JP6671172B2 - Method for producing marshmallow and mixed powder - Google Patents

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 whisked, heated sugar solution is put in, 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 at retail because of its low heat resistance and difficulty in long-term distribution. It has poor shelf life and lasts for about 2 weeks.

  The meringue-free type (foaming with a sugar solution) is a type in which a heated sugar solution is prepared, mixed with a gelling agent such as gelatin, and foamed. Water and sugar are mixed, and a sugar solution that is boiled down to about 110 to 120 ° C. is mixed with a dissolved gelatin solution, foamed, cooled to about 36 ° C., and appropriately molded to produce. Since meringue is not used and can be stored for a long period of time, it is used as a distribution confectionery (marshmallow) or secondary processed confectionery or bread. For example, it is secondarily processed as a topping, nappe, or filling into confectionery bread such as bread, cake, and cookies, and is eaten.

  Marshmallow is usually solidified at around 36 ° C. due to solidification by a gelling agent and crystallization of sugar. Therefore, when the above-mentioned secondary processing is performed, it is required to maintain fluidity for a long time. .

  In the meringue-free type, it is desirable that the change in physical properties during the secondary processing is small. 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 or the like.

  Further, when cutting the manufactured marshmallow, it is desired that the marshmallow does not easily adhere to the blade, since the workability deteriorates if the marshmallow adheres to the blade.

  Marshmallows usually need to be mixed with water and sugar and boiled down at a high temperature of about 110 to 120 ° C. The physical properties of sucrose, a main component of sugar, change depending on the boiling temperature. When the syrup is cooked and boiled down, only the water gradually evaporates, and when the temperature exceeds 100 ° C., the water becomes about 17% of the whole. Further boil-down evaporates the water, raising the temperature of the syrup and increasing the stickiness. When the boiled product is cooled, a very fine crystal state can be obtained. It is considered that marshmallow is brought into a supersaturated solution state between a saturated solution and a glass body by boiling the syrup down to about 110 ° C., the sugar forms a strong skeleton, and the shape retention during solidification is obtained.

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

  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, and at that time, bubbles are formed, and the appearance of the marshmallow deteriorates. I do. Therefore, after the sugar solution is boiled down to about 110 to 120 ° C., in order to add a gelling agent, the temperature is often reduced to 100 ° C. or lower.

  Conventionally, the following technology has been proposed as a method for manufacturing marshmallows.

  Patent Documents 1 and 2 use dried egg white as a foaming agent, and are used for filling a Western confectionery or Japanese confectionery, or for producing a liquid marshmallow for topping with a squeezing machine. It has been proposed to combine egg white and peptides. In the examples, it is described that the composition having a high water content has fluidity at a relatively low temperature. However, it is difficult to maintain fluidity for a long period of time and to suppress a change in physical properties such as a change in hardness, and it is not possible to improve the adhesion to a blade when marshmallow is cut.

  Patent Document 3 proposes blending maltosyl trehalose with the aerated fabric for the purpose of obtaining an aerated fabric having good workability such as encapsulation even at a low temperature. However, it is difficult to maintain fluidity for a long period of time and to suppress a change in physical properties such as a change in hardness, and it is not possible to improve the adhesion to a blade when marshmallow is cut.

  Patent Documents 4 to 6 propose a technique of adding fats and oils to marshmallow dough.

  In Patent Document 4, a foamable emulsified fat is added to improve the stability of foam. However, it is not possible to obtain a crisp texture, and it is not possible to improve the adhesion to the blade when cutting marshmallows.

  In Patent Document 5, fats and oils such as soybean oil are added for the purpose of a marshmallow-like food having a chewing property like nougat as a texture. However, a crisp texture cannot be obtained. In addition, it is described that a hydrolyzed vegetable protein was blended in order to enhance a feeling of air bubbles, but no description was made of milk protein.

  In Patent Document 6, a dough containing gelatin and carbohydrates is whipped to obtain a dough having a specific gravity of 0.2 to 0.5 for the purpose of providing a chewy, light and creamy texture, and then the cocoa 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 an oily raw material such as cocoa powder or chocolate. However, a crisp texture cannot be obtained.

JP 2009-261381 A JP 2009-261382 A WO 2006/16529 JP 2013-243990 A JP-A-4-335861 JP-A-2002-291413

  The present invention has been made in view of the above circumstances, immediately after the production of the marshmallow dough, it is possible to maintain the fluidity for a long time and change in physical properties such as hardness change is small, and when cutting the marshmallow An object of the present invention is to provide a method for producing marshmallows and a mixed powder, which are excellent in workability during secondary processing because they are hardly adhered to a blade, and which can provide a crisp texture.

