Title:
METHOD FOR PRODUCING SOFT CANDY
Document Type and Number:
WIPO Patent Application WO/2011/129251
Kind Code:
A1
Abstract:
Provided is a soft candy having a good taste and excellent properties, the dough of which shows a high fluidity during the production process and which sustains a high emulsifying power and shows little oil oozing.
By using a pea protein material in a soft candy dough, the dough shows a high fluidity and a soft candy, which sustains a high emulsifying power and shows little oil oozing, can be efficiently produced. By using the pea protein material in a partially hydrolyzed state, moreover, the hardness of the soft candy can be controlled to an appropriate level.
Inventors:
MAEBUCHI MOTOHIRO (JP)
BABA TOSHIMITSU (JP)
NAKAMORI TOSHIHIRO (JP)
BABA TOSHIMITSU (JP)
NAKAMORI TOSHIHIRO (JP)
Application Number:
PCT/JP2011/058767
Publication Date:
October 20, 2011
Filing Date:
April 07, 2011
Export Citation:
Assignee:
FUJI OIL CO LTD (JP)
MAEBUCHI MOTOHIRO (JP)
BABA TOSHIMITSU (JP)
NAKAMORI TOSHIHIRO (JP)
MAEBUCHI MOTOHIRO (JP)
BABA TOSHIMITSU (JP)
NAKAMORI TOSHIHIRO (JP)
International Classes:
A23G3/34; A23J3/14; A23J3/34
Foreign References:
| JP2001161274A | 2001-06-19 | |||
| JPH0731863A | 1995-02-03 | |||
| JPH06505162A | 1994-06-16 | |||
| JPH0484858A | 1992-03-18 |
Other References:
HUMISKI, L. M. ET AL.: "Physicochemical and bitterness properties of enzymatic pea protein hydrolysates.", J. FOOD SCI., vol. 72, no. 8, 2007, pages S605 - S611, XP002664213, DOI: doi:10.1111/j.1750-3841.2007.00475.x
ALUKO, ROTIMI E. ET AL.: "Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours.", J. AGRIC. FOOD CHEM., vol. 57, 2009, pages 9793 - 9800, XP002688420, DOI: doi:10.1021/JF902199X
ALUKO, ROTIMI E. ET AL.: "Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours.", J. AGRIC. FOOD CHEM., vol. 57, 2009, pages 9793 - 9800, XP002688420, DOI: doi:10.1021/JF902199X
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Claims: