JP2017118850A - Marshmallow production method, and mixed powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a marshmallow production method and a mixed powder capable of maintaining flowability for a long-term and having small physical properties changes such as hardness change immediately after production of a marshmallow dough, and having an excellent workability in secondary processing due to low adhesiveness to a knife when cutting the marshmallow, and further capable of producing a marshmallow having a good nonviscid texture.SOLUTION: The method for producing marshmallow of the present invention in which at least water, a sugar, and a gelator are formulated to obtain a dough comprises further formulating a powdered oil and fat. The mixed powder of the present invention comprises a sugar, a powdered oil and fat, and a gelator.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing marshmallows and a mixed powder for producing marshmallows.

  There are two types of marshmallows, a meringue type and a meringue-free type, depending on the raw material.

  The meringue type is a type in which egg white is foamed, heated sugar solution is added, and then gelatin is added. The heated sugar solution is also useful for sterilizing egg whites. The meringue type is sold at cake shops that sell retail because it is vulnerable to heat and difficult to circulate for a long time. It has poor shelf life and has a shelf life of about 2 weeks.

  The meringue-free type (foaming by sugar solution) is a type in which a heated sugar solution is prepared and mixed with a gelling agent such as gelatin to foam. It is manufactured by mixing a sugar solution in which water and sugar are mixed and boiled at about 110 to 120 ° C., mixing the dissolved gelatin solution, foaming, cooling to around 36 ° C., and then forming as appropriate. Since it does not use meringue and can be stored for a long time, it is used as a confectionery (marshmallow) or secondary processed confectionery or bread. For example, it is secondarily processed and eaten as a topping, nappe, or filling on confectionery bread such as bread, cake, and cookies.

  Marshmallows are usually solidified at around 36 ° C. by solidification with a gelling agent and crystallization of sugar. Therefore, in the case of secondary processing as described above, it is required to maintain fluidity for a long time. .

  In the meringue-free type, it is desirable that there is little change in physical properties during secondary processing. For example, when the hardness changes, it is necessary to review the work process. For example, when topping, it is necessary to change the pressure.

  Furthermore, when the manufactured marshmallow is cut, workability is deteriorated if the marshmallow adheres to the blade, and therefore it is desired that the marshmallow hardly adheres to the blade.

  Marshmallow usually needs to be mixed with water and sugar and boiled at a high temperature of about 110 to 120 ° C. Sucrose, the main ingredient of sugar, changes its physical properties depending on the boiling temperature. When the syrup is boiled and boiled, only the moisture gradually evaporates, and the moisture is about 17% of the whole when the temperature exceeds 100 ° C. Furthermore, by boiling, the water evaporates and the temperature of the syrup rises and the consistency becomes strong. Moreover, when the boiled thing is cooled, it can be set as a very fine crystal state. Marshmallow is considered to be in a supersaturated solution state between a saturated solution and a glass body by boiling syrup to about 110 ° C., and the sugar becomes a strong skeleton, and it is considered that shape retention is obtained at the time of solidification.

  However, in order to set the temperature to 110 ° C. or higher, a special device is required, and it is difficult to manufacture by a simple method. Since the temperature is as high as 110 ° C. or higher, there is a concern about safety during work. .

  In addition, when a gelling agent such as gelatin is added at a high temperature, the gel strength of the gelling agent itself decreases, or the gelling agent solution boils, foams at that time, and the appearance of marshmallows deteriorates. To do. Therefore, in order to add a gelling agent after boiling a sugar solution at about 110-120 degreeC, it is often added after setting it as 100 degrees C or less.

  Conventionally, the following techniques have been proposed as a method for manufacturing marshmallows.

  Patent Documents 1 and 2 use dried egg white as a foaming agent, and are intended to produce flowable marshmallows for filling in Western confectionery or Japanese confectionery or topping with a squeezing machine. It has been proposed to blend egg white and peptides. In the examples, it is described that the composition has a high water content and has fluidity at a relatively low temperature. However, it is difficult to maintain fluidity for a long period of time, to suppress changes in physical properties such as changes in hardness, and it is impossible to improve adhesion to a blade when marshmallows are cut.