  Another object of the present invention is to provide a marshmallow production method and a mixed powder which can safely and easily obtain a marshmallow dough without being treated at a high temperature such as 110 ° C. or more during production.

  In order to solve the above-mentioned problems, the method for producing a marshmallow of the present invention is a method for producing a marshmallow in which at least water, a carbohydrate, and a gelling agent are blended to obtain a dough, and further a powdered fat or oil is blended. It is characterized by.

  In this method for producing marshmallows, it is preferable to further incorporate a milk peptide.

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

  According to the present invention, immediately after production of the marshmallow dough, secondary processing is performed because fluidity can be maintained for a long period of time, and physical property changes such as hardness change are small, and hardly adhere to the blade when cutting the marshmallow. It is excellent in workability at the time, and a crisp texture can be obtained.

  Furthermore, by mixing the milk peptide, marshmallow dough can be obtained safely and easily without treating at high temperature such as 110 ° C. or more during production.

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

  Among these, powdery ones containing sucrose as a main component are preferable, and examples thereof include sugars such as granulated sugar and white sucrose. Further, 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 marshmallow. The mixing ratio of sugar and trehalose is preferably from 99 to 60:40 to 1 by mass ratio, and the ratio of sugar to trehalose (sugar / trehalose) is preferably from 1.5 to 4, preferably from 1.5 to 2.5. Is more preferable. It is preferable to combine sugar and starch syrup from the viewpoint of improving the fluidity of the marshmallow dough.

  In the method for producing a marshmallow of the present invention, the amount of the saccharide is preferably 50 to 75% by mass, more preferably 60 to 70% by mass, based on the marshmallow dough. Further, the amount is preferably 190 to 300% by mass, more preferably 200 to 280% by mass, based on the total amount of water added during the production of marshmallows.

  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, pullulan and the like.

  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 improving the shape retention of marshmallow. Here, the jelly strength is a quality standard of gelatin, and can be measured by a measuring 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.

  The amount of the gelling agent in the method for producing marshmallow of the present invention is preferably 1 to 10% by mass based on the marshmallow dough.

  In the method for producing marshmallows of the present invention, powdered fats and oils are blended. By blending the powdered fats and oils, it is possible to obtain a marshmallow with excellent workability during the secondary processing and with a good crisp texture.

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

  Fats and oils used in powdered fats and oils are not particularly limited as long as they are edible, but, for example, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower Oil, olive oil, sesame oil, shea butter, monkey fat, lipe butter, cocoa butter, lard, beef tallow, milk fat, fish oil, their fractionated oils or their processed oils (one or more of the hardening and transesterification reactions) Processed)) and the like. These oils and fats may be used alone or in combination of two or more.

  Among these, it is preferable that the fat or oil uses a laurin-based fat or oil, since the change in texture (crispness) with time is small. Here, the lauric fat or oil has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 50% by mass in all the constituent fatty acids. Examples of such laurin-based fats and oils include palm kernel oil, coconut oil, fractionated oil thereof, and hardened oil. These may be used alone or in combination of two or more.

  The amount of powdered fat or oil in the method for producing marshmallows of the present invention is preferably 10% by mass or less, more preferably 0.1 to 8% by mass, and more preferably 0.5 to 7% by mass based on the total amount of the saccharide and the gelling agent. 5% by weight is most preferred. When the amount of the powdered fat is within this range, the solubility of the powdered fat at the time of producing the marshmallow is good, and fine oil droplets are uniformly dispersed in the dough, so that the workability at the time of secondary processing is achieved. A marshmallow with excellent crispness and texture is obtained.

  Hereinafter, an example of the powdered fat used in the method for producing a marshmallow of the present invention will be described.

  Powdered fats and oils are added to the aqueous phase containing the excipients, the oil phase containing the fats and oils as described above is added, and the mixture is stirred with a homomixer or the like, and then homogenized with a homogenizer or the like to form an oil-in-water emulsion. , Dried and powdered.

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

  As the excipient, for example, milk protein, soy protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, proteins such as gelatin, degradation products of these proteins, glucose, fructose, galactose, Monosaccharides such as mannose, fructose, sucrose (sucrose), disaccharides such as maltose and trehalose, oligosaccharides, polysaccharides such as 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 as needed for the powdered fat. The emulsifier is not particularly limited as long as it is for food, and examples thereof include lecithin, glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, sorbitan fatty acid ester, and sucrose fatty acid ester. Propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, calcium stearoyl lactate, and the like. When an emulsifier is blended with powdered fats and oils, the oil-soluble emulsifier is usually blended in the oil phase and the water-soluble emulsifier is blended in the aqueous phase. An antioxidant, a colorant, a flavor, and the like may be appropriately added to the oil phase and the aqueous phase.

