JPH09191829A - Marshmallow and production of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a marshmallow capable of adding various lump-shaped solid substances without damaging an eat feeling and preserving properties of the marshmallow by specifying a water content in the lump-shaped solid substances included in the marshmallow. SOLUTION: This marshmallow is obtained by setting <=10wt.% water content of lump-shaped solid substances 3 such as a confectioner, etc., separately prepared from a marshmallow dough 2 for preventing the liquid portion therein from transferring to the side of the marshmallow dough and the marshmallow dough from the degeneration and the lowering of the characteristics thereof, and improving the commertial value of the marshmallow with a peculiar eat feeling of the lump-shaped solid substance 3.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to marshmallows known as a kind of confectionery and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Marshmallows are produced by stirring a liquid prepared by mixing a saccharide such as sugar with a jelling agent such as gelatin to form air bubbles, and then pouring the mixture into a dry powder mold to mold it. It is shaped like a small ball. Marshmallow has a relatively soft water content and is produced in a state where a large amount of air bubbles are contained therein, so that the marshmallow can exhibit a unique soft sponge-like texture.

Various marshmallows having different flavors and characteristics are produced by adding various coloring agents, flavors and other additives to the marshmallow raw material liquid. It is also practiced to prepare marshmallow dough containing air bubbles and then add the above additives. Also, add other confectionery such as chocolate in the marshmallow dough body,
When eating marshmallows, it is also practiced to give the soft marshmallow texture another different flavor and texture.

For example, in Japanese Patent Publication No. 6-16671, when a chewing gum is contained in marshmallow, a moisturizer such as sugar alcohol is added to the marshmallow so that the chewing gum can be converted into marshmallow. Techniques to prevent the migration of are shown. JP 5
Japanese Patent Publication No. 3-38664 discloses a technique in which jelly is included in the marshmallow manufacturing process.

[0005]

[Problems to be Solved by the Invention] When marshmallows contain other confectionery or other additives, marshmallows are not suitable for long-term distribution and storage because the flavor of marshmallows is impaired or the storability is deteriorated. There are problems such as For example, when various additives are contained in the raw material liquid for producing the marshmallow dough body, bubbles of the marshmallow dough are not sufficiently generated, and the unique texture is impaired. When the marshmallow dough body is foamed and then the additives are added and stirred, the bubbles disappear.

[0006] When a confectionery or the like prepared separately from the marshmallow dough body is contained, if the contents include water and other liquid components, the liquid components permeate into the marshmallow dough covering the periphery of the contents. However, there is a problem that the marshmallow dough is deteriorated and the marshmallow dough is less storable. It is possible to reduce the amount of water contained in the marshmallow dough in advance in consideration of the water transfer from the inclusions to the marshmallow dough, but this causes a problem that the marshmallow dough cannot be sufficiently foamed.

The sugar content of the conventional marshmallow dough is usually set in the range of 65 to 90. However,
If the sugar content is less than 80, mold generation, blocking,
There are drawbacks that wrinkles and the like are likely to occur on the surface, which leads to a decrease in shelf life or commercial value and the shelf life is shortened. On the other hand, if the sugar content is too high, air bubbles are hard to enter, resulting in disadvantages such as a decrease in productivity and a change in taste. Therefore, there is a problem that it is difficult to freely set the sugar content of the marshmallow dough.

An object of the present invention is to allow various additives to be added to marshmallow without deteriorating the characteristics such as texture and storability of marshmallow.

[0009]

The marshmallow of the present invention is
The marshmallow dough body includes a marshmallow dough body and a lump solid having a water content of 10% by weight or less. The marshmallow dough body is manufactured from the same material as that of a normal marshmallow in the same process.

The marshmallow dough body is mainly composed of sugars such as sugar, starch syrup and glucose, and a jelling agent, a foaming agent, a fragrance and a coloring agent are added thereto. Specific additives include gelatin, egg white, agar, gum arabic,
Citric acid or the like is used. The ratio of sugar contained in the marshmallow dough body is about 65 to 90% by weight. If the ratio of sugar contained in the marshmallow dough body is too low, the preservability is deteriorated, and if the ratio of sugar is too high, bubbles are not sufficiently formed.

Sugar, powdered sugar, glucose, maltose, fructose, palatinose, maltitol and other sugars are used as the main constituents of the lumpy solid. As the sugar, a material having properties suitable for granulation and molding is preferable. The binder is
A material that solidifies sugar to improve moldability or shape retention,
Various binders used in ordinary confectionery production are used. For example, gelatin, gum arabic, dextrin,
Water-soluble polymer compounds such as starch syrup, soluble starch, and guar gum are preferred materials. Instead of sugar, starch, dextrin or the like can be used as the main component.
Agglomerates, vitamins, calcium agents, protein agents, sugars and polysaccharides other than the above, salts, spices, fruit juice,
Dyes, fragrances, animal and plant extracts, animal and plant dried products and the like can be included. These additives can be materials that give changes in flavor and texture, or materials that enhance nutritional components. These additives may contain a large amount of liquid content as compared with the solid mass itself. For example, it is possible to use a material that can only exist stably with a liquid such as water or oil. The nutritional ingredients may include, for example, vitamin agents, calcium agents, protein agents and the like. In addition, it is possible to include materials that are mutually deteriorated or impair the characteristics when directly touching the marshmallow cloth body.

