KR102365680B1 - Manufacturing method of marshmallow maximizing the content of lactic acid bacteria using lactic acid bacteria instantaneous deposition technique and marshmallow manufactured using the same - Google Patents

Abstract

The present invention relates to a marshmallow preparing method for maximizing a lactic acid bacteria content using a lactic acid bacteria instantaneous deposition technique. The method comprises: a step of primarily drying and cooling raw marshmallow in a dryer, primarily heating the primarily-dried marshmallow at a temperature of 60-150℃ and cooling the primarily-heated marshmallow, secondarily heating the primarily-heated marshmallow at a temperature of 60-150℃ and cooling the marshmallow, and secondarily drying and cooling the secondarily-heated marshmallow in the dryer to prepare dry marshmallow with a moisture content of 0.0001-5 wt%; a step of adding lactic acid bacteria to the dried marshmallow and stirring the marshmallow; a lactic acid bacteria deposition step of heating the surface of the stirred and dried marshmallow to a temperature of 30-37℃; and a step of drying and cooling the marshmallow obtained in the lactic acid bacteria deposition step (S30). Accordingly, marshmallow having a high concentration of lactic acid bacteria deposited thereon can be prepared by using a small amount of lactic acid bacteria. In addition, the marshmallow prepared by the method shows a high lactic acid bacteria retention rate even after being stored for a long time and exhibits excellent preservative properties in the intestine.

Description

Manufacturing method of marshmallow maximizing the content of lactic acid bacteria using lactic acid bacteria instantaneous deposition technique and marshmallow manufactured using the same

The present invention relates to a method for producing a marshmallow that maximizes the content of lactic acid bacteria, and to a marshmallow prepared using the same.

Among the microorganisms inhabiting the human intestine, lactic acid bacteria produce various organic acids to lower the intestinal pH, inhibit the growth of harmful microorganisms in the intestine, stimulate the intestinal wall to promote peristalsis, help digestion and absorption, and the produced acids are ammonia and amines. It is a beneficial bacteria that inhibits intestinal absorption of harmful substances by converting it into an ionic form.

Recently, many studies on the health-promoting effect of lactic acid bacteria have been conducted, and it is found that lactic acid bacteria can exhibit functions such as improvement of intestinal flora, improvement of diarrhea and constipation due to intestinal function, lowering effect of blood cholesterol, and suppression of bacterial food poisoning. turned out Accordingly, the intake of lactic acid bacteria products is increasing not only in Korea but also worldwide.

There are two methods of ingestion of lactic acid bacteria products: an indirect intake method by ingesting lactic acid bacteria fermented products such as yogurt or kimchi, and a direct intake method by ingesting freeze-dried powder products. However, in the case of the two product groups, there are several problems. First, the indirect intake method may have an adverse effect on the human body by other components other than lactic acid bacteria contained in the fermented product. For example, fermented products such as kimchi may cause high blood pressure and diabetes due to their high salinity. In addition, it is difficult to control the content of lactic acid bacteria, and most of the lactic acid bacteria in the product die while passing through the stomach, so the effect of intestinal fixation is low. In addition, fermented products such as yogurt are the most preferred form of lactic acid bacteria in Korea and are consumed the most. Even if it contains lactic acid bacteria at a high concentration, there is a problem in that fermentation proceeds rapidly during the distribution period, so the taste is changed, and the survival rate of lactic acid bacteria is rapidly reduced due to a decrease in pH. In addition, it gives a feeling of fullness when consumed, so the daily intake is limited. On the other hand, lactic acid bacteria preparations in the form of dry powder that are ingested by direct ingestion are difficult to ingest alone due to the unique odor of lactic acid bacteria, and are not only cumbersome to take, but also have a low preference for general consumers because they are perceived as drugs rather than food. Accordingly, there is a need to manufacture lactic acid bacteria products with high demand from consumers and high concentrations of lactic acid bacteria.

Korean Patent No. 1883969

An object of the present invention is to provide a method for manufacturing a marshmallow that maximizes the deposition rate of lactic acid bacteria.

An object of the present invention is to provide a marshmallow in which the deposition rate of lactic acid bacteria is maximized.

1. The raw marshmallow was first dried in a dryer and then cooled, the first dried marshmallow was first heated at 60 ° C to 150 ° C, and then cooled, and the first heated marshmallow was heated secondary at 60 ° C to 150 ° C. After cooling, the second heated marshmallow is dried in a dryer and then cooled to prepare a dried marshmallow (S100);

adding lactic acid bacteria to the dried marshmallow and stirring (S200);

Lactic acid bacteria deposition step of heating the surface of the stirred dry marshmallow to 30 ℃ to 37 ℃ (S300); and

Including; drying the marshmallow obtained in the lactic acid bacteria deposition step (S300) and then cooling;

The raw marshmallow is 40 to 50 parts by weight of sugar, 16 to 18 parts by weight of oxidized starch, 15 to 17 parts by weight of corn syrup, 13 to 15 parts by weight of glucose, 1.4 to 1.6 parts by weight of gelatin, 2.8 to 3.2 parts by weight of flavoring, metaphosphoric acid It contains 0.45 to 0.55 parts by weight of sodium and 0.015 to 0.025 parts by weight of food coloring,

The lactic acid bacteria added in the step (S200) of adding and stirring the lactic acid bacteria are 10 ⁸ to 10 ⁹ CFU/g of lactic acid bacteria-deposited marshmallows.

