Gummies containing vegetable protein material

Abstract

The present invention addresses the problem of providing gummies that have good food texture and contain vegetable protein. In the present invention, gummies that have good food texture and that contain, in an amount that is at least 5 wt% of the solid content, protein derived from a vegetable protein material are obtained by using a vegetable protein material having a 0.22 M trichloroacetic acid (TCA) solubility of at least 10%. Good workability during batter preparation is maintained. Gummies having good texture and further having good workability can be obtained by using a material that produces a 10 wt% dispersion having a pH of less than 7 as the vegetable protein material.

Description

Gummies containing vegetable protein

[0001] The present invention relates to gummies.

[0002] Gummies and gummy confections are a type of candy made by solidifying raw materials containing sugars with a gelling agent (mainly gelatin). They have a unique chewy texture and are popular with a wide range of people. In recent years, there has been an increasing demand for gummy candies that are not only palatable as sweets but also meet the health-conscious needs of consumers. For example, technologies have been disclosed for gummy candies containing grape juice containing highly unsaturated fatty acids (Patent Document 1) and gummy candies containing water-soluble vitamins (Patent Document 2).

[0003] Furthermore, collagen is contained in gelatin, and there are also applications relating to gummy candies containing collagen as a protein source or as a health and beauty ingredient. Patent Document 3 is an application relating to a health-oriented gummy candy containing collagen, sugar, and gelatin, and discloses a manufacturing method in which gelatin is swollen in water under reduced pressure, heated, and then a sugar solution and an aqueous collagen solution are added at normal pressure. Patent Document 4 discloses a gummy candy-like structure containing 50 to 80% by weight of collagen peptides with an average molecular weight of 20,000 or less in the solid content, and which is substantially free of sugar and starch syrup.

[0004] On the other hand, vegetable proteins, such as soy protein, are attracting attention for their excellent amino acid balance and diverse physiological functions. The use of vegetable protein ingredients, such as soy protein isolate, in gummy candies is expected to enable easy and efficient protein intake. As an example of incorporating soy ingredients into gummy candies, a technology using soybean fine powder obtained by heating and grinding whole soybeans has been disclosed (Patent Document 5). While soy protein isolate (with a protein content of 90% or more) was used as a comparative example, the resulting gummy candies were hard and were evaluated as being of unacceptable quality. In other words, gummy candies with a good texture using vegetable protein ingredients, and methods for producing them, were not known.

[0005] Japanese Patent No. 6958766 Japanese Patent Application Laid-Open No. 2016-208879 Japanese Patent Application Laid-Open No. 2001-252019 Japanese Patent Application Laid-Open No. 2011-234654 Japanese Patent Application Laid-Open No. 2004-236501

[0006] An object of the present invention is to provide gummy candies containing vegetable protein and having a good texture.

[0007] The inventors conducted extensive research and discovered that by using a vegetable protein material with a specific TCA solubility rate, gummies with excellent texture and good workability can be produced, thereby completing the present invention.

[0008] That is, the present invention provides: 1. Gummies containing a vegetable protein material having a 0.22M trichloroacetic acid (TCA) solubility of 10% or more in an amount of 5% by weight or more of protein in the solid content. 2. Gummies according to 1, in which a 10% by weight dispersion of the vegetable protein material has a pH of less than 7. 3. Gummies according to 1, in which a 10% by weight dispersion of the vegetable protein material has a pH of 6 or less. 4. Gummies containing a vegetable protein material having a 0.22M trichloroacetic acid (TCA) solubility of 10% or more in an amount of 12% by weight or more of protein in the solid content. 5. Gummies containing a vegetable protein material having a 0.22M trichloroacetic acid (TCA) solubility of 10% or more in an amount of 5% by weight to 25% by weight in the solid content. 6. Gummies containing a vegetable protein material having a 0.22 M trichloroacetic acid (TCA) solubility of 20% or more in an amount of 5% by weight or more of protein in the solid content. 7. A method for producing gummies, comprising all of the following steps (1) to (3): (1) a step of mixing and heating raw materials containing a vegetable protein material having a 0.22 M trichloroacetic acid (TCA) solubility of 10% or more, water, and sugars; (2) a step of adding raw materials containing a gelling agent to (1) and mixing to prepare a dough; and (3) a step of solidifying the dough of (2). 8. A method for producing gummies as set forth in 7, wherein a 10% by weight dispersion of the vegetable protein material has a pH of less than 7. 9. A method for producing gummies as set forth in 7 or 8, wherein the moisture content of the dough is 30% by weight or less. 10. A method for improving the texture of gummies, comprising blending a vegetable protein material having a 0.22M trichloroacetic acid (TCA) solubility of 10% or more in an amount of 5% by weight or more of the solid content as protein.

