JP2002291414A - Marshmallow-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a marshmallow-like food having plain sweetness, good chewing resistance and light and creamy palate feeling. SOLUTION: This marshmallow-like food contains gelatin, saccharides and at least one kind selected from cacao mass, cocoa powder and chocolate, and has the specific gravity of 0.6-0.9, and also oil and fat content of 5-20 mass%. It is desirable that the marshmallow-like food contains a milk protein, and further that the elastic force is >=60%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention
The present invention relates to a marshmallow-like food having a light and creamy texture.

[0002]

2. Description of the Related Art Marshmallow is a foamed confectionery made by molding and solidifying a dough which is mainly made of gelatin and which has been whipped with egg whites, sugar, corn starch, spices and the like.

[0003] Marshmallows have a unique soft and soft rubbery texture due to the presence of a large amount of air in the dough (usually the specific gravity of the dough is 0.2 to 0.4), but the change in the texture Was poor.

[0004] Therefore, conventionally, ingredients having different textures such as chocolate, jelly, chewing gum and the like have been added to marshmallow dough to impart variations to the marshmallow texture.

On the other hand, few attempts have been made to improve the texture of the marshmallow dough itself.
No. 35861 discloses a marshmallow-like food made of sugars, fats and oils, gelatin and hydrolyzed vegetable protein, which is foamed and has chewing properties like nougat, and a method for producing the same.

[0006]

However, the above-mentioned Japanese Patent Application Laid-Open No.
The marshmallow-like food disclosed in Japanese Patent No. 335861 has a sticky texture, easily adheres to teeth when eaten, and does not have a sufficiently satisfactory texture.

[0007] In recent years, consumers have become less and less sweet.
Sweet marshmallows have become less preferred.

Accordingly, an object of the present invention is to provide a marshmallow-like food which has a refreshing sweetness and a chocolate flavor, is chewy, has a light and creamy texture.

[0009]

In order to achieve the above object, the marshmallow-like food of the present invention contains gelatin, sugars, and at least one selected from cacao mass, cocoa powder and chocolate, and has a specific gravity. 0.6 ~
0.9 and a fat content of 5 to 20% by mass.

According to the present invention, refreshing sweetness and
It is possible to provide a marshmallow-like food having a chocolate flavor, a good chewing response, a light and creamy texture.

[0011] The marshmallow-like food of the present invention preferably further contains milk protein, whereby the foaming property of the dough can be enhanced, and the texture becomes lighter.

[0012] Further, the elastic force is preferably 60% or more, whereby a marshmallow-like food which can be more chewable can be provided.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The marshmallow-like food of the present invention contains gelatin, sugars, and at least one selected from cacao mass, cocoa powder and chocolate (hereinafter collectively referred to as cocoa).

The gelatin used in the present invention is not particularly limited, and gelatin commonly used in foods can be used. The content of gelatin in the marshmallow-like food of the present invention is preferably 0.1 to 10% by mass.
If the content of gelatin is less than 0.1% by mass, shape retention is deteriorated, and if it is more than 10% by mass, the texture becomes hard, which is not preferable. It is preferable that gelatin is swelled and dissolved in water in advance and added as a gelatin solution adjusted to a concentration of 10 to 20% by mass.

[0015] The saccharide used in the present invention includes:
Glucose, lactose, sucrose, maltose, sorbitol,
One or more known sugars such as syrup, sugar and the like are used, and these saccharides are preferably dissolved in water in advance and used as a syrup. Brix sugar content of syrup is 60 degrees ~
90 degrees is preferred. If the Brix sugar content is less than 60 degrees, mold tends to occur, and the shape retention of the fabric is reduced, lowering productivity and commercial value. It is not preferable because it has a textured texture.

The amount of sugar added in the marshmallow dough is 40 to
80% by mass is preferred. If the added amount of the saccharide is less than 40% by mass, the water activity of the product is increased, so that the product does not have a long shelf life, and if it is more than 80% by mass, the product is too sweet and has a harsh sweetness.

In the present invention, the sweetness of the marshmallow is reduced by adding a cocoa content of at least one selected from cocoa mass, cocoa powder and chocolate, so that the sweetness can be reduced. And lighter, creamier texture.

Here, cacao mass is generally obtained by crushing raw cacao beans and then roasting or roasting and then crushing to grind the endosperm (cacao nib) from which the outer skin and germ are removed. What is obtained.

The cocoa powder refers to a fine powder obtained by pulverizing a cocoa cake from which a part of fat (cocoa butter) has been removed from cocoa mass by means such as squeezing and drying it as necessary.

Further, chocolate is not limited to chocolate specified by the Chocolate Rules, but may be other chocolate, for example, as a cocoa butter substitute fat instead of cocoa butter, tempered, non-tempered or derived from animals, plants or both. It refers to those containing various chocolates using oils and fats obtained by mixing them.

