KR102579822B1 - Manufacturing method of marshmallow dessert with excellent texture and preference - Google Patents

Abstract

The present invention relates to a method of manufacturing a marshmallow dessert with excellent texture and preference, and more specifically, to a marshmallow with excellent texture and preference by including one selected from the group consisting of ice cream, cheesecake, brownie, dalgona, frozen banana, and fruit mochi. In addition, it relates to a method of manufacturing a marshmallow dessert with unique taste and appearance quality, and excellent texture and preference that can be provided as a product that meets vegan, halal, or kosher standards.

Description

Manufacturing method of marshmallow dessert with excellent texture and preference}

The present invention relates to a method for producing a marshmallow dessert with excellent texture and preference. More specifically, the present invention relates to a method of producing a marshmallow dessert with excellent texture and preference. More specifically, the present invention relates to a method of producing a marshmallow dessert with excellent texture and preference by including one selected from the group consisting of ice cream, cheesecake, brownie, dalgona, frozen banana, and fruit mochi in the marshmallow. It is about a method of manufacturing a marshmallow dessert with excellent texture and preference that is not only excellent, but also has unique taste and appearance quality, and can be provided as a product that meets vegan, halal, or kosher standards. .

Marshmallow, which is applied to various confectionery such as pies, generally consists of animal proteins such as gelatin and egg albumen as main ingredients, and air is added to the solution prepared by adding sugar and foaming agent to it and adding water. It is manufactured through a packaging process.

Marshmallows, which are conventionally manufactured using animal raw materials such as gelatin and egg protein, retain a certain level of moisture, and characteristics such as air bubble content and tissue elasticity are maintained continuously throughout the distribution period.

Meanwhile, the conventional baking base (Oven baking biscuit) is made by mixing wheat flour, sugars, eggs, leavening agents, flavorings, etc. with shortening made by mixing animal raw materials such as beef tallow or pork and partially hydrogenated vegetable oil, forming it in a certain molding machine, and then baking it in an oven. It has been manufactured by firing and cooling, and has been commercialized by inserting a marshmallow between the two fired base layers and coating the outer surface with chocolate.

However, gelatin, which makes up marshmallows, is manufactured from raw materials extracted from cow skin, beef bone, or pork skin, and egg protein is a raw material obtained by processing egg whites, so there are certain limitations in eating it for various reasons such as vegetarians or religious reasons. In other words, it was necessary to develop products for vegetarians that could consume dairy products and products that excluded the use of raw materials prohibited in religions such as Hinduism, Judaism, and Islam.

In addition, in recent years, consumer demand for marshmallows with various tastes, textures, and appearances has increased beyond simply roasted marshmallows, and marshmallows that meet this demand have been developed.

Korean Patent Registration No. 10-2365680 (2022.02.16.)

The purpose of the present invention is to provide a product that not only exhibits excellent texture and preference, but also exhibits unique taste and appearance quality, and meets vegan, halal, or kosher standards by adjusting the type of gelling agent and dessert ingredients. The purpose is to provide a method for manufacturing a marshmallow dessert that can be provided as a product.

The object of the present invention is 100 parts by weight of refined sugar, 35 to 75 parts by weight of light corn syrup, 50 to 85 parts by weight of gelling agent, 1 to 5 parts by weight of vanilla extract, 65 to 100 parts by weight of honey, 1 to 4 parts by weight of salt, A raw material mixing step of mixing 30 to 60 parts by weight of purified water, 0.5 to 2.5 parts by weight of D-sorbitol, 3.5 to 18 parts by weight of modified starch, and 1.5 to 5 parts by weight of sodium pyrophosphate;

A raw material heating step of heating the mixture prepared through the raw material mixing step to a temperature of 107 to 130 ° C.;

A raw material stirring step of stirring the mixture heated through the raw material heating step at a temperature of 18 to 21° C. for 1 to 2 minutes at a speed of 30 to 40 rpm, and then stirring at a speed of 75 to 85 rpm;

