KR20230038075A - 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 method for preparing marshmallow, which maximizes the content of lactic acid bacteria by using a lactic acid bacteria instantaneous deposition technique, which comprises the steps of: primarily drying and cooling raw marshmallow in a drying machine, primarily heating the primarily dried marshmallow at 60 to 150 ℃ to cool the same, secondarily heating the primarily heated marshmallow at 60 to 150 ℃ to cool the same, and secondarily drying the secondarily heated marshmallow in the drying machine to cool the same, thereby preparing dried marshmallow having the water content of 0.0001 to 5 wt%; adding lactic acid bacteria to the dried marshmallow to stir the mixture; heating the surface of the stirred dried marshmallow at 30 to 37 ℃ to perform lactic acid bacterial deposition; and drying and cooling the marshmallow obtained in the lactic acid bacterial deposition step (S300), which allows a small amount of lactic acid bacteria to be used to prepare marshmallow where high-concentrate lactic acid bacteria are deposited. In addition, the marshmallow prepared thereby has high preservation rate of lactic acid bacteria in the long-term storage and can show excellent preservation force 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 marshmallows maximizing the content of lactic acid bacteria and a marshmallow prepared using the same.

Among the microorganisms living in the human intestine, lactic acid bacteria produce various organic acids to lower the pH of the intestine, inhibit the growth of harmful microorganisms in the intestine, and stimulate the intestinal wall to promote peristalsis, thereby helping digestion and absorption, and the produced acid is ammonia and amine. It is a beneficial bacteria that plays a role such as inhibiting intestinal absorption of harmful substances by converting them into ionic forms.

Recently, many studies have been conducted on the health promotion effects of lactic acid bacteria, and it is known that lactic acid bacteria can exhibit functions such as improvement of intestinal flora, improvement of diarrhea and constipation through intestinal action, lowering of blood cholesterol, and inhibitory effect of bacterial food poisoning. Turns out. Accordingly, the intake of lactic acid bacteria products is increasing both domestically and globally.

Intake methods of lactic acid bacteria products include an indirect intake method by ingestion of lactic acid bacteria fermented products such as yogurt or kimchi, and a direct intake method by ingestion of freeze-dried powder products. However, there are several problems in the case of the above two product groups. First, the indirect intake method may adversely affect the human body due to components other than lactic acid bacteria included in the fermented product. For example, fermented products such as kimchi may cause high blood pressure and diabetes due to their high salt content. 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 intestinal fixation effect is low. In addition, fermented products such as yogurt are most commonly consumed as the most preferred form of lactic acid bacteria in Korea, but due to the nature of the product, they are inappropriate to contain high concentrations of lactic acid bacteria. Even if it contains lactic acid bacteria at a high concentration, there is a problem that fermentation rapidly progresses during the distribution period, and the taste is deteriorated, and the survival rate of lactic acid bacteria is rapidly reduced due to a decrease in pH. In addition, there is a feeling of satiety when ingested, so the daily intake is limited. On the other hand, lactic acid bacteria preparations in the form of dry powder consumed by direct intake method are difficult to consume alone due to the unique smell of lactic acid bacteria, and the dosage method is cumbersome, and preference is low because general consumers perceive it as a drug rather than food. Accordingly, there is a need to manufacture lactic acid bacteria products that are in high demand from consumers and contain high concentrations of lactic acid bacteria.

Korea Patent No. 1883969

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

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

1. The raw material marshmallow is firstly dried in a dryer and then cooled, the firstly dried marshmallow is firstly heated at 60 ° C to 150 ° C and then cooled, and the firstly heated marshmallow is secondarily heated at 60 ° C to 150 ° C After cooling, and secondarily drying the secondarily heated marshmallow in a dryer and then cooling to prepare a dried marshmallow (S100);

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

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

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

The raw material marshmallow contains 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 agent, metaphosphoric acid 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 (S200) is 10 ⁸ to 10 ⁹ CFU / g. Method for producing a marshmallow deposited with lactic acid bacteria.

2. The method of producing marshmallows deposited with lactic acid bacteria in 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 of adding and stirring the lactic acid bacteria (S200) is lactic acid bacteria live bacteria; dead lactic acid bacteria; Or a method for producing a marshmallow deposited with lactic acid bacteria, which is a mixture of live lactic acid bacteria and dead lactic acid bacteria.

