JP7023266B2 - Marshmallow manufacturing method and premix gel for marshmallow manufacturing - Google Patents

Description

The present invention relates to a method for producing marshmallows, which allows even a general confectioner who does not have a marshmallow production facility to easily produce marshmallows, and a premix gel for producing marshmallows for easily producing marshmallows.

Marshmallow is a kind of soft candy that has elasticity due to fine bubbles, and is roughly classified into meringue type and meringue-free type. The meringue type is characterized by retaining air bubbles by whipping egg white (meringue), and the meringue-free type retains air bubbles by adding a gelling agent such as gelatin to a concentrated sugar boiled down. It is characterized by the fact that it does. The meringue type is produced by adding sugar, starch syrup, and syrup boiled down in water to the meringue with whisked egg whites while still hot, adding gelatin to harden the whisked product, and sprinkling it with flour (cornstarch, etc.). On the other hand, when egg white (meringue) is used, the shelf life is deteriorated, so that the meringue-free type is common in industrial mass-produced products. In industrial marshmallow production, gelatin is added to a syrup obtained by boiling sugar at 110 to 120 ° C. and concentrating it, and whipping it with a continuous mixer or a pressure mixer. In marshmallows produced by such a production method, it is considered that a thickener such as concentrated sugar or gelatin has a role of retaining air bubbles instead of meringue. Soy protein, milk protein, hydrolyzed plant protein, other thickeners, etc. may be added to enhance the foaming property, and fats and oils may be added to improve the texture (in some cases, fats and oils may be added). Patent Documents 1 to 3 etc.).

However, in the above-mentioned industrial marshmallow production, it is necessary to raise the temperature to 110 ° C. or higher in order to concentrate the sugar, and since the viscosity becomes extremely high due to the concentration, it is difficult to whisk unless the high temperature is maintained. It is difficult to manufacture with general confectionery manufacturing equipment. Therefore, confectionery companies that do not have marshmallow manufacturing equipment often receive supply from specialized marshmallow manufacturers, but since they are supplied as solids, they only use marshmallows as toppings or perform secondary processing to the extent that they are mixed. At present, it is not possible to perform free molding.

As an attempt to solve this problem, Patent Documents 4 and 5 describe that powdered gelatin, dried egg white, peptides (milk peptide, soybean peptide, etc.) and sugars (sugar, glucose, maltose, etc.) are heat-dissolved in water. A method for producing marshmallows is described, which comprises whipping, whipping, cooling and solidifying. Further, Patent Document 6 discloses a premixed powder of marshmallow containing water, sugar, a gelling agent (gelatin or the like), and powdered fats and oils.

Japanese Unexamined Patent Publication No. 4-335861 Japanese Unexamined Patent Publication No. 2002-291413 Japanese Unexamined Patent Publication No. 2002-291414 Japanese Unexamined Patent Publication No. 2009-261381 Japanese Unexamined Patent Publication No. 2009-261382 Japanese Unexamined Patent Publication No. 2017-118850

As mentioned above, there are reports of marshmallows that can be manufactured in general confectionery manufacturing equipment, but the ones described in Patent Documents 4 and 5 are difficult to mold because they have poor shape retention or lose their fluidity immediately. There is a problem (it becomes hard and it becomes difficult to squeeze by hand). Further, the one described in Patent Document 6 needs to dissolve a large amount of powder in hot water having a temperature close to 100 ° C., which is difficult for a general confectioner. The present invention has been made in view of such circumstances, and an object of the present invention is to provide a simpler method for producing marshmallows.

As a result of diligent studies, the present inventors have obtained that the gel is redissolved at 50 ° C. with a raw material containing 1.3 to 3.0% by mass of gelatin, sugar and water with respect to the raw material. The gel produced by blending and heat-melting and cooling and solidifying so that the viscosity of the marshmallow becomes 150 to 3000 cP can be manufactured by heating and melting and whipping, so that marshmallows can be manufactured simply by hand-drawing. We have found that the marshmallow fabric is easy and has excellent shape retention, and has completed the present invention.

