Sugar-free marshmallow with excellent shape retention, and production method therefor

Abstract

The present invention relates to a sugar-free marshmallow having excellent shape retention, and a production method therefor. More specifically, by adding an appropriate amount of a shape-retention-enhancing material to sugar alcohols substituting for saccharides, flavorings, salts, foaming agents, gelatin, and purified water, it is possible to develop a marshmallow containing no saccharides such as sugar and confectionary products using marshmallows in an era in which negative perceptions of sugar- and saccharide-containing foods are prevalent, thereby providing somewhat safer foods to consumers. In addition, it is possible to provide a marshmallow that, compared to a conventional marshmallow and confectionary products using marshmallows, has low calories and an elastic texture, and has increased storage stability and excellent quality by inhibiting syneresis.

Description

Sugar-free marshmallows with excellent shape retention and a method for manufacturing the same

[0001] [Cross-reference with related applications]

[0002] This application claims the benefit of priority based on Korean Patent Application No. 10-2024-0131905 dated September 27, 2024, and all contents disclosed in the document of said Korean patent application are incorporated herein as part of this specification.

[0003] [Technology Field]

[0004] The present invention relates to a sugar-free marshmallow with excellent shape retention and a method for manufacturing the same. More specifically, it is a marshmallow that solves the problems of deterioration in texture, such as syneresis and elasticity of conventional sugar-free marshmallows, by adding an appropriate amount of a shape retention enhancing material to sugar alcohols replacing sugars, flavorings, salt, foaming agents, gelatin, and purified water.

[0005] Marshmallows are a type of candy made by mixing gelatin, egg whites, sugar, glucose, and flavorings. They are a popular food item that is enjoyed in various ways, such as being eaten as is when cut into bite-sized pieces, used as a garnish for dishes, coated in chocolate, or roasted on a stick.

[0006] Originally, marshmallows originated from a food made from *Althaea officinalis*, a type of medicinal plant; however, commercially available marshmallows today are manufactured by replacing the mallow with gelatin, solidifying it, and then extruding it. Specifically, because they are made by dissolving various ingredients in hot water to form foam and then solidifying it, they are produced while containing a large amount of air bubbles, resulting in a sponge-like shape and a uniquely soft and squishy texture. To achieve the fluffy and soft texture of marshmallows, the most critical step is the process of incorporating air into a solution prepared by adding water to the ingredients, followed by solidifying it with gelatin. In particular, egg whites are used to ensure the marshmallow contains a certain level of moisture and air bubbles, and the desired texture is achieved by rapidly solidifying the trapped bubbles with gelatin. In conventional marshmallows, sugars such as sucrose are the primary factor in maintaining the shape; however, without their addition, it is difficult to maintain the shape.

[0007] However, there is a perception that sugars, such as sucrose, used in the manufacturing process of marshmallows are unhealthy. Furthermore, if opened marshmallows are left exposed to the air, rapid moisture migration occurs, causing the outer surface to dry out quickly and the tissue to break down due to syneresis, resulting in a decline in texture and elasticity.

[0008] Therefore, there is a need to develop sugar-free marshmallows that do not use sugars, reduce syneresis, have excellent shape retention, and improve texture such as elasticity.

[0009] [Prior Art Literature]

[0010] [Patent Literature]

[0011] Republic of Korea Published Patent No. 10-2015-0064846 (Published June 12, 2015)

[0012] The object of the present invention is to provide a sugar-free marshmallow containing modified starch.

[0013] Another objective of the present invention is to provide a method for manufacturing sugar-free marshmallows comprising: (1) a step of preparing a mixture by mixing 0.1 to 5 weight% of modified starch, 50 to 90 weight% of sugar alcohol, 0.01 to 1 weight% of salt, 0.01 to 1 weight% of flavoring, 1 to 10 weight% of gelatin, 0.1 to 2 weight% of a foaming agent, and the remainder of purified water; (2) a step of preparing a concentrated mixture of 60 brix to 80 brix by heating and concentrating the mixture under conditions of 50°C to 100°C; and (3) a step of producing sugar-free marshmallows by foaming the concentrated mixture using a batch or continuous aerator at a temperature of 50°C to 100°C.

