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

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Method for production of marshmallow dessert is proposed, which includes the preparation of an invert syrup by boiling a mixture of water, sugar and citric acid in ratio of 10:2.5:0.01 to dry solids weight ratio of 83±0.5 % and pulp mass by whipping up protein, followed by addition of the inverted syrup cooled to 70±1 °C, introduction of aromatic and flavor additives, dyes, while the finished product is packed in pre-prepared sterile jars via a jigging machine with an aerator, excluding the stage of molding, aging and dusting, after which the finished jars with the product are fed to the machine for hermetic packaging, and in the process of aerating with air at a pressure of 0.3 MPa, the product density of 0.2–0.3 g/cm³ is achieved, and as flavor additives such ingredients as fruit puree, raisins, nuts, pieces of fruit, as a dye and flavor – concentrated fruit or berry juice or natural vanilla are used.

EFFECT: invention allows to increase the quality and nutritional value of marshmallow dessert, to improve consumer properties, to make the product hypoallergenic, and the use of a sealed package allows to extend the shelf life to 3 months.

1 cl