KR102531429B1 - Easily formable marshmallow and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a marshmallow including 100 parts by weight of gelatin, 100 to 150 parts by weight of sugar, 80 to 110 parts by weight of starch syrup, and 50 to 100 parts by weight of water, and a method for manufacturing the same. The present invention can maintain the same soft and fluffy texture even after being reshaped by applying heat, thereby maintaining the unique characteristics of the marshmallow even at various temperatures.

Description

Shape-forming marshmallow and method for manufacturing the same {EASILY FORMABLE MARSHMALLOW AND METHOD FOR MANUFACTURING THE SAME}

The present invention is easy to mold into various shapes, maintains the same fluffy texture as the first time even after reshaping by applying heat, and does not melt easily even when placed on the surface of room temperature or warm beverage, so the shape is maintained for a long time. It relates to marshmallow and a method for producing the same.

Marshmallow (Marshmallow) is a fluffy candy-like food in the form of a sponge. It is made by whipping sugar or corn syrup, gelatin softened with hot water, glucose, and seasonings, then hardening.

It is known that the origin of marshmallow came from a traditional recipe using the root juice of a shrub plant (marshmallow, Althaea officinalis) instead of gelatin.

In the process of forming a bubble and hardening it after dissolving ingredients including gelatin and sugar in boiled water, the marshmallow is hardened with bubbles included and formed in a form with elasticity that is not hard in texture. It has a fluffy texture according to, but there is a problem that it is not easy to mold into various shapes while maintaining air bubbles, or to re-form by applying heat to already manufactured commercial marshmallows.

In particular, in the case of reshaping commercially available marshmallows by applying heat, air bubbles are likely to fall out due to the reshaping of the marshmallow tissue, or bubbles are easily formed in a pressed state, so that the fluffy texture of the marshmallow itself is lost after reshaping, or the texture is poor. There may be a problem with this falling off.

Accordingly, there is a need for research on marshmallows that can be molded into various shapes while maintaining the fluffy texture of marshmallows, and that maintains the fluffy texture even when heated and reshaped into various shapes, and a method for manufacturing the marshmallows.

Republic of Korea Patent Publication No. 2022-0015656 (2022.02.08) Republic of Korea Patent Publication No. 2019-0053736 (2019.05.20)

An object of the present invention is to provide a marshmallow and a method for manufacturing the same, which are easily molded into various shapes, and which are easily molded into a curved shape or a shape consisting of complex outlines during the manufacturing process.

An object of the present invention is to provide a marshmallow that maintains its original characteristics even at various temperatures by maintaining the original fluffy texture even after reshaping by applying heat.

Another object of the present invention is to provide a marshmallow that does not melt easily and maintains its shape for a long time even when kept at room temperature or placed on the surface of a warm beverage, and a method for manufacturing the same.

The marshmallow according to the present invention for solving the above problems includes 100 parts by weight of gelatin, 100 to 150 parts by weight of sugar, 80 to 110 parts by weight of starch syrup, and 50 to 100 parts by weight of water.

In the present invention, the marshmallow may have an external deformation rate of less than 50% for 5 to 10 minutes at a temperature range of 40 to 60 ° C.

In the present invention, the marshmallow further comprises an elastic maintenance auxiliary composite, the elastic maintenance auxiliary composite is starch syrup 30 to 40% by weight, coconut milk 5 to 10% by weight, sugar cane extract freeze-dried powder 5 to 10% by weight, It may be prepared from a precursor composition containing 5 to 10% by weight of carbonated water and the remaining amount of water.