  Patent Document 3 proposes blending maltosyl trehalose with a foam-containing dough for the purpose of obtaining a foam-containing dough having good workability such as wrapping properties even at low temperatures. However, it is difficult to maintain fluidity for a long period of time, to suppress changes in physical properties such as changes in hardness, and it is impossible to improve adhesion to a blade when marshmallows are cut.

  Patent Documents 4 to 6 propose techniques for adding fats and oils to marshmallow dough.

  In patent document 4, in order to improve foam stability, foamable emulsified fat is added. However, a crisp texture cannot be obtained, and adhesion to the blade when the marshmallow is cut cannot be improved.

  In patent document 5, fats and oils, such as soybean oil, are added for the purpose of the marshmallow-like food which gave chewing property like nougat as food texture. However, a crisp texture cannot be obtained. In addition, it is described that a hydrolyzed vegetable protein is blended in order to enhance the feeling of bubbles, but milk protein is not described.

  In Patent Document 6, a dough containing gelatin and saccharides is whipped to obtain a dough having a specific gravity of 0.2 to 0.5 for a light and creamy texture, and then a cacao mass is added to the dough. It has been proposed to obtain a marshmallow dough having a specific gravity of 0.9 or less by adding oleaginous raw materials such as cocoa powder and chocolate. However, a crisp texture cannot be obtained.

JP 2009-261181 A JP 2009-261382 A International Publication No. 2006/16529 JP 2013-243990 A JP-A-4-335561 JP 2002-291413 A

  The present invention has been made in view of the circumstances as described above. Immediately after the production of the marshmallow dough, the fluidity can be maintained for a long time and the change in physical properties such as a change in hardness is small. Since it is difficult to adhere to the blade, it is an object to provide a marshmallow manufacturing method and a mixed powder that are excellent in workability at the time of secondary processing and that can provide a crisp texture.

  Another object of the present invention is to provide a marshmallow manufacturing method and a mixed powder that can obtain a marshmallow dough safely and easily without processing at a high temperature such as 110 ° C. or higher during manufacturing.

  In order to solve the above-described problems, the marshmallow production method of the present invention is a marshmallow production method for blending at least water, a saccharide, and a gelling agent to obtain a dough, and further blending powdered fats and oils It is characterized by.

  In this marshmallow manufacturing method, it is preferable to further mix a milk peptide.

  The mixed powder of the present invention contains a saccharide, powdered oil and fat, and a gelling agent.

  According to the present invention, immediately after the manufacture of the marshmallow dough, the fluidity can be maintained for a long time, the change in physical properties such as a change in hardness is small, and it is difficult to adhere to the blade when the marshmallow is cut. The workability at the time is excellent, and further, the texture is good as a texture.

  Furthermore, by blending milk peptides, a marshmallow dough can be obtained safely and easily without processing at a high temperature such as 110 ° C. or higher during production.

The present invention is described in detail below.
1. Method for Producing Marshmallow As the saccharide used in the method for producing marshmallow of the present invention, monosaccharides such as glucose, fructose, galactose and mannose, disaccharides such as fructose, sucrose (sucrose), maltose and trehalose, oligosaccharides , Polysaccharides such as dextrin and syrup, sugar alcohols such as maltitol, erythritol, xylitol, lactitol, sorbitol, and isomerized sugars. These may be used alone or in combination of two or more.

  Among these, powders containing sucrose as a main component are preferable, and examples thereof include sugars such as granulated sugar and sucrose. In addition, trehalose, starch syrup, invert sugar and the like can be preferably used together with sugar, and it is particularly preferable to combine sugar and trehalose from the viewpoint of improving the crispness of marshmallows. The mixing ratio of sugar and trehalose is preferably 99 to 60:40 to 1 by mass ratio, and the ratio of sugar to trehalose (sugar / trehalose) is preferably 1.5 to 4, and 1.5 to 2.5 More preferably. Moreover, it is preferable to combine sugar and starch syrup from the viewpoint of improving the fluidity of the marshmallow dough.

  50-75 mass% is preferable with respect to the marshmallow dough, and, as for the compounding quantity of the saccharide | sugar in the manufacturing method of the marshmallow of this invention, 60-70 mass% is more preferable. Moreover, 190-300 mass% is preferable with respect to the whole quantity of water added at the time of manufacture of a marshmallow, and 200-280 mass% is more preferable.

