JPH04335861A - Marshmallow-like food and production thereof - Google Patents

Abstract

PURPOSE:To obtain the title food useful for cakes, having excellent feeling of foams, chewing properties and shape retention by previously foaming fats and oils, gelatin and hydrolyzed vegetable protein and adding a saccharide. CONSTITUTION:Fats and oils derived from animal or plant (amount used is preferably 1-20%), gelatin (amount used is preferably 0.1-10%) and preferably 0.1-10% hydrolyzed vegetable protein (e.g. soybean; hydrolysis ration is preferably 40-90%) having >=400 foaming power are previously foamed and mixed with a saccharide such as suger to give the objective food.

Description

[Detailed description of the invention]

0001

[Industrial Field of Application] The present invention provides a marshmallow-like food product that has a bubbly feel like a marshmallow and has chewing properties like a nougat.

0002

[Prior Art] Recently, various foods with air bubbles have been proposed and new markets are being created. However, marshmallows are limited in their inherent variety and are lacking in subjective change, and there is a need for changes in the texture of the marshmallow itself.

0003

[Problems to be Solved by the Invention] The present developers attempted to improve the texture of marshmallows by incorporating oil into them. However, simply adding oil tends to separate the oil from the marshmallow, resulting in a sticky texture. Therefore, the inventors of the present invention aimed to create a novel marshmallow-like food product that gives marshmallows a bubbly feel by adding oil to marshmallows without causing oil separation, and also gives them chewability like nougat.

0004

[Structure of the Invention] As a result of intensive research to achieve the above object, the present developers have found that: ■ Gelatin is used to form the framework of marshmallow-like food, and a specific foaming agent is used to hold air bubbles. The desired marshmallow-like food can be obtained by adding oil to the marshmallow before incubating it. ■ To add oil to marshmallows, use a hydrolyzate of vegetable protein that has high foaming power as a foaming agent. The present invention was completed based on the knowledge that it is preferable to use the oil as

Specifically, the present invention provides (1) a foamed marshmallow-like food product consisting of saccharides, oil, fat, gelatin, and hydrolyzed vegetable protein; This is a method for producing marshmallow-like foods in which sugar is added.

[0006] The saccharides used in the present invention can be one or more of known types such as monosaccharides, oligosaccharides, sweet sugars, liquid sugars, and powdered sugars. The amount is usually 10 in marshmallow-like foods.
% to 90%. If it is less than 10%, depending on the type of sugar, the sweetness may be weak or the marshmallow-like food may lack moldability. Moreover, if it is 90% or more, the sweetness may be too strong.

[0007] The fats and oils used in the present invention may be derived from any source such as plant, animal, or microbial sources.
Known fats and oils that have been fractionated, hardened, purified, etc. can be used. The amount is usually preferably 1% to 20% in the marshmallow-like food. If it is less than 1%, the desired texture cannot be obtained, and if it is more than 20%, oil may ooze out, depending on the foaming power of the hydrolyzed vegetable protein, which is not preferable.

[0008] As the gelatin used in the present invention, known gelatin can be used. Gelatin with a stronger gel-forming ability is more preferable, and gelatin with 50 bloom or more is more preferable. The amount is usually preferably 0.1 to 10% in the marshmallow-like food. If it is less than 0.1%, the marshmallow-like food will not retain its shape;
If it is more than 0%, the viscosity of the dough during the production of marshmallow-like foods becomes high, making it difficult to mold them.

The hydrolyzed vegetable protein used in the present invention suitably has a foaming power of 300 or more, preferably 400 or more. However, the foaming power is determined by adding 15 g of soybean oil to 100 ml of an aqueous solution of 5% by weight of hydrolyzed vegetable protein and using a homogenizer (
The volume (ml) of foam generated by foaming at 10,000 rpm for 1 minute using a measuring cylinder (manufactured by Nippon Seiki Co., Ltd.) was measured. If the foaming power is less than 300, it is difficult to incorporate oil into the marshmallow-like food, so the minimum foaming power is required to be 300 or more. However, in order to obtain a marshmallow-like food with the desired texture, the foaming power is 400%.
It is preferable that there be more than one.