The present invention also provides a method for producing a marshmallow according to the present invention, a) soaking gelatin in water at 1 to 5 ° C., b) based on 100 parts by weight of the gelatin, 100 to 150 parts by weight of sugar, 80 to 80 to 80% starch syrup Add 110 parts by weight and 50 to 100 parts by weight of water, heat, boil for 1 to 3 minutes from when the water starts to boil, turn off the heat, and dissolve the gelatin in step a) by scooping it out of water, c) syrup of step b) First whipping at a speed of 19,000 to 20,000 rpm for 1 to 3 minutes, d) Secondary whipping for 3 to 6 minutes at a speed of 21,000 to 23,000 rpm for the first whipping of step c), e) d) ) provides a marshmallow manufacturing method comprising the step of third whipping at a speed of 19,000 to 20,000 rpm for 3 to 5 minutes.

In the manufacturing method according to the present invention, in step a), 30 to 40% by weight of starch syrup, 5 to 10% by weight of coconut milk, 5 to 10% by weight of freeze-dried powder of sugarcane extract, 5 to 10% by weight of carbonated water and the remaining amount A step of electrospinning a precursor composition containing water of to prepare an elastic maintenance auxiliary composite may be further included.

The marshmallow according to the present invention can be easily molded into various shapes, and has an effect of being easy to mold into a curved shape or a shape consisting of complex outlines in the manufacturing process.

The present invention has the effect of maintaining the unique characteristics of marshmallow even at various temperatures, as it can maintain the original fluffy texture even after reshaping by applying heat.

The marshmallow according to the present invention is not easily melted even when kept at room temperature or placed on the surface of a warm beverage, and thus has an effect of maintaining its shape for a long time.

1 is a schematic diagram of a marshmallow according to an embodiment of the present invention.
2 is a schematic diagram demonstrating a beverage using marshmallows according to an embodiment of the present invention.
3 is a schematic diagram demonstrating a dessert using marshmallows according to an embodiment of the present invention.

Hereinafter, each configuration of the present invention will be described in more detail so that those skilled in the art can easily practice it, but this is only one example, and the scope of the present invention is Not limited.

“Preferred” or “preferably” as used herein refers to embodiments of the present invention that have particular advantages under particular conditions. However, other embodiments may also be preferred under the same or different conditions. Also, the presence of one or more preferred embodiments does not imply that other embodiments are not useful, nor does it exclude other embodiments from being within the scope of the present invention.

As used herein, the term "comprising" is used when listing materials, compositions, devices, and methods useful in the present invention and is not limited to the examples listed.

The present invention is a marshmallow containing 100 parts by weight of gelatin, 100 to 150 parts by weight of sugar, 80 to 110 parts by weight of starch syrup, and 50 to 100 parts by weight of water. This is maintained, and has an effect that the shape can be maintained without being easily deformed even when placed on a warm drink.

1 is a schematic diagram of a marshmallow according to an embodiment of the present invention, and the present invention has characteristics that make it easy to manufacture a marshmallow shape including various curved shapes as shown in FIG.

The first area 100 in FIG. 1 is a round shape, and has a round shape with a smooth surface and a shape including a part of an ellipse, and the second area 200 is spaced at very narrow intervals. The third region is a region including a shape similar to a smooth straight line.

In general, since marshmallows have a sticky texture even in a whipped state, it is difficult to manufacture them in a round shape unless they are manufactured by an extrusion manufacturing method.

In particular, even if the marshmallow is put into a mold to form a shape, there may be problems such as bubbles being collected on the surface and defects occurring due to characteristics of high viscosity and low fluidity in a whipped state.

On the other hand, in order to manufacture a shape spaced apart at a narrow interval like the second region, it is necessary to maintain the marshmallows at a narrow interval before hardening without sticking to each other. In general, as the marshmallows harden or over time There is a problem in that the marshmallows before hardening are produced in a form that is stuck to each other without space while spreading toward the floor. In this case, since an additional operation such as detaching or cutting out the separated area may be required after fabrication, a manufacturing process may be complicated or manufacturing cost may increase.

In order to solve these problems, the present invention has characteristics such that it is easy to form a shape even in handmade production, and it is hardened as it is without spreading or deformation of the shape during the hardening process, so that it is easy to form a shape.

Hereinafter, the configuration of the present invention will be described in more detail.

