Sugared Natto Pea
Sugared natto pea is a candied whole green pea, Pisum sativum, cooked until tender and then saturated with sugar by staged syrup infusion, producing a firm green sphere with a sweet interior and a crystalline sugar surface.
Like the other members of the amanatto family it is a candied pulse and involves no fermentation. The pea differs from the beans used in the same confection in that its seed coat is thin and its cotyledons are held together only at the hilum, so it splits more readily than a bean and both the cook and the infusion have to be handled gently. Composition is starch dominated at roughly 55 percent starch and 23 percent protein on a dry basis, with a higher sugar content in the raw seed than most pulses, which is part of why the candied pea keeps a recognisable green pea flavour rather than tasting only of sugar. The colour comes from chlorophyll in the coat and cotyledon, and it degrades to a dull olive under prolonged heat or acid, so processing temperature and syrup pH are controlled to hold the green.
The peas ship loose in cartons, pails and vacuum bags, either dried with a sugar coating or wet packed in residual syrup. The dry grade is ambient stable at low water activity, and lots are protected from light because chlorophyll fades on exposure.
We source bulk Sugared Natto Pea from top China manufacturers for our partners. The manufacturer is in Shandong. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Bakery ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Whole candied peas, evenly coated, free from split seed and foreign matter |
| Colour | Green, uniform within the lot, no olive or brown discolouration |
| Flavour and odour | Sweet, characteristic cooked green pea, no fermented or scorched note |
| Whole peas, intact seed coat | 85 percent minimum by weight |
| Total soluble solids | 70 to 78 degrees Brix |
| Moisture | 22.0 percent maximum |
| Total sugars | 50 percent minimum |
| Water activity | 0.75 maximum |
| pH | 5.5 to 7.0 |
| Lead | 0.2 mg/kg maximum |
| Total plate count | 1,000 cfu/g maximum |
| Yeast and mould | 50 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Seed type divides the trade between smooth seeded field peas, which hold their shape best, and wrinkled marrowfat types, which are sweeter and softer but split more easily. Size is graded within each, and the proportion of whole intact peas is specified as the principal quality criterion, along with colour uniformity, since faded and olive coloured peas are the characteristic defect.
The dry sugar coated grade and the wet syrup packed grade are the two formats. Colour reinforced grades, dosed with a permitted green colour in the later syrup steps to standardise appearance across lots, are common in this line because natural chlorophyll fading is difficult to avoid. Sugar level runs from full sugar to reduced sugar versions using maltitol or sorbitol in partial replacement, which lowers sweetness but raises water activity. Bakery grades are dried harder so the pea does not release moisture into a dough, and dessert grades are left softer for direct eating.
Applications
- Bread and sweet roll doughs, folded in whole as a green inclusion visible in the crumb
- Japanese and Chinese candied bean assortments, used as the green component of a mixed pack
- Steamed buns and rice cakes, distributed through the dough before steaming
- Cookies, muffins and cereal bars, used as a sweet legume inclusion in place of dried fruit
- Cake decoration and pastry garnish, placed individually on cream and mousse surfaces for colour
- Ice cream, parfaits and frozen desserts, folded in cold or scattered as a topping
- Shaved ice and dessert bowls, spooned on alongside jelly and syrup
- Bubble tea and dessert drinks, added as a sweet topping
- Retail confectionery, packed alone or as part of a candied bean assortment
China Manufacturers of Sugared Natto Pea
Top Sugared Natto Pea manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
Sugared pea is a composite food rather than a food additive, so it carries no E number and has no additive listing in the United States. Manufacture falls under Regulation 852/2004 with the general food law in the European Union and the preventive controls rules at 21 CFR Part 117 in the United States. Preservation rests on sugar concentration and low water activity supported by cooking and drying, and those are the parameters documented as preventive controls. Pea is a conventional food in both markets and requires no novel food authorisation.
Colour is the ingredient issue specific to this line, because green colours are widely used to compensate for chlorophyll fading. Colours must be permitted for the food category in the destination market and declared, and the permitted lists differ, with colours authorised in the European Union under Regulation 1333/2008 and certified colour additives listed in the United States at 21 CFR Part 74, so the colour system is settled at the specification stage. Copper complexes of chlorophyllins, authorised in the European Union as E141, are used in some markets to give a stable green and require particular attention because their status is not uniform worldwide. In the United States 21 CFR 182.3640 and 21 CFR 184.1733 permit the preservatives used in higher moisture grades, potassium sorbate as E202 and sodium benzoate as E211, and polyols in reduced sugar grades attract a laxative effect statement in the European Union above defined levels.
Manufacturing Process
Dry peas are cleaned of stones, soil and foreign seed, graded for size, and steeped in cold water for several hours until fully hydrated. Cooking is carried out with steam or in water at a controlled temperature below a vigorous boil, since agitation strips the thin coat and separates the cotyledons, and it is stopped as soon as the interior is tender. Cook water is often held slightly on the alkaline side or the cook kept short to limit chlorophyll degradation, because acid conditions and long heating convert chlorophyll to pheophytin and turn the pea olive brown.
Cooked peas are drained into a sugar syrup at low concentration and the syrup is drained and replaced with progressively stronger syrup over several days, so the sugar diffuses inward and water outward without collapsing the seed. Where a colour reinforced grade is being made, the colour is dosed into the later syrup steps so it penetrates evenly. When the interior reaches target solids, the peas are drained, spread on trays or a belt and dried in warm air at moderate temperature until the surface is tacky rather than wet, with drying temperature kept down to preserve the green. Dry grades are tumbled with granulated sugar to build the crystalline coating, dried briefly again, cooled and packed away from light. Wet packed grades are filled with measured syrup and pasteurised in the container.
