VEGETABLE MARSHMALLOW AND METHOD FOR MANUFACTURING THE SAME AND CONFECTIONERY CONTAINING VEGETABLE MARSHMALLOW

• Main Authors: KIM, KEU HOI, LEE, KYU YOUNG, KIM, JEONG KYUN, KWAK, KI SUK, YEA, MYEONG JAI
• Format: Patent
• Language: English; Korean
• Published: 12.06.2015
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a vegetable marshmallow manufactured by mixing the adequate amounts of sugar, sugar alcohol, a foaming agent, flavoring, salt and distilled water with vegetable gum to yield a different taste than the existing marshmallow product made of gelatin and egg protein, and a manufacturing method thereof. The vegetable marshmallow according to the present invention has sufficient water retention capacity, bubble containing properties, and tissue flexibility compared to the existing marshmallow, and is suitable for distribution, and thus various types of consumers can receive the novel marshmallow and cookie products with the same. 본 발명의 식물성 마쉬멜로우는 식물성 검류에 당류, 당알코올류, 기포제, 향료, 식염 및 정제수를 적절량 혼합하여 종래의 젤라틴 및 난단백을 사용한 마쉬멜로우와 다른 식물성 마쉬멜로우 및 이의 제조방법에 관한 것이다. 아울러 본 발명에 따른 식물성 마쉬멜로우는 종래의 마쉬멜로우와 비교하여도 충분한 수분 보유력과 기포 함유성 및 조직 탄력성을 갖기에 유통에도 적합하여 신규한 마시멜로우 및 이를 적용한 과자를 다양한 계층의 소비자에게 공급할 수 있다.