2. The method of manufacturing a marshmallow deposited with lactic acid bacteria according to the above 1, further comprising heating the surface of the dried marshmallow to 20° C. to 25° C. before performing the step (S200) of adding and stirring the lactic acid bacteria.

3. In the above 1, the lactic acid bacteria added in the step (S200) of adding and stirring the lactic acid bacteria live lactic acid bacteria; lactic acid bacteria; Or a method of producing a marshmallow on which lactic acid bacteria, which is a mixture of live lactic acid bacteria and dead lactic acid bacteria, are deposited.

4. The method of 1 above, wherein the lactic acid bacteria are Lactobacillus plantarum , Lactobacillus rhamnosus , Streptococcus thermophilus , Bifidobacterium longum , Bifidobacterium longum Bacillus acidophilus ( Lactobacillus acidophilus ), Lactobacillus casei ( Lactobacillus casei ) and Lactobacillus fermentum ( Lactobacillus fermentum ) A method of manufacturing a marshmallow on which at least one lactic acid bacteria is deposited.

5. The method according to 1 above, wherein the dry marshmallow has a volume of 0.1 to 5 mm ³ of which lactic acid bacteria are deposited.

6. In the above 1, in the lactic acid bacteria deposition step (S300), the stirred dry marshmallow is placed on a conveyor belt, and the surface of the stirred dried marshmallow is heated to 30° C. A method for producing marshmallows on which lactic acid bacteria are deposited by heating to 37 °C.

7. In the above 1, the lactic acid bacteria deposition step (S300) is a method of producing a marshmallow deposited with lactic acid bacteria by heating the surface of the stirred dry marshmallow to 30 ° C. to 37 ° C. for 1.5 to 3.5 seconds.

8. Marshmallows deposited with lactic acid bacteria prepared by the method of any one of 1 to 7 above.

9. In the above 8, the marshmallow has a moisture content of 0.0001 to 10% by weight of lactic acid bacteria deposited on the marshmallow.

The manufacturing method of the present invention can deposit lactic acid bacteria at a high concentration on the surface of the marshmallow by heating the surface of the marshmallow to an optimum temperature by introducing the lactic acid bacteria to the marshmallow.

In addition, the marshmallow produced by the manufacturing method of the present invention exhibits a high lactic acid bacteria retention rate even for long-term storage, and can exhibit excellent preservation in the intestine.

1 is a schematic diagram of a method for manufacturing a marshmallow on which lactic acid bacteria are deposited according to an embodiment.
2 is a photograph of dried marshmallows in a finely ground form.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of adding and stirring lactic acid bacteria to the dried marshmallow (S200);

Lactic acid bacteria deposition step of heating the surface of the stirred dried marshmallow (S300); and

It provides a method for producing a marshmallow on which lactic acid bacteria are deposited, which includes the step of cooling (S400) after drying the marshmallow obtained in the lactic acid bacteria deposition step (S300).

The method of the present invention may further include a step (S100) of preparing a dry marshmallow before performing the step (S200) of adding and stirring lactic acid bacteria (see FIG. 1).

Dried marshmallows refer to marshmallows dried to a moisture content below a certain level (see FIG. 2 ). The dried marshmallows may be prepared by drying the raw marshmallows in a dryer and then cooling them, heating them at high temperatures and then cooling them, or a combination thereof. The dried marshmallow may be a commercially available product.

Raw marshmallow refers to a sponge-type candy food known in the art, and can be manufactured by foaming it with sugar, corn syrup, water, gelatin, glucose, seasoning, etc. and then hardening it. The raw marshmallow may be a commercial product.

The raw marshmallow may contain sugar, oxidized starch, corn syrup, glucose, gelatin, flavoring, sodium metaphosphate and food coloring.

The fragrance may be a natural fragrance or a synthetic fragrance, for example, a natural vanilla fragrance, a synthetic vanilla fragrance, a natural cacao fragrance, a synthetic cacao fragrance, a natural strawberry fragrance, or a synthetic strawberry fragrance.