  Examples of the gelling agent used in the method for producing marshmallow of the present invention include gelatin, agar, carrageenan, gellan gum, pectin, xanthan gum, arabic gum, and pullulan.

  Among these, gelatin is preferable, and it is particularly preferable to use gelatin having a jelly strength of 150 to 250 from the viewpoint of good shape retention of marshmallow. Here, the jelly strength is a quality standard for gelatin and can be measured by a measurement method defined in Japanese Industrial Standard JIS K6503-1996. As such gelatin, commercially available products such as gelatin AP250 (manufactured by Nitta Gelatin Co., Ltd.) and gelatin APM-250 (manufactured by Zerais Co., Ltd.) are commercially available.

  As for the compounding quantity of the gelatinizer in the manufacturing method of the marshmallow of this invention, 1-10 mass% is preferable with respect to a marshmallow dough.

  In the manufacturing method of the marshmallow of this invention, powdered fats and oils are mix | blended. By blending powdered fats and oils, marshmallows excellent in workability at the time of secondary processing and having good crispness as a texture can be obtained.

  The powdered fat used in the method for producing marshmallow of the present invention is not particularly limited, but powdered fat obtained by drying an oil-in-water emulsion can be preferably used.

  The fats and oils used in the powdered fats and oils are not particularly limited as long as they are edible. For example, palm oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower Oil, olive oil, sesame oil, shea fat, monkey fat, iripe fat, cacao butter, lard, beef tallow, milk fat, fish oil, fractionated oil thereof or processed oil thereof (hardened and transesterified one or more of Processed)). These fats and oils may be used individually by 1 type, and may use 2 or more types together.

  Among these, it is preferable that fats and oils use lauric fats and oils from the point that there is little change in the texture (breakage) over time. Here, the content of lauric acid in all the constituent fatty acids is 30% by mass or more, preferably 40 to 55% by mass, and more preferably 45 to 50% by mass. Examples of such lauric fats and oils include palm kernel oil, coconut oil, fractionated oils thereof, and hardened oils. These may be used alone or in combination of two or more.

  In the marshmallow production method of the present invention, the amount of powdered fats and oils is preferably 10% by mass or less, more preferably 0.1 to 8% by mass, and more preferably 0.5 to 7% with respect to the total amount of saccharide and gelling agent. 5% by mass is most preferred. If the blended amount of the powdered fat is within this range, the powdered fat is well soluble during the production of marshmallows, and fine oil droplets are uniformly dispersed in the dough, thereby making it possible to perform secondary processing. In addition, marshmallows having excellent crispness as texture are obtained.

  Below, an example of the powdered fats and oils used for the manufacturing method of the marshmallow of this invention is demonstrated.

  Powdered oils and fats are added to the water phase containing excipients, and the oily phase containing oils and fats as described above is added, stirred with a homomixer, etc., and then homogenized with a homogenizer, etc. to give an oil-in-water emulsion, and then It can be obtained by dry powder.

  As a method for dry-pulverizing the oil-in-water emulsion, generally known methods such as spray drying, vacuum freeze drying, and vacuum drying can be used.

  Examples of the excipient include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin and other proteins, degradation products of these proteins, glucose, fructose, galactose, Examples thereof include monosaccharides such as mannose, disaccharides such as fructose, sucrose, maltose and trehalose, polysaccharides such as oligosaccharides, dextrin and starch, thickening polysaccharides and sugar alcohols. These may be used alone or in combination of two or more.

  An emulsifier can be used for powdered fats and oils as needed. The emulsifier is not particularly limited as long as it is for food. For example, lecithin, glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester , Propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl calcium lactate and the like. When blending an emulsifier with powdered fats and oils, the oil-soluble emulsifier is usually blended with the oil phase and the water-soluble emulsifier is blended with the water phase. You may mix | blend antioxidant, a coloring agent, a flavor, etc. with an oil phase and an aqueous phase suitably.

  Below, an example of the manufacturing method of powdered fats and oils is demonstrated.

  In the emulsification step, each of the raw materials is put into a stirring tank of an emulsifier and mixed with stirring, and then homogenized with a pressure homogenizer.

  The mixing ratio of the raw materials is not particularly limited, but can be, for example, in the range of 50 to 200 parts by mass of water with respect to 100 parts by mass of the total amount of fats and excipients.

