KR20240001350A - Healthy marshmallows containing minerals and lactic acid bacteria and manufacturing method thereof - Google Patents

Abstract

The present invention relates to healthy marshmallows containing minerals and lactic acid bacteria and a method for producing the same. More specifically, it relates to a healthy marshmallow containing minerals and lactic acid bacteria that not only facilitates the consumption of high concentrations of lactic acid bacteria by producing a marshmallow containing a high concentration of lactic acid bacteria, but also contains minerals beneficial to human health and a method of manufacturing the same.

Description

Healthy marshmallow containing minerals and lactic acid bacteria and its manufacturing method. {Healthy marshmallows containing minerals and lactic acid bacteria and manufacturing method thereof}

The present invention relates to healthy marshmallows containing minerals and lactic acid bacteria and a method for producing the same. More specifically, it relates to a healthy marshmallow containing minerals and lactic acid bacteria that not only facilitates the consumption of high concentrations of lactic acid bacteria by producing a marshmallow containing a high concentration of lactic acid bacteria, but also contains minerals beneficial to human health 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 continue to develop chocolate products containing lactic acid bacteria that have an extended shelf life by increasing the survival rate of lactic acid bacteria.

Meanwhile, the human body requires not only basic nutrients such as protein, carbohydrate, fat, and vitamins, which are the three major elements of nutrition, but also minerals such as sodium, calcium, magnesium, potassium, selenium, and germanium, and recent food culture is high in protein and high in protein. Since the consumption of carbohydrates, high-fat foods and fruit foods rich in vitamins is dominated, the probability of mineral deficiency is particularly high, and mineral deficiency can cause various diseases in the human body. Therefore, research on food additives or health functional foods containing large amounts of minerals is being actively conducted.

However, it is difficult for growing infants and adolescents who are picky eaters to consume minerals, which are essential nutrients, through foods such as health functional foods, and food additives containing minerals that are diluted in beverages and water are less accessible. There is a disadvantage that mineral components precipitate in drinks and water and cannot be consumed evenly.

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 that the present invention aims to solve is to provide marshmallows containing minerals that infants, children or teenagers can easily consume.

In order to achieve the above object, the present invention includes the steps of (S100) preparing honey gel by mixing honey with sesame oil; (S200) preparing a first mixture by mixing anionic colloidal minerals and the honey gel in drinking water; (S300) preparing a second mixture by heating and concentrating the lactic acid bacteria solution and marshmallow raw materials; (S400) A healthy marshmallow containing minerals and lactic acid bacteria prepared by stirring the first mixture and the second mixture and producing a marshmallow using a batch or continuous aerator, and a method for producing the same are provided.

The mineral used in producing the marshmallow of the present invention may be at least one selected from the group consisting of silicon, iron, calcium, magnesium, potassium, sodium, copper, sulfur, phosphorus, manganese, zinc, boron, and molybdenum.

In the step of manufacturing the honey gel of the present invention, 1 to 5 parts by weight of polysorbate may be added based on 100 parts by weight of honey.

The first mixture of the present invention may be composed of 49.5 to 90% by weight of drinking water, 1.5 to 5% by weight of anionic minerals, and 5 to 50% by weight of honey gel.

The lactic acid bacteria of the marshmallow of the present invention include Lactobacillus reuteri PRD202 (KCTC 10301 BP), Streptococcus thermoplilus, Lactococcus cremoris, Lactobacillus helveticus, Lactobacillus L. bulgaricus, L. sake, L. reuteri, L. lactis, L. delbrueckii subsp. , Lactobacillus helveticus glucose var. jugurti, Leuconostoc dextranicum, Bulgaricus, Lactobacillus BCY009 (KCTC-0774BP), Acetobacter BC It may be one or more types selected from the group consisting of -Y058 (KCTC-0773BP).

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 marshmallows containing minerals that infants, children, or adolescents can easily consume.

Figure 1 is a flowchart showing a healthy marshmallow containing minerals and 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 application includes the steps of (S100) preparing honey gel by mixing honey with sesame oil; (S200) preparing a first mixture by mixing anionic colloidal minerals and the honey gel in drinking water; (S300) preparing a second mixture by heating and concentrating the lactic acid bacteria solution and marshmallow raw materials; (S400) A healthy marshmallow containing minerals and lactic acid bacteria prepared by stirring the first mixture and the second mixture and producing a marshmallow using a batch or continuous aerator, and a method for producing the same are provided.

