention]

[0045] The soft candy-like confectionery of the present invention can be poured and filled, maintains a soft texture, and has shape retention properties that prevent stickiness and deformation even under high-temperature conditions without individual packaging. [Brief explanation of the drawing]

[0046] [Figure 1] This figure shows the manufacturing flow according to one embodiment of the method for producing soft candy-like confectionery according to the present invention. [Figure 2] This figure shows the appearance of the soft candy-like confectionery of the present invention. [Figure 3] This figure illustrates a method for measuring the adhesiveness and chewability of a soft candy-like confectionery according to an embodiment of the present invention. [Figure 4] This is one of the diagrams showing combinations of solid content ratios between soybean-derived and / or barley-derived proteins and pectin. [Figure 5] This is one of the diagrams showing combinations of solid content ratios between soybean-derived and / or barley-derived proteins and pectin. [Figure 6] This is one of the diagrams showing combinations of solid content ratios between soybean-derived and / or barley-derived proteins and pectin. [Figure 7] This is one of the diagrams showing combinations of solid content ratios between soybean-derived and / or barley-derived proteins and pectin. [Figure 8] This is one of the diagrams showing combinations of solid content ratios between soybean-derived and / or barley-derived proteins and pectin. [Modes for carrying out the invention]

[0047] The following describes embodiments of the present invention to facilitate understanding of the invention. Note that the following embodiments are examples of the present invention and can be modified as appropriate within the scope of the claims.

[0048] <1. Soft candy-like confectionery> The soft candy-like confectionery of the present invention contains pectin and plant protein, wherein the plant protein includes soybean-derived and / or barley-derived protein, and when the content of the soybean-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery is X (mass%) and the content of the pectin is Y (mass%), the (X,Y) is within the region enclosed by line segments connecting points A1 (0.5,5), A2 (0.4,4), A3 (0.4,2), A4 (0.5,1.5), A5 (0.75,1.5), A6 (2.7,1.35), A7 (4.02,1.35), A8 (5,2), A9 (3.5,3.01), A10 (3,4), and A11 (1.75,5) in this order (including on the line segments).

[0049] The soft candy-like confectionery having the above composition can be poured and filled, maintains a soft texture, and has shape retention properties that prevent stickiness or deformation even under high-temperature conditions, even without individual packaging.

[0050] In this specification, "having shape retention under high temperature conditions" means that the product can maintain its shape without requiring individual packaging to protect individual granules from sticking together due to stickiness under high temperature conditions.

[0051] (1) Pectin, plant protein The soft candy-like confectionery of the present invention contains pectin and plant-based proteins derived from soybeans and / or barley. In this invention, we focused on the solid content ratio of pectin and soybean-derived and / or barley-derived proteins contained in the soft candy-like confectionery.

[0052] In this invention, the solid content of a soft candy-like confectionery refers to the ratio of the mass of solids contained in the soft candy-like confectionery to the total weight of the soft candy-like confectionery.

[0053] The percentage of pectin and protein in soft candy-like confectionery relative to the total solid content can be calculated using the following formula. Pectin or protein content (by mass) relative to the total solid content of soft candy-like confectionery = {(Amount of pectin or protein added) × (Percentage of solids in pectin or protein) / (Total solids in soft candy-like confectionery)} × 100

[0054] In the soft candy-like confectionery of the present invention, where X (mass%) is the content of soybean-derived and / or barley-derived protein relative to the total solid content and Y (mass%) is the content of pectin, it is preferable that (X,Y) lies within the region enclosed by line segments connecting points A1(0.5,5), A2(0.4,4), A3(0.4,2), A4(0.5,1.5), A5(0.75,1.5), A6(2.7,1.35), A7(4.02,1.35), A8(5,2), A9(3.5,3.01), A10(3,4), and A11(1.75,5) in this order (including on the line segments) (see Figure 4).

[0055] The soft candy-like confectionery having the above form can be poured and filled, maintains a soft texture, and has shape retention properties that prevent stickiness or deformation even under high-temperature conditions without individual packaging.

[0056] It is more preferable that (X,Y) in the soft candy-like confectionery of the present invention, where X (mass%) is the content of soybean-derived and / or barley-derived protein relative to the total solid content and Y (mass%) is the content of pectin, lies within the region enclosed by line segments connecting points B1 (0.5,5), B2 (0.4,4), B3 (0.4,2), B4 (0.75,1.5), B5 (2.7,1.35), B6 ​​(4.02,1.35), B7 (5,2), B8 (3.5,3.01), B9 (3,4), and B10 (1.75,5) in this order (including on the line segments) (see Figure 5).

[0057] The soft candy-like confectionery having the above form can be poured and filled, maintains a soft texture, has shape retention that prevents stickiness and deformation even under high-temperature conditions without individual packaging, is less likely to feel like it's sticking to your teeth, and has low adhesion to teeth.

[0058] It is more preferable that (X,Y) in the soft candy-like confectionery of the present invention, where X (mass%) is the content of soybean-derived and / or barley-derived protein relative to the total solid content and Y (mass%) is the content of pectin, lies within the region enclosed by line segments connecting points C1 (0.5,5), C2 (0.4,4), C3 (0.4,2), C4 (0.75,1.5), C5 (2.7,1.35), C6 (4.02,1.35), C7 (4,2), C8 (3.5,2.75), C9 (3,4), and C10 (1.75,5) in this order (including on the line segments) (see Figure 6).

[0059] The soft candy-like confectionery having the above form can be poured and filled, maintains a soft texture, retains its shape even under high-temperature conditions without individual packaging, is less likely to stick to teeth, has low adhesion to teeth, and does not have an unpleasant bean-like smell.

[0060] It is more preferable that (X,Y) in the soft candy-like confectionery of the present invention, where X (mass%) is the content of soybean-derived and / or barley-derived protein relative to the total solid content and Y (mass%) is the content of pectin, lies within the region enclosed by line segments connecting points D1(0.5,4), D2(0.5,2), D3(0.75,1.5), D4(2.7,1.35), D5(4.02,1.35), D6(4,2), D7(3,3.5), D8(1.75,3.5), and D9(1.75,4) in this order (including on the line segments) (see Figure 7).

[0061] The soft candy-like confectionery having the above form can be poured and filled, maintains a soft texture, retains its shape even under high-temperature conditions without individual packaging, is less likely to stick to teeth, does not have an unpleasant beany smell, does not easily fragment in the mouth, and has excellent chewing properties.