[0014] The objectives of the present invention are not limited to those mentioned above. The objectives of the present invention will become more apparent from the following description and will be realized by the means and combinations thereof described in the claims.

[0015] To achieve the above objective, the present invention provides a sugar-free marshmallow containing modified starch.

[0016] In addition, the present invention provides a method for manufacturing sugar-free marshmallows comprising: (1) a step of preparing a mixture by mixing 0.1 to 5 weight% of modified starch, 50 to 90 weight% of sugar alcohol, 0.01 to 1 weight% of salt, 0.01 to 1 weight% of flavoring, 1 to 10 weight% of gelatin, 0.1 to 2 weight% of a foaming agent, and the remainder of purified water; (2) a step of preparing a concentrated mixture of 60 brix to 80 brix by heating and concentrating the mixture under conditions of 50°C to 100°C; and (3) a step of manufacturing sugar-free marshmallows by foaming the concentrated mixture using a batch or continuous aerator at a temperature of 50°C to 100°C.

[0017] The present invention relates to a sugar-free marshmallow with excellent shape retention and a method for manufacturing the same. More specifically, by adding an appropriate amount of a shape retention enhancing material to sugar alcohols that replace sugars, flavorings, salt, foaming agents, gelatin, and purified water, the invention develops a marshmallow that does not contain sugars such as sugar and a method for manufacturing the same, thereby providing consumers with safer food. Furthermore, compared to conventional marshmallows and marshmallow-based snacks, it provides a marshmallow with lower calorie content, an elastic texture, increased storage stability by suppressing syneresis, and superior quality.

[0018] The effects of the present invention are not limited to those mentioned above. It should be understood that the effects of the present invention include all effects that can be inferred from the following description.

[0019] Figure 1 shows the results of confirming the syneresis phenomenon of sugar-free marshmallows.

[0020] Figure 2 shows the results of verifying the elasticity of sugar-free marshmallows.

[0021] Figure 3 shows the results of confirming the cohesiveness of sugar-free marshmallows.

[0022] Figure 4 shows the results of confirming the resilience of sugar-free marshmallows.

[0023] Figure 5 shows the results of verifying the storage modulus of sugar-free marshmallows.

[0024] Figure 6 shows the results of verifying the loss factor of sugar-free marshmallows.

[0025] Figure 7 shows the results of verifying the complex viscosity of sugar-free marshmallows.

[0026] Figure 8 shows the cross-section of a sugar-free marshmallow examined via SEM.

[0027] The above objects, other objects, features, and advantages of the present invention will be easily understood through the following preferred embodiments associated with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed content is thorough and complete and to ensure that the spirit of the invention is sufficiently conveyed to a person skilled in the art.

[0028] In describing each drawing, similar reference numerals have been used for similar components. In the attached drawings, the dimensions of the structures are depicted enlarged compared to their actual size for the clarity of the invention.

[0029] In this specification, terms such as "comprising" or "having" are intended to specify the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. Furthermore, when a part such as a layer, film, region, or plate is described as being "on" another part, this includes not only the case where it is "immediately above" the other part, but also the case where there is another part in between. Conversely, when a part such as a layer, film, region, or plate is described as being "below" another part, this includes not only the case where it is "immediately below" the other part, but also the case where there is another part in between.

[0030] Unless otherwise specified, all numbers, values, and / or expressions used herein to represent amounts of ingredients, reaction conditions, polymer compositions, and formulations should be understood to be modified by the term "approximately" in all cases, as these numbers are essentially approximations reflecting the various uncertainties of measurement that occur in obtaining these values ​​among other things. Furthermore, where numerical ranges are disclosed herein, such ranges are continuous and, unless otherwise indicated, include all values ​​from the minimum value of such range to the maximum value. Moreover, where such ranges refer to integers, they include all integers from the minimum value to the maximum value, unless otherwise indicated.

