Reduced-calorie marshmallow

Abstract

The invention relates to the food industry, and more particularly to the production of a marshmallow-type aerated confectionery product having a reduced calorie content and containing no or little sugar. The claimed marshmallow contains the following ingredients, expressed on a dry weight basis: 33.7-48 wt% maltitol syrup, 4.7-7.1 wt% gelatine, 12.1-36.3 wt% soluble dietary fibre in the form of corn fibres or isomaltooligosaccharides, 10.1-19.1 wt% allulose, 7.3-24.4 wt% fructooligosaccharides.

Description

[0001] REDUCED CALORIE MARSHMALLOWS

[0002] Field of technology

[0003] The invention relates to the food industry, namely to the production of an aerated confectionery product of the marshmallow type with reduced calorie content, containing no sugar or with a low sugar content.

[0004] State of the art

[0005] Marshmallows are aerated confections with a soft yet firm consistency and a chewy texture. A standard (traditional) marshmallow is made from sugar, corn syrup, gelatin, and water, whipped until smooth. Marshmallows shouldn't be confused with marshmallows, which contain applesauce and egg whites and have a different texture and consistency.

[0006] The calorie content of traditional marshmallows is approximately 320-340 kcal / 100 g, and the product contains 65-70 g of digestible carbohydrates per 100 g. These products are not intended for consumption by people with diabetes or those on a calorie-restricted diet.

[0007] Accordingly, there is a need to reduce the calorie content of products by replacing sugar-containing ingredients with sweeteners (sugar substitutes). However, the use of many common natural or artificial sweeteners results in a deterioration in the organoleptic and / or physical properties of the product, compared to the traditional recipe. These properties include texture, sweetness, aftertaste, firmness, moisture, and water activity. To address this issue, it is advisable to use multiple sweeteners, the correct combination of which will ensure a balance of flavor and physical properties in low-calorie marshmallows.

[0008] The closest analogue of the claimed invention is marshmallow, described in US application US2022394994 A1, December 15, 2022. The product comprises a low-viscosity saccharide composition, a humectant, gelatin, and water. The low-viscosity saccharide composition contains at least two low-viscosity saccharide components and at least one polysaccharide. The total content of the saccharide composition, calculated on a dry product basis, is 45-70% by weight. The content of each low-viscosity saccharide and polysaccharide is 5-30% of the total weight of the saccharide composition. The saccharide composition may include sweeteners in the form of monosaccharides, disaccharides, polysaccharides, and sugar alcohols. In particular, components such as corn fiber, allulose, maltose, and syrups of these substances are cited.

[0009] Although the aforementioned analogue suggests using at least three sweeteners in the product, it does not offer specific optimal combinations of these sweeteners. The document provides only one example of a marshmallow product, which contains, in dry product terms, in wt.%: sucrose 25.41, sorbitol 8.75, invert sugar 16.21, allulose syrup 9.63, maltose syrup 10.08, salt 0.22, and glycerin 5.29. This composition cannot be considered low-calorie, as it contains a fairly significant amount of sugar.

[0010] Furthermore, the proposed analogue aimed to develop a marshmallow that retains the flavor and texture of a regular marshmallow, but has a reduced water activity so that it can be used with dry foods, such as crackers or cookies, without them becoming soggy. To address this issue, a humectant in the form of glycerin was added to the formula. However, glycerin has a negative impact on the product's organoleptic characteristics. Furthermore, the proposed formulation does not fully ensure the marshmallow's structural stability during storage.

[0011] These shortcomings define the main technical problem solved by the claimed invention.

[0012] Disclosure of the essence of the invention

[0013] The technical result of the group of inventions consists in reducing the caloric content of marshmallows while maintaining the stability of the organoleptic and physical properties inherent in traditional marshmallows.

[0014] The said technical result is achieved in the marshmallow composition, which includes syrup, thickener, water and three sweeteners in the form of soluble dietary fiber, a monosaccharide and an oligosaccharide. Maltitol syrup is used as the syrup, gelatin is used as the thickener, soluble corn fiber or isomaltooligosaccharides (IMO) are used as the soluble dietary fiber, allulose is used as the monosaccharide, and fructooligosaccharides (FOS) are used as the oligosaccharide. The components are used in the following ratio in terms of dry matter, wt.%: syrup - 33.7 - 48.2; thickener - 4.7-7.1; soluble dietary fiber - 12.1-36.3; monosaccharide - 10.1-19.1; oligosaccharide - 7.3-24.4. The product preferably has an energy value of no more than 160 kcal per 100 g.

[0015] Implementation of the invention

[0016] The claimed reduced-calorie marshmallow contains syrup, a thickener, water and at least three sweeteners in the form of soluble dietary fiber, a monosaccharide and an oligosaccharide. Maltitol syrup is used as the syrup in an amount of 33.7-48.2 wt.%. Gelatin is the thickener in an amount of 4.7-7.1 wt.%. Soluble corn fiber or isomaltooligosaccharides (IMO) are used as the soluble dietary fiber in an amount of 12.1-6.3 wt.%. Allulose is used as the monosaccharide in an amount of 10.1-19.1 wt.%. Fructooligosaccharides (FOS) are used as the oligosaccharide in an amount of 7.3-24.4 wt.%. The given composition of the declared product is indicated based on dry substances, since the water content in the original ingredients and the mixture for preparing marshmallows is not stable. In addition, the water content in the finished product is not constant.