Gelatin is a kind of protein with a transparent color, has little taste, and is added to foods that give a chewy texture, such as jelly. It is obtained by decomposing and purifying natural proteins composed of animal skin, cartilage, and tendons. As a protein obtained by denaturing collagen, it is obtained as gelatin by heating collagen, which is a polypeptide in which three peptide chains are helically twisted, by acid or base treatment.

It only expands in cold water, but melts in hot water to form a sol, and at a concentration of 2 to 3% or more, it becomes an elastic gel at room temperature. Gelatin in a gel state is called jelly, and is used in food, medicine capsules, industrial substances, hemostatic agents, etc., and is widely used to have a shape or hardness by using coagulability.

It is an animal protein obtained from pork skin, cow, or fish vinyl, and contains amino acids such as proline, glycine, glutamic acid, arginine, and alanine as major amino acids.

It is widely known as a material used when making marshmallows, and a vegetable gelling agent may be used instead of gelatin, but in the present invention, it is preferable to use gelatin.

Gelatin is generally processed and distributed in the form of a plate or powder, but it is preferable to use it after soaking in water that is not high because it can be dissolved and dissolved in water at a high temperature. It can be used without limitation in its form, such as plate form or powder form.

Marshmallows according to the present invention each contain sugar and starch syrup. Specifically, based on 100 parts by weight of the gelatin, it includes 100 to 150 parts by weight of sugar and 80 to 110 parts by weight of starch syrup.

Sugar is a natural sweetener made by refining raw sugar obtained from sugar cane or sugar beet, and its main component is sucrose. It is used as an essential ingredient in baking and confectionery, and is also included as an essential ingredient in the production of candy such as marshmallows.

The sugar may be divided according to color such as white sugar, brown sugar, and brown sugar. Considering the characteristics of each sugar, it can be used without being limited to the type. For example, in the case of producing white marshmallows, it may be preferable to use white sugar, but only white sugar is not necessarily used, and may be used in a mixed form.

The content of the sugar may be preferably included in 120 to 140 parts by weight.

When the content of sugar is included in excess than the above content, the stickiness increases in the state before hardening, and there is a problem that it is easy to transform into a shape that spreads to the floor over time in the state before hardening, and the sugar content is higher than the above content. If the content is included in a small amount, there may be a problem that the texture is not maintained after reheating or the fluffy texture is lost.

Starch syrup is a starch syrup, and refers to liquid taffy obtained by hydrolyzing starch with an acid or an enzyme.

Starch syrup may preferably be included in an amount of 100 to 105 parts by weight, and is added to give a sweet taste while preventing the viscosity from being increased by sugar and imparting a hard or hard texture after hardening.

When added in excess of the above content, there is a problem that excessive time is taken in the whipping step, and when added in a smaller amount than the above content, there is a problem that it is difficult to form a shape.

Water is a solvent for mixing each material together, and serves to sufficiently dissolve each material in a heated state and to sufficiently mix each material in a state in which it is dissolved in water.

Water may be included in 50 to 100 parts by weight, more preferably, 50 to 55 parts by weight based on 100 parts by weight of gelatin.

If it is included in an excessive amount than the above content, there is a problem that it does not harden into marshmallow or it is difficult to manufacture marshmallow itself, and if it is included in less than the above content, gelatin, sugar, starch syrup, etc. I have a difficult problem.

The marshmallow according to the present invention may have an external deformation rate of less than 50% in a temperature range of 40 to 60 ° C for 5 to 10 minutes. As shown in FIG. 2, the temperature of a beverage such as a latte is around 55° C., and when the marshmallow according to the present invention is placed, it can be maintained without shape deformation for at least 5 minutes, improving the aesthetics of the beverage. It has properties suitable for use in

In addition, it may be used like a marshmallow placed on a dessert shown in FIG. 3, and a marshmallow with an excellent appearance may be utilized at the top of the dessert.