The temperature of the mixture stirred through the raw material stirring step is maintained at 40 to 50 ℃ and transferred to fill the mold, and then the mixture is pumped at 80 to 300 L/min under the conditions of a temperature of 15 to 20 ℃ and an air volume of 6 to 7 kg. A first filling step of injecting into the mold at a flow rate;

One dessert ingredient selected from the group consisting of ice cream, cheesecake, brownie, dalgona, frozen banana, and fruit mochi is placed in the mold into which the mixture has been injected through the first filling step. A molding step of interposing and molding the filled mixture to surround it;

An agent for injecting the mixture melted through the raw material heating step into a mold containing the molded product manufactured through the molding step at a flow rate of 80 to 100 L/min under the conditions of a temperature of 15 to 20 ° C. and an air volume of 3 to 5 kg. 2 charging stage;

A cooling step of cooling the molded product filled with the molten mixture through the second charging step to a temperature of -60 to -40°C for 30 to 240 minutes; and

It consists of a curing step of curing the molded product cooled through the cooling step by cooling it to a temperature of -37 to -35°C for 120 minutes,

The dessert ingredient is included in 50 to 70 parts by weight based on 100 parts by weight of the mixture filled in the mold,

The gelling agent is one selected from the group consisting of agar, tragacanth gum, pectin, and starch excluding gelatin to produce marshmallows that meet vegan, halal, or kosher standards. This is achieved by providing a method for manufacturing a marshmallow dessert with excellent texture and preference.

The method for producing a marshmallow dessert according to the present invention not only has excellent texture and preference, but also exhibits unique taste and appearance quality, and can be made vegan, halal, or kosher by adjusting the type of gelling agent and dessert ingredients. ) It shows an excellent effect in providing a marshmallow dessert that can be provided as a product that meets the specifications.

Figure 1 is a flowchart showing a method for producing a marshmallow dessert with excellent texture and preference according to the present invention.
Figure 2 is a photograph showing a cross section of a cube-shaped marshmallow dessert with ice cream ingredients prepared through Example 1 of the present invention.
Figure 3 is a photograph showing the process of heating the surface of a marshmallow containing an ingredient selected from the group consisting of ice cream, cheesecake, brownie, dalgona, frozen banana, and fruit mochi prepared through the present invention with a torch.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method for producing a marshmallow dessert with excellent texture and preference according to the present invention includes a raw material mixing step of mixing refined sugar, light corn syrup gelling agent, vanilla extract, honey, salt, purified water, D-sorbitol, modified starch, and sodium pyrophosphate ( S101), a raw material heating step (S103) of heating the mixture prepared through the raw material mixing step (S101), a raw material stirring step (S105) of stirring the mixture heated through the raw material heating step (S103), and the raw material stirring A first filling step (S107) of injecting the mixture stirred through step (S105) into the mold, and a molding step (S109) of inserting dessert ingredients into the mold into which the mixture was injected through the first filling step (S107) and molding it. , a second filling step (S111) of injecting the molten mixture through the raw material heating step (S103) into the mold containing the molded product manufactured through the molding step (S109), through the second filling step (S111). It consists of a cooling step (S113) in which the molded product filled with the molten mixture is cooled and a curing step (S115) in which the molded product cooled through the cooling step (S113) is cooled and hardened.

The raw material mixing step (S101) is a step of mixing raw materials for producing marshmallows, by mixing refined sugar, light corn syrup gelling agent, vanilla extract, honey, salt, purified water, D-sorbitol, modified starch, and sodium pyrophosphate. It consists of 100 parts by weight of refined sugar, 35 to 75 parts by weight of light corn syrup, 50 to 85 parts by weight of gelling agent, 1 to 5 parts by weight of vanilla extract, 65 to 100 parts by weight of honey, 1 to 4 parts by weight of salt, and 30 parts by weight of purified water. It is preferable to mix 60 to 60 parts by weight, 0.5 to 2.5 parts by weight of D-sorbitol, 3.5 to 18 parts by weight of modified starch, and 1.5 to 5 parts by weight of sodium pyrophosphate.