4. The method of 1 above, wherein the lactic acid bacteria are Lactobacillus plantarum , Lactobacillus rhamnosus, Streptococcus thermophilus, Bifidobacterium longum , lacto Bacillus acidophilus ( Lactobacillus acidophilus ), Lactobacillus casei ( Lactobacillus casei ) and Lactobacillus fermentum ( Lactobacillus fermentum ) A method for producing a marshmallow deposited with at least one lactic acid bacteria selected from the group consisting of.

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

6. In the above 1, in the lactic acid bacteria deposition step (S300), the agitated dry marshmallow is placed on a conveyor belt, and the surface of the agitated dried marshmallow is heated with electric heaters disposed above and below the conveyor belt at 30 ° C. Method for producing a marshmallow deposited with lactic acid bacteria, which is heated to 37 ° C.

7. The method of producing marshmallows deposited with lactic acid bacteria in the above 1, wherein the lactic acid bacteria deposition step (S300) is to heat the surface of the stirred dry marshmallow to 30 ° C to 37 ° C for 1.5 to 3.5 seconds.

8. Marshmallow deposited with lactic acid bacteria prepared by any one of the above 1 to 7 manufacturing methods.

9. The marshmallow according to 8 above, wherein the marshmallow has a moisture content of 0.0001 to 10% by weight and is deposited with lactic acid bacteria.

In the manufacturing method of the present invention, lactic acid bacteria can be deposited at a high concentration on the surface of the marshmallow by adding lactic acid bacteria to the marshmallow and heating the surface of the marshmallow to an optimum temperature.

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

1 is a schematic diagram of a method for producing a marshmallow deposited with lactic acid bacteria according to an embodiment.
Figure 2 is a photograph of dried marshmallows in finely ground form.

Hereinafter, the present invention will be described in detail.

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

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

It provides a method for producing a marshmallow deposited with lactic acid bacteria, comprising drying and cooling the marshmallow obtained in the lactic acid bacteria deposition step (S300) (S400).

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

Dried marshmallow means a marshmallow that has been dried to a moisture content below a certain level (see FIG. 2). Dried marshmallows may be prepared by drying raw marshmallows in a dryer and then cooling them, heating them at a high temperature and then cooling them, or a combination thereof. Dried marshmallows may be commercially available products.

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

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

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

Raw marshmallow contains 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 include 0.45 to 0.55 parts by weight and food coloring 0.015 to 0.025 parts by weight.

According to one embodiment, 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 step of preparing a dried marshmallow (S100) may include firstly drying the raw marshmallow in a dryer and then cooling it, and firstly heating the firstly dried marshmallow at 60 ° C to 150 ° C and then cooling it.

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

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

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

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

The volume of 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 .

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

The step of crushing the dry marshmallow is to grind the dried marshmallow into 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 ground to a volume.

The grinding of the dried marshmallow has the advantage of facilitating stirring and facilitating eating in the step of adding and stirring the subsequent lactic acid bacteria (S200).

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 the lactic acid bacteria.

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

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

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

The lactic acid bacteria added in the step of adding and stirring the lactic acid bacteria (S200) 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, 4Х10 ⁸ to 6Х10 ⁸ CFU/g.

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

In the case of adding a mixture of live lactic acid bacteria and dead lactic acid bacteria, compared to the case of adding only live lactic acid bacteria, even if the surface is heated to a high temperature in the step of adding and stirring lactic acid bacteria (S200), the negative effect on the survival or activity of the added lactic acid bacteria is less. There are advantages to being able to.

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

Lactobacillus is composed of Lactobacillus spp. , Lactococcus spp. , Enterococcus spp. , Streptococcus spp. and Bifidobacterium spp. It may be selected from the group.

Lactic acid bacteria are Lactobacillus plantarum , Lactobacillus rhamnosus , Streptococcus thermophilus, Bifidobacterium longum , Lactobacillus acidophilus ), Lactobacillus casei , Lactobacillus fermentum , Lactobacillus gasseri, Lactobacillus delbrueckii subsp. Bulgaricus , Lactobacillus helveticus , Lactobacillus paracasei , Lactobacillus reuteri , and 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 lactic acid bacteria and the stirred dried marshmallow to a temperature within a specific range.

Compared to the case of just stirring the dry marshmallow and lactic acid bacteria, when the lactic acid bacteria deposition step (S300) of heating the surface after stirring the lactic acid bacteria is performed, a significant portion of the surface of the dry marshmallow 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, the deposition efficiency of the lactic acid bacteria on the dry marshmallow surface can be increased. On the other hand, in the case of normal marshmallows (eg, marshmallows having a moisture content of 12 to 25% by weight), rather than dry marshmallows, the viscosity is higher than that of dry marshmallows, so the deposition efficiency may be excellent even with the addition of lactic acid bacteria, but the survival rate of lactic acid bacteria is low during long-term storage. However, 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 dry marshmallow, so that consumers can consume a high content of lactic acid bacteria from a small amount of marshmallow.

