Manufacturing method of marshmallow maximizing the content of lactic acid bacteria using lactic acid bacteria instantaneous deposition technique and marshmallow manufactured using the same

摘要

The present invention relates to a method for manufacturing a marshmallow that maximizes the lactic acid bacteria content using a lactic acid bacteria instantaneous deposition technique, wherein the raw marshmallow is first dried in a dryer and then cooled, and the first dried marshmallow is heated at 60 ° C. to 150 ° C. After cooling, the first heated marshmallow is secondarily heated at 60 ° C. to 150 ° C. and then cooled, and the second heated marshmallow is dried in a dryer and then cooled to obtain a dry marshmallow having a moisture content of 0.0001 to 5 wt %. manufacturing; adding lactic acid bacteria to the dried marshmallow and stirring; Lactic acid bacteria deposition step of heating the surface of the stirred dry marshmallow to 30 ℃ to 37 ℃; And it is possible to prepare a marshmallow having a high concentration of lactic acid bacteria deposited by using a small amount of lactic acid bacteria by including the step of drying the marshmallow obtained in the lactic acid bacteria deposition step (S300) and then cooling. In addition, the marshmallow prepared by the above method exhibits a high retention rate of lactic acid bacteria even for long-term storage, and can exhibit excellent retention in the intestine.