  The blending procedure is not particularly limited. For example, after the excipient is dispersed in water at room temperature, the mixture is completely dissolved by stirring under heating, and then the fats and oils are heated and dissolved while stirring with a homomixer. What was made to fall can be dripped and emulsified.

The obtained emulsion is refined in oil droplet size by supplying it to a pressure homogenizer. For example, using a commercially available pressure homogenizer, the oil droplet size can be refined by applying a pressure of about 10 to 250 kgf / cm ² to homogenize.

  Next, the homogenized emulsion is supplied to the inlet of the spray dryer with a high-pressure pump, hot hot air is blown into the tank of the spray dryer, and sprayed from above. The spray-dried powder is deposited on the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays by an atomizer system or a nozzle system can be used.

  Next, after the spray-dried powder is taken out from the tank of the spray dryer, it is cooled with cold air while being conveyed by a vibrating fluidized tank or the like, whereby powdered fats and oils can be produced. In addition, a heat sterilization process etc. can also be provided at an appropriate time.

  In this invention, a marshmallow dough is manufactured by mix | blending at least water, saccharide | sugar, powdered fats and oils, and a gelatinizer. For example, it can be manufactured by the following method using the raw materials described above.

  Water, sugar, powdered oil and fat, and gelling agent may be heated after mixing them all. However, the gelling agent is particularly suitable for heating a sugar solution to a temperature exceeding 100 ° C. It is preferable to add to the sugar solution that is allowed to cool to 100 ° C. or lower after heating until the shape retention of the marshmallow is improved.

  Preferred embodiments are as follows. A sugar solution is prepared by mixing and dissolving water, sugar, and powdered oil and fat. Separately, water and a gelling agent are mixed and dissolved to prepare a gelling agent aqueous solution. In preparing the sugar solution, water and sugar may be added, and powdered oil may be added after dissolution, or all of water, sugar and powdered oil may be mixed.

  Next, the sugar solution prepared above is heated. The heating temperature depends on the contents of saccharide and water, but may be any temperature at which the saccharide dissolves, and is preferably 80 ° C. or higher in consideration of serving as a sterilization step. In consideration of safety, it is preferably 120 ° C. or lower, more preferably less than 110 ° C., and particularly preferably around 100 ° C.

  In the marshmallow, the saccharide becomes a strong skeleton, and it is usually necessary to mix water and saccharide and boil at a high temperature of about 110 to 120 ° C. in order to obtain shape retention during solidification. However, in the method for producing marshmallow according to the present invention, a marshmallow dough can be obtained safely and easily without further treatment at a high temperature such as 110 ° C. or higher during the production by further blending a milk peptide.

  That is, in a preferred embodiment of the method for producing marshmallows of the present invention, before the step of foaming, a step of blending and heating at least water, carbohydrates, powdered oils and fats and milk peptides, and the heating temperature is 110 ° C. Less than, more preferably 100 ° C. or less.

  By blending the milk peptide, the shape retention of the marshmallow is improved even at a heating temperature as low as less than 110 ° C. In particular, good shape retention can be obtained even when the heating temperature is less than 110 ° C., and further 100 ° C. or less, and it is not boiled during heating. That is, a marshmallow dough can be produced at a heating temperature lower than usual by using powdered fats and milk peptides together.

  Thus, since the milk peptide can be blended, it can be produced at a low temperature of less than 110 ° C., and thus the safety during operation is good. In addition, a special apparatus is required to set the temperature of the sugar solution to 110 ° C. or higher, but it is not necessary to use such an apparatus, and simple production is possible. Furthermore, when a gelling agent such as gelatin is added in a state where the sugar solution is at a high temperature of about 110 to 120 ° C., the gel strength of the gelling agent itself is lowered and the shape retention of the marshmallow is reduced, or the gelling agent aqueous solution Boiled, bites bubbles at that time, and the appearance of marshmallows deteriorates, but since the marshmallow dough can be produced at a heating temperature lower than usual, for example, 100 ° C. or less, a method for adding a gelling agent Therefore, simple manufacturing is possible.