On the other hand, when the deposition efficiency of lactic acid bacteria is low, a larger amount of lactic acid bacteria is required to produce a marshmallow having the same amount of lactic acid bacteria deposited, which has disadvantages in terms of cost and time. 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 inner bottom of the wrapping paper, reducing the quality of the product and making it difficult to store.

It is important that the heating temperature of the lactic acid bacteria deposition step (S300) be selected within a range that can increase the deposition efficiency of lactic acid bacteria and preserve the deposited lactic acid bacteria for a long period of time while maintaining excellent activity.

The heating temperature of the lactic acid bacteria deposition step (S300) may be 30° C. or higher. The temperature range is a temperature slightly higher than the optimum storage temperature of general dry marshmallows 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, thereby increasing the deposition rate of lactic acid bacteria.

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

According to one embodiment, the lactic acid bacteria deposition step (S300) may be to heat the surface of the lactic acid bacteria and the stirred dry marshmallow to 30 ° C to 37 ° C.

When heated to the above temperature range, a high deposition rate of lactic acid bacteria may be exhibited, and at the same time, the effect of high activity and preservation of lactic acid bacteria may be exhibited. These effects are thought to be related to the nature of lactic acid bacteria, which start their activity slowly at 8℃ or higher, show the highest activity at 37℃, which is similar to body temperature, stop growing at 45℃, and die at 60℃. expected

The heating time of the lactic acid bacteria deposition step (S300) may be performed for a sufficient time to sufficiently deposit the lactic acid bacteria.

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.

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

In the lactic acid bacteria deposition step (S300), the heating method may be to place the stirred dry marshmallow on a conveyor belt having a heater disposed thereon and/or below it and heat it while moving it. Depending on the moving speed of the conveyor belt, the heating time for the stirred dry marshmallows can be changed.

For example, 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 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 marshmallows by electric heaters disposed above and below the conveyor belt, and ultimately, lactic acid bacteria can be simultaneously deposited on the upper and lower portions of the marshmallows.

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

After the lactic acid bacteria deposition step (S300) is performed, the drying and then cooling step (S400) is performed to prevent the marshmallow on which the lactic acid bacteria are deposited from absorbing moisture. When the drying and cooling step (S400) is performed, the moisture content of the final product can be lowered, so that the degree of decay of the marshmallow deposited with lactic acid bacteria can be suppressed compared to the case where the drying and cooling step (S400) is not performed, The volume of the product is small, so it has the advantage of being easy to store and move.

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

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

The marshmallows prepared by the method of the present invention have a low moisture content (about 10% by weight or less) compared to the commonly known moisture content (about 12-25% by weight) of marshmallows, and thus have the advantage of not easily deteriorating even when stored for a long time. . In addition, the marshmallow prepared by the method of the present invention has a relatively small volume due to its 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. Marshmallow deposited with lactic acid bacteria prepared by the manufacturing method of the present invention shows a high lactic acid bacteria survival rate even when stored for a long time, and lactic acid bacteria can be preserved in the environment of gastric juice and intestinal juice.

Hereinafter, examples will be described in detail to explain the present invention in detail.

Production of marshmallow 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, cooling them, repeating the heating and cooling at about 100-120 ° C twice, and drying and cooling again at about 100-120 ° C to reduce the moisture content to 2.5% by weight. Phosphorus dried marshmallows were prepared (corresponding to S100). Lactobacillus plantarum strain (KCTC3108) was added in the form of dry powder containing 5×10 ⁸ CFU/g viable cell count to a container containing the prepared dry marshmallow. The dry marshmallow and the strain were sufficiently stirred for a certain period of time (corresponding to S200). After that, the surface of the dried marshmallow was heated to 30 ° C. (corresponding to S300). The dried marshmallows with heated surfaces were dried in a food dryer and then cooled (corresponding to S400).

Example 2

Same as Example 1, but the surface of the dry marshmallow stirred with the strain was heated to 35 ° C.

Example 3

Same as in Example 1, but the surface of the dried marshmallow stirred with the strain was heated to 37 ° C.

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 Lactobacillus acidophilus strain (ATCC-4356L) was added instead of Lactobacillus plantarum strain.

Example 6

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

Example 7

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

Example 8

Same as Example 1, but the surface of the dried marshmallow was heated to 25 ° C. before adding the strain.