Among vegetable proteins, soybean protein is preferred because it can not only be stably supplied but also provide a hydrolyzate with excellent foaming power. Usually, the hydrolysis rate of hydrolyzed plant protein (
The ratio of protein dissolved in a 5% trichloroacetic acid aqueous solution can be prepared from 5 to 90% depending on the application, but in the present invention, a protein with a hydrolysis rate of 40 to 95% is suitable. However, even those with a hydrolysis rate of 40 to 95% do not necessarily have the above-mentioned foaming power, and there are hardly any known foams with a hydrolysis rate of 400 or more. For example, if the hydrolysis rate is 4
Hydrolyzed plant protein with a foaming power of 0 to 95% and a foaming power of 400 or more is added to a plant protein solution with a hydrolysis rate of 40 to 95% in an acidic region.
It can be obtained by a special manufacturing method such as enzymatic decomposition so that the amount of

[0011] The amount of hydrolyzed plant protein in the marshmallow-like food is preferably 0.1% to 10%. If it is less than 0.1%, the foaminess will be poor, and if it is more than 10%, the viscosity of the dough will become high during the production of marshmallow-like foods, making it difficult to foam. Other emulsifiers and foaming agents can also be used in combination. In addition, seasonings, colorants, food additives, etc. can be used as necessary.

The marshmallow-like food of the present invention contains the above-mentioned raw materials and is homogenized and foamed. The appropriate foaming rate is 0.1 to 0.9, preferably 0.2 to 0.9, depending on the specific gravity of the product.
0.5 is appropriate. If the specific gravity is too low, the texture will be sparse, and if the specific gravity is too high, the texture will be lacking in bubbles, which is undesirable.

[0013] The marshmallow-like food of the present invention is characterized by combining the advantages of marshmallow and nougat. In other words, it has a bubbly feel similar to marshmallow and chewability similar to nougat.

The marshmallow-like food of the present invention can be produced by whipping oil, gelatin, and hydrolyzed vegetable protein in advance and adding sugars. That is, fats and oils, gelatin, and hydrolyzed vegetable protein are foamed using a mixer, and on the other hand, syrup in which sugars are heated and dissolved is added thereto. The solution can be whipped using a mixer or the like, and flavors, pigments, etc. can be added and mixed according to preference.

[0015] The raw materials used in the present invention can be those mentioned above, and are characterized in that hydrolyzed vegetable protein is used as an emulsifier. If the oil content is low, it is possible to have a foaming power of 300 or more, but in order to obtain the desired texture for the marshmallow-like food of the present invention, the hydrolyzed vegetable protein used must have a foaming power of 400 or more. is preferred.

【Example】

[0016] Examples and comparative examples will be illustrated below to further clarify the effects of the present invention, but these are merely illustrative and the spirit of the present invention is not limited to these exemplifications. In addition, in the examples, both parts and % are based on weight.

Example 1 The following raw materials were prepared, and among these raw materials, sugar, starch syrup (manufactured by Hayashibara Shoji), and fragrance were heated and mixed in the following proportions to form a candy. Next, water, gelatin (manufactured by Nitta Gelatin Co., Ltd.) and soybean protein partial hydrolyzate (hydrolyzed vegetable protein 5
15 g of soybean oil was added to 100 ml of aqueous solution of % by weight, and the mixture was heated at 10,000 rp using a homogenizer (manufactured by Nippon Seiki Co., Ltd.).
The volume (ml) of the foam generated after foaming at m for 1 minute was measured using a measuring cylinder (foaming power = 520) was dissolved by heating at 80°C in advance, and the above was dissolved using a high-speed stirrer (manufactured by Sanei Seisakusho). Candy and fat Melver 31 (manufactured by Fuji Oil Co., Ltd.)
A prototype was created by adding

The following is the blending ratio.

[Table 1] ──────────────────────────
─────────
ratio 1 ratio 2
Ratio 3 Real 1────────────
────────────────────── Powdered gelatin (parts by weight) 3.6 3.6
0 1.8 Soybean protein decomposition product (parts by weight) - - 3.
6 1.8 water (parts by weight)
12 12 12
12 Caster sugar (parts by weight) 38.
3 38.3 38.3 38.3 Starch syrup (parts by weight) 25.5 25.5
25.5 25.5 Fats and oils (parts by weight)
0 5 5
5──────────────────
────────────────────

Below are the results.

[Table 2] ──────────────────────────
─────────
ratio 1 ratio 2
Ratio 3 Real 1────────────
────────────────────── Bubble feeling (1) ○
△ △ ○ Chewing property (2) × △
△ ○ Shape retention (3
) ○ △
× ○────────
──────────────────────────
─

[0020] However, the evaluation criteria for bubble feel, chewability and shape retention are as follows. Regarding the bubble feel (1), ◯ indicates a fluffy feel, △ indicates a slightly lack of fluffiness, and × indicates no fluffy feel. Regarding the chewability, ◯ indicates chewability, △ indicates slightly lack of chewability, and × indicates lack of chewability. Shape retention (3
): ○ indicates shape retention; no shape loss; △, slight shape loss; ×, severe shape loss. Shape retention indicates the state stored at room temperature for 2 days.