[0062] In the soft candy-like confectionery of the present invention, where X (mass%) is the content of soybean-derived and / or barley-derived protein relative to the total solid content and Y (mass%) is the content of pectin, it is more preferable that (X,Y) lies within the region enclosed by line segments connecting E1 (0.5,3), E2 (0.5,2), E3 (0.75,1.5), E4 (1.75,1.5), and E5 (1.75,3) in that order (including the line segments themselves) (see Figure 8).

[0063] In the soft candy-like confectionery of the present invention, where X (mass%) is the content of soybean-derived and / or barley-derived protein relative to the total solid content and Y (mass%) is the content of pectin, it is more preferable that (X,Y) lies within the region enclosed by line segments connecting F1 (0.5,3), F2 (0.55,2.5), F3 (0.5,2), F4 (0.75,1.5), F5 (1.75,1.5), and F6 (1.75,3) in that order (including on the line segments).

[0064] It is even more preferable that (X,Y) in the soft candy-like confectionery of the present invention, where X (mass%) is the content of soybean-derived and / or barley-derived protein relative to the total solid content and Y (mass%) is the content of pectin, lies within the region enclosed by the line segments connecting G1 (0.5,3), G2 (0.6,2.5), G3 (0.5,2), G4 (0.75,1.5), G5 (1.75,1.5), and G6 (1.75,3) in that order (including on the line segments).

[0065] The soft candy-like confectionery having the above form can be poured and filled, maintains an extremely soft texture, retains its shape even under high-temperature conditions without individual packaging, does not feel sticky to the teeth, has low adhesion to teeth, does not have an unpleasant bean-like smell, does not fragment at all in the mouth, and has excellent chewing properties.

[0066] In the soft candy-like confectionery of the present invention, the ratio of the content of soy-derived and / or barley-derived protein to the content of pectin relative to the total amount of solids is preferably 1:10 to 1:0.3, more preferably 1:8 to 1:0.3, and even more preferably 1:6 to 1:0.8.

[0067] The soft candy-like confectionery having the above form can be poured and filled, maintains a soft texture, retains its shape even under high-temperature conditions without individual packaging, is less likely to stick to teeth, does not have an unpleasant beany smell, does not easily fragment in the mouth, and has excellent chewing properties.

[0068] In the embodiments of the present invention, A(ratio) to B(ratio) can be used in appropriate combinations with each other, regardless of expressions such as "preferred," "more preferred," and "even more preferred."

[0069] The pectin content relative to the total solid content of the soft candy-like confectionery of the present invention is preferably 1.35% by mass or more, more preferably 1.4% by mass or more, and even more preferably 1.5% by mass or more.

[0070] The pectin content relative to the total solid content of the soft candy-like confectionery of the present invention is preferably 5% by mass or less, more preferably 4% by mass or less, 3.5% by mass or less, and even more preferably 3% by mass or less.

[0071] In this invention, the pectin preferably includes HM pectin.

[0072] The content of soybean-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery of the present invention is preferably 0.4% by mass or more, more preferably 0.45% by mass or more, and even more preferably 0.5% by mass or more.

[0073] The content of soybean-derived and / or barley-derived protein relative to the total solid content in the soft candy-like confectionery of the present invention is preferably 5% by mass or less, more preferably 4.02% by mass or less, and even more preferably 1.75% by mass or less.

[0074] In the embodiments of the present invention, the range of (X,Y) when X (mass%) is the content of soybean-derived and / or barley-derived protein and Y (mass%) is the content of pectin relative to the total solid content of the soft candy-like confectionery of the present invention, the ratio of the content of soybean-derived and / or barley-derived protein to the content of pectin relative to the total solid content of the soft candy-like confectionery, the content of soybean-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery, and the content of pectin relative to the total solid content of the soft candy-like confectionery can be used in appropriate combinations with each other, regardless of expressions such as "preferred," "more preferred," and "even more preferred."

[0075] In this invention, of the plant proteins contained in the soft candy-like confectionery, preferably 80% by mass or more, more preferably 85% by mass or more, 90% by mass or more, and even more preferably 95% by mass or more are soybean-derived / barley-derived proteins.

[0076] Furthermore, the soy-derived protein contained in the soft candy-like confectionery of this invention is a protein isolated from soybeans as the main raw material. Possible manufacturing methods include, for example, extracting protein from defatted soybeans, spray-drying it, and then forming it into a powder. Examples of commercially available powdered soy protein include New Fuji Pro SEH (Fuji Oil Co., Ltd.), Prolina 300 (Fuji Oil Co., Ltd.), Fuji Pro CL (Fuji Oil Co., Ltd.), and Supro 500E (Solae).

[0077] The barley-derived protein contained in the soft candy-like confectionery of this invention is a protein isolated from barley as the main ingredient. The protein may be extracted using commercially available barley flour, or it may be made in-house. If made in-house, one method is to grind roasted barley seeds in a mortar and pestle, stone mill, coffee mill, etc., and then extract the protein. Furthermore, grain residue produced after beer brewing may be used as a raw material for barley-derived protein.

[0078] Furthermore, the plant protein in this invention is preferably in powder form.

[0079] The soft candy-like confectionery having the above form can be poured and filled, maintains a soft texture, retains its shape even under high-temperature conditions without individual packaging, is less likely to stick to teeth, does not have an unpleasant beany smell, does not easily fragment in the mouth, and has excellent chewing properties.

[0080] Furthermore, the present invention enables the production of soft candy-like confectionery that is substantially free of animal protein.

[0081] In this invention, "substantially not included" means that it may be included to the extent that it does not impair the effects of the present invention.

[0082] The animal protein content relative to the total solid content of the soft candy-like confectionery of the present invention is preferably less than 6% by mass, more preferably 4% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, 0.05% by mass or less, 0.04% by mass or less, 0.02% by mass or less, 0.01% by mass or less, and even more preferably 0% by mass.

[0083] Examples of animal proteins include eggs (dried egg whites, etc.), milk protein, meat (beef, pork, chicken, etc.), fish, and gelatin.

[0084] Given the current demand for candies with lower levels of gelling agents, including gelatin, due to environmental concerns, animal welfare, and protein deficiency concerns, it is possible to adapt this to products that address both environmental issues and animal welfare while also addressing protein deficiency.

[0085] (2) Physical properties of soft candy-like confectionery (2-1) Specific gravity of soft candy-like confectionery The lower limit of the specific gravity of the soft candy-like confectionery of the present invention is preferably 0.5 or higher, more preferably 0.6 or higher, 0.7 or higher, and even more preferably 0.8 or higher.

[0086] Furthermore, the upper limit of the specific gravity of the soft candy-like confectionery of the present invention is preferably 1.25 or less, more preferably 1.2 or less, 1.15 or less, and even more preferably 1.1 or less.

