METHOD FOR PRODUCTION OF MARSHMALLOWS Russian patent published in 2021 - IPC A23G3/52 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The method for production of marshmallows initially involves preparation of agar-sugar-molasses syrup. For this, dry powdered agar is mixed in a technological container with water at a temperature of 15°C, taken in a ratio of 1:5 of the amount of added sugar and left to swell for 1 hour. Then the swollen agar is quickly dissolved when heated, part of the sugar from the prescription amount is added, after its complete dissolution, molasses and Jerusalem artichoke syrup, preheated to a temperature of 45-50°C, are added. The mixture is boiled at a temperature of 110°C to a mass fraction of dry matter 85±0.5%. The resulting syrup is cooled to a temperature of 94±1°C. The remaining amount of sugar according to the recipe and half of the prescription amount of egg white are added to the applesauce or a mixture of applesauce and berry puree and knocked down in a whisk machine for 9-10 minutes, the remaining protein is added, knocked down for 10-11 minutes, then milk whey and agar-sugar-molasses syrup are added and stirred for 2-3 minutes to evenly distribute the recipe components. Next, the finished mass is formed by extruding. After that the mass is left to stand for 4 hours at a temperature of 22°C, then the marshmallows are dried for 5-6 hours in a chamber at a temperature of 38-40°C, relative humidity of 57%, to a dry matter content of 80%. After sprinkling with powdered sugar, finished products are attached to each other and packaged. The initial components are taken in a certain mass ratio.

EFFECT: invention ensures a preventive effect of products and expands the range of marshmallows.

1 cl, 1 tbl, 3 ex