MARSHMALLOW PRODUCTION METHOD Russian patent published in 2018 - IPC A23G3/52 A23G3/48 

FIELD: food industry.

SUBSTANCE: marshmallow production method is proposed, that involves preparing a apple-Jerusalem artichoke-pectin mixture, for which purpose the pectin and fructose mixture at the ratio of 1:5 is dosed into a mixer and, with continuous stirring to prevent forming lumps, a formulation amount of apple puree and Jerusalem artichoke powder is introduced; the mixture is left for 2 hours for the pectin swelling and its better distribution in the apple-Jerusalem artichoke mixture; 10 minutes before the completion of the pectin swelling process, fructose syrup is prepared, for which purpose fructose is introduced into treacle pre-heated to 60° C, the mixture is boiled in a serpentine cooking column at t=112°C to the mass fraction of dry substances 86±1%, the resulting syrup is cooled in a tempering machine to t=95±2°C; then, sodium lactate is introduced in the swollen apple-Jerusalen artichoke-pectin mixture, half of the formulation amount of recovered egg whites is added, the formulation mixture is whipped in a whipping machine for 5 minutes, the remaining egg whites are introduced, the whipping is continued for another 5 minutes, thereinafter lactic acid, vanilla essence, red colouring, fructose-treacle syrup are added and stirred for 2 min for uniformly distributing the components, the finished whipped mass is moulded by the method of "jigging" with a marshmallow-jiggling machine on trays, directed for curing, drying, glazing with chocolate icing, cooled and packed. The marshmallow is prepared with the following ratio of the formulation components, wt %: chocolate icing 34.54; fructose 41.11; treacle 8.73; apple puree 10.68; Jerusalem artichoke powder 1.89; egg white 1.06; citrus pectin 0.85; lactic acid 0.53; sodium lactate 0.51; vanilla essence 0.07; red colouring 0.03.

EFFECT: invention allows to improve the quality of products, to increase the shelf life, to reduce sugar content, to obtain marshmallows of functional purpose with the use of non-traditional raw materials, which allows to expand the raw material base in the production of marshmallows, to obtain confectionery products having a pleasant taste, aroma, a tender soft consistency, the whipped mas of which has a well-fixed structure.

1 tbl, 2 ex