KR102336898B1 - Marshmallow comprising nuts milk and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for producing a marshmallow containing nut milk, and in the present invention, the water used in preparing the marshmallow is replaced with nut milk in a predetermined ratio, thereby improving the texture and enhancing the nutritional value compared to the conventional marshmallow. In addition, nutmeg was added to enhance flavor, improve appearance and increase satiety. Common marshmallows have a soft texture, but a monotonous taste and lack of flavor. Therefore, in the present invention, nut milk is added to enhance nutty flavor to the marshmallows to increase palatability.

Description

Marshmallow comprising nuts milk and manufacturing method thereof

The present invention relates to a marshmallow containing nut milk and a manufacturing method thereof.

Marshmallow is an atypical candy made by mixing gelatin, egg white, sugar, starch syrup, and spices.

Marshmallow is derived from a food made from sugar extracted from the root of the herbal plant of the same name belonging to the mallow family, Marshmallow (Althaea officinalis). Marshmallows currently on the market are manufactured by hardening and extruding using other sugars, egg white, and gelatin instead of herbal plants. After heating and dissolving the material, it forms a bubble and hardens it, so it collects a large amount of air bubbles and has a soft, soft texture in the form of a sponge.

Nuts are rich in unsaturated fatty acids, which lower blood LDL cholesterol levels and increase HDL cholesterol levels, and are rich in minerals such as calcium, iron, magnesium, and zinc.

Nuts Milk, made with nuts, is lactose-free, so it is a milk substitute for people who have problems drinking milk, such as lactose intolerance and allergy to milk. In the US and European countries, nut milk is preferred over soy milk, forming a large market.

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Republic of Korea Patent Publication No. 10-2018-0053479 (2018.05.23.)

Internet post, https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/coconut-marshmallows.html (2017.04.06.) Internet post, https://blog.naver.com/lovely_rafre/221567594564 (2019.06.21.)

The present inventors tried to improve the monotonous taste and flavor of common marshmallows. As a result, the present invention was completed by adding nut milk when preparing marshmallows to enhance nutty flavor to prepare marshmallows with high palatability.

Accordingly, an object of the present invention is to provide a marshmallow containing nut milk.

Another object of the present invention is to provide a marshmallow prepared by the above method.

According to one aspect of the present invention, the present invention relates to a method for producing marshmallows comprising nut milk comprising the steps of:

immersing the nuts in water;

pulverizing the immersion;

filtering the pulverized product to obtain nut milk as a filtrate;

heating and concentrating the saccharide to prepare a saccharide concentrate;

mixing and dissolving the nut milk and gelatin;

adding and mixing the nut milk and gelatin lysate with the nut powder and nut syrup to the sugar concentrate; and

solidifying the mixture.

The present inventors tried to improve the monotonous taste and flavor of general marshmallows, and as a result, nut milk was added during the preparation of marshmallows to enhance the nutty flavor to prepare marshmallows with high palatability.

The manufacturing method of the marshmallow containing nut milk of the present invention will be described in detail step by step as follows:

(a) immersion of nuts in water

In order to prepare the marshmallow containing the nut milk of the present invention, nut milk is first prepared.

As shown in FIG. 1 , the method for manufacturing nut milk according to the present invention starts by measuring water and nuts (step S1).

First, 25 to 60 parts by weight of nuts are mixed with respect to 100 parts by weight of water and immersed (step S2), and left at 3° C. to 10° C. for 12 to 24 hours (step S3).

Nuts used in the manufacture of nut milk may be at least one selected from the group consisting of peanuts, pine nuts, walnuts, almonds, cashews, sunflower seeds, macadamia, pumpkin seeds, pistachios and hazelnuts, for example, almonds may be used.

The nuts may be roasted nuts.

(b) crushing the immersion

After standing, the immersion material is pulverized with a grinder (step S4).

Various food grinders known in the art may be used for the grinding.

(c) obtained nut milk after filtration

The pulverized product obtained through the pulverization step is filtered to obtain nut milk as a filtrate (step S5).

The filtration may be carried out using various filtration methods known in the art, for example, may be filtered using a cotton cloth.

(d) Preparation of saccharide concentrate

As shown in FIG. 2, the marshmallow manufacturing method according to the present invention starts with quantitatively measuring the marshmallow material (step S6).

Marshmallow ingredients include sugar, gelatin, nut milk, nuts, nut syrup and water.

The saccharide is a main raw material of marshmallow, and may be one or more selected from the group consisting of sugar, starch syrup, oligosaccharide, fructose, glucose and sorbitol, for example, a combination of sugar and oligosaccharide.

Sugar and liquid saccharides were included in the marshmallow material to preserve the viscosity of marshmallows, and oligosaccharides were used in consideration of cost reduction and health among liquid saccharides.

The oligosaccharide used is effective in reducing appetite by promoting the secretion of hormones that make you feel full, so it is excellent in preventing obesity, and it is a nutrient for beneficial intestinal bacteria such as bifidobacteria, so that it can live well in the intestine.