On the other hand, in the present invention, in order to maintain the elasticity of the marshmallow, an elastic maintaining auxiliary composite may be further included. By including this, the texture and shape of the marshmallow can be maintained even after reheating, and it can be prevented from being easily melted or deformed by heat.

The elastic maintenance auxiliary composite is prepared from a precursor composition containing 30 to 40% by weight of starch syrup, 5 to 10% by weight of coconut milk, 5 to 10% by weight of freeze-dried powder of sugar cane extract, 5 to 10% by weight of carbonated water and the remaining amount of water. It can be.

The elastic maintenance auxiliary composite is formed from a composition dissolved in water, electrospun to form a net shape, and then lightly crushed to form a composite of small units.

Although the size is not particularly limited, it is prepared to be formed into a size of 1 to 2 cm or less in diameter. This is to prevent interference with whipping by acting as a large foreign object during the 3rd whipping process, and is formed to the above size in consideration of being crushed to a smaller size during the 3rd whipping process.

The elastic maintaining auxiliary complex is added before the third whipping after the second whipping during the manufacturing process of the marshmallow, which will be described later. During the third whipping process, it is pulverized into small and uniform particles.

The elastic maintenance auxiliary complex may be included in 1 to 10 parts by weight, preferably, 3 to 7 parts by weight based on 100 parts by weight of gelatin.

When added in excess of the above content, there is a problem that the texture after reheating and re-molding becomes tough, and when added in a smaller amount than the above content, the effect is insignificant.

The marshmallow according to the present invention described above is prepared by the following process.

a) soaking gelatin in water at 1 to 5°C, b) based on 100 parts by weight of the gelatin, add 100 to 150 parts by weight of sugar, 80 to 110 parts by weight of starch syrup, and 50 to 100 parts by weight of water and heat to make water After boiling for 1 to 3 minutes from the start of boiling, turn off the heat and dissolve the gelatin in step a) in water, c) whip the syrup in step b) at a speed of 19,000 to 20,000 rpm for 1 to 3 minutes step d) whipping the first whipping of step c) at a speed of 21,000 to 23,000 rpm for 3 to 6 minutes; e) whipping the second whip of step d) at a speed of 19,000 to 20,000 rpm for 3 minutes It is prepared by a manufacturing method comprising the step of third whipping for 5 to 5 minutes.

After the third whipping step, it is shaped and hardened to make a marshmallow in the same way as in a general marshmallow manufacturing method.

Step a) is a step of soaking gelatin, and in the case of adding the above-described elastic maintaining auxiliary complex to make a marshmallow, the elastic maintaining auxiliary composite is prepared by soaking the gelatin in water.

When the gelatin is sheet gelatin, it is peeled into sheets and soaked in water, and the soaking time is preferably 5 to 15 minutes, preferably 10 minutes.

The elastic maintaining auxiliary composite electrospun a precursor composition containing 30 to 40% by weight of starch syrup, 5 to 10% by weight of coconut milk, 5 to 10% by weight of freeze-dried powder of sugar cane extract, 5 to 10% by weight of carbonated water and the remaining amount of water. As described above, when prepared in a net-like form by electrospinning, it is lightly crushed to prepare a break to have a diameter of 1 to 2 cm or less.

The electrospinning conditions are prepared at a temperature of 55 to 65 ° C, a distance between the current collector plate and the nozzle of 10 to 12 cm, an applied voltage of 15 to 18 kV, and a discharge amount of 3 to 6 μm / min.

In step b), sugar, starch syrup, and water are added, heated, and boiled for 1 to 3 minutes from when the water starts to boil, then the heat is turned off, and the gelatin in step a) is taken out of the water and dissolved. At this time, squeeze out the water as much as possible and then add the gelatin so that there is no big change in the amount of water measured. After adding the gelatin to the syrup, gently loosen it to allow it to dissolve.

