MERINGUE PRODUCTION METHOD Russian patent published in 2012 - IPC A23G3/52 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to its confectionary branch. At first water is separately mixed with sodium alginate, sodium carboxymethylcellulose and thermostable pectin with sodium citrate; each component swelling during an hour at a temperature of 40-45°C. Then one prepares a mixture of egg albumen, citric acid, swollen sodium alginate, sodium carboxymethylcellulose and thermostable pectin with sodium citrate. The produced mass is beaten up during 14-15 minutes till its volume increases 4.5-5.0 times. Simultaneously one dissolves isomalt with calcium citrate in water and boils the produced solution out at a temperature of 110-115°C with subsequent cooling to 80°C. The cooled solution is introduced into the beaten mass; the produced mass is mixed and beaten up during 2-3 minutes. Then the mass is moulded into confectionary products with a weight equal to 1-2 g and baked during 70-100 minutes at a temperature of 85-95°C. The mass components are taken at the following preset ratio (weight parts): thermostable pectin - 0.14-1.11, sodium citrate - 0.02-0.19, sodium alginate - 0.07-0.56, sodium carboxymethylcellulose - 0.28-2.23, water for foamy mass preparation - 9.85-24.62, egg albumen - 386.90-387.40, citric acid - 4.64-4.65, isomalt - 967.24-968.50, calcium citrate - 0.02-0.19, water for syrup preparation - 154.76-154.96.

EFFECT: invention allows to produce a product with dietary properties and low caloric content, density and regular shape preserved throughout its storage life; introduction of food fibres into the product recipe enhances adhesive capacity of the mass which allows to reduce reject rate during moulding.

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