[0009] According to the present invention, gummy candies that allow vegetable protein to be easily ingested can be provided.

[0010] The present invention will be specifically described below.

[0011] (Gummy Candies) Gummy candies are a type of candy made by solidifying raw materials containing sugars with a gelling agent (primarily gelatin) and have a unique, chewy texture. They are also called gummy candies or gummy confectionery. In the present invention, they are referred to as "gummy candies." The sugars used can be one or a combination of two or more selected from sugar, granulated sugar, white sugar, corn syrup, liquid sugar, sugar alcohol, trehalose, brown sugar, brown sugar, oligosaccharides, fructose, maltose, glucose, lactose, etc. The moisture content of the dough before solidification is typically 30% by weight or less, and the solids content (as Brix) is 70% or more. The amount of gelling agent used can be the same as for regular gummy candies and can be adjusted depending on the desired texture and the properties of the other ingredients. When gelatin is used, the amount can be 2-10% by weight, preferably 4-10% by weight, of the dough.

[0012] The gummy candies of the present invention contain a vegetable protein material, as described below, in an amount of 5% by weight or more of the solids as protein. More preferably, this amount is 7% by weight or more, 8% by weight or more, even more preferably 10% by weight or more, and most preferably 12% by weight or more. There is no particular upper limit, but it is preferably 25% by weight or less, more preferably 20% by weight or less. By incorporating the vegetable protein material in an appropriate range, gummy candies can be provided that meet the needs for protein intake while maintaining workability during production. Furthermore, when gelatin is used as a gelling agent in gummy candies, the amount of vegetable protein material can be appropriately determined depending on the product design, taking into account the amount of protein derived from the gelatin.

[0013] (Plant Protein Material) The present invention uses a plant protein material. It can be selected from raw materials obtained from protein-containing plants, such as soybeans, mung beans, peas, and wheat, either singly or in combination. Plant protein materials derived from legumes, such as soybeans, mung beans, and peas, are particularly preferred. Protein materials with an increased protein content (concentration) obtained by extraction and processing from the plant raw material are preferred, with a protein content of 50% by weight or more (dry matter equivalent) of the solids, preferably 60% by weight or more, even more preferably 70% by weight or more, 75% by weight or more, and most preferably 80% by weight or more. Specific examples include various commercially available powdered soy protein products.

[0014] (TCA Solubility) In the present invention, a vegetable protein material having a 0.22 M trichloroacetic acid (TCA) solubility of 10% or more is used. Hereinafter, "0.22 M trichloroacetic acid (TCA) solubility" may be referred to as "TCA solubility." Having a TCA solubility within an appropriate range allows for the production of gummy candies with good workability during dough preparation and a favorable texture. Vegetable protein materials with a TCA solubility of 10% or more generally include materials partially decomposed by enzyme treatment or peptide materials. The TCA solubility is preferably 12% or more, more preferably 15% or more, even more preferably 18% or more, and most preferably 20% or more. The upper limit of the TCA solubility is not particularly limited and may be 100%, but is preferably 70% or less, more preferably 60% or less, and even more preferably 50% or less. Using a vegetable protein material with an upper limit within this range facilitates the production of gummy candies with a better flavor.

[0015] Let's take a closer look at TCA solubility. This is measured by dispersing vegetable protein material in water to a protein content of 1.0% by weight, thoroughly stirring the resulting dispersion, and then measuring the percentage of protein soluble in 0.22M trichloroacetic acid relative to the total protein using the Kjeldahl method. The TCA solubility value also reflects the content of fractions smaller than a certain molecular weight. In relation to the manufacturing process, it often correlates with the degree of degradation by hydrolysis, such as enzymatic treatment; generally, the greater the degree of degradation, the higher the TCA solubility.

