KR20240000815A - Low-calorie, sugar-free marshmallow containing lactic acid bacteria and manufacturing method - Google Patents

Abstract

The present invention relates to a low-calorie, sugar-free marshmallow containing lactic acid bacteria and a method for producing the same. More specifically, it relates to a low-calorie, sugar-free marshmallow containing lactic acid bacteria that not only facilitates the intake of lactic acid bacteria by producing a marshmallow containing a high concentration of lactic acid bacteria, but also contains low calories because it does not contain sugar, and a method of manufacturing the same.

Description

Low-calorie, sugar-free marshmallow containing lactic acid bacteria and its manufacturing method. {Low-calorie, sugar-free marshmallow containing lactic acid bacteria and manufacturing method}

The present invention relates to a low-calorie, sugar-free marshmallow containing lactic acid bacteria and a method for producing the same. More specifically, it relates to a low-calorie, sugar-free marshmallow containing lactic acid bacteria that not only facilitates the intake of lactic acid bacteria by producing a marshmallow containing a high concentration of lactic acid bacteria, but also contains low calories because it does not contain sugar, and a method of manufacturing the same.

It is known that about 10 ¹¹ CFU/ml of microorganisms live in the human intestine, and the amount is 40 to 50% of feces. Among these bacteria, lactic acid bacteria, in particular, produce various organic acids, lowering the intestinal pH and suppressing the growth of harmful intestinal microorganisms, stimulating the intestinal wall and promoting peristalsis to aid digestion and absorption, and the produced acids are in turn converted to ammonia ( It is a beneficial bacteria that suppresses the intestinal absorption of harmful substances by converting ammonia and amines into ion form. In addition, even though many lactic acid bacteria die as they pass through the stomach and duodenum after ingestion, it has already been shown that many useful substances contained in the cell walls have useful roles such as anti-cancer effects, strengthening immunity, and preventing high blood pressure. In addition, many studies have recently been conducted on the health-promoting effects of lactic acid bacteria. It has been revealed that lactic acid bacteria have functions such as improving intestinal flora, improving diarrhea and constipation by acting on the intestines, lowering blood cholesterol, and suppressing bacterial food poisoning. , the consumption of lactic acid bacteria products is gradually increasing not only in Korea but also around the world.

However, when distributed at room temperature, lactic acid bacteria die due to external environmental stress (temperature, humidity, etc.), so they must be distributed refrigerated like fermented milk and have a short shelf life. In addition, it is common that lactic acid bacteria are not actually alive in the food during the expiration date, even though it contains lactic acid bacteria. Accordingly, even if lactic acid bacteria are included in food, there is a need to continuously develop products containing lactic acid bacteria that extend the shelf life by increasing the survival rate of lactic acid bacteria.

Meanwhile, recently, due to excessive intake of sugar, health hazards such as cavities, increase in obesity, and promotion of diabetes have been pointed out, so in order to reduce sugar intake, sugar-free products containing some or all of sugar alcohols are gradually being released. The trend is losing. Marshmallow is a product made mainly from sugars such as sugar, and sugar accounts for most of the marshmallow flavor. It is one of the foods that many people like and has a wide consumer base from children to adults in various forms. However, sugar has a very high calorie content of 4.0 kcal/g, which has recently become a problem in terms of preventing obesity and adult diseases.

The problem to be solved by the present invention is to not only facilitate the consumption of high-concentration lactic acid bacteria by producing marshmallows containing lactic acid bacteria at a high concentration, but also to provide marshmallows with a high survival rate of lactic acid bacteria even during the preservation period.

Another problem to be solved by the present invention is to provide a marshmallow that not only maintains the sweetness of a conventional marshmallow without using sugar, but also has low calories.

In order to achieve the above object, the present invention includes the steps of (S100) preparing a melt by heating a mixture of erythritol and polydextrose at a temperature of 130 to 160°C; (S200) generating a crystallized fluid by stirring the melt for 5 to 15 minutes at a stirring speed of 300 to 600 rpm while maintaining the temperature of 70 to 100°C; (S300) preparing a marshmallow mixture by stirring the crystallized fluid, marshmallow raw material, and concentrated lactic acid bacteria solution; (S400) hardening the prepared concentrated marshmallow mixture to produce marshmallows; providing a low-calorie, sugar-free marshmallow containing lactic acid bacteria and a method for producing the same.

