KR20210046918A - Marshmallow comprising nuts milk and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for producing marshmallow comprising nut milk. In the present invention, by replacing the water used in the production of marshmallow with nut milk at a certain ratio, the texture and nutritional value are improved compared to conventional marshmallows. In addition, ground nuts are added to enhance the flavor, improve the appearance and increase satiety. Common marshmallows have a soft texture, but have a monotonous taste and are lack of flavor. Therefore, in the present invention, nut milk is added to enhance the nutty flavor of the marshmallow, thereby increasing the palatability.

Description

Marshmallow comprising nuts milk and manufacturing method thereof TECHNICAL FIELD

The present invention relates to a marshmallow containing nut milk and a method for producing the same.

Marshmallow is an atypical candy made by mixing gelatin, egg white, sugar, starch syrup, and spices, and is a favorite food that can be eaten on its own or used in various ways for decoration of dishes and desserts.

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

Nuts are rich in unsaturated fatty acids, which have the effect of lowering LDL cholesterol levels in the blood and increasing HDL cholesterol levels, and are rich in minerals such as calcium, iron, magnesium, and zinc.

Nuts milk made from nuts is a vegetable milk that does not contain lactose, so it is a milk substitute for those who have problems with drinking milk, such as lactose intolerance and allergies to milk. In the United States and European countries, nut milk is preferred to soy milk, forming a large market.

The present inventors have tried to improve the monotonous taste and flavor of a general marshmallow. As a result, the present invention was completed by adding nut milk to increase the flavor of nuts to produce a marshmallow having high palatability.

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

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

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

Immersing the nuts in water;

Pulverizing the immersion material;

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

Heating and concentrating the saccharide to prepare a saccharide concentrate;

Mixing and dissolving the nut milk and gelatin;

Adding and mixing the nut milk and gelatin melt, nut crushed product, and nut syrup to the saccharide concentrate; And

Solidifying the mixture.

The present inventors have tried to improve the monotonous taste and flavor of general marshmallows, and as a result, nut milk was added during marshmallow production to enhance the nut flavor to produce a marshmallow having high palatability.

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

(a) soaking nuts in water

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

The method of manufacturing nut milk according to the present invention starts from measuring water and nuts, as shown in FIG. 1 (step S1).

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

The nuts used in the manufacture of nut milk may be one or more selected from the group consisting of peanuts, pine nuts, walnuts, almonds, cashew nuts, sunflower seeds, macadamia, pumpkin seeds, pistachios, and hazelnuts, and for example, almonds may be used.

The nuts may be roasted nuts.

(b) crushing the immersion

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

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

(c) obtaining nut milk after filtration

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

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

(d) sugar concentrate preparation

The marshmallow manufacturing method according to the present invention starts from quantitatively measuring the material of the marshmallow, as shown in FIG. 2 (step S6).

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

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

To save the viscosity of marshmallow, sugar and liquid sugar were included in the marshmallow material, and oligosaccharide was used in consideration of cost reduction and health among liquid sugars.

The oligosaccharide used is excellent in preventing obesity as it has the effect of reducing appetite by promoting the secretion of hormones that make you feel satiety, and it is a nutrient for beneficial bacteria in the intestines such as bifidus bacteria, so that they can live in the intestine well.

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

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

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

According to an embodiment of the present invention, as a marshmallow material, 220 g of sugar, 300 g of oligosaccharide, 16 g of gelatin, 112 ml of nut milk, 20 g of nut powder or powder, 5 g of nut syrup, and 58 ml of water are prepared by quantitative weighing. (Step S6).

The weighed saccharide is placed in a container having a bath function and heated directly to concentrate to prepare a saccharide concentrate (S7' step).

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

(e) Nut milk and gelatin dissolution

Among the marshmallow ingredients, nut milk and gelatin are mixed, hydrated and heated to completely dissolve (S7'' step).

The gelatin is hydrated with nut milk and heated until liquefied.

(f) Mixing of nut milk and gelatin melt and sugar concentrate

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

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

According to an embodiment of the present invention, the step of injecting air into the mixture may be additionally included (step S10). By injecting air, the volume of marshmallow is increased and the texture is improved.

According to the present invention, the volume of the marshmallow that has undergone the air injection step is increased by the amount calculated by the following equation (1) compared to that without air injection.

Equation 1

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

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

(g) hardening

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

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

Then, the marshmallow is polypropylene (PP), polyethylene terephthalate (PET), polyethylene (PE), polystyrene (PS). Such as In packaging paper or packaging container using synthetic resin Packed and packed (S13 step). Store and distribute the packaged product as a finished product.

