MARSHMALLOW PRODUCTION METHOD Russian patent published in 2009 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. When producing marshmallows agar-maltitol-maltose syrup is produced by mixing of agar dissolved in water taken in quantity 1.0:(62.0-63.0) with maltitol solution with maltose syrup with following boiling during 15-30 seconds till syrup with moisture content 17-25% is obtained. At the same time protein-inuline-apple mixture is prepared by mixing of dry albumen, inuline and apple puree with following mixture swelling till viscous and homogenous consistency. After that fructose, isomalt and sorbite are mixed. Swollen protein-inuline-apple mixture is added. The mixture is beaten till its volume increases 2-3 times. Beaten mixture is mixed with agar-maltitol-maltose syrup with following beating of the mass till obtaining of stable foam structure. At the end milk acid and vanilla essence are added. Prepared mass is formed as separate products. They are dried and decorated with maltodextrin. The ingredients are used in the specified proportions.

EFFECT: invention allows to obtain marshmallows with dietary properties, decrease its energy value and increase qualitative characteristics.

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