After dissolving the gelatin in the syrup, first whipping the syrup at a speed of 19,000 to 20,000 rpm for 1 to 3 minutes, d) first whipping in step c) at a speed of 21,000 to 23,000 rpm for 3 to 6 minutes 2 Secondary whipping, e) third whipping of the second whipping of step d) at a speed of 19,000 to 20,000 rpm for 3 to 5 minutes are sequentially performed.

The whipping process is carried out through a total of 3 steps. By whipping at a faster speed during the 2nd whipping after the 1st whipping, excessively large air bubbles are removed, so that the texture of the marshmallow can be maintained soft and fluffy for a long time, It facilitates the formation of shapes.

If whipped again at the same speed as the first whipping, the texture of the marshmallow is strengthened, and the fluffy texture can be maintained even after reheating.

In the case of a marshmallow prepared by whipping at one speed and for the same time, there is a problem in that it becomes difficult to manufacture a round shape like the first region of FIG.

Hereinafter, the content of the present invention will be described in more detail based on examples.

<Production Example 1>

Separate 15 sheets of gelatin (2g per sheet) into cold water at about 5℃ and put them one by one.

Add 405g of sugar and 297g of starch syrup to 156g of water, maintain between medium and high heat, and boil without stirring or mixing. After boiling for 2 minutes from when the water starts to boil, turn off the heat, squeeze out the maximum amount of water from the gelatin soaked in water, and then add it to the syrup and stir to dissolve the gelatin.

After the gelatin has melted to some extent, whip at about 20,000 rpm (hand mixer level 3) for 2 minutes with the hand mixer almost touching the bottom of the container (1st whipping), then about 22,000 rpm (hand mixer level 4 level) ) at a speed of 5 minutes (secondary whipping). Again, the hand mixer speed is whipped at a speed of about 20,000 rpm for an additional 4 minutes (third whipping).

After spreading the cornstarch flat enough that the bottom surface is not exposed, the previously whipped and prepared marshmallows are placed on top of the flattened cornstarch to harden.

<Production Example 2>

In Preparation Example 1, a precursor composition containing 32% by weight of starch syrup, 8% by weight of coconut milk, 6% by weight of freeze-dried powder of sugar cane extract, 10% by weight of carbonated water and the remaining amount of water was electrospun (60 ° C, current collector plate). and nozzle distance 10 cm, applied voltage 15 ~ 18 kV, discharge amount 5 μm / min) in a state where fine fibers are formed in the form of an amorphous net, and then pressed lightly by hand to crumble to form an elastic maintaining auxiliary composite.

The elastic maintaining auxiliary complex was added in an amount of 5 parts by weight based on 100 parts by weight of gelatin, but added after the second whipping and before the third whipping to prepare a marshmallow.

<Comparative Example 1>

In Preparation Example 1, it was prepared in the same manner as in Preparation Example 1, except that whipping was performed for 11 minutes at a speed of about 20,000 rpm (3 stages of hand mixer) instead of the first to third whipping processes.

<Comparative Example 2>

In Preparation Example 1, it was prepared in the same manner as in Preparation Example 1, except that whipping was performed for 11 minutes at a speed of about 22,000 rpm (4 stages of hand mixer) instead of the first to third whipping processes.

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<Comparative Example 4>

In Preparation Example 1, it was prepared in the same manner as in Preparation Example 1, except that the tertiary whipping process was not performed.

<Reference example>

A commercially available marshmallow (R company) was prepared.

[Test method]

1. Evaluating the ease of forming a marshmallow shape

After whipping is completed, form a marshmallow in the shape of FIG. 1 within 10 minutes.

At this time, in the process of forming the first region 100, the second region 200, and the third region 300 in FIG. 1, i) natural surface formation, ii) whether or not to maintain the intended shape, iii) rounding For the ease of edge formation, a perfect score of 5 was given when it was easy, and a score of 0 was given when it was difficult or bad. The evaluation was conducted according to the following criteria, and the average score was shown in Table 1 below.