  Milk peptides are hydrolyzed milk proteins, such as whey-derived milk proteins (α-lactalbumin, β-lactoglobulin, lactoferrin, etc.), casein-derived milk proteins (α-casein, β-casein, κ-casein, etc.) As a milk peptide derived from whey, W800 (manufactured by Morinaga Milk Industry Co., Ltd.), LE80GF-US (manufactured by Nippon Shinyaku Co., Ltd.), and milk peptides derived from casein include Emul Up, C800, Commercial products such as CPOP, CU2500A, MCH-30 (manufactured by Morinaga Milk Industry Co., Ltd.), CE90GMM, CE90STL, and WE80BG (manufactured by Nippon Shinyaku Co., Ltd.) are commercially available. Among these, it is preferable to use a whey-derived milk peptide and a casein-derived milk peptide in combination in view of the good shape retention.

  After heating the sugar solution, the sugar solution containing the gelling agent is foamed (whipped) while being kept at a temperature of, for example, about 40 to 45 ° C. Here, in order to add the gelling agent after the sugar solution is boiled to about 110 to 120 ° C., it is preferable to add the gelling agent aqueous solution after keeping the sugar solution at 100 ° C. or less. As a result, the gel strength of the gelling agent itself can be reduced and the shape retention of the marshmallow can be reduced, or the gelling agent solution can be boiled and foamed at that time, and the appearance of the marshmallow can be prevented from deteriorating. . When the sugar liquid is heated at less than 110 ° C., it may be heated after mixing all of water, sugar, powdered oil and fat, and the gelling agent, but particularly when heated to a temperature exceeding 100 ° C. It is preferable to add after heating, since the shape retention of marshmallows is improved, and it is more preferable to add after cooling the sugar solution to 100 ° C. or less.

  As a method for foaming the sugar solution to which the gelling agent is added, for example, a stirrer such as a mixer can be used. Thus, the marshmallow is produced by foaming until the specific gravity is preferably 0.3 to 0.6, more preferably about 0.5.

  Molding is done by continuously extruding the marshmallow dough from the nozzle before solidifying by natural cooling and cutting it into the desired size, or when topping bread or confectionery, etc. The method of shape | molding is mentioned.

  The marshmallow dough is naturally cooled or cooled after molding, and the gelling agent in a dissolved state is solidified to obtain the final marshmallow.

  The marshmallow obtained by the present invention may be provided edible alone as a confectionery confectionery, or may be provided edible as a food that combines marshmallows with edible foods such as bread and confectionery by secondary processing. Suitable for secondary processing as topping, nappe and filling on confectionery bread such as bread, cake and cookies.

  According to the present invention, immediately after the manufacture of the marshmallow dough, the fluidity can be maintained for a long time, the change in physical properties such as a change in hardness is small, and it is difficult to adhere to the blade when the marshmallow is cut. The workability at the time is excellent, and further, the texture is good as a texture. For example, when marshmallows are produced using ordinary production facilities such as confectionery and bakery factories, it becomes easy to use the marshmallow dough in a fluid state before solidification.

  In the marshmallow manufacturing method of the present invention, other raw materials can be blended within a range not impairing the effects of the present invention. Other raw materials include, for example, flavoring ingredients such as fruit juice, jam, cocoa, chocolate, fragrances, pigments, emulsifiers, milk ingredients (fat milk, cream, fermented milk, concentrated milk, skimmed concentrated milk, non-sugared milk, Sweetened milk, sugar-free skim milk, sweetened skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk Powder, total milk protein, casein sodium, casein potassium, etc.). These may be added when producing a sugar solution, or may be added after foaming. If the flavor changes with heat, it is preferably added after foaming.

2. Mixed powder for manufacturing marshmallow The mixed powder for manufacturing marshmallow of the present invention contains a saccharide, powdered oil and fat, and a gelling agent. About these saccharide | sugar, powdered fats and oils, and a gelatinizer, what was demonstrated in the said item 1 can be used.

  The mixed powder for producing marshmallow of the present invention is obtained as a powder (powder) containing these sugars, powdered oils and fats, and a gelling agent, which are in powder form, by uniformly mixing them by a conventional method. .

  The compounding ratio of the saccharide, powdered fat and oil, and gelling agent in the mixed powder for producing marshmallow of the present invention is 80.0 to 96.5: 0.5 to 12.0: 3.0 to 8. 0 is preferred.