[0012] In order to keep the water content of the lumpy solid matter at 10% by weight or less at the stage of being incorporated into the marshmallow dough body, the amount of water contained in the lumpy solid material is adjusted, or the lump solid material is adjusted. The water content can be adjusted by, for example, drying. The method for producing a solid lump can be performed by using the above-described material to form a material into a certain shape, and the obtained solid lump has sufficient shape retention in a state of being contained in marshmallow. If it can be demonstrated,
A method for producing a molded article made of sugar or the like in a conventional confectionery production technique can be applied.

Specifically, a method of applying a powdery material containing a binder by pressure to obtain a lumpy solid material can be applied. This method is a method for producing confectionery generally called a tablet confectionery.
That is, a lump solid can be produced by sufficiently mixing the raw materials of the lump solid and pressing the mixed material adjusted to a low water content with a tableting machine to perform compression molding. As the mixed material, it is preferable to use granules or powders that have been pulverized or granulated.

As a method for producing a lump solid, a method in which a liquid material is put into a mold and dried to be molded, or a method in which a liquid material is coated around a core material and dried to be granulated can be used. . The water content of the solid mass produced in this manner is 10% or less, preferably 5% or less. If the lumpy solid has too much water, the liquid content may be transferred from the lumpy solid to the marshmallow dough, and the marshmallow may have poor storability.

In addition, the sugar content of the lump solid is 90% or more,
It is preferably 95% or more. When the sugar content of the lumpy solid is too low, the above-mentioned liquid content is likely to be transferred or the characteristics are likely to be deteriorated. The sugar content can be adjusted by adjusting the material components of the lump solid, or by drying the lump solid material to reduce the water content, or by heating the lump solid after the molding step or after the molding step to reduce the water content. As a result, the sugar content can be increased and the sugar content can be adjusted.

As the outer shape of the lump solid, a shape similar to that of a normal tablet confectionery or a medicine, such as a spherical shape, an elliptic shape or a tablet shape, can be adopted. It is also possible to adopt a star shape with protrusions such as Konpeito. The size of the lumpy solid can be appropriately set in consideration of a desired function such as texture and the size of the entire marshmallow. For example, the outer diameter of the lump solid is set to 1 to 10 mm, preferably 3 to 8 mm.

As a method for producing a marshmallow by containing a lump solid substance in a marshmallow dough body, a usual method of containing various inclusions in marshmallow can be applied. For example, a marshmallow having a predetermined shape can be formed by wrapping a pre-manufactured marshmallow dough body material in a state in which a lump solid is dispersed. The marshmallow dough body can be mixed with the lump solid material to form a marshmallow dough body containing the lump solid material into a predetermined shape. Specifically, it is possible to use a gluing machine, apply a starch molding method, or apply a deposit method to a molding die.

The amount of lumpy solids contained in marshmallow varies depending on the desired function such as texture, but it may be 0.5 to 50% by weight based on the whole marshmallow, It is preferable to include a solid mass of 5 to 30% by weight.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION A marshmallow manufacturing method according to an embodiment of the present invention will be described. [Compounding and manufacturing of lump solid] 1. Granulation process Gelatin is heated and dissolved in water, and vegetable protein and emulsifier are separately dissolved in vegetable oil and fat. After stirring the gelatin solution at high speed, a vegetable oil solution is added thereto to obtain an emulsion. Powdered sugar was charged into a fluidized bed granulator, and the emulsion was sprayed under a fluidized state to obtain spherical granules.

[0020] 2. Tableting step To 100 parts by weight of the granulated product obtained in the previous step, 1 part by weight of lubricant and 1 part by weight of powdered fragrance were added and mixed well. The mixed material was tableted using a tableting machine to obtain a spherical confectionery having a diameter of about 5 mm. This tablet confection is used as a solid mass. [Composition of marshmallow dough body] Composition example A Composition example B Composition example C Granulated sugar 1.0 kg 3.0 kg 2.0 kg Water candy (B ′ × 75) 2.4 kg 1.5 kg 1.0 kg Reducing sugar (B ′ ×) 75) 0.2 kg-0.2 kg Oligosaccharide (B '× 75) 0.2 kg-0.2 kg Swelling agent 60 g 60 g Gelatin 300 g 300 g 150 g Water 700 g 700 g 300 g (“B ′ × 75” in the table means sugar content) (Manufacture of marshmallow) In a boiling kettle, sugars of the marshmallow ingredients and an appropriate amount of water are added,
Boil at 5 ° C. In a separately prepared pot for dissolution, a predetermined amount of water was added to gelatin and a swelling agent to swell the mixture for 30 to 60 minutes, and then the temperature was raised to 60 to 70 ° C. to dissolve with stirring.

