METHOD FOR PRODUCING MARSHMALLOWS Russian patent published in 2021 - IPC A23G3/52 A23G3/48 

FIELD: confectionery industry.

SUBSTANCE: invention relates to food, in particular confectionery industry, and concerns the production of marshmallows using Jerusalem artichoke syrup and quince sauce, which has a preventive focus, low sugar content and energy value. Disclosed is a method for the production of marshmallows. The method includes the preparation of agar-sugar-Jerusalem artichoke syrup, for which dry powdery agar is mixed in a technological container with water at a temperature of 15°C in a ratio of 1:5, left to swell for 1 hour, then the swollen agar is quickly dissolved when heated. Some sugar of the recipe amount is added. After its complete dissolution, Jerusalem artichoke syrup is added. The mixture is boiled down at a temperature of 110°C to a mass fraction of solids 85±0.5%. The resulting syrup is cooled to a temperature of 94±1°C, and the remaining recipe amount of sugar and half of the recipe amount of egg white are added to quince sauce. The ingredients are whipped in a whipping machine for 9-10 minutes. After that the remaining egg white is added. The resulting mixture is whipped for 10-11 minutes. Then agar-sugar-Jerusalem artichoke syrup is added. The ingredients are mixed for 2-3 min for a uniform distribution of the recipe components. Then the resulting mass is shaped by extruding. After that the mass is kept for 4 hours at 22°C. Then the marshmallows are dried for 5-6 hours in a chamber at 38-40°C and a relative humidity of 57% to a dry matter content of 80%. Then the finished products are stuck to each other and packaged. The marshmallow mass is prepared with the following ratio of the initial recipe components, kg per 100 kg of finished products: granulated sugar - 40-45; Jerusalem artichoke syrup - 30-40; quince sauce - 40-50; egg white - 6-7; agar - 0.6-0.8.

EFFECT: invention makes it possible to ensure a preventive focus of products and expand the range of marshmallows, namely, it makes it possible to produce marshmallows, which are characterized by low sugar content, increased nutritional value, and it can be recommended for inclusion in the diet for persons adhering to a healthy lifestyle, as well as for preventive nutrition.

1 cl, 1 tbl, 2 ex