That is, the present invention relates to the following.
[1] A gel composed of the above-mentioned raw materials containing 1.3 to 3.0% by mass of gelatin, sugar and water with respect to the raw materials, and has a viscosity of 150 to 3000 cP when dissolved at 50 ° C. A premix gel for marshmallow production characterized by being present.
[2] The premix gel for producing marshmallows according to the above [1], which further contains soy protein and / or milk protein.
[3] A method for producing marshmallows, which comprises the following steps (A) to (C).
(A) The step of heating and dissolving the marshmallow-producing premix gel according to the above [1] or [2] at 40 to 80 ° C.;
(B) A step of whipping so that the specific gravity becomes 0.2 to 0.6;
(C) Molding step;
[4] A method for producing marshmallows, which comprises the following steps (A) to (C).
(A) The viscosity of the raw material containing 1.3 to 3.0% by mass of gelatin, sugar and water with respect to the raw material is 150 to 3000 cP when measured at 50 ° C. after heating and dissolving. Steps to mix and heat to dissolve;
(B) A step of whipping so that the specific gravity becomes 0.2 to 0.6;
(C) Molding step;
[5] The method for producing marshmallow according to the above [4], wherein the raw material further contains soy protein and / or milk protein.
[6] A marshmallow produced by the production method according to any one of the above [3] to [5].

According to the present invention, even a confectionery company that does not have a marshmallow manufacturing facility can easily manufacture marshmallows that are easy to mold and have excellent shape retention, so that marshmallows can be used for a wide range of foods that have never been seen before. Can be done.

It is a photograph which shows the confectionery using the marshmallow produced by this invention. It is a photograph which illustrates the evaluation criteria of the shape retention property in an Example.

The present invention is a gel composed of a raw material containing 1.3 to 3.0% by mass of gelatin, sugar and water with respect to the raw material, and has a viscosity of 150 to 3000 cP when dissolved at 50 ° C. A step (A) of heat-dissolving a premix gel for producing marshmallows (hereinafter referred to as "the premix gel of the present invention") and the premix gel of the present invention, which are characterized by the above, at 40 to 80 ° C., the above-mentioned step. It is characterized by comprising a step (B) of whipping the solution obtained in (A) so that the specific gravity becomes 0.2 to 0.6, and a step (C) of molding after whipping in the step (B). The marshmallow production method (hereinafter referred to as "the production method 1 of the present invention"), which contains 1.3 to 3.0% by mass of gelatin, sugar, and water with respect to the raw material, is 50 after heating and dissolving. The step (A) of heating and dissolving the raw material (hereinafter referred to as "the marshmallow raw material of the present invention") blended so that the viscosity when measured at ° C. is 150 to 3000 cP, and the solution obtained in the step (A). A method for producing a marshmallow, which comprises a step (B) of whipping so that the specific gravity becomes 0.2 to 0.6, and a step (C) of molding after whipping in the step (B). It is referred to as "manufacturing method 2 of the present invention", and "manufacturing method 1 of the present invention" and "manufacturing method 2 of the present invention" are collectively referred to as "manufacturing method of the present invention") or manufactured by the manufacturing method of the present invention. About the marshmallow. As used herein, the term marshmallow means a soft candy having elasticity due to air bubbles, which is obtained by molding, cooling and solidifying a dough (marshmallow dough) obtained by heating and dissolving a raw material containing gelatin, sugar and water and whipping. The premix gel for marshmallow production is a gel prepared by preliminarily blending marshmallow raw materials, dissolving by heating, and cooling and solidifying. By heating, dissolving, and whipping, a marshmallow dough can be easily produced. Means a gel that can be used in marshmallow manufacturing applications. According to the premix gel of the present invention, marshmallows can be easily produced without using marshmallow production equipment.

The viscosity of the premix gel of the present invention and the marshmallow raw material of the present invention after dissolution at 50 ° C. may be 150 to 3000 cP (centipores), preferably 200 to 3000 cP, and more preferably 200 to 2500 cP. .. A B-type viscometer is used for measuring the viscosity, and the numerical value 30 seconds after the start of the measurement is taken as the viscosity in the present invention.

As the gelatin in the present invention, any known gelatin can be used, and among them, gelatin having a jelly strength of 100 to 250 g is preferably used. Here, the jelly strength is measured according to the method defined in JIS K6503-2001 "Gelatin and Gelatin". The sugars in the present invention include, for example, sugar (sucrose), fructose, glucose, lactose, malt sugar, invert sugar, high fructose corn syrup (fructose-glucose liquid sugar, etc.), trehalose, sugar alcohol, corn syrup, water candy, and dextrin. It can be exemplified. Examples of the sugar alcohol include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol, disaccharide alcohols such as isomartitol, maltitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltotriitol, and panitol, and oligos. Examples thereof include sugar alcohols having four or more sugars such as sugar alcohols, reduced starch saccharified products, and reduced starch decomposition products.