[0016] In the present invention, the pH of the vegetable protein material measured in a 10 wt % dispersion thereof is preferably less than 7. More preferably, the pH is 6.5 or less, pH 6.0 or less, even more preferably pH 5.5 or less, and most preferably pH 5 or less. The lower limit is preferably pH 3 or more, more preferably pH 3.5 or more, and most preferably pH 4.0 or more. When the vegetable protein material has this property, gummies with better workability and texture can be obtained. For example, some known acid-soluble vegetable protein materials have these properties.

[0017] Various vegetable protein materials that meet these requirements are commercially available. These can be appropriately selected and obtained, and one or more types can be used in combination. For example, "Prolina® BU," a powdered soy protein material manufactured by Fuji Oil Co., Ltd., can be used. Other materials that meet the above requirements are also acceptable.

[0018] (NSI) In addition to the above-mentioned properties, the plant protein material used in the present invention should have an NSI of 80 or less to produce even higher quality gummy candies. The NSI is preferably 70 or less, even more preferably 60 or less, and most preferably 55 or less. NSI is an abbreviation for Nitrogen Solubility Index, an index of protein solubility. NSI can be expressed as the ratio (mass%) of water-soluble nitrogen (crude protein) to total nitrogen based on a specified method. In the present invention, the value is measured according to the following method: 60 ml of water is added to 3 g of sample, the mixture is stirred with a propeller at 37°C for 1 hour, and then centrifuged at 1,400 × g for 10 minutes to collect the supernatant (I). Next, 100 ml of water is added to the remaining precipitate, and the mixture is again stirred with a propeller at 37°C for 1 hour, centrifuged, and the supernatant (II) is collected. Solutions (I) and (II) are combined, and water is added to the mixture to make 250 ml. This is filtered through filter paper (No. 5), and the nitrogen content of the filtrate is measured by the Kjeldahl method. At the same time, the nitrogen content of the sample is also measured by the Kjeldahl method, and the ratio of the amount of nitrogen recovered in the filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample, expressed as a weight percent, is the NSI.

[0019] (Molecular Weight) The plant protein material used in the present invention can also be characterized by its protein molecular weight. The average molecular weight (weight average molecular weight) is preferably 110,000 or less, more preferably 100,000 or less, 90,000 or less, 80,000 or less, and most preferably 70,000 or less. The lower limit can be 5,000 or more, more preferably 8,000 or more, 10,000 or more, and most preferably 20,000 or more. The molecular weight can be analyzed by known methods.

[0020] (Gelling Agent) Examples of gelling agents used in the present invention include gelatin, carrageenan, pectin, agar, starch, modified starch, etc., and one or more selected from these may be used in combination as appropriate. Various commercially available preparations may also be used.

[0021] (Dough) In the present invention, the state in which all raw materials are mixed is called "dough." Because the moisture in the "dough" decreases through the subsequent solidification and drying processes, the weight ratio in the dough may not be able to appropriately express the blending ratio of the raw materials. Therefore, in the present invention, the blending ratio of the raw materials is sometimes expressed as the weight ratio (wt%) in the dough, and sometimes as the weight ratio (wt%) per solid content (Brix).

[0022] (Other ingredients) In the present invention, in addition to those described above, fruit juice, acidulants, flavorings, coloring agents, emulsifiers, enzymes, stabilizers, polysaccharides, sweeteners, salts, etc. may be added as appropriate within a range that does not impair the effects of the present invention.

[0023] (Method for Producing Gummies) Examples of typical methods for producing gummy candies include the following. First, sugars such as sugar and corn syrup are mixed with water and heated to prepare a sugar solution. If necessary, the water content is reduced to a predetermined weight (boiled down). Separately prepared gelatin solution, fruit juice, acidulant, flavoring, coloring, etc. are added to the mixture, and the mixture is mixed while heated to obtain a dough. The dough is degassed as needed, placed in a suitable mold, and solidified and dried at room temperature. The solidification and drying time can be, for example, 10 to 40 hours. The weight can also be controlled until the dough has dried to the desired moisture content. While the production method of the present invention is not particularly limited, selecting the following steps is preferred because it facilitates efficient production of gummy candies of consistent quality. First, raw materials including a vegetable protein material, water, and sugars are mixed and heated. A gelling agent solution and other raw materials are added to the mixture and mixed uniformly to obtain a dough. If necessary, the dough is degassed, molded, and solidified. Here, molding is not limited to specific shapes such as starch molding or general molding. For example, it can be a method of solidifying into a larger mold or an irregular shape, and then cutting it into any desired shape. After solidification, granulated sugar, edible oils and fats, powdered wafers, etc. may be applied to the surface as appropriate to prevent adhesion. Depending on the type of vegetable protein material, the production scale, the equipment used, and other conditions, the additives may be added or mixed simultaneously with the gelling agent or at the final stage of dough preparation. The entire amount of the mixture may also be added in multiple steps rather than all at once.