[0017] The choice of components of the composition is determined by the following.

[0018] Maltitol syrup (maltitol syrup) is a sugar alcohol (polyol) syrup containing maltitol and, optionally, sorbitol and hydrogenated glucooligosaccharides. Maltitol syrup is most similar in physical properties to molasses and glucose syrup, allowing it to be used as a complete substitute for molasses and glucose syrup in recipes. This syrup promotes a uniform consistency of whipped cream and the desired firmness of the product. At the same time, the sugar content in the product is significantly reduced. Experiments have shown that maltitol syrup content of less than 33.7% by weight or more than 48.2% by weight leads to a deterioration in product texture due to the crystallization of small molecules during whipping.

[0019] Gelatin is a hydrocolloid capable of simultaneously forming an elastic gel and a stable foam, providing the finished product with the necessary elastic and viscous consistency that cannot be fully achieved with other thickeners. Using gelatin in this formulation at a level of less than 4.7% by weight in combination with maltitol syrup will make the product too soft, while exceeding 7.1% by weight will result in a loss of elasticity. Soluble corn fiber is a dietary fiber obtained by enzymatic processing of corn (corn starch). Isomaltooligosaccharides (IMO) are a mixture of short-chain carbohydrates that are resistant to digestion. This substance is also classified as soluble dietary fiber. IMO is typically obtained by enzymatic processing of starch.The advantages of using soluble fiber sweeteners such as corn fiber or IMOs are that they are well tolerated by the digestive system, have a low glycemic index, and can withstand high temperatures and low acidity.

[0020] Allulose (also known as allulose or D-allulose) is a monosaccharide found in foods (e.g., molasses, maple syrup, raisins, and figs). It has hypoglycemic, hypolipidemic, antioxidant, neuroprotective, and rheological properties, as well as a pleasant taste. It is considered a natural sugar substitute.

[0021] Fructooligosaccharides (FOS) are fructose oligosaccharides and an alternative sweetener. This sweetener has a reduced calorie content (2 kcal / 100 g), a pleasant sweet taste (30-50% as sweet as sucrose), a low glycemic index, a clean flavor profile, improves overall digestive health, stimulates the growth of beneficial microflora, combines with other sweeteners to enhance their flavor, and helps reduce hunger. Furthermore, FOS improves calcium absorption from food, has increased solubility, and does not crystallize or precipitate.

[0022] The content of these sweeteners was selected based on achieving a combination of the required flavor and physicochemical properties. Thus, the combined use of these three sweeteners in the specified proportions resulted in improved structural stability of the finished product, due in part to the optimal combination of different molecular chain lengths. Structural stability manifests itself during storage and results in a longer period of maintaining the original shape and structure. However, it is impossible to determine the contribution of each of these substances to the product's properties due to their mutual influence. Therefore, the desired result will be achieved through the use of these three substances in combination.

[0023] Thus, the stated composition of reduced-calorie marshmallows completely replaces sugar in the classic marshmallow recipe with dietary fiber (IMO or corn fiber), a monosaccharide (allulose), and oligosaccharides (FOS), and molasses with maltitol syrup. This combination of ingredients in the stated quantities ensures the product's structural stability during storage, meaning the product remains firm and springy, retains moisture, and stays fresh longer. Furthermore, the classic taste (texture, sweetness, absence of off-flavors, etc.) is preserved.

[0024] The declared product may also include additional components in the form of additives, in particular, colorings, flavorings, preservatives, additional sweeteners, etc.

[0025] The claimed product can be manufactured as follows.

[0026] The required amount of water to dissolve the dry ingredients is poured into the cooking kettle. Next, the dry ingredients (sweeteners) are added: soluble dietary fiber, allulose, and FOS. The components dissolve while stirring. Then, 70% maltitol syrup is added and the mixture is boiled down to 85% dry matter and a temperature of 117°C. Then, the remaining maltitol syrup is added and the mixture is cooled by stirring to 80-90°C.

[0027] Prepare a gelatin solution by dissolving it in hot water (60-65°C) until the solution becomes clear. Allow the gelatin to swell at 60°C for 30 minutes. Carefully add the gelatin solution to the boiled mixture (syrup) at 90°C and stir.

[0028] Pour one-third of the mixture (syrup) into the bowl of a mixer and beat at maximum speed. As you beat, add the remaining mixture until you achieve a smooth, fluffy consistency.

[0029] The finished mixture is placed on a starch coating at a temperature of 44-46°C, sprinkled with starch, and left to stabilize for at least 4 hours. The resulting product is cut into pieces, excess starch is removed, and stored in a container.