Raw marshmallow is 40 to 50 parts by weight of sugar, 16 to 18 parts by weight of oxidized starch, 15 to 17 parts by weight of corn syrup, 13 to 15 parts by weight of glucose, 1.4 to 1.6 parts by weight of gelatin, 2.8 to 3.2 parts by weight of flavoring, sodium metaphosphate It may contain 0.45 to 0.55 parts by weight and 0.015 to 0.025 parts by weight of food coloring.

According to one embodiment, the raw marshmallow contains 48 parts by weight of sugar, 17 parts by weight of oxidized starch, 16 parts by weight of corn syrup, 14 parts by weight of glucose, 1.5 parts by weight of gelatin, 2.99 parts by weight of flavoring, 0.490 parts by weight of sodium metaphosphate, and food coloring. It may contain 0.02 parts by weight.

The manufacturing of the dried marshmallows (S100) may include cooling the raw marshmallows after primary drying in a dryer, and cooling the primary dried marshmallows after primary heating at 60°C to 150°C.

In the step (S100) of preparing a dry marshmallow, the raw marshmallow is first dried in a dryer and then cooled, the first dried marshmallow is first heated at 60 ° C. to 150 ° C. and then cooled, and the first heated marshmallow is heated to 60 ° C. It may include cooling after secondary heating at 150° C., and then cooling after secondary drying of the second heated marshmallow in a dryer.

The dry marshmallow may have a moisture content of 10 wt% or less, 8 wt% or less, 7 wt% or less, 6 wt% or less, 5 wt% or less, 4 wt% or less, or 3 wt% or less. The dry marshmallow has a moisture content of 0.0001 to 10% by weight, 0.0001 to 9% by weight, 0.0001 to 8% by weight, 0.0001 to 7% by weight, 0.0001 to 6% by weight, 0.0001 to 5% by weight, 0.001 to 4% by weight relative to the total weight , 0.001 to 3% by weight, 0.0001 to 2% by weight, or 0.001 to 1% by weight.

Dried marshmallows may contain sugar, oxidized starch, corn syrup, glucose, gelatin, flavoring, sodium metaphosphate and food coloring.

The dried marshmallows may be pulverized to a size that is easy to stir and eat (see FIG. 2).

The volume of dry marshmallows is 0.1 to 50 mm ³ , 0.1 to 45 mm ³ , 0.1 to 40 mm ³ , 0.1 to 35 mm ³ , 0.1 to 30 mm ³ , 0.1 to 25 mm ³ , 0.1 to 20 mm ³ , 0.1 to 15 mm ³ , 0.1 to 10 mm ³ , or 0.1 to 5 mm ³ .

The method of the present invention may further include pulverizing the dried marshmallows prepared in the step (S100) of preparing a dry marshmallow before performing the step (S200) of adding and stirring lactic acid bacteria. The grinding method is not limited and may be performed using a known method.

The step of grinding the dry marshmallow is 0.1 to 50 mm ³ , 0.1 to 45 mm ³ , 0.1 to 40 mm ³ , 0.1 to 35 mm ³ , 0.1 to 30 mm ³ , 0.1 to 25 mm ³ , 0.1 to 20 mm ³ , 0.1 to 15 mm ³ , 0.1 to 10 mm ³ , or 0.1 to 5 mm ³ , may be pulverized to a volume.

As the dried marshmallows are pulverized, stirring can be facilitated in the step (S200) of adding and stirring the subsequent lactic acid bacteria, and there is an advantage that can be easily eaten.

The method of the present invention may further include a surface heating step (S500) of heating the surface of the dried marshmallow before performing the step (S200) of adding and stirring lactic acid bacteria.

When the surface of the dried marshmallow is heated before adding the lactic acid bacteria, the viscosity of the surface of the dried marshmallow is somewhat increased, so that the live lactic acid bacteria added in the subsequent step can easily adhere to the surface of the marshmallow, and the deposition efficiency can be increased when the surface is heated.

The surface heating step (S500) may be performed until the viscosity of the dried marshmallow becomes greater than or equal to a predetermined value compared to the viscosity before surface heating.

The surface heating step (S500) may be to heat the surface of the dried marshmallow to 29°C or less, for example, to 15°C to 29°C, and 20°C to 25°C.

The lactic acid bacteria added in the step (S200) of adding and stirring lactic acid bacteria is 10 ⁸ to 10 ⁹ CFU/g, for example, 1Х10 ⁸ to 9Х10 ⁸ CFU/g, 2Х10 ⁸ to 8Х10 ⁸ CFU/g, 3Х10 ⁸ to 7Х10 ⁸ CFU/g g, 4Х10 ⁸ to 6Х10 ⁸ CFU/g.

The lactic acid bacteria added in the step (S200) of adding and stirring lactic acid bacteria are lactic acid bacteria live bacteria; lactic acid bacteria; Or it may be a mixture of live lactic acid bacteria and dead lactic acid bacteria.