[0024] The present invention will be explained in more detail below with reference to examples and comparative examples. In the following, "%" and "parts" are by weight unless otherwise specified. The various vegetable protein materials used in the examples were all commercially available products manufactured by Fuji Oil Co., Ltd.

[0025] Commercially available vegetable protein ingredients A to H, made from soybeans, were prepared. These soy protein ingredients A to H can be obtained by inquiring with Fuji Oil Co., Ltd. The main compositions and measured values ​​of these ingredients are shown in Table 1. The measurement methods and conditions for each are also described below.

[0026] (Measurement of TCA solubility) Each vegetable protein material was dispersed in water to a protein content of 1.0% by weight, and the dispersion was thoroughly stirred. The proportion of protein soluble in 0.22 M trichloroacetic acid (TCA) relative to the total protein was measured using the Kjeldahl method.

[0027] (pH Measurement) Ion-exchanged water (water temperature 20°C) was added to each sample and stirred uniformly to prepare a 10 wt% dispersion, and the pH was measured using a pH meter (previously calibrated with a standard solution).

[0028] (NSI Measurement) 60 ml of water was added to 3 g of sample, and the mixture was stirred with a propeller at 37°C for 1 hour. The mixture was then centrifuged at 1400 × g for 10 minutes, and the supernatant (I) was collected. Next, 100 ml of water was added to the remaining precipitate, and the mixture was stirred with a propeller at 37°C for another hour. The mixture was then centrifuged, and the supernatant (II) was collected. Solutions (I) and (II) were combined, and water was added to the resulting mixture to make a total volume of 250 ml. This mixture was filtered through a No. 5 filter paper, and the nitrogen content of the filtrate was measured by the Kjeldahl method. The nitrogen content of the sample was also measured by the Kjeldahl method, and the ratio of the amount of nitrogen recovered in the filtrate (water-soluble nitrogen) to the total nitrogen content in the sample was calculated as a weight percent.

[0029] The molecular weights were detected and measured under the following conditions. The weight-average molecular weights of the proteins separated and purified into each fraction were calculated from the chart obtained using GPC software (ChromNAV Control Center, JASCO Corporation). Eluent: 1% SDS + 1.17% NaCl + 50 mM phosphate buffer (pH 7.0) Column: TSK gel G3000SWXL + TSK gel G2000SWXL Wavelength: UV 220 nm Flow rate: 0.4 ml / min Temperature: Room temperature (20°C) Molecular weight markers: 335,000 (Thyrogloblin, Wako Pure Chemical Industries) 150,000 (γ-globlin, Wako Pure Chemical Industries) 67,000 (Albumin (BSA), SIGMA) 43,000 (Peroxidase, Wako Pure Chemical Industries) 18,000 (Myoglobin, SIGMA) 12,384 (Cytochrome-C, SIGMA) 5,734 (Insulin, SIGMA) 307 (Glutathione, Wako Pure Chemical Industries) 137 (p-aminobenzoic acid, Wako Pure Chemical Industries)

[0030] (Table 1) Main composition and measured values ​​of vegetable protein materials

[0031] (Production of Gummies) Granulated sugar, starch syrup (product name: G2 Syrup MS-630, Sanwa Denpuku Kogyo Co., Ltd.), water, and soy protein ingredients were combined according to the formulations in Table 2, heated in a pot while mixing, and boiled down. The weights after boiling are shown in the table and designated the "sugar / protein liquid." Next, according to Table 3, each "sugar / protein liquid" prepared in Table 2, gelatin liquid (gelatin (Nitta Gelatin Co., Ltd.) pre-swelled with the specified amount of water and dissolved by heating), concentrated fruit juice (orange), citric acid solution (50%), and flavoring were added and mixed uniformly to obtain a dough (Brix 74). This dough was poured into a starch mold (approximately 2 cm in diameter x 1 cm deep) and left to stand at room temperature (20°C) for approximately 15 hours to solidify and dry. The amount of each vegetable protein ingredient was adjusted so that the vegetable protein content of the final dough solids was approximately 15.5%. The total amount, including the protein from gelatin (protein content approximately 88%), was equivalent to approximately 24.1% of the solids.

