METHOD FOR MAKING APPLE-HONEY MARSHMALLOW Russian patent published in 2021 - IPC A23G3/48 A23G3/52 A23L21/12 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the industrial production of pastel confectionery products. A method for the preparation of apple-honey marshmallow is proposed, including the production of applesauce, preparation of the pastel mass by churning chilled mashed potatoes with the addition of honey in it at a ratio of 2:1, pouring the pastille mass in a thin layer and drying it, while applesauce is obtained by heat treatment in a vacuum steam boiler at a temperature of 75 to 80°C, at a heating steam pressure of 3.5 to 4 kgf/cm and a vacuum of 350 to 400 mm Hg. Art. until the moisture content in the mass is from 82 to 85%, after which the boiled mass is cooled to 10-25°C and knocked down to obtain a mass density from 1000 to 1100 kg/m³ with a simultaneous increase in volume by 1.5-2 times, then applesauce is mixed with honey, pre-knocked down at a temperature of 20 to 25°C to a density of 1370 to 1400 kg/m³, and the apple-honey mixture is knocked down again until a pastel mass with a density of 700-750 kg/m³ is obtained, after which part of the pastel mass is poured in a layer from 10 to 15 mm and dried first at a temperature of 60°C for 4-6 hours to form a crust on the surface of the formation, and then at a temperature of 38-42°C until the end of drying with intensive blowing, the remaining apple-honey pastel mass is used to coat layers of dried pastille layers with further additional drying at a temperature of 38-42°C with intensive blowing for 4-6 hours. In this case, heat treatment in a vacuum steam boiler is carried out to a soft state and a decrease in volume from 10 to 15% of the original. The cooled apple mass is knocked down in a horizontal whipping machine equipped with a water jacket with a water temperature in the jacket from 18 to 23°C for 10-20 minutes at 200 rpm. Honey is knocked down until it is completely saturated with air, until a white color is formed in a vertical beating machine with a stirrer in the form of a whisk. The apple-honey mass is knocked down in a horizontal whipping machine for 30-45 minutes at 200 rpm. The complete drying process of the layer of pastel mass is from 15 to 24 hours, the filling of the pastel mass is carried out with a layer of 10 to 15 mm. At the same time, before mixing it with whipped honey, from 1.5 to 50% by weight is additionally introduced to applesauce heat-treated berry and/or fruit puree with a dry matter content of 10 to 15%, which includes red mountain ash and/or black mountain ash and/or cranberries and/or lingonberries and/or black currants and/or red currants and/or blueberries and/or raspberries and/or strawberries and/or viburnum and/or blackberries and/or gooseberries and/or mulberries and/or cloudberries and/or sea buckthorn and/or grapes and/or plum and/or pear and/or peach and/or cherry and/or cherry and/or apricot and/or orange and/or grapefruit and/or lemon and/or lime.

EFFECT: invention is aimed at increasing the structural, mechanical and taste characteristics of marshmallow, which has a stable dense foamy structure and a fine-pored consistency, high organoleptic and biological properties with long-term preservation of consumer qualities, as well as improving its presentation and expanding the range of industrial confectionery products.

8 cl, 2 tbl, 2 ex