Figure 1 is a flowchart showing a healthy marshmallow containing minerals and lactic acid bacteria and a method for manufacturing the same according to an embodiment of the present invention. Referring to Figure 1, the healthy marshmallow containing minerals and 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 honey gel by mixing honey with sesame oil.

The honey is mainly composed of glucose and fructose, which can be absorbed immediately without going through the digestion process, and is changed to a state that is easy to digest by bees during the process of being collected from flowers and transported, so it is immediately absorbed and effective when eating food containing honey. , The minerals contained in honey are effective in preventing adult diseases such as high blood pressure by removing cholesterol, keeping the blood alkaline, and activating internal organs.

However, honey crystallizes depending on its sugar composition (glucose and fructose) and the source of the honey (flowers). It is prone to crystallization when it contains more glucose than fructose, when the temperature is below 15℃, or when there is a lot of pollen, etc.

In order to solve this problem, in the present invention, honey gel is first prepared by mixing honey with sesame oil. Sesame oil contains lecithin, a natural emulsifier, so that the honey particles in the honey gel are dispersed in the sesame oil and do not partially crystallize. In addition, when honey gel is dissolved in a solution such as water, it stabilizes the dispersed honey particles so that they do not aggregate again in the water and prevents sediment from forming.

Among sesame seeds, which are the raw materials for sesame oil, black sesame seeds (black sesame seeds) have a particularly high lecithin content, so it is more preferable to use sesame oil extracted from black sesame seeds.

In the step of preparing honey gel by mixing sesame oil of honey, 80 to 120 parts by weight of sesame oil are mixed with 100 parts by weight of honey and stirred at 35 to 45 ° C to produce honey gel, and the honey and sesame oil are kept in the temperature range. When stirred, the disperse phase of the honey particles maintains a colloidal state dispersed in the dispersion medium of sesame oil, and since the difference in mixing ratio between the dispersion phase and the dispersion medium is not large, it forms a gel rather than a sol. ) is in a state close to .

In order to prevent crystallization of honey and separation of sesame oil, it is preferable to add polysorbate when preparing the honey gel, and it is more preferable to add 1 to 5 parts by weight of polysorbate based on 100 parts by weight of honey.

Polysorbate is a polyoxyethylene higher aliphatic alcohol made by combining ethylene oxide with sorbitan fatty acid ester and is a type of nonionic surfactant. Depending on the number of polyoxyethylene groups and the difference in fatty acid, polysorbate 20 (monora) There are uric acid), 40 (monopalmitic acid), 60 (monostearic acid), 65 (tristearic acid), and 80 (monooleic acid).

Polysorbate uniformly disperses liquids or solids that do not mix well with each other in a liquid and acts as an emulsifier and stabilizer. Polysorbate 80, which is odorless and transparent when dissolved in the polysorbate, is used in the production of marshmallows of the present invention. It is most advantageous.

The step (S200) is a step of preparing a first mixture by mixing anionic colloidal minerals and the honey gel in drinking water.

Minerals mixed in the present invention refer to inorganic nutrients that benefit human health and prevent various diseases, and include silicon, iron, calcium, magnesium, potassium, sodium, copper, sulfur, phosphorus, manganese, zinc, boron, molybdenum, etc. It is desirable to consist of:

Productized minerals can be classified into metallic minerals, chelated minerals, and colloidal minerals. Metallic minerals are extracted from minerals, are about 1 ㎛ in size, and are electrically positive. The absorption rate in the human body is about 8-12%, and chelated minerals are a form of metallic minerals wrapped with amino acids, enzymes, proteins, etc. in order to increase the absorption of metallic minerals. The absorption rate in the human body increases to 40-60%, and colloidal minerals are It is a vegetable mineral obtained through a method of extracting minerals absorbed from the ground by plants. The particle size is about 1㎚, it is in a colloidal state, and is electrically negative, so the human body absorption rate is as high as 98%.