[0087] Soft candy-like confections with a specific gravity within the above range do not stick to teeth, maintain a soft texture, and retain their shape even under high-temperature conditions without individual packaging, preventing stickiness or deformation.

[0088] The specific gravity of the soft candy-like confectionery of the present invention can be measured, for example, by a high-precision electronic hydrometer EW-300SG (Alpha Mirage Co., Ltd.).

[0089] A method for adjusting the specific gravity of the soft candy-like confectionery of the present invention to the above range is aeration treatment.

[0090] (2-2) Solid content The solid content of the soft candy-like confectionery of the present invention is preferably 79% by mass or more, more preferably 82% by mass or more, and even more preferably 85% by mass or more. Soft candy-like confectionery with a solid content within the above range has a soft texture and can maintain its chewing properties.

[0091] Furthermore, the solid content of the soft candy-like confectionery of the present invention is preferably 91% by mass or less, more preferably 90.5% by mass or less, and even more preferably 90% by mass or less. Soft candy-like confectionery with a solid content within the above range can be poured and filled, and has low adhesion to teeth.

[0092] The solid content of soft candy-like confectionery can be measured by, for example, measuring the moisture content using a vacuum drying method, and then determining the solid content from the non-moisture portion. Furthermore, since most of the solid content in soft candy-like confectionery is sugar, the Brix value of the soft candy-like confectionery can be simply considered as the solid content value (hereinafter also referred to as Bx).

[0093] (2-3) Adhesion to teeth The adhesion to teeth in this invention refers to how easily a soft candy-like confectionery adheres to the teeth immediately after being chewed, with a smaller value indicating less adhesion. Adhesion to teeth can be objectively determined using a measuring instrument capable of stress measurement, with a smaller value indicating less adhesion. Examples of measuring instruments capable of stress measurement include texture analyzers and rheometers.

[0094] The measurement method involved applying a 3000g load to a soft candy-like confectionery with a thickness of 7mm at a temperature of 35°C using a rubber cylindrical probe for 10 seconds, and then withdrawing the rubber cylindrical probe at a speed of 3mm / second. The maximum stress value was used as an indicator of adhesion to teeth. In this invention, a maximum stress value of 450g or less measured by this method was used as an indicator that the soft candy-like confectionery was not likely to adhere to teeth.

[0095] (2-4) Chewing properties In this invention, having chewability means that when a soft candy-like confection is chewed, it stretches easily, it is difficult to tear, and the fragments tend to fuse together as it is chewed. On the other hand, not having chewability in this invention means that when a soft candy-like confection is chewed, it stretches easily, it is easy to tear, and the chewed fragments do not tend to fuse together as they are chewed.

[0096] One indicator of whether or not a soft candy is chewable is whether or not resistance is generated when the candy is crushed. In the case of chewable soft candy, the crushed part can stretch evenly and no resistance is generated. On the other hand, in the case of soft candy that is not chewable, the crushed part cannot stretch and tears, thus generating resistance. Instruments that can measure the resistance when soft candy is crushed include texture analyzers and rheometers.

[0097] The measurement method involved applying a 3000g load at a rate of 0.5cm / second to a 7mm thick soft candy-like confection at a temperature of 35°C using a rubber cylindrical probe. The presence or absence of resistance was used as an indicator. In this invention, if resistance is generated when measured using this method, the soft candy-like confection is considered to lack chewiness. On the other hand, if no resistance is generated using the same measurement method, the soft candy-like confection is considered to have excellent chewiness.

[0098] (2-5) pH The lower limit of the pH of the soft candy-like confectionery according to the present invention is not particularly limited, but from the viewpoint of gel stability, it is preferably 3.2 or higher.

[0099] Furthermore, while the upper limit of the pH of the candy-like confectionery of the present invention is not particularly limited, it is preferably 4.2 or less from the viewpoint of gel stability.

[0100] The method for measuring the pH of the soft candy-like confectionery of the present invention is not particularly limited, but it can be measured using a pH meter (such as LAQUA manufactured by HORIBA).

[0101] (2-6) calories The calorie content of the soft candy-like confectionery of the present invention can be calculated using the following formula. Calories per 100g (kcal / 100g) = (Protein content per 100g) × 4kcal + (Fat content per 100g) × 9kcal + (Carbohydrate content per 100g) × 4kcal The calorie content of the soft candy-like confectionery of the present invention, calculated using the above formula, is approximately 330 kcal / 100g.

[0102] (3) Other raw materials (3-1) Sugars The soft candy-like confectionery of the present invention contains sugars.

[0103] Examples of sugars include sucrose, glucose, starch syrup, reduced starch syrup, and fructose.

[0104] In this invention, the sugars preferably include starch syrup and / or sugar.

[0105] In the present invention, the type of corn syrup is not particularly limited, but preferably, corn syrup with a DE (Dextrose Equivalent) of around 50 can be mentioned.

[0106] The soft candy-like confectionery of the present invention preferably contains an organic acid.

[0107] In the present invention, the type of organic acid is not particularly limited, but it is more preferable that it is an organic acid that reacts with pectin to form a gel.

[0108] Examples of organic acids that react with pectin to form a gel include citric acid, malic acid, lactic acid, gluconic acid, tartaric acid, and natural products such as fruit juice.

[0109] The soft candy-like confectionery of the present invention may contain a buffer salt. A buffer salt is a substance that slows down the change in pH when an acid is added, and for example, a salt of a weak acid can be used.

[0110] In the present invention, the type of buffer salt is not particularly limited, but examples include sodium citrate, fermented sodium lactate, sodium lactate, acidic sodium pyrophosphate, sodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, and the like.

[0111] Furthermore, buffer salts are added to suppress the decomposition of pectin when the syrup is heated and concentrated. In other words, in the process of filling the mold with syrup and allowing it to gel, if the gelation is too fast, it becomes impossible to fill the mold, so buffer salts also play a role in adjusting the gelation rate.

[0112] The soft candy-like confectionery of the present invention may contain pectin as well as a general gelling agent used in soft candies. In particular, it is preferable to include a gelling agent other than animal-derived gelling agents.

[0113] In addition to pectin, non-animal-derived gelling agents include starch, carrageenan, agar, gum arabic, and xanthan gum. These gelling agents are refined from fibers such as fruit peels, grains, seaweed, and tree sap. By combining these gelling agents with other thickeners, soft candy-like confections with various textures can be produced.

[0114] The soft candy-like confectionery of the present invention may optionally contain flavorings, colorings, sweeteners, and antioxidants. It may contain optional ingredients such as herbs, fruit juice, and dairy products.