As described above, by using powdered gelatin and a soybean protein decomposition product in combination, a marshmallow-like food product having excellent bubble texture, chewability, and shape retention was obtained.

Example 2 An example of the timing of adding fats and oils will be shown. In case 1, fats and oils were added during foaming, and in case 2, fats and oils were added after completely foaming.

[0023]

[Table 2] ──────────────────────────
────
Actual 2 Ratio 4────────
──────────────────────
Powdered gelatin 1.8
1.8 Soy protein decomposition products
1.8 1.8 Water
12 12
Caster sugar 3
8.3 38.3 Starch syrup
25.5 25.5
Oil and fat 5
5──────────────────
──────────── Evaluation
Good Oily─
──────────────────────────
───

[0024] As described above, by foaming the oil, gelatin and soybean protein decomposition product in advance and adding sugars, a good non-greasy product was obtained.

Example 3 Marshmallow-like foods were produced by changing the type of foaming agent. 1
is pepsin decomposed under acidic (pH 2) (decomposition rate approximately 82-8
3) A soy protein decomposition product with a foaming power of 520, 2 is a soy protein decomposition product decomposed with Protin AY (manufactured by Amano Pharmaceutical Co., Ltd.) under neutral conditions (decomposition rate of about 23) and a foaming power of 350. , 3 is a soybean protein non-degradable product ("New Fuji Pro SE" manufactured by Fuji Oil Co., Ltd.) with a foaming power of 200, and 4 is a foaming emulsifier ("Mono Ace SP Cold" manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) ) with a foaming power of 220 were used as foaming agents. The manufacturing method was the same as in Example 1.

The foaming properties of the foaming agent used in this example were also measured. To measure foaming properties, prepare 100 ml of an aqueous solution containing 5% by weight of a foaming agent,
15% by weight of oil was added thereto, and the mixture was heated at 10,000 rpm for 1 minute using a homogenizer (manufactured by Nippon Seiki Co., Ltd.), and then transferred to a measuring cylinder to measure the volume (ml) of foam generated.

[0027]

[Table 3] ──────────────────────────
─────────
Fruit 3 Fruit 4
Ratio 5 Ratio 6──────────
────────────────────────
Powdered gelatin 1.8
1.8 1.8 1.8
Foaming agent 1 1.8
Foaming agent 2
1.8 Foaming agent 3

1.8 Foaming agent 4

1.8
water 12
12 12 1
2 Caster sugar 38.
3 38.3 38.3 38.3
Starch syrup 25.
5 25.5 25.5 25.5
Oil and fat 5
5 5
5──────────────────
──────────────────

[0028]

[Table 4] ──────────────────────────
─────────
Fruit 3 Fruit 4
Ratio 5 Ratio 6──────────
────────────────────────
Bubbly feeling ◎
○ △
△ Chewing property
◎ ○ △
△ Shape retention
○ ○
○ △〜×──────────
──────────────────────────

Marshmallow-like foods produced using soybean protein hydrolyzate, which has a higher foaming power in the presence of oil, have a more bubbly feel and a more preferable texture. Especially foaming power (quality) 40
Those with a score of 0 or more were good. In addition, the shape retention of marshmallow-like foods using soybean protein hydrolyzate with higher foaming power was better.

[0030]

[Effects of the Invention] As described above, the marshmallow-like food of the present invention makes it possible to produce a food that has a bubbly feel like a marshmallow and has chewability like a nougat. Using this material, it is possible to add a number of ingredients to the inner material, providing a material with a wide range of applications.

Claims (3)

[Claims] Claim 1: A marshmallow-like food product that is foamed and consists of saccharides, fats and oils, gelatin, and hydrolyzed vegetable protein. 2. The marshmallow-like food according to claim 1, wherein the hydrolyzed vegetable protein has a foaming power of 400 or more. However, the foaming power is determined by adding 1 part of soybean oil to 100 ml of an aqueous solution of 5% by weight of hydrolyzed vegetable protein.
Add 5g and foam with a homogenizer (manufactured by Nippon Seiki Co., Ltd.) at 10,000 rpm for 1 minute to calculate the volume of foam generated (
ml) was measured using a graduated cylinder. 3. A method for producing a marshmallow-like food, which comprises foaming oil, gelatin, and hydrolyzed vegetable protein in advance and adding sugar.