After the temperature of the boiled-down sugar solution dropped to around 90 ° C., the gelatin solution was added. This mixed solution was foamed using a mixer AM-50G (manufactured by Aikosha Co., Ltd.). This foaming work also obtained good results using a forced stirrer. 1 to 3 minutes before the degree of foaming (overrun) reaches the maximum amount (peak), the solid solid matter of the above Formulation 1 is added and uniformly dispersed. In addition, when the time of adding the lump solid was too early, the lump solid dissolved or crumbled, and the good texture and the intended function could not be sufficiently achieved. Further, if the addition time of the solid mass was too late, it was difficult to uniformly disperse the solid mass.

The marshmallow material containing the lumpy solid thus obtained was packed in a wrapping machine (made by Covert Co., Ltd.).
Was used to mold into a rice cake type or a bales type to produce marshmallows. Good results were obtained for all marshmallows of formulation examples A to C. FIG. 1 shows the structure of the manufactured marshmallow 1. The marshmallow dough body 2 contains a large number of small granular solids 3 dispersed therein.

[Evaluation Test of Texture] A marshmallow was manufactured by variously changing the addition amount of the lumpy solid consisting of the formulation of Formula 1 to be added to the marshmallow dough body of Formulation Example A, and the finished texture was measured as a lumpy solid. A sensory evaluation was made based on whether or not the taste of the product was felt well. Table 1 shows the results. In the table, the addition ratio of the solid lumps 3 is shown by weight% with respect to the whole marshmallow. The texture evaluation points are as follows.

◎: Very good ○: Good △: Normal △
×: Not very good ×: Not good

[0025]

[Table 1] From the above results, it is understood that the amount of the solid lumps contained in marshmallow has preferable upper and lower limits.

Furthermore, when the produced marshmallows were stored at room temperature, the marshmallows of Examples 1-5 to 1-7 were in a good state even after storage and had a good texture and taste. The marshmallows of Examples 1-8 to 1-12 are the same as those of Examples 1-5 to 1-
The quality was lower than that of 7. The marshmallows of Examples 1-1 to 1-4 were inferior in texture to Examples 1-5 to 1-7.

[Evaluation Test of Preservability] As a marshmallow dough body, basically, the marshmallow dough body having the same composition as the above-mentioned formulation example A but different in sugar content was produced. A lump solid (diameter 5 mm) having the composition of the above-mentioned formulation 1 was manufactured and added to the marshmallow dough body in the same manner as in the above embodiment to manufacture marshmallow.

The marshmallows thus obtained were stored at 25 ° C. for 7 days, and their storability was evaluated. The results are shown in Table 2. Evaluation criteria [○: Good △: Slightly bad ×: Poor, mold, etc.]

[0029]

[Table 2] As a result of the above evaluation test, the higher the sugar content of the marshmallow dough, the wider the applicable range of the content of the lump solid, and when the sugar content of the marshmallow dough is low, it may be necessary to increase the content of the lump solid. I understand. Conversely, if the content of lumpy solids is increased, the sugar content of the marshmallow dough can be changed in a wide range.

[0030]

EFFECTS OF THE INVENTION The marshmallow of the present invention contains the above-mentioned lumpy solid having a low water content, so that the liquid content may be transferred to the marshmallow dough side, or the marshmallow dough may be deteriorated or its characteristics may be deteriorated. It is possible to increase the commercial value of marshmallows due to the unique texture of solid lumps. Moreover, when marshmallows are stored for a long period of time, the above-mentioned lumpy solids having a low water content exert a function of preventing deterioration and quality deterioration of marshmallows, and were conventionally considered not suitable for long-term storage. The storage stability of marshmallows can be increased.

[Brief description of the drawings]

FIG. 1 is a schematic cross-sectional view of a marshmallow representing an embodiment of the present invention.

[Explanation of symbols]

 1 marshmallow 2 marshmallow dough body 3 solid mass

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tsutomu Takase 2-22, Futamatata, Yao-shi, Osaka Nitta Zeratin Co., Ltd. Osaka factory

Claims (7)

[Claims] 1. A marshmallow comprising a marshmallow dough body, and a lumpy solid substance having a water content of 10% by weight or less contained in the marshmallow dough body. 2. The marshmallow according to claim 1, wherein the lumpy solid has a sugar content of 90% or more. 3. The marshmallow according to claim 1, wherein the solid mass has an outer diameter of 1 to 10 mm. 4. The marshmallow according to any one of claims 1 to 3, wherein the solid mass is contained in an amount of 0.5 to 50% by weight. 5. The lumpy solid is at least one of vitamins, calcium, proteins, sugars, polysaccharides, salts, spices, fruit juices, pigments, flavors, animal and plant extracts, and animal and plant dried products. Marshmallow in any one of Claims 1-4 containing. 6. A method for producing the marshmallow according to claim 1, wherein a step of preparing a lump solid having a water content of 10% by weight or less, a step of preparing a marshmallow dough body, and And a step of causing the marshmallow dough body to contain the solid mass. 7. The step of preparing the lump solid includes a step of preparing a powder material containing a binder and a step of press-molding the powder material to obtain the lump solid. Item 7. A method for producing marshmallows according to Item 6.