As an apparatus for producing marshmallow, at least one selected from the group consisting of a pot, a frying pan, a melting container, a storage container, and a whipping group may be used. In the case of producing a large-capacity, at least one selected from the group consisting of a melting pot, a sugar pot, a mixing tank, a storage tank, and an aerator can be used.

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

The marshmallow including the nut milk of the present invention is manufactured by the above method, and overlapping content between them will be omitted in consideration of the complexity of the present specification.

The marshmallow of the present invention is a sugar concentrate; Nut milk and gelatin melts; In the process of mixing the pulverized nuts and the nut syrup, air is injected to collect air therein, and the pulverized nuts are added to give a brown appearance.

The present invention relates to a method of manufacturing a marshmallow containing nut milk. In the present invention, the water used in the manufacture of marshmallow is replaced with nut milk at a certain ratio, thereby improving texture and enhancing nutritional value compared to conventional marshmallows. In addition, nut crushed products were added to enhance flavor, improve appearance, and increase satiety. Since the general marshmallow has a soft texture but has a monotonous taste and lacks flavor, in the present invention, nut milk is added to enhance the flavor of nuts to the marshmallow to increase palatability.

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

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

Example 1. Preparation of marshmallow containing nut milk

1-1. Manufacture of nut milk

Marshmallows of the present invention include sugar, gelatin and nut milk.

The method of manufacturing nut milk according to the present invention starts from measuring water and nuts, as shown in FIG. 1.

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

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

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

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

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

1-2. Preparation of marshmallow

The marshmallow manufacturing method according to the present invention starts from quantitatively measuring the material of the marshmallow, as shown in FIG. 2.

After making various prototypes, marshmallow was prepared by selecting two recipes of the prototype with the highest preference.

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

When the quantitative weighing of the ingredients is completed, a concentrate of sugars is prepared. Sugar materials were placed in a container having a bath function and heated directly to concentrate (S7' step).

As an apparatus for producing marshmallow, at least one selected from the group consisting of a pot, a frying pan, a melting container, a storage container, and a whipping group may be used. In the case of producing a large-capacity, at least one selected from the group consisting of a melting pot, a sugar pot, a mixing tank, a storage tank, and an aerator can be used.

Among the marshmallow ingredients, nut milk and gelatin were mixed, hydrated and heated to completely dissolve (S7'' step).

The sugar concentrate obtained through the above steps S7' and S7' and the mixture of nut milk and gelatin were transferred to a whipping machine (replaceable with an aerator), and nut pulverized material and nut syrup were added thereto and mixed (step S8). .

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

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

The marshmallow obtained through the step S11 was molded by processes such as extrusion and cutting (step S12), and starch powder was buried on the surface to prevent sticking between the formed marshmallows.

Then, the marshmallow is polypropylene (PP), polyethylene terephthalate (PET), polyethylene (PE), polystyrene (PS). Such as In packaging paper or packaging container using synthetic resin Packed and packed (S13 step). Store and distribute the packaged product as a finished product.

1-3. Marshmallow's sensory evaluation

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

As a result, sample number 705 received a relatively high score in terms of preference when compared to sample number 164, and a final product was manufactured using the composition of sample number 705 (FIG. 3B).

Claims (7)

A method for producing a marshmallow containing nut milk comprising the following steps:
Immersing the nuts in water;
Pulverizing the immersion material;
Filtering the pulverized product to obtain nut milk as a filtrate;
Heating and concentrating the saccharide to prepare a saccharide concentrate;
Mixing and dissolving the nut milk and gelatin;
Adding and mixing the nut milk and gelatin lysate, nut crushed product, and nut syrup to the saccharide concentrate; And
Solidifying the mixture.
The method of claim 1, wherein the nuts are at least one selected from the group consisting of peanuts, pine nuts, walnuts, almonds, cashew nuts, sunflower seeds, macadamia, pumpkin seeds, pistachios and hazelnuts.
The method of claim 1, wherein the saccharide is at least one selected from the group consisting of sugar, starch syrup, oligosaccharide, fructose, glucose, and sorbitol.
The method of claim 3, wherein the saccharide is a mixture of 120 to 200 parts by weight of oligosaccharide based on 100 parts by weight of sugar.
The method of claim 1, wherein the nut milk is mixed with 200 to 1000 parts by weight based on 100 parts by weight of gelatin.
The method of claim 1, further comprising injecting air after the step of mixing the nut milk and the gelatin solution to the saccharide concentrate.
Marshmallow containing nut milk prepared by the method of any one of claims 1 to 6.

Images