  Hereinafter, an example of a method for producing a powdered fat or oil will be described.

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

  The mixing ratio of the raw materials is not particularly limited, but may 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 oils and excipients.

  The compounding procedure is not particularly limited, but, for example, after dispersing the excipient in water at room temperature, stirring under heating to completely dissolve, and then stirring and dissolving the fats and oils with a homomixer. The emulsified product can be dropped and emulsified.

The obtained emulsion is supplied to a pressure-type homogenizer to reduce the size of oil droplets. For example, using a commercially available pressure-type homogenizer, a pressure of about 10 to 250 kgf / cm ² can be applied to homogenize the liquid to make the oil droplet size fine.

  Next, the homogenized emulsion is supplied to the inlet of the spray dryer by a high-pressure pump, and high-temperature hot air is blown into the tank of the spray dryer 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 method or a nozzle method can be used.

  Next, after removing the spray-dried powder from the tank of the spray dryer, the powder and fat can be produced by cooling with cold air while transporting the powder in a vibrating fluidized tank or the like. In addition, a heat sterilization step or the like may be provided at an appropriate time.

  In the present invention, a marshmallow dough is manufactured by blending at least water, sugar, powdered fat and oil, and a gelling agent. For example, it can be manufactured by the following method using the raw materials described above.

  Water, carbohydrates, powdered fats and oils, and gelling agents may be heated after all of them are mixed, but the gelling agent may be heated to a temperature exceeding 100 ° C. After heating to 100 ° C. or lower, it is preferable to add the sugar solution to the sugar solution from the viewpoint of improving the shape retention of the marshmallow.

  Preferred embodiments are as follows. A sugar liquid is prepared by mixing and dissolving water, carbohydrate, and powdered fat and oil. 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 or fat may be added after dissolution, or water, sugar and powdered oil or fat may be mixed together.

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

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

  That is, in a preferred embodiment of the method for producing a marshmallow of the present invention, before the foaming step, at least water, carbohydrate, powdered fats and oils, and a step of mixing and heating the milk peptide, the heating temperature is 110 ℃ Lower than 100 ° C., more preferably 100 ° C. or lower.

  By blending the milk peptide, the marshmallow has good shape retention even at a low heating temperature of less than 110 ° C. In particular, good shape retention can be obtained without setting the heating temperature to less than 110 ° C., and even 100 ° C. or less, without boil-down during heating. That is, by using powdered fats and oils and a milk peptide together, a marshmallow dough can be produced at a heating temperature lower than usual.

  As described above, by blending the milk peptide, it can be produced at a low temperature such as less than 110 ° C., so that the safety at the time of operation is good. In addition, a special device is required to raise the temperature of the sugar solution to 110 ° C. or higher, but such a device may not be used, and simple production is possible. Further, 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 reduced, the shape retention of marshmallow is reduced, or the gelling agent aqueous solution is added. Boiled, the foam is chewed at that time, and the appearance of the marshmallow is deteriorated. However, since the heating temperature can be made lower than usual, for example, 100 ° C. or less, the marshmallow dough can be manufactured. Since there are few restrictions, simple production is possible.

  Milk peptides are those obtained by hydrolyzing milk proteins. For example, whey-derived milk proteins (α-lactalbumin, β-lactoglobulin, lactoferrin, etc.) and casein-derived milk proteins (α-casein, β-casein, κ-casein, etc.) Examples of whey-derived milk peptides include W800 (manufactured by Morinaga Milk Industry Co., Ltd.), LE80GF-US (manufactured by Nippon Shinyaku Co., Ltd.), and casein-derived milk peptides include emulup, 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, considering that the shape retention is improved.

  After heating the sugar solution, the sugar solution containing the gelling agent is foamed (whipped) while keeping the temperature at, for example, about 40 to 45 ° C. Here, in order to add the gelling agent after the sugar solution is boiled down to about 110 to 120 ° C., it is preferable to reduce the sugar solution to 100 ° C. or lower and then add the gelling agent aqueous solution. Thereby, the gel strength of the gelling agent itself is reduced, and the shape retention of the marshmallow is reduced, or the gelling agent solution boils, bubbles are generated at that time, and the appearance of the marshmallow can be suppressed from being deteriorated. . When the sugar solution is heated at a temperature lower than 110 ° C., the water, the saccharide, the powdered fat, and the gelling agent may be mixed and then heated. However, when the sugar solution is heated to a temperature exceeding 100 ° C., the sugar solution may be heated. Is preferably added after heating, from the viewpoint that the shape retention of the marshmallow is improved. It is more preferable to add the sugar solution after heating the sugar solution and then allowing it to cool to 100 ° C. or lower.