[0031]

[0032] The present invention provides a sugar-free marshmallow comprising modified starch. The sugar-free marshmallow may also refer to a composition for manufacturing a sugar-free marshmallow.

[0033] The above sugar-free marshmallow is characterized by not containing sugars.

[0034] Generally, marshmallows that do not contain sugars such as sucrose may have reduced shape retention and elasticity, and their structure may collapse due to syneresis, making it difficult to maintain their shape. The present invention provides a sugar-free marshmallow that utilizes modified starch to provide excellent shape retention and elasticity even without sugars, and improves texture by reducing syneresis.

[0035] Specifically, the sugar-free marshmallow containing modified starch according to the present invention may be calculated using the following formula 1, wherein the saturation is a value obtained by placing a marshmallow on a filter paper and measuring the mm of the wet filter paper once a week for 5 weeks, and the saturation prevention ability (%) is a value obtained by measuring the saturation by the above method and expressing the value of the 5th week as a percentage of how much less saturation the experimental example showed compared to the comparative example.

[0036] [Equation 1]

[0037] Water retention ability (%) = [(Comparative Example (mm) - Experimental Example (mm)) / Comparative Example (mm)] * 100

[0038] The above sugar-free marshmallow may be characterized by increased springiness compared to one that does not contain modified starch.

[0039] The above elasticity may have been measured using a texture analyzer.

[0040] The sugar-free marshmallow may be characterized by having a springiness of 0.3 to 0.5, and preferably 0.3 to 0.4.

[0041] The above sugar-free marshmallow may be characterized by increased cohesiveness compared to one that does not contain modified starch.

[0042] The above cohesiveness may have been measured using a texture analyzer.

[0043] The above sugar-free marshmallow may be characterized by having a cohesiveness of 0.35 to 0.8, and preferably 0.35 to 0.5.

[0044] The above sugar-free marshmallow may be characterized by increased resilience compared to one that does not contain modified starch.

[0045] The above resilience may have been measured using a texture analyzer.

[0046] The above sugar-free marshmallow may be characterized by having a resilience of 0.15 to 0.5, and preferably 0.15 to 0.25.

[0047] The above sugar-free marshmallow may be characterized by an increased storage modulus compared to one that does not contain modified starch.

[0048] The above storage modulus may be measured using a rheometer.

[0049] The above sugar-free marshmallow may be characterized by having a storage modulus (G') of 3,000 to 5,000 Pa, and preferably 3,000 to 4,000 Pa.

[0050] The above sugar-free marshmallow may be characterized by an increased loss factor compared to one that does not contain modified starch.

[0051] The above loss factor may be measured with a rheometer.

[0052] The above sugar-free marshmallow may be characterized by a loss factor (tan δ) of 0.35 to 0.5, and preferably 0.35 to 0.45.

[0053] The above sugar-free marshmallow may be characterized by an increased complex viscosity compared to one that does not contain modified starch.

[0054] The above complex viscosity may be measured with a rheometer.

[0055] The above sugar-free marshmallow may be characterized by having a complex viscosity (η*) of 950 to 1500 Pa·s, and preferably 1000 to 1300 Pa·s.

[0056] The above sugar-free marshmallow may additionally include one or more selected from the group consisting of sugar alcohol, salt, flavoring, gelatin, foaming agent, and purified water, but is not limited thereto.

[0057] Based on the total weight of the sugar-free marshmallow, the above may contain 0.1 to 5 weight% modified starch, 50 to 90 weight% sugar alcohol, 0.01 to 1 weight% salt, 0.01 to 1 weight% flavoring, 1 to 10 weight% gelatin, 0.1 to 2 weight% foaming agent, and the remainder being purified water, but is not limited thereto. When the content of the above modified starch falls within the above numerical range, the anti-synergy effect and recovery power may be excellent.