When a mixture of live lactic acid bacteria and dead lactic acid bacteria is added, compared to the case of adding only live lactic acid bacteria, even if the surface is heated to a high temperature in the step (S200) of adding and stirring lactic acid bacteria, there will be less negative impact on the survival or activity of the added lactic acid bacteria. It has the advantage of being able to

According to one embodiment, the lactic acid bacteria added in the step (S200) of adding and stirring lactic acid bacteria may be live lactic acid bacteria.

The lactic acid bacteria are Lactobacillus spp. , Lactococcus spp. , Enterococcus spp. , Streptococcus spp. , and Bifidobacterium spp. consisting of It may be selected from the group.

Lactobacillus is Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus rhamnosus ( Lactobacillus rhamnosus ), Streptococcus thermophilus ( Streptococcus thermophilus ), Bifidobacterium acidophilus acid ( Lactobacillus ), Lactobacillus ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus fermentum ( Lactobacillus fermentum ), Lactobacillus gasseri ( Lactobacillus gasseri ) , Lactobacillus bulgaricus ( Lactobacillus delbrueckii subsp. , Lactobacillus paracasei ( Lactobacillus paracasei ), Lactobacillus reuteri ( Lactobacillus reuteri ) and Lactobacillus salivarius ( Lactobacillus salivarius ) It may be selected from the group consisting of, but is not limited thereto.

The lactic acid bacteria deposition step (S300) includes heating the surface of the dried marshmallows stirred with lactic acid bacteria to a temperature in a specific range.

Compared to the case of only stirring the dried marshmallow and lactic acid bacteria, when performing the lactic acid bacteria deposition step (S300) of heating the surface after stirring the lactic acid bacteria, a significant portion of the surface of the dried marshmallows can be coated with lactic acid bacteria even with a small amount of lactic acid bacteria. That is, by performing surface heating after stirring the lactic acid bacteria, it is possible to increase the deposition efficiency of the lactic acid bacteria on the surface of the dried marshmallow. On the other hand, in the case of a conventional marshmallow (for example, a marshmallow having a moisture content of 12 to 25 wt%), not a dry marshmallow, the deposition efficiency can be excellent only with the addition of lactic acid bacteria because of its higher viscosity than the dry marshmallow, but the survival rate of lactic acid bacteria is low during long-term storage There is a problem that corruption can easily occur in the final product itself.

If the deposition efficiency of lactic acid bacteria is increased, a larger amount of lactic acid bacteria can be included per one dry marshmallow, so that consumers can consume a high content of lactic acid bacteria from a small amount of marshmallows.

On the other hand, when the deposition efficiency of lactic acid bacteria is low, a larger amount of lactic acid bacteria is required to prepare a marshmallow having the same amount of lactic acid bacteria deposited thereon, so there is a cost and time disadvantage. In addition, when the lactic acid bacteria are not effectively deposited on the surface of the marshmallow, when the finally obtained marshmallow product is packaged, the lactic acid bacteria flow down to the bottom of the packaging paper, which lowers the quality of the product, and it is difficult to store.

It is important that the heating temperature of the lactic acid bacteria deposition step (S300) be selected in a range in which the deposition efficiency of the lactic acid bacteria can be increased, and the deposited lactic acid bacteria can be stored for a long time while maintaining excellent activity.

The heating temperature of the lactic acid bacteria deposition step (S300) may be 30 ℃ or more. The temperature range is a temperature slightly higher than the optimum storage temperature of a general dry marshmallow in which lactic acid bacteria are not deposited, and when heated to a temperature higher than the optimum storage temperature, the viscosity of the surface of the marshmallow increases, and the deposition rate of the lactic acid bacteria can be increased.

In addition, the heating temperature of the lactic acid bacteria deposition step (S300) may be less than 40 ℃, less than 39 ℃, less than 38 ℃, or less than 37 ℃. The temperature range is a temperature at which the protein in the lactic acid bacteria cannot be modified, and the activity of the lactic acid bacteria deposited on the surface of the marshmallow within the temperature range can be maintained high.

According to one embodiment, the lactic acid bacteria deposition step (S300) may be to heat the surface of the dried marshmallows stirred with the lactic acid bacteria to 30 ℃ to 37 ℃.

When heated to the above temperature range, a high deposition rate of lactic acid bacteria can be exhibited, and an effect of high activity and preservation of lactic acid bacteria can be exhibited. This effect is expected to be related to the properties of lactic acid bacteria that start activity slowly above 8℃, show the highest activity at 37℃ similar to body temperature, stop growth when it exceeds 45℃, and die when it exceeds 60℃. It is expected.

The heating time of the lactic acid bacteria deposition step (S300) may be performed for a sufficient time so that the lactic acid bacteria can be sufficiently deposited.

