METHOD FOR OBTAINING MARSHMALLOWS “WITHOUT ADDED SUGAR” WITH DRY WHEY PERMEATE Russian patent published in 2021 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery. The method for marshmallow production includes the preparation of syrup, marshmallow mass by mixing the syrup with prescription components, forming and structuring the marshmallow mass. When preparing the syrup, dry demineralized whey permeate and starch molasses are used. Agar-agar is mixed with water at a hydromodulus of 1:30, the solution is brought to boiling and, while stirring, the prescription amount of dry demineralized whey permeate is gradually introduced, after complete dissolution of which molasses heated to a temperature of 55-60°C is added in an aqueous solution, the syrup is boiled to a mass fraction of 84±1.5% of dry matter, which is then mixed with fruit and berry and/or vegetable concentrated juice, sodium lactate and egg white until a homogeneous state, the prepared mixture is kneaded under compressed air pressure of 2.5-3.5 bar for 2-2.5 minutes until a marshmallow mass with a density of 400±20 kg/m³ is obtained. Then the mass is sent to molding using the jigging method, maturation and drying. The components are taken in a certain mass ratio.

EFFECT: invention is aimed at obtaining marshmallows of reduced sweetness, sugar content, calorie content, glycemic content, increased nutritional value using dry demineralized whey permeate and concentrated fruit and berry and/or vegetable juice.

1 cl, 2 tbl, 4 ex