[0115] The soft candy-like confectionery of the present invention can use the ingredients described above. Here, since moisture is reduced in the concentration step and the cooling, solidification, and drying step described later, the content of each ingredient in the finished soft candy-like confectionery will differ from the weight ratio of each ingredient to the total weight of the ingredients. Also, as described later, some ingredients are included in the mixed liquid subjected to the concentration step, and others are added to the base syrup obtained in the concentration step. By adjusting the weight ratio of each ingredient to the total weight of the ingredients to a specified range, the content of each ingredient in the finished soft candy-like confectionery can be adjusted.

[0116] (4) Coating The soft candy-like confectionery according to the present invention may have a surface coating. For example, it can be coated with oil, granulated sugar, wafer paper, chocolate, fruit powder, flavoring, or other powdered materials. Vegetable oil is preferably used as the oil.

[0117] <2. Method for manufacturing soft candy-like confectionery> The following describes a method for producing a soft candy-like confectionery according to one embodiment of the present invention.

[0118] (1) Overview Figure 1 shows a simple manufacturing flow chart for the soft candy-like confectionery. The preferred components, physical properties, and packaging form are the same as those described above for the soft candy-like confectionery of the present invention.

[0119] The present invention provides a method for producing soft candy-like confectionery, comprising a filling step of filling a mold with a dough containing pectin and plant protein, and a cooling, solidification, and drying step of cooling, solidifying, and drying the dough.

[0120] Furthermore, the method for producing soft candy-like confectionery of the present invention preferably comprises a concentration step of heating and concentrating a mixture containing pectin and plant protein to obtain a dough, and an aeration step of aerating the dough.

[0121] (2) Preparation of the dough First, all or part of the raw materials are mixed to obtain a mixture. The mixture contains at least pectin, vegetable protein, sugar, and corn syrup.

[0122] When mixing the ingredients, it is preferable to first dissolve and disperse the pectin and vegetable protein in water before mixing in the sugar and corn syrup. It is important to dissolve and disperse the ingredients thoroughly, as the properties of each ingredient will not be fully realized if they are not sufficiently dissolved and dispersed. This allows for the dispersion of pectin and vegetable protein, resulting in a soft candy-like confectionery with a uniform gel.

[0123] (3) Concentration process In this embodiment, the process includes a concentration step in which a mixture containing pectin and plant protein is heated and concentrated. In the concentration step, it is preferable to heat the mixture to concentrate it. Generally, this is done by using steam heat and heating under pressure. The dough obtained in the concentration step is called the base dough.

[0124] (4) Addition of additional raw materials Some of the ingredients may be added to the base dough. A base dough to which some of the ingredients have been added is called soft candy dough.

[0125] Furthermore, it is preferable to add organic acids to the base dough. The specific types of organic acids are as described above. By adding organic acids to the base dough, the pH is lowered, which promotes the gelation of pectin and increases the strength of the gel in the finished product. This improves the shape retention of the soft candy-like confectionery.

[0126] Additionally, buffer salts can be added to the base dough. By adding sodium organic acid salts along with organic acids, the pH change can be slowed down, and the gelation rate can be made more gradual.

[0127] Additionally, acidulants, fruit juices, flavorings, etc., may be added to the base dough.

[0128] (5) Aeration process In this embodiment, the soft candy dough is aerated. In the aeration step, air is incorporated into the soft candy dough. The method used for the aeration step is not particularly limited. Generally, a whisk, a mixer, a stirrer, a mixer / disperser, homogenizer, etc., can be used.

[0129] (6) Filling process In the filling process, the soft candy dough is filled into the mold.

[0130] The pH of the soft candy dough is preferably 3.2 or higher. By raising the pH of the soft candy dough above the lower limit mentioned above, the formation of pregel is suppressed and the filling quality is improved.

[0131] Furthermore, the pH of the soft candy dough is preferably 4.2 or lower. By lowering the pH to below the above upper limit, the strength of the gel can be increased. This improves the shape retention of the soft candy-like confectionery and suppresses stickiness.

[0132] When manufacturing soft candy-like confectionery on a typical large production line, the dough is transported through piping between the concentration and filling processes. Therefore, the dough is not filled immediately after concentration, and there may be a time lag between the concentration and filling processes. To prevent pre-gel formation between the concentration and filling processes, it is preferable to adjust the type and amount of gelling agents, organic acids, and sodium organic acid salts, as well as the solid content and pH of the dough, to maintain the fluidity of the dough.

[0133] The mold used in the filling process is not particularly limited. Starch molds, silicone molds, metal molds, etc., can be used. In this invention, starch molds were used.

[0134] (7) Cooling solidification drying process The present invention provides a method for producing soft candy-like confectionery, which includes a cooling, solidification, and drying step in which the soft candy dough filled into a mold in the filling step described above is cooled, solidified, and dried. The cooling, solidification, and drying step is carried out so that the solid content of the soft candy-like confectionery of the present invention is 79% by mass or more and 91% by mass or less. The time and temperature of the cooling, solidification, and drying step can be adjusted to obtain soft candy-like confectionery with a preferred solid content.

[0135] The cooling, solidification, and drying process preferably includes a primary drying process in which the product is cooled, solidified, and dried while still in the mold, and a secondary drying process in which the product is further cooled, solidified, and dried after being removed from the mold.

[0136] The primary drying process is carried out until gelation is complete. The drying conditions are arbitrary, but for example, it can be heat-dried at 18°C ​​to 65°C. In the examples and comparative examples of the present invention, after the primary drying was completed, the product was removed from the starch mold and the surface was coated with carnauba wax.

[0137] Further moisture can be removed through a secondary drying process. While the implementation and conditions of the secondary drying are optional, it can, for example, be heat-dried at 18°C ​​to 65°C.

[0138] A preferred embodiment of the method for improving the properties of soft candy-like confectionery according to the present invention can be derived by referring to the contents of the soft candy-like confectionery and the method for manufacturing soft candy-like confectionery described above. [Examples]

[0139] The present invention will now be described in detail with reference to examples, but the present invention is not limited in any way by these examples.

[0140] <About the ingredients> The raw materials used in the examples and comparative examples are shown in Table 1.

[0141] [Table 1]

[0142] <Manufacturing of soft candy-like confectionery> First, the raw materials were mixed according to the formulations shown in Tables 2, 4, 6, 8, 10, and 12 to obtain a mixture. Next, the mixture was heated and concentrated (concentration step). Then, the raw materials were mixed into the concentrated mixture according to the formulations shown in Tables 2, 4, 6, 8, 10, and 12 to obtain a soft candy dough.

[0143] Next, a whisk was used to incorporate air into the gummy syrup. In Test Example 6, the amount of air incorporated into the gummy syrup was reduced to produce soft candy-like confectionery with a specific gravity of 1.25 or 1.35.