Specifically, the lactic acid bacteria deposition step (S300) may be to heat the surface of the stirred dry marshmallow for 1 to 5 seconds, 1 to 4 seconds, or 1.5 to 3.5 seconds. The lactic acid bacteria deposition step (S300) may be to heat the surface of the stirred dry marshmallow to 30°C to 37°C for 1.5 to 3.5 seconds.

The heating method in the lactic acid bacteria deposition step (S300) may be to heat the surface of the marshmallow using a heater. The heater may be an electric heater.

The heating method in the lactic acid bacteria deposition step (S300) may be heating while moving the stirred dry marshmallow on a conveyor belt in which a heater is disposed on the upper and/or lower part. Depending on the speed of movement of the conveyor belt, the heating time for agitated dry marshmallows may vary.

For example, the lactic acid bacteria deposition step (S300) may be to place the stirred dry marshmallow on a conveyor belt, and to heat the surface of the stirred dry marshmallow with electric heaters disposed above and below the conveyor belt. In this case, heat can be evenly transferred to the upper and lower portions of the dried marshmallow by the electric heaters disposed on the upper and lower portions of the conveyor belt, and ultimately, lactic acid bacteria can be simultaneously deposited on the upper and lower portions of the marshmallow.

The drying and cooling step (S400) may include cooling the marshmallow obtained in the lactic acid bacteria deposition step (S300) after drying.

After performing the lactic acid bacteria deposition step (S300) and then drying after performing the cooling step (S400), it is possible to suppress the absorption of moisture by the marshmallow on which the lactic acid bacteria are deposited. When the drying and cooling step (S400) is performed, the moisture content of the final product may be lowered, so that the degree of decay of the marshmallow on which the lactic acid bacteria are deposited can be suppressed compared to the case where the drying and cooling step (S400) is not performed, It has the advantage of being easy to store and move because the volume of the product is small.

In addition, the present invention provides a marshmallow on which lactic acid bacteria prepared by the above-described manufacturing method is deposited.

The marshmallow on which the lactic acid bacteria are deposited may have a moisture content of 10 wt% or less, 8 wt% or less, 7 wt% or less, 6 wt% or less, 5 wt% or less, 4 wt% or less, or 3 wt% or less relative to the total weight. The marshmallow deposited with lactic acid bacteria has a moisture content of 0.0001 to 10% by weight, 0.0001 to 9% by weight, 0.0001 to 8% by weight, 0.0001 to 7% by weight, 0.0001 to 6% by weight, 0.0001 to 5% by weight, 0.001 to 4% by weight, 0.001 to 3% by weight, 0.0001 to 2% by weight, or 0.001 to 1% by weight.

The marshmallow prepared by the method of the present invention has a low moisture content (about 10% by weight or less) compared to the moisture content (about 12-25% by weight) of commonly known marshmallows, so it is not easily deteriorated even during long-term storage. . In addition, the marshmallow prepared by the method of the present invention has a relatively small volume due to a low moisture content, and thus has excellent storage and portability.

The manufacturing method of the present invention can deposit lactic acid bacteria on dry marshmallows with excellent efficiency. The marshmallow on which the lactic acid bacteria prepared by the manufacturing method of the present invention are deposited shows a high lactic acid bacteria survival rate even when stored for a long time, and the lactic acid bacteria can be preserved even in the environment of gastric juice and intestinal juice.

Hereinafter, examples will be given to describe the present invention in detail.

Production of marshmallows deposited with lactic acid bacteria

Example 1

A marshmallow containing 48 parts by weight of sugar, 17 parts by weight of oxidized starch, 16 parts by weight of corn syrup, 14 parts by weight of glucose, 1.5 parts by weight of gelatin, 2.99 parts by weight of flavoring, 0.490 parts by weight of sodium metaphosphate and 0.02 parts by weight of food coloring was prepared. . After drying the marshmallows at about 100-120°C using a food dryer and cooling, heating and cooling at about 100-120°C are repeated twice, and again dried and cooled at about 100-120°C, so that the moisture content is 2.5% by weight A phosphorus dried marshmallow was prepared (corresponding to S100). Lactobacillus plantarum strain (KCTC3108) was added to the container containing the prepared dry marshmallow in the form of a dry powder containing 5×10 ⁸ CFU/g of viable cell count. The dried marshmallows and the strain were sufficiently stirred for a certain period of time (corresponding to S200). Thereafter, the surface of the dried marshmallow was heated to 30° C. (corresponding to S300). The dried marshmallows with a heated surface were dried in a food dryer and then cooled (corresponding to S400).

Example 2

Same as Example 1, except that the surface of the dried marshmallows stirred with the strain was heated to 35 ℃.

Example 3

Same as Example 1, except that the surface of the dried marshmallows stirred with the strain was heated to 37 ℃.

Example 4

Same as Example 1, except that Lactobacillus rhamnosus strain (ATCC7469) was added instead of Lactobacillus plantarum strain.