  As a method of foaming the sugar solution to which the gelling agent has been added, for example, a stirrer such as a mixer can be used. In this manner, the marshmallow is produced by foaming and molding until the specific gravity becomes preferably 0.3 to 0.6, more preferably about 0.5.

  Molding is performed by continuously extruding from a nozzle before the marshmallow dough is solidified by natural cooling and cutting it into a desired size.When topping bread or confectionery, the desired shape is formed by a depositor or piping bag. Molding method.

  After molding, the marshmallow dough is naturally cooled or cooled, and the gelling agent in a dissolved state solidifies to obtain a marshmallow as a final product.

  The marshmallow obtained by the present invention may be edible as a marshmallow alone as a distribution confection, or may be edible as a food in which the marshmallow is combined with edible food such as bread or confectionery by secondary processing. It is suitable for use in secondary processing such as topping, nappe, and filling in confectionery bread such as bread, cake, and cookies.

  According to the present invention, immediately after production of the marshmallow dough, secondary processing is performed because fluidity can be maintained for a long period of time, and physical property changes such as hardness change are small, and hardly adhere to the blade when cutting the marshmallow. It is excellent in workability at the time, and a crisp texture can be obtained. For example, when manufacturing marshmallows using ordinary manufacturing equipment such as a confectionery or a baking factory, it becomes easy to use the marshmallow dough in a fluid state before solidification.

  In the method for producing a marshmallow of the present invention, other raw materials can be blended within a range that does not impair the effects of the present invention. As other raw materials, for example, fruit juice, jam, cocoa, flavor components such as chocolate, flavors, pigments, emulsifiers, milk components (skim milk, cream, fermented milk, concentrated milk, skim concentrated milk, sugar-free 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, sodium caseinate, potassium caseinate, etc.). These may be added when preparing a sugar solution, or may be added after foaming. If the flavor changes due to heat, it is preferable to add it after foaming.

2. Mixed powder for producing marshmallow The mixed powder for producing marshmallow of the present invention contains a saccharide, a powdered fat and oil, and a gelling agent. As these sugars, powdered fats and oils, and gelling agents, those described in item 1 above can be used.

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

  The mixing ratio of the saccharide, the powdered fat, and the gelling agent in the mixed powder for producing marshmallows of the present invention is 80.0 to 96.5: 0.5 to 12.0: 3.0 to 8.0 by mass ratio. 0 is preferred.

  When a marshmallow is produced using the mixed powder for producing a marshmallow of the present invention, this mixed powder is mixed with water in accordance with the method described in item 1 above, and the resulting mixed liquid (sugar liquid) is obtained. Heat. At this time, syrup can also be used in combination from the viewpoint of improving the fluidity of the marshmallow dough. By bubbling this sugar solution, a marshmallow dough can be obtained.

  When the marshmallow is manufactured using the marshmallow-producing mixed powder of the present invention, the shape retention of the marshmallow is improved, the gel strength of the gelling agent itself is reduced, or the gelling agent solution is boiled. In that case, the sugar liquid is preferably heated at less than 110 ° C, more preferably at 100 ° C or less, from the viewpoint that it is possible to suppress foaming and deterioration of marshmallow appearance at that time. From such a point, when a marshmallow is produced using the mixed powder for producing a marshmallow of the present invention, it is preferable to mix a milk peptide. Thereby, even if the heating temperature is as low as 110 ° C., the marshmallow has good shape retention. As the milk peptide, those described in item 1 above can be used. The milk peptide may be previously added to the mixed powder for producing marshmallow of the present invention, or may be mixed with mixed powder, water or the like at the time of producing marshmallow.

  Other raw materials can be added to the mixed powder for producing marshmallows of the present invention as long as the effects of the present invention are not impaired. As other raw materials, those described in item 1 above can be used.

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

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In addition, the composition of Table 1 shows the mass%, and the composition of Table 2 to Table 4 shows a mass part.
(1) Preparation of powdered fats and oils An emulsifier was added to the fats and fats described in Table 1, heated to 70 ° C., and stirred to obtain an oil phase. Sodium caseinate and corn syrup were added to the same amount of hot water (60 ° C.) 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 using a pressure homogenizer at a pressure of 150 kgf / cm ² to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle type spray drier to obtain a powdered fat having a water content of 1.5% by mass (spray-drying condition: 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) Preparation of marshmallow <Examples 1 to 6, Comparative examples 1 and 2>
After mixing water and gelatin of the component (1) in Table 3 to swell the gelatin, the mixture was heated to 60 ° C. and dissolved to obtain a gelatin solution.