[0144] Then, the gummy syrup, after the aeration process, was filled into the starch mold.

[0145] Finally, the gummy syrup filled into the starch molds was cooled, solidified, and dried. At this stage, the solid content of the soft candy-like confectionery was adjusted to 88.0% by mass.

[0146] <Rating> pH, specific gravity, solid content ratio (mass%) of each ingredient, shape retention under high-temperature conditions, texture, flavor, adhesion to teeth, and chewability were evaluated. The evaluation methods are as follows.

[0147] (1) pH The pH of the obtained soft candy-like confectionery was measured. The pH was measured using a pH meter (LAQUA, manufactured by HORIBA).

[0148] (2) Specific gravity The specific gravity of the finished soft candy-like confectionery can be calculated by measuring it with the measuring device described below. Measuring instrument: Alpha Mirage Co., Ltd. High-precision electronic specific gravity meter EW-300SG Measurement method: Underwater displacement (suspension) method Measurement type: Solid specific gravity measurement Water temperature: 15℃

[0149] (3) Solid content ratio of raw materials The solid content ratio of the raw materials was calculated. The calculation method is as follows: The ratio of the solid content of each ingredient to the total solid content of the soft candy-like confectionery (by mass %) = (weight of each ingredient) × (solid content ratio of each ingredient) / (total solid content of the soft candy-like confectionery) × 100

[0150] (4) Calories The calorie content of soft candy-like confectionery was calculated. The calculation method is as follows: Calories per 100g (kcal / 100g) = (Protein content per 100g) × 4kcal + (Fat content per 100g) × 9kcal + (Carbohydrate content per 100g) × 4kcal

[0151] (5) Shape retention under high temperature conditions The resulting soft candy-like confectionery was placed in a bag without individual packaging and left to stand for 24 hours at 50°C. After that, the soft candy-like confectionery was examined, and its shape retention and stickiness were evaluated. ○: No deformation occurs, it is not sticky to the touch, and the particles do not stick together. ×: Deformation, stickiness when touched with fingertips, or adhesion between particles are occurring.

[0152] (6) Suitability for pour-in filling The following evaluation was conducted to assess the fillability of the starch mold when molding soft candy-like confectionery. ○: The batter, before being poured and filled, does not gel even when held at a liquid temperature of 80°C for 30 minutes, and remains fluid enough to fall naturally at a smooth and stable speed. ×: When the dough is held at a liquid temperature of 80°C for 30 minutes before pouring and filling, gelation occurs, or the mixture is in a state of poor fluidity that prevents it from falling naturally at a stable speed.

[0153] (7) Do you feel any contact with teeth? The resulting soft candy-like confectionery was tasted by five panelists trained in sensory evaluation and evaluated according to the following criteria. "Tooth-adhering" refers to the confectionery sticking to the teeth and being difficult to remove. ◎: I don't feel any sticky or clinging sensation from the teeth at all. ○: I don't feel any sticky, clinging bites. ×: I feel a clinging, ingrained bite. A rating of ◎ indicates that four or more of the five panelists agreed with the ◎ rating. A rating of ○ indicates that four or more of the five panelists agreed with the ○ rating. A rating of × indicates that three or fewer of the five panelists agreed with the ○ rating. A rating of ○ is preferable, and a rating of ◎ is even preferable.

[0154] (8) Whether it has a soft texture The resulting soft candy-like confectionery was tasted by five panelists trained in sensory evaluation and evaluated according to the following criteria. "Rubber-like elasticity" means that when bitten, it bounces back, is difficult to bite into, and has a poor bite. ◎: When chewed, it has absolutely no rubbery or elastic texture and is extremely soft. ○: The texture is soft enough that you don't feel a rubbery, elastic texture when chewing. ×: When chewed, it has a rubbery, elastic texture, not a soft texture. A rating of ◎ indicates that four or more of the five panelists agreed with the ◎ rating. A rating of ○ indicates that four or more of the five panelists agreed with the ○ rating. A rating of × indicates that three or fewer of the five panelists agreed with the ○ rating. A rating of ○ is preferable, and a rating of ◎ is even preferable.

[0155] (9) Does it not fragment in the mouth? The resulting soft candy-like confectionery was tasted by five panelists trained in sensory evaluation and evaluated according to the following criteria. ◎: When chewed, the soft candy-like confection does not break down at all in the mouth, allowing you to continue chewing it in a cohesive state for a long time. ○: When chewed, the soft candy-like confection does not break down into fragments in the mouth, allowing you to continue chewing while maintaining a cohesive shape. ×: When chewed, the soft candy-like confectionery breaks into fragments in the mouth. A rating of ◎ indicates that four or more of the five panelists agreed with the ◎ rating. A rating of ○ indicates that four or more of the five panelists agreed with the ○ rating. A rating of × indicates that three or fewer of the five panelists agreed with the ○ rating. A rating of ○ is preferable, and a rating of ◎ is even preferable.

[0156] (10) Do you notice any unpleasant bean-like smell? The resulting soft candy-like confectionery was tasted by five panelists trained in sensory evaluation and evaluated according to the following criteria. ○: No unpleasant bean-like smell is detected. ×: I detect an unpleasant bean-like smell. A "○" overall rating indicates that four or more of the five panelists agreed with the "○" rating. A "×" overall rating indicates that three or fewer of the five panelists agreed with the "○" rating. An "○" overall rating indicates that it is preferable.

[0157] (11) Adhesion to teeth (maximum stress value (g)) As shown below, the maximum stress value of soft candy-like confectionery was measured using a texture analyzer. The sample was preheated at 35°C for 1 hour. Next, as shown in Figure 3, the sample was placed on a stand, and a 10mm DIA CYLINDER EBONITE was set to descend from a position 15mm above the stand at a speed of 0.5mm / second, applying a load of 3000g for 10 seconds, after which the probe was set to rise at a speed of 3mm / second. The presence or absence of resistance force during the descent of the 10mm DIA CYLINDER EBONITE was checked. The maximum stress value applied to the probe when the 10mm DIA CYLINDER EBONITE was lifted was also measured. Confectionery with a maximum stress value of 450g or less was evaluated as having low adhesion to teeth. Measuring instrument: Eikoh Seiki Co., Ltd. Texture Analyzer TA.XTPlus100C Measurement software: Exponent Connect Probe: 10mm DIA CYLINDER EBONITE Probe start position: 15mm Measurement sample size: Cube measuring 7mm (height) x 15mm (length) x 24mm (width) Fracture entry point: Entry point is at the intersection of the diagonals, measuring 15mm vertically and 24mm horizontally. Weight of measured sample: 2.8g / particle Approach distance: 6.95mm into the sample Measurement speed: 3mm / sec Measurement temperature: 25℃

[0158] (12) Chewing properties For a soft candy-like confectionery with a thickness of 7 mm and a temperature of 35°C, the presence or absence of resistance when a 3000g load was pressed into it at a rate of 0.5 cm / second using a rubber cylindrical probe was used as an indicator. In this invention, if resistance is generated when measured by this method, the soft candy-like confectionery is not chewy. If no resistance is generated using the same measurement method, the soft candy-like confectionery is excellent in chewiness. ○: Excellent chewing properties because no resistance is generated. ×: Resistance developed, resulting in poor chewing properties.