The marshmallow-like food of the present invention preferably contains the cocoa component in an amount of 8 to 20% by mass. If the content of cocoa is less than 8% by mass, the sweetness will not be refreshed. On the other hand, if the cocoa content is more than 20% by mass, the foaming property is reduced by fats and oils, which is not preferable.

The marshmallow-like food of the present invention may contain, in addition to the above basic components, other fats and oils, proteins, flavors, coloring agents, stabilizers, emulsifiers, seasonings, vitamins, fruit juice, pork extract, beef extract, and the like. Animal and plant extracts, animal and plant extracts,
A mineral reinforcing agent such as a calcium agent and an iron agent can be appropriately contained.

Other fats and oils include, for example, cocoa butter, soybean oil, coconut oil, rapeseed oil, sunflower oil, whale oil, fish oil, cottonseed oil, lard, milk fat, butter, monkey oil, rice oil and the like as natural fats and oils. Examples of artificial fats and oils include shortening, margarine, cocoa substitute fat, and hardened oil. In the present invention, cocoa butter and butter are preferably used. In particular, when only cocoa powder is used as the cocoa component, it is preferable to use oils and fats in combination. By using such fats and oils in combination, a body taste can be imparted to the marshmallow. The mixing ratio of the above fats and oils in the marshmallow dough is preferably 1 to 15% by mass.

In the present invention, the total amount of fats and oils contained in the marshmallow-like food (the sum of the fats and oils contained in cocoa and the above fats and oils, the same applies hereinafter) is 5 to 20% by mass. If the total amount of fats and oils is less than 5% by mass, a creamy texture is not obtained.

The proteins include, for example, milk proteins,
Soy protein and the like. In particular, the foaming power is 30-25.
About 0 is preferable. By adding such a protein, the foaming properties of the dough can be enhanced even when fats and oils are added. In the present invention, it is preferable to use milk protein, and it is particularly preferable to use whey protein.

The above foaming power is measured by the method described in JP-A-4-3358.
61 means a value measured by the method described in No. 61. Specifically, an aqueous solution containing 5% by mass of a protein serving as a sample is prepared, and 15 g of soybean oil is added to 100 ml of this aqueous solution.
It means a value obtained by measuring the volume of foam generated by foaming with a homogenizer at 10,000 rpm for 1 minute using a measuring cylinder.

The content of the protein in the marshmallow-like food is preferably 0.5 to 5% by mass. When the content of the protein in the marshmallow dough is less than 0.5% by mass, the foaming property of the dough is reduced, and the dough tends to have a sticky texture. When the content is more than 5% by mass, the flavor and texture are reduced. It is not preferable because it has an adverse effect.

The method for producing a marshmallow-like food of the present invention comprises:
Although not particularly limited, preferably, a step of obtaining a dough having a specific gravity of 0.2 to 0.5 by whipping a dough containing gelatin and sugar, and adding a cocoa component and fats and oils to the dough to obtain a dough having a specific gravity of 0.6 to 0.5. And a step of obtaining a dough of 0.9. Hereinafter, this method will be described in more detail.

A step of whipping a dough containing gelatin and sugar to obtain a whipped dough A predetermined amount of each of the above-mentioned raw materials except for cocoa and oils (hereinafter referred to as oily raw materials) is mixed and homogenized by a known means. Prepare whipped dough by whipping.

Specifically, a predetermined amount of saccharides are added to a gelatin solution heated to 40 to 50 ° C., and if necessary, other raw materials such as milk protein are added. Is prepared. In the present invention, it is preferable to whip until the specific gravity of the whipped dough becomes 0.2 to 0.5. When the specific gravity of the whipped dough is less than 0.2, stable shape retention cannot be obtained, and when the specific gravity is more than 0.5, the foaming property of the dough is reduced and the stickiness is reduced when an oily raw material is added. It is not preferable because it gives a texture.

A step of preparing a marshmallow dough by adding an oily raw material to the whipped dough A predetermined amount of an oily raw material (cocoa content and other oils and fats used as needed) is added to the whipped dough and mixed. To prepare the marshmallow dough.
In this process, the addition of the oily raw material to the whipped dough causes the air bubbles of the whipped dough to be destroyed by the addition of the oily raw material to the whipped dough, thereby reducing the foaming property of the dough and increasing the specific gravity of the dough. Must be performed in a short time.