Example 5

Same as Example 1, except that the Lactobacillus acidophilus strain (ATCC-4356L) was added instead of the Lactobacillus plantarum strain.

Example 6

Same as Example 1, except that the Lactobacillus plantarum strain was added instead of the Bifidobacterium longum (ATCC 15707) strain.

Example 7

Same as Example 1, except that before adding the strain, the surface of the dried marshmallow was heated to 20 °C (corresponding to S500).

Example 8

Same as Example 1, except that the surface of the dried marshmallow was heated to 25 ℃ before adding the strain.

Comparative Example 1

Same as Example 1, except that the surface of the dried marshmallows stirred with the strain was not heated.

Comparative Example 2

Same as Example 1, except that the surface of the dried marshmallows stirred with the strain was heated to 20 ℃.

Comparative Example 3

Same as Example 1, except that the surface of the dried marshmallows stirred with the strain was heated to 25 ℃.

Comparative Example 4

Same as Example 1, except that the surface of the dried marshmallows stirred with the strain was heated to 45 ℃.

Comparative Example 5

The same as in Example 1, except that the drying and cooling step of drying marshmallows with a heated surface in a food dryer was not performed.

Comparative Example 6

A marshmallow containing 48 parts by weight of sugar, 17 parts by weight of oxidized starch, 16 parts by weight of corn syrup, 14 parts by weight of glucose, 1.5 parts by weight of gelatin, 2.99 parts by weight of flavoring, 0.490 parts by weight of sodium metaphosphate and 0.02 parts by weight of food coloring was prepared. . The Lactobacillus plantarum strain was added to the container containing the marshmallow in the form of a dry powder containing 5×10 ⁸ CFU/g of viable cell count. The marshmallow and the strain were sufficiently stirred for a certain period of time. The surface of the strain and the stirred marshmallow was heated to 25°C.

Comparative Example 7

Same as Comparative Example 6, except that the strain and the stirred surface of the marshmallow was heated to 30 ℃.

Comparative Example 8

Same as Comparative Example 6, except that the surface of the marshmallow stirred with the strain was not heated.

Table 1 summarizes the manufacturing conditions of Examples 1 to 8 and Comparative Examples 1 to 8 and the moisture content of the final product. Moisture content represents the weight percent of water based on the total weight of the product.

division Marshmallow form before agitation of lactic acid bacteria Whether surface heating is performed before lactic acid bacteria agitation Lactobacillus type Surface heating temperature after stirring lactic acid bacteria Whether additional drying is performed after surface heating moisture content Example 1 dry perform X Lactobacillus plantarum 30℃ perform O 1.71% Example 2 dry perform X Lactobacillus plantarum 35℃ perform O 1.67% Example 3 dry perform X Lactobacillus plantarum 37℃ perform O 1.65% Example 4 dry perform X Lactobacillus rhamnosus 30℃ perform O 1.83% Example 5 dry perform X Streptococcus thermophilus 30℃ perform O 1.73% Example 6 dry perform X Bifidobacterium longum 30℃ perform O 1.67% Example 7 dry Perform O (20 °C) Lactobacillus plantarum 30℃ perform O 1.54% Example 8 dry Perform O (25 °C) Lactobacillus plantarum 30℃ perform O 1.49% Comparative Example 1 dry perform X Lactobacillus plantarum perform X perform O 2.52% Comparative Example 2 dry perform X Lactobacillus plantarum 20℃ perform O 2.24% Comparative Example 3 dry perform X Lactobacillus plantarum 25℃ perform O 2.13% Comparative Example 4 dry perform X Lactobacillus plantarum 45℃ perform O 1.51% Comparative Example 5 dry perform X Lactobacillus plantarum 30℃ perform X 1.99% Comparative Example 6 non-drying perform X Lactobacillus plantarum 25℃ perform O 23.1% Comparative Example 7 non-drying perform X Lactobacillus plantarum 30℃ perform O 21.0% Comparative Example 8 non-drying perform X Lactobacillus plantarum perform X perform O 24.8%

Experimental Example 1: Lactobacillus content according to the manufacturing method

Immediately after the preparation by the above method, the number of lactic acid bacteria in the marshmallow was checked to confirm the lactic acid bacteria deposition efficiency according to the manufacturing method. To measure the number of lactic acid bacteria in the marshmallow, the marshmallow was ground for 10 minutes by adding 4 ml of sterile physiological saline per 1 g of the marshmallow using a food grinder (BagMixer 400, Interscience, France). The number of live lactic acid bacteria was measured after diluting an appropriate amount by decimal with sterile physiological saline, spreading it on MRS agar medium, and culturing at 37° C. for 24 hours. Table 2 shows the number of lactic acid bacteria per 1 g of marshmallow (unit: CFU / g). The lactic acid bacteria content was expressed as the ratio of the number of lactic acid bacteria remaining in the marshmallow compared to the number of lactic acid bacteria initially added.