[0159] <Test Example 1> Effects of the presence or absence of soy protein, pectin, and gelatin on soft candy-like confectionery (1) Method Soft candy-like confectionery was manufactured using the formulations shown in Table 2 and the method described above. Furthermore, the calories, pH, solid content (Brix, Bx), specific gravity, solid content ratio (mass%) of each ingredient, shape retention under high temperature conditions, suitability for pouring and filling, various sensory evaluations (whether it felt sticky to the teeth, whether it had a soft texture, whether it fragmented in the mouth), adhesion to teeth, and chewability were evaluated using the method described above.

[0160] [Table 2]

[0161] (2) Results The results are shown in Table 3.

[0162] [Table 3]

[0163] The soft candy-like confectionery of Example 1-1, which used soy-derived protein and pectin, could be poured and filled, maintained a very soft texture, had good shape retention even under high temperature conditions without individual packaging, did not feel sticky to the teeth, had low adhesion to teeth, did not have an unpleasant beany smell, did not fragment at all in the mouth, and had excellent chewing properties. On the other hand, Comparative Example 2-1, which was made with gelatin, could be poured and filled. However, it did not have a soft texture, lacked chewing properties, and was different from soft candy-like confectionery. In addition, it did not have the shape retention to withstand high temperature conditions.

[0164] In Japan, representative soft candy products such as Hi-Chew (registered trademark) (Morinaga & Co., Ltd.) and Milky (registered trademark) (Fujiya Co., Ltd.) could not be filled by pouring. Furthermore, the maximum stress value required for adhesion to teeth was 450g or more, resulting in adhesion to teeth. In addition, they lacked the shape retention to withstand high-temperature conditions, required individual packaging, and used animal-derived ingredients, thus differing from the soft candy-like confectionery of the present invention.

[0165] (3) Discussion Based on the above, it was found that using soy protein and pectin in soft candy-like confectionery results in superior shape retention under high-temperature conditions, a softer texture, less fragmentation in the mouth, and superior chewing properties compared to using gelatin.

[0166] <Test Example 2> Effects of protein content and type of protein on soft candy-like confectionery (1) Method Soft candy-like confectionery was manufactured using the formulation shown in Table 4 and the method described above. The plant protein used in Test Example 2 was a powdered protein, similar to the powdered soybean isolate protein. Next, using the method described above, we evaluated the solid content (Brix, Bx), pH, specific gravity, solid content ratio (mass%) of each raw material, shape retention under high-temperature conditions, suitability for pouring and filling, various sensory evaluations (whether it felt sticky to the teeth, whether it had a soft texture, whether it fragmented in the mouth, whether it had an unpleasant bean-like smell), adhesion to teeth (maximum stress value (g)), and chewability.

[0167] [Table 4]

[0168] (2) Results The results are shown in Table 5. [Table 5]

[0169] The soft candy-like confectionery of Example 2-1, derived from barley, could be poured and filled, maintained a soft texture, had good shape retention even under high-temperature conditions without individual packaging, was not sticky to the teeth, had low adhesion to teeth, did not have an unpleasant beany smell, did not fragment easily in the mouth, and had excellent chewing properties. On the other hand, in Comparative Examples 2-1 to 2-7, although the maximum amount of protein powder raw material that could be added for manufacturing suitability was added with the above formulation, it was not possible to achieve a desirable specific gravity in all cases, resulting in poor chewing properties, stickiness to teeth, and high adhesion, thus being different from soft candy-like confectionery. In addition, Comparative Examples 2-2, 2-3, 2-4, 2-8, and 2-9 had a strong odor derived from the beans, the raw material for the protein, and were perceived as having an unpleasant beany smell.

[0170] (3) Discussion Based on Test Example 2, it is considered that barley-derived protein is also preferable as a plant protein for use in the soft candy-like confectionery of the present invention.

[0171] Therefore, based on Test Example 1 and Test Example 2, it is considered preferable that the soft candy-like confectionery of the present invention contains pectin and plant protein, and that the plant protein contains soybean-derived and / or barley-derived protein.

[0172] In the following test examples, plant-based protein derived from soy was used to investigate the more preferable form of soft candy-like confectionery.

[0173] <Test Example 3> Effects of soy protein content and pectin content on soft candy-like confectionery (1) Method Soft candy-like confectionery was manufactured using the formulations shown in Table 6 and the method described above. Furthermore, pH, solid content (Brix, Bx), specific gravity, solid content ratio (mass%) of each ingredient, shape retention under high-temperature conditions, various sensory evaluations (whether it felt sticky to the teeth, whether it had a soft texture, whether it fragmented in the mouth, whether it had an unpleasant beany smell), adhesion to teeth (maximum stress value (g)), and chewability were evaluated using the method described above.

[0174] [Table 6]

[0175] (2) Results The results are shown in Table 7.

[0176] [Table 7]

[0177] Examples 3-1 to 3-21 demonstrated the ability to be poured and filled, maintaining a soft texture while retaining shape under high-temperature conditions.

[0178] On the other hand, Comparative Examples 3-1 to 3-3 lacked the shape retention properties necessary to prevent stickiness or deformation even under high-temperature conditions, without individual packaging.

[0179] Furthermore, Examples 3-1 to 3-14 and 3-16 to 3-21 were pourable and filled, maintained a soft texture, retained their shape even under high-temperature conditions without individual packaging, were less likely to stick to teeth, and had low adhesion to teeth.

[0180] Furthermore, Examples 3-1 to 3-14 and 3-18 to 3-21 were pourable and filled, maintained a soft texture, retained their shape even under high-temperature conditions without individual packaging, were less likely to stick to teeth, had low adhesion to teeth, and did not have an unpleasant bean-like odor.

[0181] Furthermore, Examples 3-1 to 3-12 were pourable and filled, maintained a soft texture, retained their shape even under high-temperature conditions without individual packaging, were less likely to stick to teeth, had low adhesion to teeth, did not have an unpleasant bean-like odor, did not fragment easily in the mouth, and had excellent chewing properties.