At this time, the gelling agent is made of one selected from the group consisting of gelatin, agar, gum tragacanth, pectin, and starch. In the case of gelatin, it is an animal gelling agent and must meet vegan, halal, or kosher standards. When producing matching marshmallows, it is preferable to use vegetable gelling agents such as agar, gum tragacanth, pectin, and starch.

The raw material heating step (S103) is a step of heating the mixture prepared through the raw material mixing step (S101), and is achieved by heating the mixture prepared through the raw material mixing step (S101) to a temperature of 107 to 130 ° C. desirable.

The mixture heated to the above temperature melts and boils the light corn syrup contained in the mixture, and the moisture content contained in the syrup is adjusted. The texture and appearance quality of the marshmallow are adjusted depending on the amount of moisture contained in the syrup. do.

If the temperature of the raw material heating step (S103) is less than 103°C, the effect of removing moisture in the syrup is minimal, the hardness of the produced marshmallow is too low, and the texture and appearance quality deteriorate, and the temperature of the raw material heating step (S103) is 137°C. If it exceeds this, too much moisture in the syrup is removed, and the hardness of the produced marshmallow is too high, resulting in a hard texture and a decrease in appearance quality due to browning.

The raw material stirring step (S105) is a step of stirring the mixture heated through the raw material heating step (S103), and the mixture heated through the raw material heating step (S103) is stirred at a temperature of 18 to 21 ° C. and 30 to 40 rpm. After stirring at a speed of 1 to 2 minutes, it is preferably stirred at a speed of 75 to 85 rpm.

If the temperature of the raw material stirring step (S105) is less than 18°C, hardening of the marshmallow progresses and the efficiency of the stirring process decreases, and if the temperature of the raw material stirring step (S105) exceeds 21°C, during the process of manufacturing the marshmallow. This is undesirable because air bubbles are quickly removed and the volume of the marshmallow is excessively reduced when piping the marshmallow.

In addition, after stirring at a low speed as described above, if the stirring speed is increased and additional stirring is performed, additional stirring is performed after bubbles are formed in the marshmallow above a certain level, thereby providing a voluminous marshmallow, improving shape stability, and providing excellent shape stability. The texture can be expressed.

At this time, the raw material stirring step (S105) is preferably performed under conditions where the humidity is around 45%, taking into account the efficiency of the stirring process and the volume of the marshmallow being produced.

The first filling step (S107) is a step of injecting the mixture stirred through the raw material stirring step (S105) into the mold, and the mixture stirred through the raw material stirring step (S105) is kept at a temperature of 15 to 20 ° C. and 6 It is preferable that the process be performed by injecting and filling the mold at a flow rate of 80 to 300 L/min under the condition of an air volume of 7 kg.

The mixture injected into the mold under the above temperature, air volume conditions, and flow rate can maintain volume by minimizing the removal of air bubbles. The shape of the mold varies depending on the shape of the meshmellow product to be manufactured, but is typically cube-shaped. am.

At this time, in the process of transferring the mixture stirred through the raw material stirring step (S105) to fill the mold, the temperature of the mixture stirred through the raw material stirring step (S105) is maintained at 40 to 50 ° C. to perform the first filling. It is desirable to improve the efficiency of step S105.

The molding step (S109) is a step of inserting and molding dessert ingredients into the mold into which the mixture was injected through the first filling step (S107). The dessert is placed in the mold into which the mixture was injected through the first filling step (S107). It is preferable to insert the ingredients so that the mixture filled through the first filling step (S107) surrounds the outer surface of the dessert ingredients.

The dessert ingredient may be composed of one selected from the group consisting of ice cream, cheesecake, brownie, dalgona, frozen banana, and fruit mochi. When a low temperature material such as ice cream or frozen banana is used as the dessert ingredient, the first charging step Since the mixture filled through (S107) rapidly gels, it is desirable to quickly proceed with the forming step (S109).

When attempting to manufacture marshmallows that meet vegan, halal, or kosher standards with the molded product manufactured through the above process, it is preferable to use dalgona or frozen banana as the dessert ingredient.