division Number of lactic acid bacteria deposited on marshmallows Lactobacillus content Example 1 4.01× ^{10 8} 80.2% Example 2 4.19× ^{10 8} 83.8% Example 3 4.23× ^{10 8} 84.6% Example 4 4.08× ^{10 8} 81.6% Example 5 4.12× ^{10 8} 82.4% Example 6 4.03× ^{10 8} 80.6% Example 7 4.27× ^{10 8} 85.4% Example 8 4.31× ^{10 8} 86.2% Comparative Example 1 1.01× ^{10 8} 20.2% Comparative Example 2 2.83× ^{10 8} 56.6% Comparative Example 3 2.91× ^{10 8} 58.2% Comparative Example 4 3.95× ^{10 8} 79.0% Comparative Example 5 4.02× ^{10 8} 80.4% Comparative Example 6 4.03× ^{10 8} 80.6% Comparative Example 7 4.18 x ^{10 8} 83.6% Comparative Example 8 3.57× ^{10 8} 71.4%

As a result of measuring the number of lactic acid bacteria, the lactic acid bacteria content was about 80-85% when the surface of the dried marshmallow was heated to 30-37° C. after stirring the lactic acid bacteria (Examples 1 to 6). On the other hand, when the surface heating was not performed after stirring the lactic acid bacteria, the lactic acid bacteria content was remarkably low at about 20% (Comparative Example 1). In addition, when the surface of the marshmallow stirred with lactic acid bacteria was heated to 20-25°C, which is a temperature lower than 30°C, the lactic acid bacteria content was not as high as about 55% (Comparative Examples 2 and 3). On the other hand, as described above, the dry marshmallow had a lactic acid bacteria content of about 58% when the surface was heated to 25 ° C after stirring the lactic acid bacteria as described above (Comparative Example 3). The lactic acid bacteria content was about 70% (Comparative Example 8), and when the surface was heated to 25 ℃, the lactic acid bacteria content was about 80% (Comparative Example 6). This means that the surface heating temperature for effectively depositing lactic acid bacteria is different depending on the physical properties (dry or non-drying) of the marshmallow. In addition, when the surface of the dried marshmallow was first heated before adding the lactic acid bacteria, the lactic acid bacteria content was about 85% (Examples 7 and 8). Examples 7 and 8 showed a high deposition rate compared to Example 1 in which the step of heating the surface of the dried marshmallow before stirring with lactic acid bacteria was not performed.

Experimental Example 2: Measurement of changes in the number of lactic acid bacteria during long-term storage

The change in the number of lactic acid bacteria was measured after storing the marshmallow prepared by the above method for 3 months at room temperature and 40% relative humidity. The grinding method of the marshmallow and the measuring method of the number of lactic acid bacteria were applied in the same manner as in Experimental Example 1 above. Table 3 below shows the change in the number of viable cells with the lapse of the storage period. In Table 3, the survival rate was calculated by comparing the number of lactic acid bacteria contained in the marshmallow after 3 months with the number of lactic acid bacteria measured when preparing the marshmallow on which the first lactic acid bacteria were deposited.

division Lactobacillus survival rate Example 1 98.6% Example 2 99.1% Example 3 99.6% Example 4 98.3% Example 5 97.8% Example 6 97.1% Example 7 98.3% Example 8 98.6% Comparative Example 1 98.1% Comparative Example 2 97.6% Comparative Example 3 97.3% Comparative Example 4 86.5% Comparative Example 5 81.2% Comparative Example 6 78.5% Comparative Example 7 76.7% Comparative Example 8 75.3%

The marshmallow of Comparative Example 4, which was subjected to surface heating at a high temperature, had a lactic acid bacteria survival rate of about 85% when stored for a long time at room temperature and 40% humidity conditions, but the lactic acid bacteria survival rate of the Examples was relatively high, about 95%. In addition, the lactic acid bacteria The marshmallow of Comparative Example 5, which was not subjected to additional drying and cooling steps after stirring and surface heating, had significantly lower lactic acid bacteria viability during long-term storage at room temperature and 40% humidity than in Example 1, in which additional drying and cooling steps were performed. In addition, Comparative Examples 6 to 8, in which lactic acid bacteria were deposited on general marshmallows rather than dry marshmallows, had significantly lower lactic acid bacteria survival rates during long-term storage at room temperature and 40% humidity conditions compared to the case of depositing lactic acid bacteria on dry marshmallows.

Experimental Example 3: Measurement of the survival rate of lactic acid bacteria in artificial gastric juice and artificial intestinal juice

In order to confirm that the lactic acid bacteria deposited on the marshmallow can be protected from the human stomach and intestinal environment, artificial gastric juice and intestinal juice medium were prepared, and the viability of the lactic acid bacteria was measured during continuous processing of artificial gastric juice and artificial intestinal juice.