Therefore, the mineral used in the present invention is preferably a vegetable colloidal mineral with excellent absorption rate, and the finer the mineral particle size, the higher the absorption rate in the human body.

The first mixture may consist of 49.5 to 90% by weight of drinking water, 1.5 to 5% by weight of anionic minerals, and 5 to 50% by weight of honey gel.

The step (S300) is a step of preparing a second mixture by heating and concentrating the lactic acid bacteria solution and marshmallow raw materials.

1.0 to 5.0% by weight of gum based on the total mass of the marshmallow containing the minerals and lactic acid bacteria; Sugars 40.0 to 70.0% by weight; 0.1 to 1.0% by weight of foaming agent; Fragrance 0.01 to 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 gums include 0.5 to 2.0% by weight of carrageenan gum, 0.1 to 2.0% by weight of agar, 0.01 to 1.0% by weight of glucomannan, 0.1 to 2.0% by weight of xanthan gum, 0.1 to 1.0% by weight of guar gum, and locust bean gum. It is selected within the range of 0.1 to 1.0% by weight, and it is most preferable to use carrageenan, locust bean gum, and agar with a gelation temperature of 50°C or higher because they coagulate the lactic acid bacteria and minimize the death rate of the bacteria.

In addition, if the gum content is less than 1.0% by weight, the water retention capacity deteriorates and the elasticity of the marshmallow weakens. If it exceeds 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.

In addition, the sugars may include one or more types selected from the group consisting of refined sugar, glucose, maltose, fructose, starch syrup, and oligosaccharides, and the sugar alcohols may include one type selected from the group consisting of sorbitol, maltitol, and mannitol. Alternatively, it may contain two or more types of liquid sugar alcohols, and it is better to use milk protein powder, soy protein powder, or a mixture thereof as the foaming agent. However, it is not necessarily limited to this.

At this time, it is preferable to use 40.0 to 70.0% by weight of the sugar relative to the total weight of the marshmallow, but 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 problem of realizing a completely different texture. If it exceeds 70% by weight, it is difficult to adjust the Brix of the concentrated mixture, so it is recommended to use it within the above range.

It is preferable to use 0.0 to 20.0% by weight of the sugar alcohols. However, if the sugar alcohols are used in excess of 20.0% by weight, the taste of the marshmallow is adversely affected due to the unique taste (bitterness) of the sugar alcohols, so the above range It is recommended to use it within

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, various flavorings, salt, or additives can be used depending on preference, and edible grade purified water can be used as a raw material.

In addition, the lactic acid bacteria live in the human intestine and have anti-obesity and probiotic effects at the same time, such as Bacillus subtilus, Streptococcus thermoplilus, Lactococcus cremoris, and Lactobacillus helium. 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 10 ¹² lactic acid bacteria per gram.

Additionally, in the step of preparing the second mixture, a pH stabilizer may 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.

The second mixture can be heated and concentrated at 70 to 130°C to prepare a concentrated mixture of 60 to 80 Brix. 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 stirring the first mixture and the second mixture and producing marshmallows using a batch or continuous ventilator.

15 to 30% by weight of the first mixture and 85 to 70% by weight of the second mixture were stirred at room temperature for 2 to 3 hours, and then stirred at a temperature of 80 to 110°C using a batch or continuous aerator. Encapsulate the air bubbles to harden the marshmallow. 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.

Healthy marshmallows containing minerals and lactic acid bacteria and their preparation

Example 1

First, sesame oil was prepared by roasting and pressing sesame seeds, then mixing 10 g of sesame oil with 10 g of honey, adding 0.3 g of polysorbate 80 and stirring at 40° C. to prepare honey gel. Then, 1 kg of drinking water is supplemented with plant-based colloidal minerals (Orgmin, NUTRITION TM USA, INC.) containing nano-sized silicon, iron, calcium, magnesium, potassium, sodium, copper, sulfur, phosphorus, manganese, zinc, boron and molybdenum. , USA) was mixed to prepare a first mixture. Next, marshmallow raw materials containing 1.5 g of carrageenan gum, 20 g of sugar, 50 g of starch syrup, 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 second mixture. 15 g of the first mixture and 85 g of the second mixture were stirred at room temperature for 2 hours, then heated to 100° C. and concentrated to prepare a concentrated mixture of 70 brix. Then, the concentrated mixture was encapsulated using a batch ventilator at a temperature of 90°C to produce healthy marshmallows containing minerals and 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 reuteri Lactobacillus Plantarum Lactobacillus reuteri 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 2.25 x 10 ¹⁰ 2.15 x 10 ¹⁰ 1.06 x 10 ¹⁰ 1.19x 10 ¹⁰ survival rate 90.0% 86.0% 42.4% 47.6%