The low-calorie, sugar-free marshmallow containing lactic acid bacteria of the present invention may contain 50 to 75% by weight of erythritol and 35 to 50% by weight of polydextrose in the step (S100).

In the low-calorie, sugar-free marshmallow containing lactic acid bacteria of the present invention, in the step (S200), the crystallized fluid may include erythritol crystals having a particle size of 500 to 1000 ㎛.

In the low-calorie sugar-free marshmallow containing lactic acid bacteria of the present invention, in the step (S300), the lactic acid bacteria are Lactobacillus reuteri PRD202 (KCTC 10301 BP), Streptococcus thermoplilus, and Lactococcus cremoris. ), Lactobacillus helveticus, L. bulgaricus, L. sake, L. reuteri, L. lactis , Lactobacillus delbrueckii subsp., Lactobacillus helveticus glucose var. jugurti, Leuconostoc dextranicum, Bulgaricus, It may be one or more species selected from the group consisting of Lactobacillus genus BCY009 (KCTC-0774BP) and Acetobacter genus BC-Y058 (KCTC-0773BP).

In the low-calorie, sugar-free marshmallow containing lactic acid bacteria of the present invention, a pH stabilizer may be added in the step (S300) to improve the survival rate of lactic acid bacteria and product integrity.

According to the present invention, when consuming a marshmallow containing lactic acid bacteria, it is possible to ingest lactic acid bacteria, and marshmallows that are stable for long-term storage can be provided.

According to the present invention, it is possible to provide a marshmallow that maintains sweetness and has low calories, which can be preferred by consumers, even when compared to marshmallows using conventional sugar.

Figure 1 is a flowchart showing a low-calorie, sugar-free marshmallow containing lactic acid bacteria and a method for manufacturing the same according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments of the present invention and drawings. These examples are merely presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

Additionally, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains, and in case of conflict, this specification including definitions The description will take precedence.

In order to clearly explain the proposed invention in the drawings, parts unrelated to the description have been omitted, and similar reference numerals have been assigned to similar parts throughout the specification. And, when it is said that a part "includes" a certain component, this means that it does not exclude other components, but may further include other components, unless specifically stated to the contrary.

Hereinafter, implementation examples and examples of the present application will be described in detail with reference to the attached drawings. However, the present disclosure may not be limited to these implementations, examples, and drawings.

One aspect of the present disclosure includes (S100) preparing a melt by heating a mixture of erythritol and polydextrose at a temperature of 130 to 160°C; (S200) generating a crystallized fluid by stirring the melt for 5 to 15 minutes at a stirring speed of 300 to 600 rpm while maintaining the temperature of 70 to 100°C; (S300) preparing a marshmallow mixture by stirring the crystallized fluid, marshmallow raw material, and concentrated lactic acid bacteria solution; (S400) hardening the prepared concentrated marshmallow mixture to produce marshmallows; providing a low-calorie, sugar-free marshmallow containing lactic acid bacteria and a method for producing the same.

Figure 1 is a flowchart showing a low-calorie, sugar-free marshmallow containing lactic acid bacteria and a method for manufacturing the same according to an embodiment of the present invention. With reference to Figure 1, the low-calorie sugar-free marshmallow containing lactic acid bacteria and its manufacturing method will be described in more detail according to each step.

First, the step (S100) is a step of preparing a melt by heating a mixture of erythritol and polydextrose at a temperature of 130 to 160°C.

In the step (S100), 60 to 75% by weight of erythritol and 35 to 40% by weight of polydextrose are included. At this time, erythritol plays a role in providing the sweet taste of low-calorie marshmallow, and it is desirable to use 50 to 75% by weight. If the erythritol content is less than 60% by weight, the polydextrose content increases and there is a problem in that it cannot be considered low-calorie. If it exceeds 75% by weight, the viscosity is low and there are problems in molding it into a marshmallow shape, so it is recommended to use it within the above range.

In addition, in the low-calorie candy, there are no particular restrictions on ingredients other than erythritol and polydextrose that are normally used in the production of candy, such as acidulants, flavorings, coloring agents, fruit juice, other sugars, and high-sensitivity sweeteners, but do not affect the crystallization of erythritol. Must stay within range.

In addition, in the step of preparing a melt by heating the mixture of erythritol and polydextrose to a temperature of 130 to 160 ° C, it is preferable that each component is uniformly mixed and mixed in a molten state.