In the present invention, soy protein and / or milk protein is blended with the premix gel of the present invention or the marshmallow raw material of the present invention in order to improve the texture of marshmallow and improve the ease of molding by hand drawing or the like. May be. As the milk protein, whey protein is preferable. As the blending amount of soybean protein and milk protein, 0.1 to 5% by mass with respect to the raw material can be preferably exemplified. Further, a thickening stabilizer (pectin, guar gum, xanthan gum, tamarind gum, carrageenan, etc.), flavor, coloring agent, fruit juice, concentrated fruit juice, sweetener, flavor and the like may be optionally added. In a preferred embodiment, the premix gel of the present invention or the marshmallow raw material of the present invention does not contain egg white and / or powdered fat.

In the production method 1 of the present invention, the premix gel of the present invention is melted by heating at 40 to 80 ° C, preferably 40 to 70 ° C, more preferably 40 to 60 ° C, which is the temperature at which the premix gel of the present invention melts. Can be done at. If the heat dissolution is carried out at a temperature higher than 80 ° C., gelatin may be denatured and the shape retention property may be changed, which is not desirable.

In the production method 2 of the present invention, the temperature at the time of heating and melting the marshmallow raw material of the present invention may be any temperature as long as the marshmallow raw material of the present invention is melted and gelatin is not heat-modified, for example, 40 to 80 ° C., preferably. 50 to 80 ° C., more preferably 60 to 80 ° C. can be mentioned. Here, if the above heat dissolution is performed at a temperature exceeding 80 ° C., gelatin may be denatured and the shape retention property may be changed, which is not desirable. However, prior to the above heat dissolution, gelatin is added from the marshmallow raw material of the present invention. The removed raw material is heated and dissolved at a temperature exceeding 80 ° C. (for example, more than 80 ° C. to less than 110 ° C.), and then gelatin is added at, for example, 40 to 80 ° C., preferably 50 to 80 ° C., more preferably 60 to 80 ° C. May be.

In the production method of the present invention, whipping may be performed by any whipping means such as a hand mixer, a mixer, a stand mixer, a continuous mixer, a whipper, a beater, a pressure mixer, etc. From the viewpoint of manufacturing, hand mixers, mixers, stand mixers, whippers and beaters are preferable. Further, the specific gravity after whipping can be 0.2 to 0.6, preferably 0.3 to 0.5.

In the production method of the present invention, molding after whipping may be performed by any method, but the present invention is characterized in that it can be easily molded by hand drawing after whipping and has excellent shape retention. Therefore, according to the production method of the present invention, marshmallows can be used for applications where it has been difficult to use marshmallows, such as tart toppings, cream puff filling, cookie sandwiches, and pie corone filling (FIG. 1). Further, the marshmallow produced by the production method of the present invention can also be surface-baked.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the technical scope of the present invention is not limited to these examples.

1. 1. Production of Premix Gel for Marshmallow Production A premix gel for marshmallow production was produced by the following method.
(1) After heating and dissolving water, sugar and fructose-glucose liquid sugar in the formulations shown in Tables 1 and 2 below, gelatin (Quick Gelatin QM-20, manufactured by Zerice Co., Ltd.) and optionally soy protein (Fuji Pro CLE, Fuji Oil Co., Ltd.) and / or milk protein (Daiichitract EM-10, manufactured by Daiichi Kasei Co., Ltd.) were mixed. Gelatin was added at a temperature of 60 to 70 ° C.
(2) The mixed paste was cured under refrigerated conditions and solidified into a gel to form a premix gel for marshmallow production.
(3) As for the viscosity at the time of redissolution of the gel, the gel sample is melted at 50 ° C. (± 3 ° C.), the viscosity measurement is promptly started in the state before aeration, and the viscosity measurement is started and then 30. The value after seconds was adopted. A B-type viscometer (digital viscometer LVDVII +, manufactured by AMETEK Brookfield) was used for measuring the viscosity.

2. 2. Production of Marshmallow Using Premix Gel for Marshmallow Production Using the premix gel for marshmallow production produced by the above method, marshmallow was produced by the following method.
(1) The gel was melted at 40 to 60 ° C. and aerated with a whipper using a stand mixer (Kitchenaid mixer, manufactured by KitchenAid) so that the specific gravity was about 0.4. For the examples and comparative examples to be evaluated at the same time, aeration treatment was performed so that the numerical range of the specific gravity was within the range of 0.05.
(2) The aerated paste was formed by hand-squeezing it with a star cap using a piping bag.

When squeezing, the ease of squeezing was evaluated based on whether a skilled female researcher could squeeze with moderate force even with hand squeezing. Those judged by a skilled female researcher to be able to squeeze with moderate force even by hand squeezing were defined as "good squeezing". On the other hand, those that are hard and difficult to squeeze by hand, and those that are too soft and come out in large quantities with a little force, were evaluated as "improper squeezing". In consideration of the working time, those that cannot be squeezed hard within 30 minutes after whipping are regarded as "improper squeezing".