Add 0.4 g/L of pepsin (Pepsin from porcine gastric mucosa, 1000 units/mg protein, Sigma USA) to physiological saline containing 8.5 g/L of NaCl, and adjust the pH to 2.5 using 10% HCl to remove artificial gastric juice. prepared. An appropriate amount of lactic acid bacteria-deposited marshmallows was added to 90 ml of artificial gastric juice, stirred for 30 seconds, and then reacted for 2 hours in a water bath maintained at 37 and 150 rpm. After the reaction, 10 ml of 3.0% Ox-gall solution was added to adjust the bile concentration to 0.3%, and 1 ml of 4N NaOH was added to adjust the final pH to 6.8. After the composition of the artificial intestinal fluid conditions, the reaction was carried out for 2 hours in a water bath maintained at 37 and 150 rpm. The number of viable cells after the reaction was measured using MRS agar. The results of the continuous measurement of artificial gastric juice and artificial intestinal juice of marshmallows deposited with lactic acid bacteria are shown in Table 4 below. As shown in Table 4 below, it was confirmed that the lactic acid bacteria deposited on the dried marshmallows were preserved in the environment of gastric juice and intestinal juice.

hour Early After reaction with artificial gastric juice and artificial intestinal juice Survival rate (log %) Example 1 4.01× ^{10 8} 7.18 x ^{10 7} 91.3 Example 2 4.19× ^{10 8} 7.35× ^{10 7} 91.2 Example 3 4.23× ^{10 8} 7.58× ^{10 7} 91.2 Example 8 4.31× ^{10 8} 7.71× ^{10 7} 91.3

The description of the present invention described above is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (10)

The raw marshmallow is first dried in a dryer and then cooled, the first dried marshmallow is first heated at 60 ° C. to 150 ° C., and then cooled, and the first heated marshmallow is second heated at 60 ° C. to 150 ° C. and then cooled. and cooling the second heated marshmallow in a dryer to prepare a dried marshmallow having a volume of 0.1 to 5 mm ³ ;
adding lactic acid bacteria to the dried marshmallow and stirring;
Lactic acid bacteria deposition step of heating the surface of the stirred dry marshmallow to 30 ℃ to 37 ℃; and
Including; drying the marshmallow obtained in the lactic acid bacteria deposition step and then cooling
The raw marshmallow is 40 to 50 parts by weight of sugar, 16 to 18 parts by weight of oxidized starch, 15 to 17 parts by weight of corn syrup, 13 to 15 parts by weight of glucose, 1.4 to 1.6 parts by weight of gelatin, 2.8 to 3.2 parts by weight of flavoring, metaphosphoric acid It contains 0.45 to 0.55 parts by weight of sodium and 0.015 to 0.025 parts by weight of food coloring,
The lactic acid bacteria added in the step of adding and stirring the lactic acid bacteria are 10 ⁸ to 10 ⁹ CFU / g of lactic acid bacteria,
In the lactic acid bacteria deposition step,
Lactic acid bacteria deposited marshmallows by placing the stirred dry marshmallow on a conveyor belt and heating the surface of the stirred dry marshmallow to 30° C. to 37° C. for 1.5 to 3.5 seconds with an electric heater disposed on the upper and lower portions of the conveyor belt manufacturing method.
The method of claim 1, further comprising heating the surface of the dried marshmallow to 20°C to 25°C before adding and stirring the lactic acid bacteria.
The method according to claim 1, wherein the lactic acid bacteria added in the step of adding and stirring the lactic acid bacteria is a live lactic acid bacteria production method of a marshmallow deposited with lactic acid bacteria.
The method according to claim 1, wherein the lactic acid bacteria added in the step of adding and stirring the lactic acid bacteria are lactic acid bacteria dead bacteria, the method for producing marshmallows deposited with lactic acid bacteria.
The method according to claim 1, wherein the lactic acid bacteria added in the step of adding and stirring the lactic acid bacteria is a mixture of live lactic acid bacteria and dead lactic acid bacteria.
The method according to claim 1, wherein the lactic acid bacteria are Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus rhamnosus ( Lactobacillus rhamnosus ), Streptococcus thermophilus ( Streptococcus thermophilus ), Bifidobacterium longum ( Bifidobacterium longum ), Dophilus ( Lactobacillus acidophilus ), Lactobacillus casei ( Lactobacillus casei ) and Lactobacillus fermentum ( Lactobacillus fermentum ) A method of manufacturing a marshmallow on which at least one lactic acid bacteria is deposited.
A marshmallow on which lactic acid bacteria prepared by the manufacturing method of any one of claims 1 to 6 are deposited.
The method according to claim 7, wherein the marshmallow has a moisture content of 0.0001 to 10% by weight of lactic acid bacteria deposited marshmallow.
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