  When producing marshmallows using the mixed powder for producing marshmallows of the present invention, this mixed powder is mixed with water according to the method described in item 1 above, and the resulting mixed liquid (sugar solution) Heat. In this case, waterpox can be used in combination in order to improve the fluidity of the marshmallow dough. Marshmallow dough can be obtained by foaming this sugar solution.

  When the marshmallow is produced using the mixed powder for producing marshmallow of the present invention, the shape retention of the marshmallow is improved, the gel strength of the gelling agent itself is lowered, or the gelling agent solution is boiled. In this case, the sugar solution is preferably heated at less than 110 ° C., more preferably 100 ° C. or less, from the viewpoint that it is possible to suppress foaming and deterioration of the appearance of the marshmallow. From such a point, when producing marshmallows using the mixed powder for producing marshmallows of the present invention, it is preferable to blend milk peptides. Thereby, even when the heating temperature is as low as less than 110 ° C., the shape retention of the marshmallow is improved. About a milk peptide, the thing as demonstrated in the said item 1 can be used. The milk peptide may be blended in advance with the mixed powder for producing the marshmallow of the present invention, or may be mixed with mixed powder or water at the time of manufacturing the marshmallow.

  Other raw materials can be blended in the mixed powder for producing marshmallow of the present invention within a range not impairing the effects of the present invention. As other raw materials, those described in item 1 above can be used.

  According to the mixed powder for marshmallow production of the present invention, by adding powdered fats and oils, fluidity can be maintained for a long time immediately after the production of the marshmallow dough, and changes in physical properties such as hardness change are small, and marshmallow Since it is difficult to adhere to the blade at the time of cutting, it is excellent in workability at the time of secondary processing, and furthermore, a crisp texture is obtained as a texture.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples. In addition, the mixing | blending of Table 1 shows the mass%, and the mixing | blending of Table 2-Table 4 shows a mass part.
(1) Production of powdered fats and oils An emulsifier was added to the fats and oils described in Table 1, heated to 70 ° C and stirred to obtain an oil phase. Casein sodium and corn syrup were added to warm water (60 ° C.) in the same amount as the total mass of the oil phase and the aqueous phase in Table 1, and heated to 70 ° C. to obtain an aqueous phase. After mixing the water phase and the oil phase, the mixture was homogenized at a pressure of 150 kgf / cm ² using a pressure homogenizer to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain a powdered fat with a water content of 1.5% by mass (spray drying conditions: inlet temperature 210 ° C.).

（２）マシュマロの作製
＜実施例１〜６、比較例１〜２＞
表３の成分(1)の水とゼラチンを混合し、ゼラチンを膨潤させた後、６０℃に加温し溶解させゼラチン溶液を得た。

(2) Production of marshmallow <Examples 1-6, Comparative Examples 1-2>
The water of component (1) in Table 3 and gelatin were mixed to swell the gelatin, and then heated to 60 ° C. and dissolved to obtain a gelatin solution.

  Ingredient (2) in Table 3 was mixed, heated to 115 ° C. with direct stirring while stirring. Thereafter, the solution was allowed to cool to 100 ° C., and then the gelatin solution was added. While maintaining the dough temperature not lower than 40 ° C., foaming was performed with a mixer until the specific gravity became 0.5 to obtain a marshmallow dough.

  Thereafter, the foamed marshmallow dough was allowed to cool at room temperature to obtain marshmallows.

<Examples 7 to 12 and Comparative Examples 3 to 6>
The water of component (1) in Table 4 and gelatin were mixed to swell the gelatin, then heated to 60 ° C. and dissolved to obtain a gelatin solution.

  Ingredient (2) in Table 4 was mixed and subjected to direct flame with stirring and heated to 100 ° C. Thereafter, the gelatin solution was added and foamed with a mixer until the specific gravity became 0.5 while keeping the dough temperature not lower than 40 ° C. to obtain a marshmallow dough.

  Thereafter, the foamed marshmallow dough was allowed to cool at room temperature to obtain marshmallows.

<Examples 13 and 14>
Each component was mixed by the mixing | blending (mass part) shown in Table 2, and mixed powder was produced.

  Mix powder and milk peptide were mixed with the formulation (parts by mass) shown in Table 4. Water was added to this mixture (Example 13 added water and chickenpox), and the mixture was heated to 100 ° C. with stirring and heated to 100 ° C. Thereafter, the dough temperature was kept at 40 ° C. or less and foamed with a mixer until the specific gravity reached 0.5 to obtain a marshmallow dough.