[0030] Due to the stated formula, the syrup does not foam during cooking. When mixing the dry ingredients with water, lumps form, but these lumps dissolve easily during cooking. The mixture whips well and is not too dense, holding together when whisked. The mixture easily pours through a pastry bag. During storage (check on the second day), the syrup does not separate, and the product does not stick together.

[0031] Below are examples of recipes for the declared composition.

[0032] Example No. 1. Low-sugar marshmallow with the composition shown in Table 1 (caloric content 163 kcal / 100 g). Table 1. Composition of low-sugar marshmallow No. 1

[0033] Example No. 2. Low-sugar marshmallow with the composition shown in Table 2. (caloric content 164 kcal / 100 g).

[0034] Table 2. Composition of marshmallow No. 2 with low sugar content Example No. 3. Low-sugar marshmallow with the composition shown in Table 3. (caloric content 163 kcal / 100 g).

[0035] Table 3. Composition of marshmallow No. 3 with low sugar content

[0036] Example No. 4. Sugar-free marshmallow with the composition shown in Table 4. Caloric content 161 kcal / 100 g.

[0037] Table 4. Composition of sugar-free marshmallow No. 4.

[0038] Example No. 5. Sugar-free marshmallow with the composition shown in Table 5.

[0039] Caloric content 162 kcal / 100 g. Table 5. Composition of marshmallow No. 5 without sugar.

[0040] Example No. 6. Sugar-free marshmallow with the composition shown in Table 6.

[0041] Caloric content 162 kcal / 100 g.

[0042] Table 6. Composition of sugar-free marshmallow No. 6. To confirm the objectivity of achieving the organoleptic and physical characteristics of the product, comparative tests of samples of finished products were conducted: Samples No. 1-6 - marshmallows with reduced calorie content corresponding to the claimed invention according to implementation examples 1-6.

[0043] Sample No. 7 - marshmallow according to the closest analogue, the composition of which is given in the description of the document as the only specific example of implementation.

[0044] Sample No. 8 (reference) - marshmallow with standard calorie content according to a traditional recipe (sugar, corn syrup, gelatin, water).

[0045] To determine the organoleptic and consumer properties of the product, marshmallow samples were tasted after production and after one month of storage. Tasters were asked to try the samples and answer the following questions: 1. Rate the consumer properties on a scale of 1 to 5, where 1 means you don't like it at all and 5 means you like it very much. The evaluation criteria are presented in Table 7.

[0046] Table 7. Criteria for evaluating marshmallows during tasting.

[0047] The tasting results are shown in Tables 8 and 9. Table 8. Tasting after making marshmallows Table 9. Tasting after 1 month of marshmallow storage

[0048] Tasting results show that marshmallows made according to the stated recipe have an optimal appearance, texture, and natural flavor, similar to marshmallows produced according to the classic recipe, despite a sugar content reduced by more than 30% (samples 1-3) or the absence of sugar (samples 4-6). Furthermore, tasting results show that these organoleptic properties do not significantly deteriorate in the product after one month of storage, compared to the closest analogue (sample 7), which exhibits a deterioration in appearance and texture.

[0049] Measurements of the physical properties of marshmallow samples were also carried out after production and after 1 month of storage: water activity, moisture content, elasticity.

[0050] Water activity was determined using a Novasina AG Lab Touch-aw device, humidity was determined using an ML-50 (AND) weighing moisture meter, and elasticity was determined using a Stable micro systems Texture Analyzer TA-XT plus texture analyzer.

[0051] Water activity is one of the most important physical characteristics, determining the textural properties of a product, as well as the rate of chemical and biochemical reactions within it. The water activity coefficient is estimated as the ratio of the water vapor pressure above the material being studied to that above pure water at the same temperature. The fact that the elasticity index changes only slightly during storage allows us to assess the stability of the marshmallow structure during storage.

[0052] The measurement results are shown in Tables 10 and 11.

[0053] Table 10. Physical properties of marshmallows after production. Table 11. Physical properties of marshmallows after 1 month of storage

[0054] The data obtained show that the stated composition experiences partial moisture loss during storage, but the water activity remains unchanged, and the elasticity also decreases slightly. According to the closest analog, the water activity and elasticity of the product change significantly after one month of storage. Therefore, the stated reduced-calorie product has improved structural stability, significantly comparable to that of a traditional standard-calorie product.

Claims

CLAUSES OF THE INVENTION 1. Marshmallow, including syrup, thickener, water and three sweeteners in the form of soluble dietary fiber, monosaccharide, and oligosaccharide, wherein maltitol syrup is used as the syrup, gelatin is used as the thickener, soluble corn fiber or isomaltooligosaccharides (IMO) are used as the soluble dietary fiber, allulose is used as the monosaccharide, and fructooligosaccharides (FOS) are used as the oligosaccharide, wherein the components are used in the following ratio in terms of dry matter, wt.%: maltitol syrup - 33.7 - 48.2; gelatin - 4.7-7.1; soluble corn fiber or IMO - 12.1-36.3; allulose - 10.1-19.1; FOS - 7.3-24.4; 2. Marshmallow according to item 1, having an energy value of no more than 160 kcal per

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