Specifically, the mixture containing erythritol and polydextrose is heated and melted. Next, the powdered erythritol and polydextrose can be mixed with an appropriate amount of water, heated and dissolved, the moisture is evaporated by heating or concentrated under reduced pressure, and other ingredients can be added and mixed. At this time, other ingredients include acidulants, flavorings, coloring agents, fruit juice, sugars, sweeteners, etc. It is not limited to the above method, and the melt itself obtained by heating erythritol and polydextrose can also be used.

In addition, the melting point of erythritol is preferably 119 to 123°C, and the heating temperature is preferably 130 to 160°C. If the temperature is below 130°C, the melting of erythritol does not occur evenly, and if the temperature is above 160°C, the melting has already progressed, so it is better to melt it by heating within the above range from an efficient standpoint.

The step (S200) is a step of generating a crystallized fluid by stirring the melt for 5 to 15 minutes at a stirring speed of 300 to 600 rpm while maintaining the temperature of the melt at 70 to 100°C.

In the step (S200), the crystallized fluid is characterized in that it contains erythritol crystals having a particle size of 500 to 1000 ㎛. At this time, when crystallizing while maintaining a constant product temperature and stirring, it is preferable to stir for 5 to 15 minutes while maintaining the product temperature at 70 to 100°C. If the stirring time is less than 5 minutes, there is a problem that the crystals of the obtained candy break even with a small impact, and if the stirring time is more than 15 minutes, the crystals become hard and the surface is rough and difficult to break, so it is performed within the above range. In addition, the cooling is preferably carried out while maintaining the temperature at 70-100°C so that the temperature does not fall below 70°C.

In addition, the stirring speed of 300 to 600 rpm is appropriate for fine crystallization of erythritol. If the stirring speed is less than 300 rpm, the size of the crystal particles is large and the surface is rough, and if the stirring speed is more than 600 rpm, the size of the crystal particles is small and difficult to break. Therefore, it is preferable to carry out the stirring within the above range.

That is, in the present invention, crystallization of erythritol proceeds as the temperature drops below the melting point of erythritol. In the present invention, crystallization of erythritol can be controlled by adjusting the stirring speed and stirring time.

The step (S300) is a step of preparing a marshmallow mixture by stirring the crystallized fluid, marshmallow raw material, and concentrated lactic acid bacteria solution.

At this time, the lactic acid bacteria solution is Bacillus subtilus, Streptococcus thermoplilus, Lactococcus cremoris, and Lactobacillus hello, which live in the human intestine and have anti-obesity and probiotic effects at the same time. Lactobacillus helveticus, L. bulgaricus, L. sake, L. reuteri, L. lactis, Lactobacillus delbrucki subspecies (L.delbrueckii subsp.), strains of Lactobacillus helveticusglucosevar.jugurti, Leuconostoc dextranicum, Bulgaricus and Lactobacillus reuteri PRD202 (KCTC 10301 BP), Lactobacillus genus BC-Y009 (KCTC-0774BP), and Acetobacter genus BC-Y058 (KCTC-0773BP), at least one species from the group consisting of 9-6% at 18-40°C in liquid medium. After culturing for a while, centrifuging the cells and washing them twice with sterile saline solution, the cells are obtained.

Suspend the bacteria by adding 0.5 - 1 ml of sterile saline solution per 1g of the obtained bacteria. At this time, it is desirable to concentrate the total volume of the lactic acid bacteria solution to 10% or less of the total volume of the marshmallow solution. If it exceeds 10% in the step of adding the lactic acid bacteria solution to the gelling agent, the temperature of the gelling agent will rapidly decrease, resulting in a loss of uniform quality. Because you can't get marshmallows. This concentrated lactic acid bacteria solution contains less than 1 x 1012 lactic acid bacteria per gram.

In addition, the marshmallow mixture contains 1.0 to 5.0% by weight of gum based on the total mass of marshmallows; 40.0-70.0% by weight of crystallized fluid; Foaming agent 0.1-1.0% by weight; Fragrance 0.01~0.05% by weight; Table salt 0.01 to 0.05% by weight; It may be mixing the remaining amount of raw materials with purified water.

Here, the gum may be one or more selected from carrageenan gum, locust bean gum, gellan gum, xanthan gum, gellan gum, and alginate gum, and 1.0% by weight of carrageenan, locust bean gum, and agar at a gelation temperature of 50°C or higher. It is most preferable to use it at 5.0% by weight because it coagulates the lactic acid bacteria and minimizes the death rate of the bacteria.