When determining the weight ratio of sugar and oligosaccharide in the marshmallow material, if the weight of sugar is equal to or greater than that of oligosaccharide, the amount of recrystallization when sugar is dissolved increases and becomes hard and the texture deteriorates due to chewing of the crystals. It is preferable to always have more than that.

According to one embodiment of the present invention, the saccharide used for preparing marshmallow may be a mixture of 120 to 200 parts by weight of oligosaccharide based on 100 parts by weight of sugar.

According to the present invention, as a marshmallow material, based on 100 parts by weight of sugar, 120 to 200 parts by weight of oligosaccharide, 2 to 15 parts by weight of gelatin, 30 to 80 parts by weight of nut milk, 2 to 15 parts by weight of nut powder or powder, 1 to 1 to nut syrup Based on 10 parts by weight and 10 to 50 parts by weight of water, 100 parts by weight of sugar, 120 to 180 parts by weight of oligosaccharide, 3 to 12 parts by weight of gelatin, 40 to 70 parts by weight of nut milk, 5 to 15 parts by weight of nut powder or powder, nuts 1 to 8 parts by weight of syrup and 10 to 40 parts by weight of water, or 120 to 160 parts by weight of oligosaccharide based on 100 parts by weight of sugar, 4 to 10 parts by weight of gelatin, 40 to 60 parts by weight of nut milk, 7 to 11 nut powder or powder Prepared by weighing 1 to 5 parts by weight of nut syrup and 15 to 35 parts by weight of water (step S6).

According to one embodiment of the present invention, as marshmallow materials, 220 g of sugar, 300 g of oligosaccharide, 16 g of gelatin, 112 ml of nut milk, 20 g of nut powder or powder, 5 g of nut syrup, and 58 ml of water are quantitatively measured and prepared. (Step S6).

A saccharide concentrate is prepared by placing the weighed saccharides in a container having a bath function and directly heating to concentrate them (step S7').

According to one embodiment of the present invention, a saccharide concentrate of 90-100 brix is prepared by heating and concentrating the saccharide, which is a marshmallow material, at 80-130°C conditions.

(e) nut milk and gelatin dissolution

Among the marshmallow ingredients, nut milk and gelatin are mixed, hydrated, and completely dissolved by heating (step S7'').

Hydrate the gelatin with nut milk and heat until liquefied.

(f) Mixing nut milk and gelatin lysate with sugar concentrate

The sugar concentrate obtained through the above steps and the mixture of nut milk and gelatin are transferred to a whipping machine (can be replaced with an aerator), and ground nuts and nut syrup are added thereto and mixed while whipping (steps S8 and S9).

The mixing may be carried out at a temperature condition of 70-110°C.

According to one embodiment of the present invention, it may further include the step of injecting air into the mixture (step S10). The volume of the marshmallow is increased through air injection, and the effect of improving the texture is exhibited.

According to the present invention, the marshmallow that has undergone the air injection step increases in volume as calculated by Equation 1 below compared to that without air injection.

Equation 1

[{(Volume after air injection) - (Volume before air injection)/(Volume before air injection)} X 100(%)]

According to one embodiment of the present invention, the volume of the marshmallow before air injection is 472 mL, and the volume of the marshmallow after air injection is 748.8 mL, and when substituted in Equation 1, the volume increases by 58.64%.

(g) hardening

the saccharide concentrate; nut milk and gelatin lysate; And the whipped mixture of ground nut and nut syrup is hardened at room temperature for 24 to 48 hours (step S11).

The marshmallow obtained through step S11 is molded through processes such as extrusion and cutting (step S12). Sprinkle starch powder, sugar powder or a combination thereof on the surface of the marshmallow to prevent sticking between the molded marshmallows.

Then, the marshmallow is packed in a packaging paper or packaging container using synthetic resins such as PP (polypropylene), PET (polyethylene terephthalate), PE (polyethylene), and PS (polystyrene) (step S13). The finished product is stored and distributed as a finished product.

As an apparatus for manufacturing marshmallows, at least one selected from the group consisting of a pot, a frying pan, a melting container, a storage container, and a whipping machine may be used. In case of mass production, one or more selected from the group consisting of a dissolving pot, a sugar liquid condensing pot, a mixing tank, a storage tank and an aerator may be used.

According to another aspect of the present invention, the present invention relates to a marshmallow comprising nut milk prepared by the above method.

The marshmallow containing the nut milk of the present invention is manufactured by the above method, and overlapping content therebetween is omitted in consideration of the complexity of the present specification.

The marshmallow of the present invention is a saccharide concentrate; nut milk and gelatin lysate; And air is injected in the process of mixing the pulverized nut and nut syrup, and air is collected inside, and the appearance is brown by adding pulverized nut.

The present invention relates to a method for producing a marshmallow containing nut milk, and in the present invention, the water used in preparing the marshmallow is replaced with nut milk in a predetermined ratio, thereby improving the texture and enhancing the nutritional value compared to the conventional marshmallow. In addition, nutmeg was added to enhance flavor, improve appearance and increase satiety. Common marshmallows have a soft texture, but a monotonous taste and lack of flavor. Therefore, in the present invention, nut milk is added to enhance nutty flavor to the marshmallows to increase palatability.