  The components (2) in Table 3 were mixed, heated over an open flame with stirring, and heated to 115 ° C. Thereafter, the solution was allowed to cool to 100 ° C., and then the gelatin solution was added. The mixture was 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 a marshmallow.

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

  The components (2) in Table 4 were mixed, heated over an open flame with stirring, and heated to 100 ° C. Thereafter, the gelatin solution was added, and the mixture was foamed with a mixer until the specific gravity became 0.5 while keeping the dough temperature below 40 ° C. to obtain a marshmallow dough.

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

<Examples 13 and 14>
Each component was mixed in the composition (parts by mass) shown in Table 2 to prepare a mixed powder.

  The mixed powder and milk peptide were mixed in the composition (parts by mass) shown in Table 4. Water was added to this mixture (in Example 13, water and starch syrup were added), and the mixture was heated over a direct fire with stirring and heated to 100 ° C. Thereafter, the mixture was foamed with a mixer until the specific gravity became 0.5 while keeping the dough temperature below 40 ° C. to obtain a marshmallow dough.

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

（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 evaluations were performed for the above Examples and Comparative Examples.
[Viscosity change]
Put the marshmallow dough in a 200 ml beaker, measure the dough viscosity immediately after production (40 ° C) with a B-type viscometer 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.
Conditions: Rotor No. 6 Revolution 20rpm
Change rate (%) = | 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 Δ: Change rate is more than 15% to 50% or less ×: Change rate is more than 50%

[Fluidity test 1]
The marshmallow dough was put in a 200 ml beaker, and stirring was continued while maintaining the temperature at 40 ° C. After 30 minutes, the fluidity when the stirring was stopped was confirmed.
The angle at which the marshmallow dough flows when the beaker was tilted was visually evaluated according to the following criteria.
Evaluation criteria ◎: Flow at an inclination of less than 25 degrees 度: Flow at an inclination of 25 degrees or more and less than 45 degrees Δ: Flow at an angle of 45 degrees or more ×: No flow even when inclined at 45 degrees or more (solidification)

[Fluidity test 2]
As a check of fluidity, a topping test on bread was performed.
The marshmallow dough of the above-mentioned fluidity test 1 (the dough after 30 minutes was kept stirring at 40 ° C.) was put into a squeezing bag, and a commercially available amppan (6 cm in diameter) was used using a round base having a diameter of 13.5 mm. , Dome shape) was topped with 50 grams and evaluated according to the following criteria.
Evaluation criteria ：: Flow on the surface of amppan and can cover the whole.
Δ: Flows on the surface of anpan, but cannot cover the whole.
×: Stays on top of amppan.

[Crispy]
The crispness of the marshmallows stored immediately after production and at 20 ° C. for 3 days after production was evaluated by a panel according to the following criteria.
In addition, the panel conducts a taste test for sweet taste, sweetness, sourness, salty taste, bitterness, and umami, a taste density difference test, a food taste test, and a standard olfactory test. Four men and six women in their 20s and 40s were selected.
Evaluation criteria A : Eight or more out of ten evaluated that they were good.
：: 7 to 5 out of 10 evaluated as good.
Δ: 4 to 3 out of 10 evaluated as good.
X: Two or less out of ten evaluated that it was good.

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

[Adhesiveness]
The marshmallow stored at 20 ° C. for 3 days was 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 △: slight adhesion ×: adhesion

  The above evaluation results are shown in Tables 3 and 4.

Claims (4)

At least water, carbohydrate, and a gelling agent, a method for producing marshmallows, including a step of obtaining dough,
In addition, while blending powdered oils and fats dried oil- in- water emulsion ,
The carbohydrate contains sugar and at least one of trehalose and starch syrup, and the amount of the carbohydrate is 50 to 75% by mass based on the marshmallow dough,
The gelling agent contains gelatin, and the compounding amount of the gelling agent is 1 to 10% by mass based on the marshmallow dough,
The method for producing marshmallows , wherein the amount of the powdered fat or oil is 10% by mass or less based on the total amount of the saccharide and the gelling agent . The method for producing marshmallow according to claim 1, further comprising a milk peptide . The marshmallow according to claim 2, comprising a step of mixing and heating at least water, the carbohydrate, the powdered fat and oil, and the milk peptide before the foaming step, and the heating temperature is less than 110 ° C. Manufacturing method. Carbohydrate containing sugar and at least one of trehalose and starch syrup,
Powdered fat or oil dried oil-in-water emulsion, and
Gelling agents containing gelatin
A mixed powder for producing marshmallow, comprising: