METHOD FOR MARSHMALLOW PRODUCTION Russian patent published in 2022 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to confectionery, and can be used in the production of marshmallows. The method for marshmallow production includes the preparation of agar-sugar syrup by mixing agar-agar with water in a ratio of 1:30 and dissolving when heated. Next, sugar is added and boiled to a temperature of 119-120°C, then sent for cavitation-cumulative treatment by feeding at a speed of 10-15 m/s into a supercavitation static apparatus. Whipped protein mass is prepared using a protein decoction of chickpeas. Chickpea decoction is prepared by thoroughly washing and soaking chickpea beans in water in a ratio of 1: 3 for 6-8 hours, followed by boiling in water for 1.5-2 hours to a mass fraction of 12-15% solids and cooling to a temperature of 4-8°C, then the decoction is whipped for 5-8 minutes at room temperature with xanthan gum and tartar until foaming, followed by the addition of fruit and berry puree in the form of a mixture of apples and black currant. In the resulting whipped mass, a pre-prepared agar-sugar syrup with a temperature of 70-75°C is gradually added and whipped for 4-6 minutes. After that, the finished marshmallow mass with a temperature of 38-43°C is formed by the separation method, kept, dried to a mass fraction of moisture of 20-24%. At the same time, marshmallows are prepared with the following mass ratio of the initial prescription components, kg: puree from a mixture of apples and black currant 24.00-26.00; agar-agar 1.60-2.00; white sugar 50.00-54.00; chickpea decoction 13.00-14.00; xanthan gum 0.20-0.30; tartar 0.10-0.20.

EFFECT: invention provides a product with improved organoleptic characteristics and higher nutritional value.

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