Specifically, a marshmallow dough is prepared by adding an oil or fat raw material to a whipped dough and mixing within 1 minute.
Preferably, it is molded and solidified. In addition, if the oily raw material is added to the whipped dough and then mixed more than necessary, the air bubbles of the dough will be further broken, and it is sufficient that the whole becomes approximately uniform. In the present invention, the specific gravity of the marshmallow dough is preferably adjusted to 0.6 to 0.9 by appropriately mixing. It is difficult to reduce the specific gravity of the marshmallow dough to less than 0.6 in the case of adding an oil-based raw material, and the specific gravity of the marshmallow dough is set to 0.
If it exceeds 9, it is not preferable because it gives a sticky texture.

The marshmallow-like food of the present invention can be obtained by molding and solidifying the thus prepared marshmallow dough by known means such as starch work molding and dispensing with a depositor.

The thus obtained marshmallow-like food of the present invention preferably has an elasticity of 60% or more.
More preferably, it is 70% to 95%. The elastic force in the present invention refers to TPA (Texture Profile Analyz
e) The elastic force measured by the method. When the elasticity of the marshmallow-like food is within the above range, the texture becomes more responsive.

[0035]

The present invention will be specifically described below with reference to examples and comparative examples. Example 1 A marshmallow-like food containing cocoa butter was produced in the proportions shown in Table 1. Specifically, water is added to gelatin and heated (45 ° C.) to dissolve the gelatin, and then syrup and milk protein (foaming power 140) are added to the gelatin to raise the product temperature to 45 ° C.
Overmixer (Model KSM5, Kitche
n Aid Inc) for 10 minutes to prepare a whipped dough (specific gravity 0.33).

Then, cocoa powder and cocoa butter heated to 45.degree.
The mixture was lightly mixed for about 2 seconds to prepare a marshmallow dough (specific gravity 0.78). This marshmallow dough was molded by starch work molding and solidified to produce 9 g of a marshmallow-like food.

Example 2 A marshmallow-like food containing soybean oil was produced in the same manner as in Example 1 at the compounding ratio shown in Table 1. The specific gravity of the whipped dough was 0.3, and the specific gravity of the marshmallow dough was 0.8.

Comparative Example 1 Using the raw materials in the same mixing ratio as in Example 1, all the raw materials were mixed together from the beginning and whipped to prepare a dough.
Specifically, after adding water to gelatin and heating (45 ° C.) to dissolve the gelatin, all remaining ingredients are added,
While maintaining the product temperature at 45 ° C., the mixture was whipped for 10 minutes with an overmixer (trade name “Model KSM5”, manufactured by kitchen Aid Inc.) to obtain marshmallow dough (specific gravity 1.0). This marshmallow dough was molded by starch work molding and solidified to produce 5 g of a marshmallow-like food.

Comparative Example 2 A marshmallow-like food was produced in the same manner as in Comparative Example 1, except that each raw material was used in the same blending ratio as in Example 2. The specific gravity of the marshmallow dough was 1.0.

[0040]

[Table 1]

When the marshmallow-like foods obtained in each example were subjected to a sensory test by five panelists, the marshmallow-like foods of Examples 1 and 2 had a refreshing sweet taste, a good chew, and were light and light. It was evaluated as having a creamy texture. In addition, Example 1 was evaluated to be slightly crisp, and Example 2 was evaluated to have a creamier texture.

On the other hand, the marshmallow of the comparative example was evaluated to be easily attached to teeth when eaten and to have a sticky texture. In addition, the marshmallow-like food of Comparative Example 2 had oil spots on the surface.

Further, the marshmallow-like food obtained in each example and a commercially available marshmallow as a control were subjected to texture analysis. Texture analysis was performed by TPA (Texture Profile Analyze) method using “Texture Analyzer TA-XT2” (trade name, manufactured by Stable Micro Systems). Table 2 shows the results.

[0044]

[Table 2]

From Table 2, it can be seen that the marshmallow-like foods of the examples have high recovery and elasticity, and have a fluffy and chewy texture. In particular, the elastic force was a value close to that of a commercially available marshmallow, and had a crunch like a marshmallow. The marshmallow-like food of the comparative example has a recovery power close to that of the clay and the elasticity is inferior to that of the example, indicating that the food has a crunchy texture without crunch.

[0046]

As described above, according to the present invention,
Gelatin, sugar, and at least one selected from cocoa mass, cocoa powder and chocolate,
By having a specific gravity of 0.6 to 0.9 and an oil and fat content of 5 to 20% by mass, a marshmallow-like food having a refreshing sweetness, a good chewing response, a light and creamy texture, Can be provided.

Claims (3)

[Claims] 1. A gelatin, a saccharide, and at least one selected from cocoa mass, cocoa powder and chocolate.
A marshmallow-like food comprising a seed, a specific gravity of 0.6 to 0.9, and an oil and fat content of 5 to 20% by mass. 2. The marshmallow-like food according to claim 1, which contains milk protein. 3. The marshmallow-like food according to claim 1, which has an elasticity of 60% or more.