At this time, it is preferable that the dessert ingredient is included in an amount of 50 to 70 parts by weight based on 100 parts by weight of the mixture filled in the mold. If the amount of the dessert ingredient is less than 50 parts by weight, the preference of the produced marshmallow may decrease, and If the amount of dessert ingredients exceeds 70 parts by weight, the dessert ingredients may leak out of the marshmallow layer, deteriorating preservability or appearance quality.

The second filling step (S111) is a step of injecting the mixture melted through the raw material heating step (S103) into the mold containing the molded product manufactured through the molding step (S109). 20 to 50 parts by weight of the mixture melted through the raw material heating step (S103) is placed in a mold containing 100 parts by weight of the molding manufactured through the mold at a flow rate of 80 to 100 L/min at a temperature of 15 to 20°C and an air volume of 3 to 5 kg. It consists of a charging process.

As described above, after going through the first filling step (S107), the dessert ingredients are inserted and the second filling step (S111) is performed again, the dessert ingredients can be located toward the center in the mixture that is the raw material for the marshmallow, and the manufactured As the thickness of the marshmallow increases, the dessert ingredients are not exposed outside the marshmallow layer during the molding process or during the process of heating the finished marshmallow, resulting in excellent marketability.

The cooling step (S113) is a step of cooling the molded product filled with the molten mixture through the second charging step (S111). The molded product is filled with the molten mixture through the second charging step (S111). It consists of cooling to a temperature of -60 to -40°C for 30 to 240 minutes.

The molded product cooled through the above process not only has excellent appearance quality, but also prevents the dessert ingredients located within the molded product from being exposed outside the marshmallow layer.

The curing step (S115) is a step of cooling and hardening the molded product cooled through the cooling step (S113). The molded product cooled through the cooling step (S113) is cooled to a temperature of -35 to -37 degrees for 120 minutes. This is done through a hardening process.

The molded product cooled and hardened to the above temperature has excellent shape stability and suppresses deformation, so its excellent appearance quality can be maintained for a long period of time, deterioration is suppressed, and excellent shape stability can be shown during the heating process.

The molded product cured through the above process is moved to a packaging room for commercialization and then individually packaged through subdivision work in a workshop set at a temperature of 10 to 15°C. At this time, to prevent adhesion between the subdivided molded products, the subdivided molded products are individually packaged. It is preferable to proceed with packaging after putting it in a powder mixer and stirring it for 40 to 60 seconds at a speed of 25 to 30 rpm.

Hereinafter, the method for producing marshmallows containing dessert ingredients according to the present invention and the physical properties of marshmallows produced by the method will be described using examples.

<Preparation Example 1> Preparation of raw material mixture

100 parts by weight of refined sugar, 55 parts by weight of light corn syrup, 60 parts by weight of gelling agent (gelatin), 3 parts by weight of vanilla extract, 85 parts by weight of honey, 2.5 parts by weight of salt, 45 parts by weight of purified water, 1.5 parts by weight of D-sorbitol, A raw material mixture was prepared by mixing 10 parts by weight of modified starch and 3.5 parts by weight of sodium pyrophosphate.

<Preparation Example 2> Preparation of raw material mixture

100 parts by weight of refined sugar, 35 parts by weight of light corn syrup, 50 parts by weight of gelling agent, 1 part by weight of vanilla extract, 65 parts by weight of honey, 1 part by weight of salt, 30 parts by weight of purified water, 0.5 parts by weight of D-sorbitol, 3.5 parts by weight of modified starch. A raw material mixture was prepared by mixing 1.5 parts by weight of sodium pyrophosphate.

<Preparation Example 3> Preparation of raw material mixture

100 parts by weight of refined sugar, 75 parts by weight of light corn syrup, 85 parts by weight of gelling agent, 5 parts by weight of vanilla extract, 100 parts by weight of honey, 4 parts by weight of salt, 60 parts by weight of purified water, 2.5 parts by weight of D-sorbitol, 18 parts by weight of modified starch A raw material mixture was prepared by mixing 5 parts by weight of sodium pyrophosphate.

