MARSHMALLOW PRODUCTION METHOD Russian patent published in 2011 - IPC A23G3/00 A23G3/52 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to the confectionary branch. The method envisages apple-and-pectin mixture preparation. Pectin, preliminarily mixed with sugar at a ratio of 1:4, is introduced into apple puree, the mixture is left for 15-20 minutes for pectin swelling. Then one heats the mixture and introduces wheat gluten into it. The mixture is cooled. Simultaneously, dry egg albumin is mixed with water and left for swelling. Into the cooled apple-and-pectin mixture one introduces sodium lactate, sugar sand and beats the mixture up with swollen egg albumin during 5-7 minutes. Dry egg albumin and dry wheat gluten are used at a ratio of 70:30. Simultaneously one prepares sugar-molasses syrup with dry substances content 85%. Into the beaten mass one adds the ready 85-90°C sugar-molasses syrup and proceeds with beating till the mass volume is increased 2-2.5 times. Then a flavouring agent and lactic acid are introduced into the mass and the mass is beaten for no more than 1 minute. The mass is moulded into separate products and left for maintenance. The ready products are coated with sugar powder or glased.

EFFECT: invention allows to reduce prime cost of the product due to reduction of egg albumin consumption, expand the raw materials base, improve quality indices of the product.

1 tbl, 3 ex