JP2009261381A - Marshmallow for frozen dessert, and method for producing the marshmallow - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a marshmallow easily producible with ordinary production equipment in a frozen dessert production facility, enabling itself to be hygienically and efficiently packed in an in-line process, and enabling various combination productions thereof with frozen desserts such as marble-like packing and squeezing-out packing, and to provide a method for producing the marshmallow. <P>SOLUTION: The marshmallow is easily obtained using powdered gelatin, dried albumen, peptides (e.g. milk peptide, soybean peptide) and saccharides (e.g. sugar, glucose, maltose) as the main materials and by using ordinary equipment in a frozen dessert production facility, i.e. a pasteurizer or HTST sterilizer and a freezer for frozen desserts. For example, it is preferable to produce the marshmallow using 1-10 wt.% of powdered gelatin, 0.1 wt.% of dried albumen as a foaming agent and 0.1-5 wt.% of peptides (e.g. milk peptide, soybean peptide) and 30-75 wt.% of saccharides (e.g. sugar, glucose, maltose) as the main materials and by using a pasteurizer or HTST sterilizer and a continuous freezer. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to marshmallows for frozen desserts, characterized by comprising powdered gelatin, dried egg white, peptides (milk peptides, soybean peptides, etc.) and sugars (sugar, glucose, maltose, etc.) as main ingredients, and a method for producing the same.

  Ordinary marshmallows, which are candy sweets, are manufactured by a marshmallow maker with a dedicated production line. That is, marshmallows are manufactured through batch-type production under pressure, whipping with a continuous mixer, and cooling and drying steps after molding. In order to use marshmallows in combination with ice cream and frozen desserts, they are supplied by a marshmallow maker. The usage is limited to the level of topping and topping.

  As described above, in the prior art, marshmallows are supplied from marshmallow manufacturers as solid raw materials, so that products combined with frozen desserts can only be mixed or topped.

  The present invention makes it possible to use marshmallows in a fluid state before solidification in a frozen confectionery manufacturing plant by making it possible to produce marshmallows using ordinary production facilities for frozen confectionery. It becomes possible. That is, it aims at providing the marshmallow for frozen desserts in which simultaneous filling with frozen desserts, an irregular filling, etc. are possible, and its manufacturing method.

  In order to solve the above-mentioned problems, the present inventors have studied and used powdered gelatin, dried egg white, peptides (milk peptide, soybean peptide, etc.) and sugars (sugar, glucose, maltose, etc.) It has been found that marshmallows for frozen desserts can be easily obtained by using a pasterizer, HTST sterilizer, or freezer for frozen desserts, which is a normal production facility in a frozen dessert manufacturing plant, and has led to the present invention. is there.

  That is, the marshmallow supplied by the present invention is mainly characterized by powdered gelatin, dried egg white, peptides (milk peptide, soybean peptide, etc.) and sugars (sugar, glucose, maltose, etc.).

  The marshmallow manufacturing method supplied by the present invention is a normal manufacturing facility in a frozen confectionery manufacturing plant, which is heated and dissolved and sterilized with a pasteurizer or HTST sterilizer and cooled, and then a frozen dessert freezer is used. It is used for whipping at a product temperature of 10 ° C. to 50 ° C. to contain bubbles.

  The present invention is also a blend of main ingredients for producing marshmallows, comprising 1-10% powdered gelatin as a gelling agent, 0.1-5% dry egg white as a foaming agent, and peptides Provided is a main material composition for marshmallows used in frozen desserts containing 0.1 to 5% (milk peptide, soybean peptide, etc.) and 30-75% sugars (sugar, glucose, maltose, etc.).

  According to the present invention, it becomes possible to easily produce marshmallows for frozen desserts with normal production facilities for frozen desserts, and it is possible to fill hygienically and efficiently in-line. Various combinations with frozen desserts, such as filling, can be made, contributing to the new products of ice cream and frozen desserts.

  In the present invention, powdered gelatin, dried egg white, and peptides (milk peptide, soybean peptide, etc.) can be used for heating, dissolving, sterilizing, and whipping in the usual manner in a frozen dessert factory. In addition, marshmallows for frozen desserts can be produced.

  The obtained marshmallow for frozen dessert can be continuously combined with ice creams while maintaining fluidity, and the variety of frozen dessert products becomes possible.

  Dry egg whites and peptides (milk peptide, soybean peptide, etc.) provide a good filling / molding after whipping and a quality, stable, fine creamy texture marshmallow for frozen dessert.

  The amount of saccharides (sugar, glucose, maltose) used in the present invention is preferably 30 to 75%, and the texture of marshmallow is also good. The desired sweetness may be adjusted within the range of the amount used.

  As for the whipping conditions in the ice cream freezer, the marshmallow mix solution is adjusted to 10 ° C. to 50 ° C., and the stirring is continued in the freezer and whipping is performed until the target overrun.

  The combination of the obtained marshmallow for frozen desserts and frozen desserts / ice creams can be freely performed, can be applied to various filling methods, and a variety of products can be easily produced in-line.

  Furthermore, cocoa powder, fruit juice, coffee, western liquor, fragrance, coloring agent and the like can be added to the marshmallow for frozen dessert of the present invention for taste and flavoring.

Hereinafter, the present invention will be specifically described with reference to examples.
Example The preparation of marshmallows for frozen desserts was carried out with the following composition.

Trial manufacture was carried out at the proportions shown in Table 1. The production procedure is as follows: (1) All raw materials are put into hot water at 50 to 60 ° C. and complete dissolution is confirmed. After carrying out a normal HTST sterilization process in a frozen confectionery factory, it is cooled to 45 to 50 ° C., added with flavor, and stored (when it takes time for production, it is kept warm).
{Circle around (2)} A flowable marshmallow having a product temperature of 17 to 18 ° C. was produced by cooling to a temperature of 24 to 25 ° C. with a batch type freezer or a continuous type freezer, whipping and adjusting overrun.
(3) The marshmallow obtained could be easily combined with frozen confectionery such as ice cream by adjusting the overrun according to the purpose such as the shape of the product. As an example of a combined product, ice cream and marshmallow were simultaneously filled and molded. 1. Container type products (cups, cones, monaka) 2. Stick type product (two-color multilayer and split) Combination products such as other types were obtained.

  The obtained marshmallow for frozen confectionery was fluid and filled. The marshmallows after solidification are elastic and are inferior to those of marshmallow makers. In addition, the combination product with frozen confectionery had an interesting combination of textures, and was preferable in terms of taste, texture and appearance.

Claims (3)

  A method for producing marshmallows for frozen desserts comprising powdered gelatin, dried egg white, peptides (milk peptide, soybean peptide, etc.) and sugars (sugar, glucose, maltose, etc.) as main ingredients.   Pastelizer or HTST, which is a normal production facility in a frozen confectionery manufacturing plant, mainly composed of powdered gelatin, dried egg white, peptides (milk peptide, soybean peptide, etc.) and sugars (sugar, glucose, maltose, etc.) A method for producing marshmallows for frozen desserts, which comprises heating and dissolving and sterilizing with a sterilizer, cooling, whipping at a product temperature of 10 ° C to 50 ° C using a frozen dessert freezer, and adding bubbles. A blend of the main ingredients of marshmallow that can be produced in ordinary production facilities in a frozen confectionery manufacturing plant. Gelatin powder 1-10% as a gelling agent, dry egg white 0.1-5% as a foaming agent , And peptides (milk peptide, soybean peptide, etc.) 0.1-5%, saccharides (sugar, glucose, maltose, etc.) 30-75% .