Referring to Table 1, when Citric acid soln, a pH stabilizer, 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 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Exterior 4.5 4.5 4.7 4.4 4.5 sweetness 4.5 4.8 4.1 4.5 4.5 Soft 4.6 4.5 4.6 4.7 4.3 Synthesis 4.5 4.6 4.5 4.5 4.4

Referring to Table 2, when compared with the health marshmallow containing minerals and lactic acid bacteria of the present invention (Example 1, Example 2) and commercially available products (Comparative Examples 1 to 3), the commercially available You can see that it has an appearance, sweetness, and softness that do not fall off the product.

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 in all respects as illustrative and not restrictive.

Claims (10)

(S100) preparing honey gel by mixing honey with sesame oil;
(S200) preparing a first mixture by mixing anionic colloidal minerals and the honey gel in drinking water;
(S300) preparing a second mixture by heating and concentrating the lactic acid bacteria solution and marshmallow raw materials;
(S400) stirring the first mixture and the second mixture and preparing marshmallows using a batch or continuous aerator; comprising
Healthy marshmallow containing minerals and lactic acid bacteria and its manufacturing method.
In paragraph 1
The mineral used to produce the marshmallow is at least one selected from the group consisting of silicon, iron, calcium, magnesium, potassium, sodium, copper, sulfur, phosphorus, manganese, zinc, boron, and molybdenum. Minerals and lactic acid bacteria Healthy marshmallow containing and method of manufacturing the same.
According to paragraph 1,
Bee? River? A healthy marshmallow containing minerals and lactic acid bacteria and a method for manufacturing the same, characterized in that 80 to 120 parts by weight of sesame oil are mixed with 100 parts by weight of honey during the manufacturing step of honey gel production.
According to paragraph 1,
A healthy marshmallow containing minerals and lactic acid bacteria, and a method for manufacturing the same, characterized in that 1 to 5 parts by weight of polysorbate is added based on 100 parts by weight of honey during the honey gel manufacturing step.
According to paragraph 4,
The polysorbate is any selected from the group consisting of polysorbate 20 (monolauric acid), 40 (monopalmitic acid), 60 (monostearic acid), 65 (tristearic acid), and 80 (monooleic acid). Hanain, healthy marshmallow containing minerals and lactic acid bacteria and its manufacturing method.
According to paragraph 1,
The first mixture is a healthy marshmallow containing minerals and lactic acid bacteria, and a method of producing the same, characterized in that it consists of 49.5 to 90% by weight of drinking water, 1.5 to 5% by weight of anionic minerals, and 5 to 50% by weight of honey gel.
According to paragraph 1,
The marshmallow raw materials include 1.0 to 5.0% by weight of gum based on the total mass of raw materials; Sugars 40.0 to 70.0% by weight; 0.1 to 1.0% by weight of foaming agent; Fragrance 0.01 to 0.05% by weight; Table salt 0.01 to 0.05% by weight; Healthy marshmallow containing minerals and lactic acid bacteria, characterized in that it is made from the remaining amount of purified water, and its manufacturing method.
According to paragraph 1,
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) Healthy marshmallow containing minerals and lactic acid bacteria, which is at least one selected from the group consisting of and a method for producing the same.
According to paragraph 1,
A healthy marshmallow containing minerals and lactic acid bacteria and a method for producing the same, characterized in that a pH stabilizer is further added to improve the survival rate of lactic acid bacteria and product integrity in the step of preparing the second mixture.
According to clause 9,
The pH stabilizer is any one selected from the group consisting of fish milk extracted from salmon sperm, sodium acetate, or sodium lactate, and a healthy marshmallow containing minerals and lactic acid bacteria and a method of manufacturing the same.