[0058] The above sugar-free marshmallow may additionally include one or more selected from the group consisting of gums and enzymes.

[0059] The above gum may be 0.001 to 1 weight%, and the enzyme may be 0.001 to 0.02 weight%. When the content of the gum or the enzyme falls within the above numerical range, the anti-water retention effect, elasticity, cohesiveness, or recovery power may have a synergistic effect, and the complex viscosity may be excellent.

[0060] The above modified starch may be one or more selected from the group consisting of rice, glutinous rice, wheat, potato, sweet potato, corn, waxy corn, and tapioca, but is not limited thereto.

[0061] The above sugar alcohol may be one or more selected from the group consisting of sorbitol, maltitol, lactitol, isomalt, and mannitol, but is not limited thereto.

[0062] The above foaming agent may be milk protein powder, soybean protein powder, or a mixture thereof, but is not limited thereto.

[0063] The above-mentioned gum may be one or more selected from the group consisting of carrageenan gum, agar, glucomannan, xanthan gum, guar gum, locust bean gum, gum arabic, tremel gum, ghatti gum, gellan, and tara gum, but is not limited thereto.

[0064] The above enzyme may be one or more selected from the group consisting of pectinase, xylanase, transglucosidase, and transglutaminase, but is not limited thereto.

[0065]

[0066] In addition, the present invention provides a method for manufacturing sugar-free marshmallows comprising: (1) a step of preparing a mixture by mixing 0.1 to 5 weight% of modified starch, 50 to 90 weight% of sugar alcohol, 0.01 to 1 weight% of salt, 0.01 to 1 weight% of flavoring, 1 to 10 weight% of gelatin, 0.1 to 2 weight% of a foaming agent, and the remainder of purified water; (2) a step of preparing a concentrated mixture of 60 brix to 80 brix by heating and concentrating the mixture under conditions of 50°C to 100°C; and (3) a step of manufacturing sugar-free marshmallows by foaming the concentrated mixture using a batch or continuous aerator at a temperature of 50°C to 100°C.

[0067] In step (1) above, one or more selected from the group consisting of gum and enzyme may be added.

[0068] The black may be 0.001 to 1 weight%, and the enzyme may be 0.001 to 0.02 weight%.

[0069] The mixture of step (1) above may be a composition for making sugar-free marshmallows.

[0070]

[0071] <Example 1> Preparation of Sugar-Free Marshmallows

[0072] Using the raw material ingredients and content of Table 1 below, a mixture was mixed, heated to 100°C, and concentrated to prepare a concentrated mixture of 70 brix. Then, this mixture was blown into bubbles using a blower at a temperature of 90°C to produce the marshmallows of Experimental Examples 1 to 5.

[0073] Raw Materials (%) Comparative Example 1 Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 Modified Starch (Wheat Corn) -0.1 -0.1 0.1 Ghatti Gum -0.01 -0.01 0.01 Transglutaminase -0.001 -0.001 Maltitol 80 80 80 80 80 Salt 0.2 0.2 0.2 0.2 0.2 0.2 Flavoring (Vanilla Flavor) 0.5 0.5 0.5 0.5 0.5 Gelatin 4.0 4.0 4.0 4.0 4.0 4.0 Foaming Agent 1.0 1.0 1.0 1.0 1.0 1.0 1.0 Purified Water Remaining Amount Remaining Amount Remaining Amount Remaining Amount Remaining Amount Total 100 100 100 100 100 100

[0074]

[0075] <Example 2> Measurement of sugar-free marshmallow synergy

[0076] A measured amount of marshmallows prepared according to the above Comparative Example and Experimental Examples 1 to 5 was placed on filter paper, sealed, and the mm of the wet filter paper was measured once a week for 5 weeks, and the results are shown in Figure 1. Except for Experimental Example 2, it was confirmed that the syneresis phenomenon decreased in all groups from weeks 1 to 5. Through this, it was found that the ghatti gum used retains moisture during the initial stages of preparation but eventually releases it over time.

