JP2732121B2 - Marshmallow with good shape retention - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a marshmallow having good preservability and good shape retention by containing sorbose.

(Prior art) Marshmallow heats and kneads a sweetener such as sugar as a raw material to form a candy, and then rapidly agitates the candy and water, a gelatinizing agent such as gelatin and a foaming agent. It is made by mixing while cooling and solidifying.

Inhibition of the growth of microorganisms by sweeteners is extremely important for food preservation. In other words, the optimal water activity for the growth of microorganisms, bacteria, yeast, mold, and both are not so different.
990 ~ 0.999, but the lowest water activity that can grow is 0.90 for normal bacteria, 0.88 for normal yeast, 0.80 for normal mold
It is. Therefore, it is generally said that if the water activity is 0.80 or less, deterioration by microorganisms is unlikely to occur.

Conventional marshmallows also use a large amount of sugar as a sweetener, and as a result of the addition of sugar, the water activity is reduced and the storage stability is increased.

The sweetener used as a raw material is also an important factor that affects the taste of marshmallows.

(Problems to be Solved by the Invention) Since conventional marshmallows do not have shape retention properties, they tend to lose shape. However, marshmallows whose water content is simply reduced have shape retention, but lack appropriate elasticity as marshmallows.

Further, conventional marshmallows use a large amount of sugar as a raw material, so that their storage stability is improved as compared with the case where no sugar is used, but they have high calories and also have a problem of caries.

The present invention is to provide a marshmallow which can solve the above problems, can maintain shape retention and elasticity, has good preservability, and has low calorie and low caries. .

(Means for Solving the Problems) As a result of intensive studies on the improvement of shape retention, elasticity and preservability of marshmallows, the present inventors have found that marshmallows contain sorbose alone or sorbose as another sweetener. It has been found that the object can be achieved by adding it in combination with a material, and the present invention has been completed.

In the present invention, the amount of sorbose added to the raw material is 10 to 98 parts by weight, preferably 40 to 100 parts by weight of anhydride.
To 90 parts by weight. If it is less than 10 parts by weight, the effect of improving shape retention is weak, and if it exceeds 98 parts by weight, the contents of gelling agents such as gelatin and foaming agents are too small, which is not suitable. In the present invention, the anhydride refers to a composition excluding water and egg white.

It is also possible to use other sweeteners in combination with sorbose. Sweeteners to be combined include sugar, fructose, sugar, maltitol, reduced maltose syrup,
Aspartame, stevioside, rebaudioside, and the like, one or a combination of two or more of these sweeteners may be used. As the gelling agent, pectin, carrageenan, agar, locust bean gum, xanthan gum and the like may be used in addition to gelatin.

It should be noted that a humectant such as sugar alcohol, isomerized sugar, invert sugar, glycerin and the like can be added without departing from the gist of the present invention.

Also, the method of producing marshmallows may be as usual, except that sorbose is contained as a sweetener,
For example, if a method is used in which the raw materials are heated and kneaded to form a candy, then the candy and water, a gelling agent such as gelatin, and a foaming agent are mixed with high-speed stirring, and further cooled and solidified. Good.

(Effect of the Invention) The marshmallow of the present invention is excellent in shape retention and elasticity.

Also, because it contains sorbose as a sweetener,
It has lower water activity than marshmallow which contains the same amount of sugar as sorbose, so that it is less likely to cause aging of the taste and deterioration by microorganisms, the storage stability is increased, and the life of the food is prolonged.

Furthermore, it has lower calorie and lower caries compared to marshmallow which uses sugar as a sweetener. The result is a marshmallow that prevents excessive inoculation of calories and tooth decay. Moreover, the marshmallow according to the present invention has a refreshing and elegant sweetness.

(Example) Next, a test example and an example are shown.

Test Example The water activities of L-sorbose and sugar were measured. 20-, 30-, 40-, and 50- (w / v)-% solutions of L-sorbose and sugar were prepared, and 5 ml of each solution was taken and measured in a constant temperature room at 21 ° C using an electric hygrometer (electric resistance type). As shown in the drawing,
When comparing L-sorbose and sugar at the same concentration, L-sorbose has lower water activity.

Example The marshmallow of the present invention was evaluated using a marshmallow using only sugar as a sweetener as a control.

 Marshmallows were prepared with the compositions shown in Table 1.

First, powdered gelatin was sprinkled into 149 cc of water and left for about 3 minutes. Next, put sugar, L-sorbose and water 300cc in a pot
And sugar and L-sorbose were melted. After cooling to about 70 ° C., a gelatin solution was added and dissolved.

The egg white was put in another bowl and whisked, and then the above solution was added little by little and further whisked. After adding the fragrance, the bowl was surrounded by a bag placed in ice water and cooled, and whipped until the mixture became moderately viscous to obtain a dough.

Corn starch was put in the bat, the surface was flattened, and the bottom of the egg was pressed instead of the mold to produce a semicircular sink mold. Next, the fully lathered dough was poured. Approximately 15 g per piece was used as a guide.

The vat was placed in a refrigerator and cooled for 10 minutes to solidify. After the surface was no longer sticky, it was taken out, turned over, put again in the refrigerator, and cooled for 10 minutes. After both sides were solidified, they were removed from the mold and excess cornstarch was brushed off with a brush to make a marshmallow.

Immediately after production, the product of the present invention and the control product were panelized by 10 panelists.
Sensory evaluation was performed by a two-point preference comparison method. As shown in Table 2, the product of the present invention had no significant difference distinguishable from the control product, but had higher palatability.

The elasticity was compared by a three-step evaluation method. As shown in Table 3, the product of the present invention had a wet and soft touch as compared with the control product.

Next, it was left in a constant temperature room at 40 ° C. for 3 hours to compare the shape retention. As a result, after being left for 3 hours, the control product had lost its shape, but the product of the present invention substantially maintained its original shape.

Further, a storage test was performed by leaving the apparatus in a thermo-hygrostat at a temperature of 35 ° C. and a humidity of 70%. As shown in Table 4, the product of the present invention had better storage stability.

[Brief description of the drawings]

4 is a graph showing the results of measuring the water activities of L-sorbose and sugar in Test Example 1.

Claims (1)

(57) [Claims] 1. A marshmallow having good shape retention, characterized in that part or all of the sweetener is sorbose, and that sorbose is contained in an amount of 10 to 98 parts by weight based on 100 parts by weight of anhydride.