METHOD FOR PRODUCTION OF MARSHMALLOW WITHOUT EGG ALBUMEN Russian patent published in 2020 - IPC A23G3/36 A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry, and can be used in production of marshmallow on agar-agar using vegetal protein of lentils instead of egg albumen of animal origin. One proposes a marshmallow production method involving preparation of an agar-sugar-molasses syrup, a whipped protein mass, a marshmallow mass by mixing an agar-sugar-molasses syrup and the aerated mass, moulding and structure formation of marshmallow mass, drying, covering marshmallow halves with sugar powder and gluing them, using a protein decoction of lentil, which is prepared by way of boiled lentils beans boiling in water for 1–1.5 h till dry substances weight fraction is not less than 5 %, strained decoction is filtered, its concentration is equal to 10–13 % mass fraction of dry substances, cooling down to 4 ± 2 °C, and whipped for 12–18 minutes at room temperature with lactic acid until foaming, followed by addition of apple puree or without addition of apple puree, added chilled mass is gradually added to agaro-sugar-molasses syrup cooled down to 75 ± 2 °C, and marshmallow mass is whipped during 3–5 minutes, added a food flavouring agent and colouring agent, whipping is continued for 1–2 minutes, after which mass with mass fraction of moisture of 27 ± 2 % is moulded by jigging, stand, dried till moisture content is 20 ± 2 %, sprinkled with sugar powder and packed, wherein one prepares at the following weight ratio of the initial recipe components, kg: apple puree 14.3–15.4; agar-agar 0.9–0.94; white sugar 46.0–50.0; molasses 20.0–24.0; decoction of lentils 13.0–14.0; flavouring agent 0.01–0.02; food colouring agent 0.09–0.1; milk acid 0.60–0.64, or agar-agar 1.00–1.30; white sugar 51.00–54.00; molasses 22.00–26.00; decoction of lentils 20.50–21.00; flavouring agent 0.41–0.50; food colouring agent 0.09–0.10; milk acid 1.00–1.10.

EFFECT: invention allows to expand range of marshmallow on agar without using egg albumen for all population groups, including for lean and vegetarian food, as well as for people having egg albumen allergy, to reduce content of starch polysaccharide, which promotes increase of inulin in the body, metabolic disorders, which leads to a set of excess weight and can cause diabetes mellitus, developing atherosclerosis, eye problems, enhance nutritive value by using beans of lentil decoction containing essential amino acids (valine, isoleucine, leucine, lysine, methionine, threonine, tryptophan, phenylalanine), vitamins (A, beta-carotene, E, K, C, B₁, B₂, B₃ (PP), B₄, B₅, B₆, B₉) and mineral substances (Ca, F, Mg, P, K, Na, Zn, Cu, Mn, Se), as well as provides reduction of sugar capacity and caloric content of the product, enhancement of nutritive value of marshmallow, reduction of technological process due to exclusion of agar-agar swelling in water.

1 cl, 1 tbl, 5 ex