[0077] Compared to the comparative example, the leaching prevention ability of the experimental example is the value expressed as a percentage of how much less leaching occurred in the experimental example compared to the comparative example at week 5 after measuring leaching by the above method, using the Colby formula 1) The expected value of the water retention ability of Experimental Examples 4 and 5 was calculated by applying [the method] and compared with the measured value to confirm the synergistic effect between the materials, and the results are shown in Table 2 below.

[0078] As a result, in Experimental Example 4, it was confirmed that the synergy effect between the materials was observed, with the water-prevention ability exceeding expectations.

[0079] Water retention ability (%) = [(Comparative Example (mm) - Experimental Example (mm)) / Comparative Example (mm)] * 100

[0080] Water prevention capability (%) Actual value Expected value 1) Comparative Example 0 - Experimental Example 1 37.50 - Experimental Example 2 12.50 - Experimental Example 3 31.25 - Experimental Example 4 47.50 29.69 - Experimental Example 5 48.75 51.67

[0081] 1) When two materials are combined ; When combining 3 materials

[0082] As a result, it was confirmed that the sugar-free marshmallows to which Experimental Examples 1, 3 to 5 were applied significantly reduced the syneresis phenomenon, which helps maintain the shape and quality of the marshmallows.

[0083]

[0084] <Example 3> Measurement of Physical Properties of Sugar-Free Marshmallows

[0085] In the present invention, a texture analyzer was used to measure physical properties, and specifically, the elasticity, cohesiveness, and recovery of sugar-free marshmallows were measured under the conditions of Table 3 below.

[0086] Instrument- Stable Micro System TA XT-21Type- TPA (Texture Profile Analysis)Probe- P / 75Test speed- 1, 1, 2 mm / sStrain- 50%Sample size- 2 x 2 x 1.5 cm (wxdxh)

[0087] As shown in Figure 2, the elasticity measurement results of the sugar-free marshmallows showed that Experimental Examples 1 and 2 were similar to the Comparative Example, while Experimental Example 3 actually weakened the elasticity. On the other hand, Experimental Examples 4 and 5 showed superior elasticity compared to the Comparative Example, confirming that the elasticity of the sugar-free marshmallows was increased to improve the texture and mouthfeel.

[0088] Figure 3 shows the cohesiveness of sugar-free marshmallows. As a result of measuring cohesiveness, Experimental Examples 1 and 2 were similar to the Comparative Example, while Experimental Example 3 actually weakened the cohesiveness. On the other hand, Experimental Examples 4 and 5 showed superior cohesiveness compared to the Comparative Example, confirming that the cohesiveness of the sugar-free marshmallows was enhanced, thereby improving the texture and mouthfeel.

[0089] Figure 4 shows the recovery power of sugar-free marshmallows. As a result of measuring recovery power, Experimental Example 3 actually weakened the recovery power compared to the Comparative Example. On the other hand, Experimental Examples 1, 4, and 5 showed superior recovery power compared to the Comparative Example, confirming that the recovery power of sugar-free marshmallows was enhanced to improve texture and mouthfeel, and in particular, it was confirmed that Experimental Examples 4 and 5 had significantly higher recovery power compared to the Comparative Example.

[0090] Additionally, the percentage change in physical properties of the experimental examples compared to the comparative example was calculated, and the Colby formula was applied to calculate the expected value of the percentage change in physical properties of experimental examples 4 and 5. This was compared with the measured value to confirm the synergistic effect between the materials, and the results are shown in Table 4 below. It was confirmed that synergistic effects were observed in elasticity, cohesiveness, and resilience in experimental examples 4 and 5, and that they had a positive effect on the texture and mouthfeel of the sugar-free marshmallows.

