MARSHMALLOW MASS PRODUCTION METHOD Russian patent published in 2017 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention refers to confectionary production. The marshmallow mass production method consisting in mixing of semifinished product beaten up under compressed air pressure from sugar, apple puree and egg white with boiled agar-sugar-treacle syrup with further addition of lactic acid, essences and dye. The dye is an aqueous or aqueous-alcoholic extract produced at the temperature of 30-50°C of the amaranth pre-dried leaf mass of Valentine varieties at a dosage of 1.8-2.9 kg for 100 kg of marshmallow mass. The aqueous or aqueous-alcoholic extract is produced from the previously dried amaranth leaf mass of Valentine varieties by grinding to the particle size of not more than 0.3 mm, by mixing with water or 40% alcoholic solution in weight percents of 1:(8-10), extraction with stirring with frequency 60 min^-1 for 45-50 minutes at the temperature of 30-50°C with centrifugate separation.

EFFECT: invention results in an increase of marchmallow mass consumer properties, giving it pink color by adding of natural origin dye and antioxidant activity, and in resource base expanding.

2 cl, 1 tbl, 1 ex