In addition, if the gum content is less than 1.0% by weight, there is a problem of poor moisture retention and weakened elasticity of the marshmallow, and if it is more than 5.0% by weight, the viscosity of the concentrated mixture becomes too high, preventing air capture, making it difficult to implement the product. Therefore, it is desirable to use it within the above range.

At this time, it is preferable to use 40.0 to 70.0% by weight of the crystallized fluid relative to the total weight of the marshmallow. If it is less than 40% by weight, the amount of syrup is small, causing problems in forming the natural texture and body of the marshmallow, creating a completely different texture. There is a problem and if it exceeds 70% by weight, the unique soft taste of marshmallow is lost, so it is better to use it within the above range.

It is preferable to use 0.1 to 1.0% by weight of the foaming agent. If it is less than 0.1% by weight, there is a problem of insufficient air collection and retention. If it is more than 1.0% by weight, there is no major problem, but the effect of the foaming agent is no longer displayed. Therefore, in terms of efficiency, it is better to use it within the above range.

In addition, a pH stabilizer can be added to improve the survival rate of lactic acid bacteria and product integrity. Suitable pH stabilizers include fish milk, sodium acetate, or sodium lactate extracted from salmon sperm.

Additionally, the marshmallow mixture can be heated and concentrated at 70 to 130°C to prepare a concentrated mixture of 60 to 80 brix. More preferably, it is 80 to 130°C. If the heating temperature is less than 70℃, there is a problem in product formation due to the high viscosity of the concentrated mixture containing the gum mixture, and if it exceeds 130℃, the effect is not sufficient and there is a problem of higher energy costs, and the concentrated concentration is 60 Brix. If it is less than 80 Brix, the viscosity of the concentrated mixture is too diluted and there is a problem of difficulty trapping air inside the mixture. If it is more than 80 Brix, the viscosity of the concentrated mixture is too high and there are problems in product production, so it is concentrated within the above range.

The step (S400) is a step of manufacturing marshmallows by hardening the prepared concentrated marshmallow mixture.

The marshmallow mixture prepared in step (3400) is solidified by encapsulating air bubbles using a batch or continuous aerator at a temperature of 80 to 110°C. At this time, if the temperature is less than 80℃, there is a problem that the concentrated mixture containing the gum mixture hardens easily, and if the temperature is higher than 110℃, there is a problem that it takes a long time to solidify after producing the marshmallow, so it is preferable to carry out the process at the temperature in the above range.

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

Manufacturing low-calorie, sugar-free marshmallows containing lactic acid bacteria

Example 1

Marshmallow raw materials containing 1.5 g of carrageenan gum, 70 g of crystallized fluid, 10 g of sorbitol, 0.25 g of milk protein powder, 0.25 g of soy protein powder, 0.2 g of table salt, and 0.05 g of flavoring were prepared. Next, 10 mL of concentrated Lactobacillus reuteri PRD202 (KCTC 10301 BP) and 0.2 mL of Citric acid soln. (50% W/V) were added and stirred to prepare a marshmallow mixture. Warm to 100°C and concentrate to mix to 70 brix.

Made with water. Then, the concentrated mixture was encapsulated using a batch ventilator at a temperature of 90°C to produce low-calorie, sugar-free marshmallows containing lactic acid bacteria.

Example 2

The same as Example 1, except that 10 mL of Lactobacillus plantarum instead of Lactobacillus reuteri was added as the lactic acid bacteria.

Example 3

Marshmallows were prepared in the same manner as in Example 1, but without adding citric acid soln. (50% W/V).

Example 4

Marshmallows were prepared in the same manner as in Example 2, but without adding citric acid soln. (50% W/V).

Experimental Example 1: Change in lactic acid bacteria count before and after marshmallow production

The survival rate of lactic acid bacteria in marshmallows prepared using the above manufacturing method was measured before and after manufacturing. Measurement of the number of lactic acid bacteria before manufacturing was calculated by measuring the number of viable bacteria after culturing and multiplying this by the concentration multiple. Lactic acid bacteria marshmallows were pulverized using a food grinder (BagMixer 400, Interscience, France) for 10 minutes by adding 4 ml of sterile saline solution per 1 g of marshmallow. The number of lactic acid bacteria was measured by diluting the appropriate amount with sterile saline solution, plating it on MRS agar medium, and culturing it at 37°C for 24 hours. The results are shown in Table 1.