As for the evaluation of shape retention, those with grooves remaining even after 20 minutes of squeezing are judged to have good shape retention (Fig. 2A), and those with no grooves are judged to have poor shape retention (Fig. 2A). It was judged as 2C). As a border line, even if some corners remained, it was judged that the shape retention was poor from the state where the groove disappeared when viewed from the side (FIG. 2B).

3. 3. Results 3-1 Examination of viscosity during re-dissolution Table 1 below shows the results of evaluation of viscosity during re-dissolution, shape retention, and drawing suitability when the amount of gelatin was fixed at 2.5% by mass.

From the results here, the premix gel for marshmallow production, which has a viscosity at the time of re-dissolution of about 150 cP to 3000 cP, is easy to squeeze with an appropriate force even if it is hand-squeezed with a piping bag during marshmallow production, and it is retained when squeezed. It was shown to have good shape.

3-2 Examination of texture improvement effect by the presence or absence of protein The texture improvement effect of marshmallow by the presence or absence of soybean protein or milk protein was examined. The texture was evaluated by four skilled panelists according to the following criteria.
Texture (elasticity): When chewed, it was evaluated whether it had a marshmallow-like elastic texture.
5: Has a slightly elastic texture 4: Has a slightly elastic texture 3: Normal 2: Has a slightly inelastic texture (allowable line as marshmallows)
1: It has an inelastic texture

Texture (smoothness): It was evaluated whether the texture was smooth to the touch.
5: Smooth texture 4: Slightly smooth texture 3: Normal 2: Slightly unsmooth (allowable line as marshmallow)
1: Not smooth and sloppy

The results are shown in Table 2 below.

From the results here, it was found that marshmallows can be produced without adding protein (Example 5), but preferably soybean protein is added to give a more marshmallow-like elastic texture. As the protein to be added, only soybean protein may be used, but when only soybean protein is used, the ease of squeezing is slightly inferior (Example 5). It was found that marshmallows that are easy to squeeze can be made (Example 1).

3-3 Examination of gelatin amount Table 3 below shows the results of evaluation of viscosity at resolution, shape retention, and drawing suitability when the amount of gelatin was changed from the formulation of Example 1.

From the results here, even if the amount of gelatin was changed from 1% by mass to 3.4% by mass, the viscosity at the time of re-dissolution was in the range of 637 cP to 1150 cP, but at 1% by mass, the shape retention was poor and 3 It was found that the proper drawing was poor (hard and difficult to squeeze) at 0.4% by mass.

According to the present invention, even a confectionery company that does not have a marshmallow manufacturing facility can easily manufacture marshmallows that are easy to mold and have excellent shape retention, so that marshmallows can be used for a wide range of foods that have never been seen before. Will be able to. Therefore, the industrial applicability of the present invention in the food field is extremely high.

Claims (4)

A method for producing a premix gel for marshmallow production, which comprises the following steps (A) to (C) .
(1) A step (A) in which 72.5 to 80.5% by mass of sugar and 15 to 22.5% by mass of water are mixed with respect to the raw material, boiled down and dissolved by heating without concentration.
(2) A step (B) of adding 1.3 to 3.0% by mass of gelatin with respect to the raw material at a temperature of 40 to 80 ° C. to form a mixed paste;
(3) The mixed paste is cured under refrigerated conditions, hardened into a gel, and made into a premix gel for marshmallow production having a viscosity of 150 to 2350 cP when melted at 50 ° C. (C). ; The method for producing a premix gel for marshmallow production according to claim 1 , wherein in the step (A), soybean protein and / or milk protein is further mixed with the mixture of sugar and water . A method for producing marshmallows, which comprises the following steps (A) to (F) .
(1) A step (A) in which 72.5 to 80.5% by mass of sugar and 15 to 22.5% by mass of water are mixed with respect to the raw material, boiled down and dissolved by heating without concentration.
(2) A step (B) of adding 1.3 to 3.0% by mass of gelatin with respect to the raw material at a temperature of 40 to 80 ° C. to form a mixed paste;
(3) The mixed paste is cured under refrigerated conditions, hardened into a gel, and made into a premix gel for marshmallow production having a viscosity of 150 to 2350 cP when melted at 50 ° C. (C). ;
(4) Step of heating and dissolving the premix gel for marshmallow production at 40 to 80 ° C. (D) ;
(5) Step of whipping so that the specific gravity is 0.2 to 0.6 (E); and
(6) Step of molding marshmallow (F) ; The method for producing marshmallow according to claim 3, wherein in the step (A), soybean protein and / or milk protein is further mixed with the mixture of sugar and water.

Images