2. Evaluation of shape retention time

A marshmallow molded into a circle with a diameter of 3 cm and a thickness of 0.5 cm is placed in a chamber containing warmed milk at about 50 ° C, cold milk at about 5 ° C, and a relative humidity of 35 to 40% and maintained at a temperature of 20 to 24 ° C. After the passage of time, an experiment was conducted to confirm the change in appearance.

Based on the shape of the marshmallow before the experiment, if there is little change in shape and thickness, O, if the shape or thickness is visually observed, but is deformed by less than 50% when measuring the area or thickness △, measuring the area or thickness When deformed by 50% or more, it was evaluated as X.

3. Texture evaluation after remolding

A marshmallow having the same shape as in Experiment 2 was prepared, divided into 10 equal-sized fans, and marked on the top surface. It was placed in an oven maintained at 180 ° C. and baked for 5 minutes, and then, after maintaining at room temperature for 1 hour, texture evaluation was conducted.

Numbers 1 to 10 are marked on each of the 10 equal-numbered fan-shaped areas, and the texture before baking is first evaluated in the odd-numbered fan-shaped area. It was evaluated whether it was different from the texture of (difference 0 points ~ similar 5 points).

evaluation items Preparation Example 1 Preparation Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 reference example Ease of shaping 5 4 3 3 5 4 2 shape retention evaluation warm
milk O △ X △ △ X X cold milk O O O O O O O chamber O O △ △ O △ X Reshaping evaluation 3 5 2 3 2 One One

Referring to Table 1, it can be seen that the marshmallows of Preparation Example and Comparative Example are easy to shape compared to the Reference Example, and the marshmallows of the composition according to the present invention have an advantageous shape formation effect.

On the other hand, it can be seen that the marshmallows of Preparation Examples 1 and 2 are superior to other marshmallows in shape retention evaluation in warm milk and chamber. In particular, in the re-molding evaluation, it can be confirmed that the marshmallows of Preparation Examples 1 and 2 have a characteristic of maintaining a fluffy texture even after re-molding.

In the case of Preparation Example 2, a particularly good score was obtained during the re-molding evaluation, and it could be confirmed that the unique texture of the marshmallow was maintained even after re-molding by the addition of the elastic maintenance auxiliary composite.

Claims (5)

As a method for producing marshmallow,
a) soaking gelatin in water at 1 to 5° C. to prepare an elastic retaining composite;
b) Based on 100 parts by weight of the gelatin, add 100 to 150 parts by weight of sugar, 80 to 110 parts by weight of starch syrup, and 50 to 100 parts by weight of water, boil for 1 to 3 minutes from the time the water starts to boil, turn off the heat, and ) step of dissolving the gelatin in the step by scooping it out of water;
c) first whipping the syrup of step b) at a speed of 19,000 to 20,000 rpm for 1 to 3 minutes;
d) second whipping of the first whipping in step c) at a speed of 21,000 to 23,000 rpm for 3 to 6 minutes;
e) thirdly whipping the second whipping of step d) at a speed of 19,000 to 20,000 rpm for 3 to 5 minutes,
Step e) is a third whipping after adding the elastic retaining composite prepared in step a) to the second whipping in step d),
The elastic maintenance auxiliary composite is prepared from a precursor composition containing 30 to 40% by weight of starch syrup, 5 to 10% by weight of coconut milk, 5 to 10% by weight of freeze-dried powder of sugarcane extract, 5 to 10% by weight of carbonated water and the remaining amount of water. that has been,
A method of making marshmallows.
According to claim 1,
The method for producing a marshmallow having an external deformation rate of less than 50% for 5 to 10 minutes in a temperature range of 40 to 60 ° C.
delete delete According to claim 1,
In step a),
The elastic maintenance auxiliary composite is a precursor composition comprising 30 to 40% by weight of starch syrup, 5 to 10% by weight of coconut milk, 5 to 10% by weight of freeze-dried powder of sugar cane extract, 5 to 10% by weight of carbonated water and the remaining amount of water. A method for producing marshmallows, which is produced by spinning.

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