Example 1 Example 2 Example 3 Example 4 Lactobacillus Lactobacillus
Ryu Terry Lactobacillus
plantarum Lactobacillus
Ryu Terry Lactobacillus
plantarum Before manufacturing 2.5 x 10 ¹⁰ 2.5 x 10 ¹⁰ 2.5 x 10 ¹⁰ 2.5 x 10 ¹⁰ After manufacturing 2.22 x 10 ¹⁰ 2.13 x 10 ¹⁰ 1.08 x 10 ¹⁰ 1.21x 10 ¹⁰ survival rate 88.8% 85.2% 43.2% 48.4%

Referring to Table 1, the pH stabilizer When citric acid soln was added (Example 1, Example 2), the survival rate of lactic acid bacteria after marshmallow production was over 85%, showing a very high survival rate of lactic acid bacteria.

Experimental Example 2: Sensory evaluation

Sensory evaluation was conducted to indicate the appearance, sweetness, and softness of marshmallows prepared using the above manufacturing method. For the sensory test, 10 adult men and women in their 20s to 50s were selected for each age group, taking into account the age and gender of the eater. Comparative Example 1 is a commercially available Marshmallow Round Twist from Sucere, and Comparative Example 2 is a commercially available Big Snow White Marshmallow from CorNichE. Comparative Example 3 is a commercially available puffed miniature marshmallow from Kraft Jet. was used. The score evaluation criteria were 5 points for very excellent, 4 points for excellent, 3 points for average, 2 points for inadequate, and 1 point for very poor, and the results are shown in Table 2.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Exterior 4.4 4.5 4.2 4.4 sweetness 4.6 4.8 4.6 4.5 Soft 4.2 4.1 4.3 4.2 Synthesis 4.4 4.5 4.4 4.4

Referring to Table 2, when compared with the low-calorie, sugar-free marshmallow containing the lactic acid bacteria of the present invention (Example 1) and commercially available products (Comparative Examples 1 to 3), the appearance is not inferior to commercially available products. , you can see that it shows sweetness and softness.

The description of the present invention described above is for illustrative purposes, and those skilled in the art will understand that the present invention can be easily modified into other specific forms without changing the technical idea or essential features of the present invention. will be. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive.

Claims (5)

(S100) preparing a melt by heating a mixture of erythritol and polydextrose at a temperature of 130 to 160°C;
(S200) generating a crystallized fluid by stirring the melt for 5 to 15 minutes at a stirring speed of 300 to 600 rpm while maintaining the temperature of 70 to 100°C;
(S300) preparing a marshmallow mixture by stirring the crystallized fluid, marshmallow raw material, and concentrated lactic acid bacteria solution;
(S400) A low-calorie, sugar-free marshmallow containing lactic acid bacteria comprising: hardening the prepared concentrated marshmallow mixture to produce a marshmallow.
According to paragraph 1,
In the step (S100),
A low-calorie, sugar-free marshmallow containing lactic acid bacteria, characterized in that it contains 50 to 75% by weight of erythritol and 35 to 50% by weight of polydextrose.
According to paragraph 1,
In the step (S200),
A low-calorie, sugar-free marshmallow containing lactic acid bacteria, wherein the crystallized fluid contains erythritol crystals with a particle size of 500 to 1000 ㎛.
In paragraph 1
In the step (S300),
The lactic acid bacteria include Lactobacillus reuteri PRD202 (KCTC 10301 BP), Streptococcus thermoplilus, Lactococcus cremoris, Lactobacillus helveticus, and Lactobacillus bulgaricus (L . bulgaricus), Lactobacillus sake (L. sake), Lactobacillus reuteri (L. reuteri), Lactobacillus lactis (L. lactis), Lactobacillus delbrueckii subsp., Lactobacillus hell Varieties of L. helveticus glucose var. jugurti, Leuconostoc dextranicum, Bulgaricus, Lactobacillus BCY009 (KCTC-0774BP), Acetobacter BC-Y058 (KCTC) -0773BP), which is one or more species selected from the group consisting of
Low-calorie, sugar-free marshmallow containing lactic acid bacteria.
According to paragraph 1,
In the step (S300),
A low-calorie, sugar-free marshmallow containing lactic acid bacteria, characterized by the addition of a pH stabilizer to improve the survival rate of lactic acid bacteria and product integrity.