Comparative Example 1

Same as Example 1, but the surface of the dry marshmallow stirred with the strain was not heated.

Comparative Example 2

Same as in Example 1, but the surface of the dried marshmallow stirred with the strain was heated to 20 ° C.

Comparative Example 3

Same as Example 1, but the surface of the dry marshmallow stirred with the strain was heated to 25 ° C.

Comparative Example 4

Same as in Example 1, but the surface of the dried marshmallow stirred with the strain was heated to 45 ° C.

Comparative Example 5

Same as Example 1, but drying and cooling the dried marshmallow 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. . Lactobacillus plantarum strain was added to the container containing the marshmallow in the form of a dry powder containing 5ⅹ10 ⁸ CFU/g viable cell count. The marshmallow and the strain were sufficiently stirred for a certain period of time. The surface of the strain and stirred marshmallow was heated to 25 ° C.

Comparative Example 7

Same as Comparative Example 6, but the surface of the strain and the stirred marshmallow was heated to 30 ° C.

Comparative Example 8

Same as Comparative Example 6, but the surface of the strain and stirred marshmallow 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 moisture relative to the total weight of the product.

division Marshmallow shape before stirring with lactic acid bacteria Whether to perform surface heating before stirring lactic acid bacteria 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 Performance O (20 ℃) Lactobacillus Plantarum 30℃ Perform O 1.54% Example 8 dry Performance O (25 ℃) 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: Lactic acid bacteria content according to manufacturing method

Immediately after manufacturing by the above method, the number of lactic acid bacteria in the marshmallow was confirmed 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 using a food grinder (BagMixer 400, Interscience, France) for 10 minutes by adding 4 ml of sterile physiological saline per 1 g of marshmallow. The number of viable lactic acid bacteria was measured after 24 hours of culture at 37 ° C. after smearing on MRS agar medium after diluting an appropriate amount with sterile physiological saline in decimal. Table 2 shows the number of lactic acid bacteria per 1 g of marshmallow (unit: CFU / g). The content of lactic acid bacteria was expressed as the ratio of the number of lactic acid bacteria remaining in the marshmallow to the number of lactic acid bacteria initially added.

division The number of lactic acid bacteria deposited on marshmallows Lactic acid bacteria content Example 1 4.01x10 ⁸ 80.2% Example 2 4.19ⅹ10 ⁸ 83.8% Example 3 4.23ⅹ10 ⁸ 84.6% Example 4 4.08ⅹ10 ⁸ 81.6% Example 5 4.12ⅹ10 ⁸ 82.4% Example 6 4.03ⅹ10 ⁸ 80.6% Example 7 4.27ⅹ10 ⁸ 85.4% Example 8 4.31ⅹ10 ⁸ 86.2% Comparative Example 1 1.01ⅹ10 ⁸ 20.2% Comparative Example 2 2.83ⅹ10 ⁸ 56.6% Comparative Example 3 2.91x10 ⁸ 58.2% Comparative Example 4 3.95ⅹ10 ⁸ 79.0% Comparative Example 5 4.02ⅹ10 ⁸ 80.4% Comparative Example 6 4.03ⅹ10 ⁸ 80.6% Comparative Example 7 4.18ⅹ10 ⁸ 83.6% Comparative Example 8 3.57ⅹ10 ⁸ 71.4%

As a result of measuring the number of lactic acid bacteria, when the surface of the dried marshmallow was heated to 30-37 ° C. after stirring the lactic acid bacteria, the lactic acid bacteria content was about 80-85% (Examples 1 to 6). On the other hand, when surface heating was not performed after stirring the lactic acid bacteria, the content of lactic acid bacteria was significantly 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 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, when the surface of the dried marshmallow was stirred at 25 ° C. after stirring the lactic acid bacteria, the content of lactic acid bacteria was not as high as about 58% (Comparative Example 3), but in the case of non-dried marshmallows, even if the surface was not heated after stirring the lactic acid bacteria The lactic acid bacteria content was about 70% (Comparative Example 8), and the lactic acid bacteria content was about 80% when the surface was heated to 25 ° C (Comparative Example 6). This means that the surface heating temperature for effectively depositing lactic acid bacteria is different depending on the physical properties (dried or non-dried) 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 higher deposition rate than Example 1 in which the step of first heating the surface of the dried marshmallow before stirring with lactic acid bacteria was not performed.