<Preparation Example 4> Preparation of raw material mixture

Proceed in the same manner as Preparation Example 1, except that agar was used as a gelling agent to prepare a raw material mixture.

<Example 1>

The raw material mixture prepared in Preparation Example 1 was melted by heating to a temperature of 132°C, and the molten mixture was stirred at a speed of 35rpm for 90 seconds at a temperature of 20°C and 45% humidity, and then stirred at a speed of 81rpm. Each component is mixed evenly, and the stirred mixture is transferred to the charger through a transfer machine while maintaining a temperature of 40 to 50 ℃, and the mixture transferred to the charger is kept at a temperature of 18 ℃ and an air volume of 6.5 kg. The mold is filled at a flow rate of 200 L/min, 60 parts by weight of ice cream (vanilla) is placed inside 100 parts by weight of the mixture filled in the mold, and then molded, and 100 parts by weight of the molded product are placed at a temperature of 18°C and an air volume of 4 kg. 35 parts by weight of the molten mixture was refilled and molded under the conditions of 30 g/min, and the molded product was frozen at a temperature of -50°C for 2 hours. Then, the frozen molded product extracted from the mold was stored at -35 to -37 degrees Celsius. Cube-shaped marshmallows with dessert ingredients were manufactured through a process of cooling and hardening at a temperature of 120 degrees for 120 minutes.

<Example 2>

Proceeding in the same manner as in Example 1, cube-shaped marshmallows with dessert ingredients were prepared using the raw material mixture prepared in Preparation Example 2.

<Example 3>

The same procedure as in Example 1 was carried out, but cube-shaped marshmallows containing dessert ingredients were prepared using the raw material mixture prepared in Preparation Example 3.

<Example 4>

Proceed in the same manner as in Example 1, but using the raw material mixture prepared in Preparation Example 4, cube-shaped marshmallows with dessert ingredients were manufactured.

<Example 5>

The procedure was the same as in Example 1, except that cube-shaped marshmallows containing dessert ingredients were prepared using frozen bananas instead of ice cream.

<Comparative Example 1>

The raw material mixture prepared in Preparation Example 1 was melted by heating to a temperature of 132°C, and the molten mixture was stirred at a speed of 35rpm for 90 seconds at a temperature of 20°C and 45% humidity, and then stirred at a speed of 81rpm. Each component is mixed evenly, and the stirred mixture is transferred to the charger through a transfer machine while maintaining a temperature of 40 to 50 ℃, and the mixture transferred to the charger is kept at a temperature of 18 ℃ and an air volume of 6.5 kg. After filling and molding the mold at a flow rate of 200L/min and freezing the molded product at a temperature of -50°C for 2 hours, the frozen molded product extracted from the mold is stored at a temperature of -35 to -37°C for 120 minutes. Cube-shaped marshmallows were manufactured through a cooling and hardening process.

<Comparative Example 2>

Cube-shaped marshmallows with dessert ingredients were prepared in the same manner as in Example 1, but omitting the process of refilling the molten mixture.

The surface of the cube-shaped marshmallow containing the dessert ingredients prepared in Example 1 was cooked by heating with a torch, then cut, and is shown in Figure 2 below.

As shown in Figure 2 below, the cube-shaped marshmallow containing dessert ingredients prepared through Example 1 of the present invention has excellent dimensional stability, and the ice cream ingredients contained inside do not flow out to the surface, resulting in excellent appearance quality and marketability. It can be seen that it represents .

In addition, the taste, aroma, texture, and overall preference of the cube-shaped marshmallows prepared through Examples 1 to 5 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of the manufactured cube-shaped marshmallow were surveyed using a 5-point scale method among 50 test subjects, and then a method of expressing the average value was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

As shown in Table 1, it can be seen that the cube-shaped marshmallows containing dessert ingredients prepared through Examples 1 to 5 of the present invention have excellent taste, aroma, texture, and overall preference when consumed after being heated with a torch.

