MARSHMALLOW PRODUCTION METHOD Russian patent published in 2023 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, can be used for the production of confectionery products. The method for marshmallow production involves dissolving agar-agar in water and heating to a temperature of 90-95°C, adding granulated sugar, molasses and sea buckthorn puree. Sugar-agar-molasses syrup is boiled with the addition of sea buckthorn puree to a temperature of 120°C and a mass fraction of dry substances of 79-82%. Egg white is also whipped with granulated sugar and citric acid to obtain a protein mass. The protein mass is mixed with the syrup when whipping. The resulting marshmallow mass is cooled to a temperature of 55-57°C, molded, dried at a temperature of 24°C for 7-11 hours and powdered with powdered sugar and/or starch. In this case, the following mass ratio of the initial components is used, wt. %: granulated sugar 16.0; molasses 28.0; agar-agar 1.45; water 15.5; sea buckthorn puree 19.25; egg white 9.5; citric acid 0.3; powdered sugar and/or starch for powdering 10.0.

EFFECT: invention is aimed at expanding the range of confectionery products with increased organoleptic properties, as well as reducing energy value by reducing the sugar content.

1 cl, 1 tbl, 3 ex