[0091] Change Rate of Physical Properties (%) Springiness Cohesiveness Resilience Measured Value Expected Value Measured Value Expected Value Measured Value Expected Value Comparison Example------ Experimental Example 1 - 0.95 - 1.73 - 8.87 Experimental Example 2 - 4.32 - 2.85 - 1.26 Experimental Example 3 - 27.34 - 25.61 - 23.56 Experimental Example 4 - 14.31 - 5.30 17.47 - 1.07 23.49 - 0.02 Experimental Example 5 - 27.63 - 34.09 29.27 - 26.96 45.56 - 11.18

[0092]

[0093] <Example 4> Measurement of Rheological Properties of Sugar-Free Marshmallows

[0094] In the present invention, the sugar-free marshmallow is a food that exhibits a combination of viscosity and elasticity, and its rheological properties were measured using a rheometer. Specifically, under the conditions of Table 5 below, the storage modulus (G') representing elastic properties, the loss modulus (tan δ) representing the degree of elasticity as the ratio of the storage modulus (G'') to the loss modulus (G'), and the complex viscosity (η*) representing internal structural stability by considering the elastic and viscous properties in combination were measured.

[0095] Instrument- Modular Compact Rheometer: MCR 302eType- Frequency sweep testProbe- PP25Frequency range- 0.0628~62.8 rad / s (0.01~10 Hz)Strain- 1%Temp.- 25˚C

[0096] As shown in Figure 5, the results of measuring the storage modulus of sugar-free marshmallows showed that Experimental Examples 2 and 3 were similar to the Comparative Example, but Experimental Examples 1, 4, and 5 increased compared to the Comparative Example, and in particular, Experimental Examples 4 and 5 increased significantly, confirming that the elastic properties of sugar-free marshmallows were increased.

[0097] Figure 6 shows the loss factor of the sugar-free marshmallow. As a result of measuring the loss factor, Experimental Examples 1 and 2 were similar to the Comparative Example, while Experimental Example 3 was slightly lower. Through this, it was confirmed that when the enzyme is used alone, the elastic properties are dominant over the viscous properties inside the sugar-free marshmallow, resulting in slightly more rigid and hard solid characteristics.

[0098] On the other hand, Experimental Examples 4 and 5 showed a higher loss factor compared to the Comparative Example, and thus it was confirmed that the viscous properties were enhanced compared to the elastic properties of the sugar-free marshmallow, creating a flexible and soft structure.

[0099] Figure 7 shows the complex viscosity of sugar-free marshmallows. The complex viscosity showed a similar trend to the storage modulus in Figure 5. Experimental Examples 2 and 3 showed no significant difference from the comparative example, while Experimental Examples 1, 4, and 5 showed an increase in complex viscosity compared to the comparative example. In particular, Experimental Examples 4 and 5 showed a very large increase in value, confirming that this enhances the overall internal structural stability of the sugar-free marshmallows and helps improve quality.

[0100]

[0101] <Example 5> Structural Characteristics of Sugar-Free Marshmallows

[0102] The cross-section of the sugar-free marshmallow was measured at 100x magnification using a Scanning Electron Microscope (SEM), and the results are shown in Figure 8. The marshmallow had a porous structure as it was composed of bubbles trapped in a syrup and gelatin solution. It is known that the more bubbles (holes) there are in the cross-section, the better the foam formation occurs, and the smaller the bubbles, the less moisture is lost during storage and the higher the elasticity and structural stability. Since the number of bubbles in Experimental Example 5 was significantly higher and their size was smaller when visually inspected compared to the Comparative Example, it was confirmed that applying Experimental Example 5 to sugar-free marshmallows can induce foam formation, reduce syneresis, and increase elasticity and stability.

[0103]

[0104] <Example 6> Sensory Characteristics of Sugar-Free Marshmallows

[0105] To evaluate the sensory characteristics of sugar-free marshmallows, 15 panelists evaluated the preference for chewiness, elasticity, flexibility, and overall texture using a 9-point scale, and the results are shown in Table 6 below. Experimental Examples 4 and 5 showed very high preference scores compared to the comparative examples in all evaluation categories, thus confirming that they help improve the texture of sugar-free marshmallows.