[0032] (Table 2) Sugar and protein liquid composition (unit: parts)

[0033] (Table 3) Dough composition (unit: parts)

[0034] (Table 4) Raw material composition ratio in dough (%)

[0035] (Workability evaluation) Workability was evaluated on a 5-point scale based on the viscosity of the final dough preparation according to the following criteria. A score of 3 or more was considered acceptable. 5 points: good with no problems 4 points: some viscosity increase, but no major problems 3 points: viscosity increase, requires stronger stirring but is manageable 2 points: significant viscosity increase 1 point: particularly significant viscosity increase, difficult to stir

[0036] (Texture evaluation) A sensory evaluation was conducted by eight panelists, who jointly evaluated the texture on a scale of 1 to 5 based on the following criteria, from the viewpoint of "appropriate elasticity typical of gummy candy." A score of 3 or more was considered acceptable. 5 points: particularly good 4 points: good 3 points: somewhat hard, but still edible as gummy candy 2 points: hard 1 point: very hard

[0037] (Overall Evaluation) A product was evaluated as passing the overall evaluation if the average evaluation scores for workability and texture were 3 points or more (and both were 3 points or more).

[0038] (Table 5) Evaluation list

[0039] All of Examples 1 to 7, which used soy protein ingredients with a TCA solubility of 10% or more, achieved acceptable quality in terms of both workability and texture. Among these, Examples 1 to 5, which used soy protein ingredients with a 10% dispersion pH of less than 7, demonstrated particularly good workability. Furthermore, Examples 1, 2, and 5 also achieved high evaluations of texture. In terms of flavor, the moderate acidity of Examples 1 and 2 contributed to overall harmony and was rated as the best in this orange-flavored prototype system. On the other hand, Examples 3 to 5 sometimes exhibited a strong bitter or harsh taste, suggesting that there is room for improvement in the selection and blending of flavors. Furthermore, Examples 6 and 7 and Comparative Example 8 had a slight soy flavor. While the blending system performed well, it was determined that the flavor type and blending may affect palatability.

Claims

1. Gummy candies that contain 5% or more by weight of vegetable protein material with a 0.22M trichloroacetic acid (TCA) solubility of 10% or more based on the solid content.

2. The gummies according to claim 1, wherein the pH of a 10% by weight dispersion of said vegetable protein material is less than 7.

3. The gummies according to claim 1, wherein the pH of a 10% by weight dispersion of said vegetable protein material is 6 or less.

4. Gummies containing vegetable protein material with a 0.22M trichloroacetic acid (TCA) solubility of 10% or more, in a solid content of 12% or more by weight of protein.

5. Gummies containing vegetable protein material with a 0.22M trichloroacetic acid (TCA) solubility of 10% or more, in an amount of 5% to 25% by weight of protein based on the solid content.

6. Gummies containing vegetable protein material with a 0.22M trichloroacetic acid (TCA) solubility of 20% or more, in an amount of 5% by weight or more of protein based on the solid content.

7. A method for producing gummy candies, comprising all of the following steps (1) to (3): (1) a step of mixing and heating ingredients including a vegetable protein material with a solubility of 10% or more in 0.22M trichloroacetic acid (TCA), water, and sugar; (2) a step of adding ingredients including a gelling agent to (1), mixing them, and preparing a dough; and (3) a step of solidifying the dough from (2).

8. The method for producing gummies according to claim 7, wherein the pH of a 10% by weight dispersion of the vegetable protein material is less than 7.

9. A method for producing gummies according to claim 7 or 8, wherein the moisture content in the dough is 30% by weight or less.

10. A method for improving the texture of gummies, comprising incorporating a vegetable protein material having a solubility of 10% or more in 0.22M trichloroacetic acid (TCA) in an amount of 5% by weight or more of protein in the solid content.

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