[0182] In particular, Examples 3-2, 3-3, and 3-4 could be poured and filled, maintained a very soft texture, had shape retention that prevented stickiness and deformation even under high-temperature conditions without individual packaging, felt completely non-sticky, had low adhesion to teeth, had no unpleasant bean odor, did not fragment at all in the mouth, and had excellent chewing properties.

[0183] (3) Discussion Comparing Examples 3-1 to 3-21 and Comparative Examples 3-1 to 3-3 in Test Example 3, the (X,Y) values ​​for soft candy-like confectionery, where X (mass%) is the content of soy-derived and / or barley-derived protein relative to the total solid content and Y (mass%) is the content of pectin, are as follows: A1 (0.5, 5), A2 (0.4, 4), A3 (0.4, 2), A4 (0.5, 1.5), and A5 (0.75, 1.5). Soft candy-like confectionery located within the region enclosed by the line segments connecting A6(2.7,1.35), A7(4.02,1.35), A8(5,2), A9(3.5,3.01), A10(3,4), and A11(1.75,5) in this order (including on the line segments) can be poured and filled, maintain a soft texture, and have shape retention that prevents stickiness and deformation even under high temperature conditions without individual packaging (see Figure 4).

[0184] From Examples 3-1 to 3-14 and 3-16 to 3-21 of Test Example 3, when X (mass%) is the content of soy-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery and Y (mass%) is the content of pectin, the (X,Y) values ​​for each point are B1 (0.5, 5), B2 (0.4, 4), B3 (0.4, 2), B4 (0.75, 1.5), B5 (2.7, 1.35), and B6 (4.0). Soft candy-like confections located within the region enclosed by the line segments connecting points 2,1,35), B7(5,2), B8(3.5,3.01), B9(3,4), and B10(1.75,5) in this order (including those on the line segments) can be poured and filled, maintain a soft texture, have shape retention that prevents stickiness and deformation even under high-temperature conditions without individual packaging, are less likely to stick to teeth, and have low adhesion to teeth (see Figure 5).

[0185] From Examples 3-1 to 3-14 and 3-18 to 3-21 of Test Example 3, when X (mass%) is the content of soy-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery and Y (mass%) is the content of pectin, the (X,Y) points are C1 (0.5, 5), C2 (0.4, 4), C3 (0.4, 2), C4 (0.75, 1.5), C5 (2.7, 1.35), and C6 (4.02, 1.35). Soft candy-like confections located within the region enclosed by line segments connecting C7(4,2), C8(3.5,2.75), C9(3,4), and C10(1.75,5) in this order (including on the line segments) can be poured and filled, maintain a soft texture, have shape retention that prevents stickiness and deformation even under high-temperature conditions without individual packaging, are less likely to stick to teeth, have low adhesion to teeth, and do not have an unpleasant bean-like odor (see Figure 6).

[0186] From Examples 3-1 to 3-12 of Test Example 3, when X (mass%) is the content of soy-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery and Y (mass%) is the content of pectin, the (X,Y) values ​​for each point are D1 (0.5,4), D2 (0.5,2), D3 (0.75,1.5), D4 (2.7,1.35), D5 (4.02,1.35), D6 (4,2), D7 (3,3.5), D8 ( Soft candy-like confections located within the region enclosed by the line segments connecting 1.75,3.5) and D9(1.75,4) in that order (including those on the line segments) can be poured and filled, maintain a soft texture, have shape retention that prevents stickiness and deformation even under high-temperature conditions without individual packaging, are less likely to stick to teeth, have low adhesion to teeth, do not have an unpleasant beany smell, do not easily fragment in the mouth, and have excellent chewing properties (see Figure 7).

[0187] <Test Example 4> Optimization of soy protein content and pectin content (1) Method Soft candy-like confectionery was manufactured using the formulations shown in Table 8 and the method described above. Furthermore, pH, solid content (Brix, Bx), specific gravity, solid content ratio (mass%) of each ingredient, shape retention under high-temperature conditions, various sensory evaluations (whether it felt sticky to the teeth, whether it had a soft texture, whether it fragmented in the mouth), adhesion to teeth (maximum stress value (g)), and chewability were evaluated using the method described above.

[0188] [Table 8]

[0189] (2) Results The results are shown in Table 9.

[0190] [Table 9]

[0191] Examples 4-1 to 4-27 were pourable and filled, maintained a soft texture, retained their shape even under high-temperature conditions without individual packaging, were not sticky to the teeth, had low adhesion to teeth, did not have an unpleasant bean-like odor, did not fragment easily in the mouth, and had excellent chewing properties.

[0192] Examples 4-1 to 4-5, 4-18 to 4-22, 4-24, and 4-27 were pourable and filled, maintained a very soft texture, had shape retention that prevented stickiness or deformation even under high-temperature conditions without individual packaging, felt completely non-sticky, had low adhesion to teeth, had no unpleasant bean odor, did not fragment at all in the mouth, and had excellent chewing properties.

[0193] <Test Example 5> Effect of moisture content on soft candy-like confectionery (1) Method Soft candy-like confectionery was manufactured using the formulations shown in Table 10 and the method described above. During the cooling, solidification, and drying process of the gummy syrup, the room temperature and drying time were adjusted to achieve the solid content (Brix, Bx) shown in Table 11. Next, pH, solid content (Brix, Bx), specific gravity, solid content ratio (mass%) of each ingredient, shape retention under high temperature conditions, suitability for pouring and filling, various sensory evaluations (whether it felt sticky to the teeth, whether it had a soft texture, whether it fragmented in the mouth, whether it had an unpleasant beany smell), adhesion to teeth (maximum stress value (g)), and chewability were evaluated using the method described above.

[0194] [Table 10]

[0195] (2) Results The results are shown in Table 11.

[0196] [Table 11]

[0197] The soft candy-like confectionery of Example 5-1, with a Bx of 88, could be poured and filled, maintained a very soft texture, had good shape retention even under high temperature conditions without individual packaging, did not feel sticky to the teeth, had low adhesion to teeth, did not have an unpleasant beany smell, did not fragment at all in the mouth, and had excellent chewing properties. On the other hand, Example 5-2, with a Bx of 92, had good shape retention under high temperature conditions, but did stick to the teeth. In addition, Example 5-3, with a Bx of 78, had a soft texture and good shape retention under high temperature conditions, but the soft candy-like confectionery fragmented in the mouth when chewed, losing its chewing properties characteristic of soft candy. Furthermore, due to its low Bx and softness, it also stuck to the teeth.

