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

FIELD: food industry.

SUBSTANCE: confectionery, used in the production of pastille confectionery, in particular marshmallows. Method for marshmallow production includes obtaining marshmallow mass, shaping, curing and powdering finished products with powdered sugar. At the same time, to obtain a marshmallow mass, preliminary preparation of the initial components is carried out, apple puree and kiwi puree are combined at a ratio of 3:1, sugar is introduced into the resulting mixture and heated to a temperature of 60 to 65°C until the sugar is completely dissolved. Sugar syrup is obtained from molasses and sugar at a ratio of 1:2.34. The egg white is isolated and cooled. Powdered pectin is added to the mixture of apple puree, kiwi puree and sugar to swell it for 1 hour, followed by cooling the resulting mixture to a temperature of 2 to 4°C. The cooled mixture of apple puree, kiwi puree, sugar and pectin is combined with chilled egg white and the resulting mass is beaten to a density of 0.1-0.15 g/cm³, spirulina powder is added, as well as sugar syrup and beaten again until mass density equal to 0.5-0.55 g/cm³. Components are taken in a certain ratio.

EFFECT: increasing the nutritional value of marshmallow, as well as providing the required organoleptic indicators due to the ingredients used in the composition without introducing additional components.

1 cl, 1 tbl, 3 ex