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

After storing the marshmallows prepared by the above method for 3 months at room temperature and 40% relative humidity, the change in the number of lactic acid bacteria was measured. The method of crushing the marshmallow and measuring the number of lactic acid bacteria was applied in the same manner as in Experimental Example 1 above. Changes in the number of viable cells over the storage period are shown in Table 3 below. In Table 3, the survival rate was calculated by comparing the number of lactic acid bacteria contained in the marshmallow after 3 months to the number of lactic acid bacteria measured during production of the marshmallow on which the lactic acid bacteria were initially 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 at 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, showed significantly lower lactic acid bacteria survival rate during long-term storage at room temperature and 40% humidity conditions compared to Example 1 in which additional drying and cooling steps were performed. In addition, in Comparative Examples 6 to 8, in which lactic acid bacteria were deposited on normal marshmallows rather than dry marshmallows, the survival rate of lactic acid bacteria during long-term storage at room temperature and 40% humidity was significantly lower than when lactic acid bacteria were deposited on dry marshmallows.

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

In order to confirm whether the lactic acid bacteria deposited on the marshmallow can be protected in the human stomach and intestinal environment, artificially prepared gastric and intestinal media were prepared and the survival rate of the lactic acid bacteria was measured during continuous treatment of artificial gastric and intestinal fluids.

0.4 g/L of pepsin (Pepsin from porcine gastric mucosa, 1000 units/mg protein, Sigma USA) was added to physiological saline with 8.5 g/L of NaCl, and the pH was adjusted to 2.5 with 10% HCl to simulate gastric juice. manufactured. An appropriate amount of lactic acid bacteria-deposited marshmallow 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, the bile concentration was adjusted to 0.3% by adding 10ml of 3.0% Ox-gall solution, and the final pH was adjusted to 6.8 by adding 1ml of 4N NaOH. After creating artificial intestinal fluid conditions, it was reacted 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 experimental results of continuous measurement of artificial gastric juice and artificial intestinal fluid of marshmallow 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 marshmallow were preserved in the environment of gastric juice and intestinal juice.

hour Early After artificial gastric juice and artificial intestinal fluid reaction survival rate (log %) Example 1 4.01x10 ⁸ 7.18ⅹ10 ⁷ 91.3 Example 2 4.19ⅹ10 ⁸ 7.35ⅹ10 ⁷ 91.2 Example 3 4.23ⅹ10 ⁸ 7.58ⅹ10 ⁷ 91.2 Example 8 4.31ⅹ10 ⁸ 7.71x10 ⁷ 91.3

The above description of the present invention is for illustrative purposes, and those skilled in the art 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, the embodiments described above should be understood as illustrative in all respects and not limiting.

Claims (10)

The raw material marshmallow is firstly dried in a dryer and then cooled, the firstly dried marshmallow is firstly heated at 60 ° C to 150 ° C and then cooled, and the firstly heated marshmallow is secondarily heated at 60 ° C to 150 ° C and then cooled and drying the secondarily heated marshmallow in a dryer and then cooling it 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 ° C to 37 ° C; and
Including; drying and cooling the marshmallow obtained in the lactic acid bacteria deposition step;
The raw material marshmallow contains 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 agent, metaphosphoric acid 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 is 10 ⁸ to 10 ⁹ CFU / g of lactic acid bacteria,
In the lactic acid bacteria deposition step,
A marshmallow deposited with lactic acid bacteria, wherein the agitated dry marshmallow is placed on a conveyor belt and the surface of the agitated dried marshmallow is heated to 30 ° C to 37 ° C for 1.5 to 3.5 seconds with electric heaters disposed at the top and bottom of the conveyor belt. Manufacturing method of.
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 of claim 1, wherein the lactic acid bacteria added in the step of adding and stirring the lactic acid bacteria are live lactic acid bacteria.
The method of claim 1, wherein the lactic acid bacteria added in the step of adding and stirring the lactic acid bacteria are dead lactic acid bacteria.
The method of 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 rhamnosus, Streptococcus thermophilus, Bifidobacterium longum , Lactobacillus ash Dophilus ( Lactobacillus acidophilus ), Lactobacillus casei ( Lactobacillus casei ) and Lactobacillus fermentum ( Lactobacillus fermentum ) A method for producing a marshmallow deposited with at least one lactic acid bacteria selected from the group consisting of.
A marshmallow deposited with lactic acid bacteria prepared by the method of any one of claims 1 to 6.
The marshmallow of claim 7, wherein the marshmallow has a moisture content of 0.0001 to 10% by weight.
An apparatus for producing marshmallows deposited with lactic acid bacteria prepared by the manufacturing method of claim 1.
A control method of an apparatus for producing marshmallows deposited with lactic acid bacteria prepared by the manufacturing method of claim 1.

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