  Thereafter, the foamed marshmallow dough was allowed to cool at room temperature to obtain marshmallows.

（３）評価
上記の実施例および比較例について以下の評価を行った。
［粘度変化］
２００ｍｌビーカーにマシュマロ生地を入れ、Ｂ型粘度計で製造直後の生地粘度（４０℃）と、水分が蒸発しないよう表面をラップで覆い、４０℃で１時間保温したときの生地粘度を測定し、変化率を以下の基準で評価した。
条件：ローターＮｏ．６ 回転数２０ｒｐｍ
変化率（％）＝｜１時間後の粘度−直後の粘度｜／直後の粘度×１００
評価基準
◎：変化率が１０％以下
○：変化率が１０％超〜１５％以下
△：変化率が１５％超〜５０％以下
×：変化率が５０％超

(3) Evaluation The following evaluation was performed about said Example and comparative example.
[Viscosity change]
Put the marshmallow dough in a 200 ml beaker, measure the dough viscosity immediately after production with a B-type viscometer (40 ° C) and the dough viscosity when the surface is covered with wrap so that moisture does not evaporate and kept at 40 ° C for 1 hour, The rate of change was evaluated according to the following criteria.
Condition: Rotor No. 6 20rpm
Rate of change (%) = | viscosity after 1 hour−viscosity immediately after // viscosity immediately after × 100
Evaluation criteria ◎: Change rate is 10% or less ○: Change rate is more than 10% to 15% or less △: Change rate is more than 15% to 50% or less ×: Change rate is more than 50%

[Fluidity test 1]
The marshmallow dough was put into a 200 ml beaker and stirring was continued while maintaining the temperature at 40 ° C. After 30 minutes, the fluidity when stirring was stopped was confirmed.
The angle at which the marshmallow dough flows when the beaker is tilted was visually evaluated according to the following criteria.
Evaluation criteria ◎: Flow when the inclination is less than 25 degrees ○: Flow when the inclination is 25 degrees or more and less than 45 degrees

[Fluidity test 2]
As a confirmation of fluidity, a topping test on bread was conducted.
The marshmallow dough of the above fluidity test 1 (continue stirring while maintaining at 40 ° C., the dough after 30 minutes) is put in a squeeze bag, and a commercially available ampan (diameter 6 cm diameter) is used using a round cap of 13.5 mm. The top of the dome was topped with 50 grams and evaluated according to the following criteria.
Evaluation criteria ○: It can flow over the surface of the ampang and cover the whole surface.
Δ: Flows over the surface of the ampang but cannot be entirely covered.
X: Stay on top of Ampang.

[Chopping]
The crispness of marshmallows stored for 3 days at 20 ° C. immediately after production and after production was evaluated by the following criteria using a panel.
The panel conducted a discrimination test for five tastes (sweet, sour, salty, bitter, umami), a taste concentration difference identification test, a food taste identification test, and a standard olfaction test. We selected 4 males and 6 females in their 20s and 40s.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Water separation]
The presence or absence of water separation of marshmallows stored at 20 ° C. for 7 days was judged visually.

[Adhesiveness]
Marshmallows stored at 20 ° C. for 3 days were cut with a knife, and the degree of adhesion to the knife was visually evaluated according to the following criteria.
Evaluation criteria ◎: No adhesion ○: Almost no adhesion △: Some adhesion ×: Adhesion

  The evaluation results are shown in Table 3 and Table 4.

Claims (5)

A method for producing marshmallows, in which at least water, a sugar, and a gelling agent are blended to obtain a dough,
Furthermore, the manufacturing method of a marshmallow which mix | blends powdered fats and oils.   The manufacturing method of the marshmallow of Claim 1 whose compounding quantity of powdered fats and oils is 10 mass% or less with respect to the total amount of saccharide | sugar and a gelatinizer.   The method for producing marshmallow according to claim 1 or 2, further comprising milk peptide.   The method for producing marshmallow according to claim 3, comprising a step of blending and heating at least water, sugar, powdered oil and fat, and a milk peptide before the foaming step, and the heating temperature is less than 110 ° C. . A mixed powder for producing marshmallow, which contains a saccharide, powdered oil and fat, and a gelling agent.