[0106] Preference (Score) Chewiness Elasticity Chewiness (Flexibility) Overall Texture Comparison Example 4.2 2.7 3.8 3.4 Experimental Example 15.3 5.5 3.7 5.1 Experimental Example 25.1 4.2 5.8 5.2 Experimental Example 36.1 3.1 3.2 4.1 Experimental Example 45.5 6.2 6.0 6.3 Experimental Example 55.8 7.4 7.1 7.0

[0107] In conclusion, when comprehensively considering physical characteristics such as water content, physical properties, rheological, structural, and sensory characteristics, it was confirmed that using modified starch to produce sugar-free marshmallows positively improved their shape retention and texture. Furthermore, it was confirmed that sugar-free marshmallows produced using modified starch and gum, and sugar-free marshmallows produced using modified starch, gum, and enzymes, exhibited particularly excellent physical characteristics, physical properties, rheological, structural, and sensory characteristics, thereby more positively improving the shape retention and texture of the marshmallows.

Claims

1. Sugar-free marshmallows containing modified starch.

2. In Claim 1, The above sugar-free marshmallow is characterized by additionally including one or more selected from the group consisting of sugar alcohol, salt, flavoring, gelatin, foaming agent, and purified water.

3. In Claim 2, A sugar-free marshmallow characterized by comprising, based on the total weight of the sugar-free marshmallow, 0.1 to 5 weight% modified starch, 50 to 90 weight% sugar alcohol, 0.01 to 1 weight% salt, 0.01 to 1 weight% flavoring, 1 to 10 weight% gelatin, 0.1 to 2 weight% foaming agent, and the remainder being purified water.

4. In Claim 1, The above sugar-free marshmallow is characterized by additionally including one or more selected from the group consisting of gums and enzymes.

5. In Claim 4, Sugar-free marshmallow characterized by having 0.001 to 1 weight% of black and 0.001 to 0.02 weight% of enzyme.

6. In Claim 1, Sugar-free marshmallows characterized by the above modified starch being one or more selected from the group consisting of rice, glutinous rice, wheat, potato, sweet potato, corn, waxy corn, and tapioca.

7. In Claim 4, Sugar-free marshmallows characterized by being one or more selected from the group consisting of black carrageenan gum, agar, glucomannan, xanthan gum, guar gum, locust bean gum, gum arabic, tremel gum, ghatti gum, gellan, and tarra gum.

8. In Claim 4, Sugar-free marshmallow characterized by being one or more selected from the group consisting of pectinase, xylanase, transglucosidase, and transglutaminase.

9. In Claim 1, The above sugar-free marshmallow is characterized by having an increased storage modulus compared to one that does not contain modified starch.

10. In Claim 1, The above sugar-free marshmallow is characterized by having increased complex viscosity compared to one that does not contain modified starch. 11.(1) A step of preparing a mixture by mixing 0.1 to 5 weight% of modified starch, 50 to 90 weight% of sugar alcohol, 0.01 to 1 weight% of salt, 0.01 to 1 weight% of flavoring, 1 to 10 weight% of gelatin, 0.1 to 2 weight% of foaming agent, and the remainder of purified water; (2) a step of heating and concentrating the above mixture under conditions of 50°C to 100°C to produce a concentrated mixture of 60 brix to 80 brix; and (3) a step of producing sugar-free marshmallows by using a batch or continuous aerator to create bubbles in the concentrated mixture at a temperature of 50°C to 100°C; a method for producing sugar-free marshmallows.

12. In Claim 11, A method for making sugar-free marshmallows characterized by adding one or more selected from the group consisting of gum and enzyme in step (1) above.

13. In Claim 12, A method for manufacturing sugar-free marshmallows characterized by the black being 0.001 to 1 weight% and the enzyme being 0.001 to 0.02 weight%.

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