In addition, as can be seen from Examples 4 and 5, even when agar, a vegetable ingredient, is used as a gelling agent and frozen banana is used instead of ice cream containing animal oil ingredients, the taste, aroma, texture, and overall preference of the marshmallow are significantly reduced. You can see that it doesn't work.

In addition, the dimensional stability of the cube-shaped marshmallows prepared through Example 1 and Comparative Example 2 was measured and shown in Table 2 below.

{However, the dimensional stability of the marshmallow is determined by heating the surface of the cube-shaped marshmallow evenly with a torch flame at intervals of 20 cm as shown in Figure 3 below, and depending on the heating time, whether or not the dessert ingredients contained within the marshmallow are eluted. A method was used to confirm.

○: Large amount of elution, △: Slight elution, ×: No elution}

As shown in Table 2, it can be seen that the cube-shaped marshmallow prepared through Example 1 of the present invention has a uniform and thick marshmallow layer formed on the surface, showing excellent dimensional stability against a torch flame.

Therefore, the method for producing marshmallows with dessert ingredients according to the present invention not only exhibits unique taste and appearance quality, but also has excellent texture and preference, and can be suitable for vegan or halal (Vegan) or Halal (Vegan) by controlling the type of gelling agent and dessert ingredients. It can be provided as a product that meets Halal or Kosher standards.

S101 ; Raw material mixing stage
S103 ; Raw material heating stage
S105 ; Raw material stirring step
S107 ; First charging stage
S109 ; Molding stage
S111 ; Second charging stage
S113 ; Cooling stage
S115 ; Hardening stage

Claims (2)

100 parts by weight of refined sugar, 35 to 75 parts by weight of light corn syrup, 50 to 85 parts by weight of gelling agent, 1 to 5 parts by weight of vanilla extract, 65 to 100 parts by weight of honey, 1 to 4 parts by weight of salt, 30 to 60 parts by weight of purified water A raw material mixing step of mixing 0.5 to 2.5 parts by weight of D-sorbitol, 3.5 to 18 parts by weight of modified starch, and 1.5 to 5 parts by weight of sodium pyrophosphate;
A raw material heating step of heating the mixture prepared through the raw material mixing step to a temperature of 107 to 130 ° C.;
A raw material stirring step of stirring the mixture heated through the raw material heating step at a temperature of 18 to 21° C. for 1 to 2 minutes at a speed of 30 to 40 rpm, and then stirring at a speed of 75 to 85 rpm;
The temperature of the mixture stirred through the raw material stirring step is maintained at 40 to 50 ℃ and transferred to fill the mold, and then the mixture is pumped at 80 to 300 L/min under the conditions of a temperature of 15 to 20 ℃ and an air volume of 6 to 7 kg. A first filling step of injecting into the mold at a flow rate;
One dessert ingredient selected from the group consisting of ice cream, cheesecake, brownie, dalgona, frozen banana, and fruit mochi is placed in the mold into which the mixture has been injected through the first filling step. A molding step of interposing and molding the filled mixture to surround it;
An agent for injecting the mixture melted through the raw material heating step into a mold containing the molded product manufactured through the molding step at a flow rate of 80 to 100 L/min under the conditions of a temperature of 15 to 20 ° C. and an air volume of 3 to 5 kg. 2 charging stage;
A cooling step of cooling the molded product filled with the molten mixture through the second charging step to a temperature of -60 to -40°C for 30 to 240 minutes; and
It consists of a curing step of curing the molded product cooled through the cooling step by cooling it to a temperature of -37 to -35°C for 120 minutes,
The dessert ingredient is included in 50 to 70 parts by weight based on 100 parts by weight of the mixture filled in the mold,
The gelling agent is one selected from the group consisting of agar, tragacanth gum, pectin, and starch excluding gelatin to produce marshmallows that meet vegan, halal, or kosher standards. A method of manufacturing a marshmallow dessert with excellent texture and preference.
A marshmallow dessert with excellent texture and preference manufactured by the manufacturing method of claim 1.