[0198] (3) Discussion From the above, it was found that if the Bx value of a soft candy-like confection is greater than 78, it is less likely to fragment in the mouth.

[0199] Furthermore, it was found that if the Bx value of a soft candy-like confection is between 78 and 92, it is less likely to feel like it is sticking to your teeth.

[0200] From Example 1-1 of Test Example 1, Examples 3-2, 3-3, 3-4 of Test Example 3, Examples 4-1 to 4-5, 4-18 to 4-22, 4-24, 4-27 of Test Example 4, and Example 5-1 of Test Example 5, when X (mass%) is the content of soy-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery of the present invention and Y (mass%) is the content of pectin, the (X,Y) is as follows: points E1 (0.5,3), E2 (0.5,2), E3 (0.75, Soft candy-like confections located within the region enclosed by the line segments connecting points 1.5), E4(1.75,1.5), and E5(1.75,3) in that order (including those on the line segments) can be poured and filled, maintain an extremely soft texture, have shape retention that prevents stickiness and deformation even under high-temperature conditions without individual packaging, feel completely non-sticky, have low adhesion to teeth, do not have an unpleasant beany smell, do not fragment at all in the mouth, and have excellent chewing properties (see Figure 8).

[0201] <Test Example 6> Effect of specific gravity on soft candy-like confectionery (1) Method Soft candy-like confectionery was manufactured using the formulations shown in Table 12 and the method described above. The specific gravity was adjusted by controlling the amount of air incorporated into the syrup. Furthermore, pH, specific gravity, solid content ratio (mass%) of each ingredient, shape retention under high-temperature conditions, various sensory evaluations (whether it felt sticky to the teeth, whether it had a soft texture, whether it fragmented in the mouth, whether it had an unpleasant bean-like smell), adhesion to teeth (maximum stress value (g)), and chewability were evaluated using the method described above.

[0202] [Table 12]

[0203] (2) Results The results are shown in Table 13. [Table 13]

[0204] In the preferred solid content range of soy protein and pectin shown in Test Example 3, the soft candy-like confections of Examples 6-1 to 6-7, which were adjusted to have a specific gravity of 1.25 by reducing the amount of air incorporated into the syrup, could be poured and filled in the same way as soft candy-like confections with a specific gravity of 0.9, did not stick to teeth, maintained a soft texture, and had shape retention that could withstand high-temperature conditions. On the other hand, the soft candy-like confections of Examples 6-8 to 6-14, which were adjusted to have a specific gravity of 1.35, lacked chewing properties, and Examples 6-9 and 6-10 in particular stuck to teeth and exhibited high adhesion, thus being different from soft candy-like confections.

[0205] (3) Discussion Based on the above, by setting the specific gravity between 0.9 and 1.35, the soft candy-like confectionery can be poured and filled, maintains a soft texture, retains its shape even under high-temperature conditions without individual packaging, is less likely to stick to teeth, has low adhesion to teeth, does not have an unpleasant beany smell, does not easily fragment in the mouth, and has excellent chewing properties. [Industrial applicability]

[0206] This invention can be applied to the manufacture of various soft candy-like confections.

Claims

1. It is a soft candy-like confectionery containing pectin and plant protein. The aforementioned plant protein includes soybean-derived and / or barley-derived protein. When the content of soy-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery is X (mass%) and the content of pectin is Y (mass%), the point (X, Y) lies within the region enclosed by the line segments connecting points A1 (0.5, 5), A2 (0.4, 4), A3 (0.4, 2), A4 (0.5, 1.5), A5 (0.75, 1.5), A6 (2.7, 1.35), A7 (4.02, 1.35), A8 (5, 2), A9 (3.5, 3.01), A10 (3, 4), and A11 (1.75, 5) in this order (including the points on the line segments). Soft candy-like confectionery.

2. The soft candy-like confectionery according to claim 1, wherein the specific gravity of the soft candy-like confectionery is 1.25 or less.

3. The soft candy-like confectionery according to claim 1 or 2, wherein the solid content of the soft candy-like confectionery is 79% by mass or more and 91% by mass or less.

4. The soft candy-like confectionery according to claim 1 or 2, wherein the maximum stress value related to the adhesion of the soft candy-like confectionery to teeth is 450 g or less.

5. This is a method for manufacturing soft candy-like confectionery. A filling process in which a dough containing pectin and vegetable protein is filled into a mold, The aforementioned plant protein includes soybean-derived and / or barley-derived protein. The process includes a cooling, solidification, and drying step in which the aforementioned dough is cooled, solidified, and dried. When the content of soy-derived and / or barley-derived protein relative to the total solid content of the soft candy-like confectionery after the cooling, solidification, and drying process is X (mass%) and the content of pectin is Y (mass%), the point (X, Y) lies within the region enclosed by the line segments connecting points A1 (0.5, 5), A2 (0.4, 4), A3 (0.4, 2), A4 (0.5, 1.5), A5 (0.75, 1.5), A6 (2.7, 1.35), A7 (4.02, 1.35), A8 (5, 2), A9 (3.5, 3.01), A10 (3, 4), and A11 (1.75, 5) in this order (including on the line segments). A method for manufacturing soft candy-like confectionery.

6. The process includes a concentration step in which a mixture containing pectin and vegetable protein is heated and concentrated to obtain dough. The aforementioned plant protein includes soybean-derived and / or barley-derived protein. A method for producing a soft candy-like confectionery according to claim 5, characterized in that the dough is subjected to a filling step.

7. A method for producing a soft candy-like confectionery according to claim 5 or claim 6, comprising an aeration step in which the dough is aerated.

8. A filling process in which a dough containing pectin and vegetable protein is filled into a mold, A method for improving the properties of a soft candy-like confectionery produced by a manufacturing method that includes a cooling and solidification drying step of cooling and solidifying the dough and drying it, The aforementioned plant protein includes soybean-derived and / or barley-derived protein. The aforementioned characteristics include, at least, shape retention under high-temperature conditions. A method for improving the properties of a soft candy-like confection, comprising adjusting the content of pectin and soybean-derived and / or barley-derived protein in the dough, such that when X (mass%) is the content of soybean-derived and / or barley-derived protein and Y (mass%) is the content of pectin relative to the total solid content of the soft candy-like confection after the cooling, solidification, and drying step, (X, Y) falls within the region enclosed by line segments connecting points A1 (0.5, 5), A2 (0.4, 4), A3 (0.4, 2), A4 (0.5, 1.5), A5 (0.75, 1.5), A6 (2.7, 1.35), A7 (4.02, 1.35), A8 (5, 2), A9 (3.5, 3.01), A10 (3, 4), and A11 (1.75, 5) in this order.

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