1 is a schematic diagram of a method for manufacturing nut milk.
2 is a schematic diagram for a method for manufacturing marshmallows including nut milk.
Figure 3a is a sensory evaluation test table for marshmallow containing nut milk of the present invention.
3b is a sensory evaluation result of marshmallows including nut milk prepared according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example 1. Preparation of marshmallows containing nut milk

1-1. Manufacture of nut milk

The marshmallow of the present invention contains sugar, gelatin and nut milk.

As shown in FIG. 1 , the method for producing nut milk according to the present invention starts from measuring water and nuts.

First, 25 to 60 parts by weight of nuts were measured and mixed with respect to 100 parts by weight of water (step S1).

Then, the nuts were immersed in water (step S2), and left at 3°C to 10°C for 12 hours to 24 hours (step S3).

After standing, a mixture of water and nuts was pulverized with a grinder (step S4).

Then, the pulverized product was filtered using a cotton cloth (step S5).

After filtration, foil (nut powder) and filtrate (nuts milk) were obtained as a result.

1-2. manufacture of marshmallows

As shown in FIG. 2 , the marshmallow manufacturing method according to the present invention starts with quantitatively measuring the marshmallow material.

After making various prototypes, two recipes of the most preferred prototype were selected to make marshmallows.

Specifically, as a marshmallow material, sugar 220 g, oligosaccharide 300 g, gelatin 16 g, nut milk 112 ml, nut powder or powder 20 g, nut syrup 5 g and water 58 ml (Sample No. 705) or sugar 300 g, oligosaccharide 220 g , 16 g of gelatin, 112 ml of nut milk, 20 g of nut powder or powder, 5 g of nut syrup and 58 ml of water (Sample No. 164) were quantitatively measured and prepared (step S6).

When the quantitative weighing of the ingredients is completed, a concentrate of sugars is prepared. The sugar materials were placed in a container having a bath function and concentrated by direct heating (step S7').

As an apparatus for manufacturing marshmallows, at least one selected from the group consisting of a pot, a frying pan, a melting container, a storage container, and a whipping machine may be used. In case of mass production, one or more selected from the group consisting of a dissolving pot, a sugar liquid condensing pot, a mixing tank, a storage tank and an aerator may be used.

Among the marshmallow ingredients, nut milk and gelatin were mixed, hydrated, and completely dissolved by heating (step S7'').

The sugar concentrate obtained through steps S7' and S7'' and the mixture of nut milk and gelatin were transferred to a whipping machine (can be replaced with an aerator), and ground nuts and nut syrup were added thereto and mixed (step S8) .

Then, the raw materials were mixed (step S9), and air was injected into the mixture (step S10).

The whipped mixture was hardened at room temperature for 24 to 48 hours (step S11).

The marshmallows obtained through step S11 were molded through processes such as extrusion and cutting (step S12), and starch powder was applied to the surface to prevent sticking between the marshmallows after the molding was completed.

Then, the marshmallow was packed in packaging paper or a packaging container using synthetic resins such as PP (polypropylene), PET (polyethylene terephthalate), PE (polyethylene), and PS (polystyrene) (step S13). The finished product is stored and distributed as a finished product.

1-3. Sensory evaluation of marshmallows

In the step S6, a sensory evaluation was performed on 20 people, irrespective of gender, mainly in their twenties, the target layer of the product, for the marshmallows prepared by different compositions with sample number 705 and sample number 164 (FIG. 3a).

As a result, Sample No. 705 received a relatively high score in terms of acceptance when compared with Sample No. 164, and a final product was manufactured using the composition of Sample No. 705 (FIG. 3b).

Claims (7)

A method for producing marshmallows comprising nut milk comprising the steps of:
immersing the nuts in water;
pulverizing the immersion;
filtering the pulverized product to obtain nut milk as a filtrate;
heating and concentrating the saccharide to prepare a saccharide concentrate;
mixing and dissolving the nut milk and gelatin;
adding and mixing the nut milk and gelatin lysate with the nut powder and nut syrup to the sugar concentrate; and
hardening the mixture;
Here, the marshmallow contains 220 g of sugar, 300 g of oligosaccharide, 16 g of gelatin, 112 ml of nut milk, 20 g of nut powder or powder, 5 g of nut syrup and 58 ml of water.
The method of claim 1, wherein the nuts are at least one selected from the group consisting of peanuts, pine nuts, walnuts, almonds, cashews, sunflower seeds, macadamia seeds, pumpkin seeds, pistachios and hazelnuts.
The method of claim 1, wherein the sugar is at least one selected from the group consisting of sugar, starch syrup, oligosaccharide, fructose, glucose and sorbitol.
delete delete The method of claim 1, further comprising injecting air after mixing the nut milk and the gelatin lysate with the saccharide concentrate.
A marshmallow comprising nut milk produced by the method of any one of claims 1 to 3 and 6 .

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