METHOD FOR PREPARING GLUE MARSHMALLOW WITH SHADBERRY PUREE Russian patent published in 2023 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: method of preparing sticky marshmallows with the addition of shadberry puree is proposed. To prepare 100 g of marshmallow, 0.6 g of agar is pre-soaked in cold running water at a temperature of 20°C, swollen agar is dissolved in distilled water to obtain agar-sugar-treacle syrup. After that, 34.3 g of granulated sugar and 10.78 g of molasses are added to the resulting solution, the mixture is stirred until the sugar is completely dissolved, the syrup is boiled down to a solids content of 79 ± 1%. 6.1 g of apple puree and 16.6 g of shadberry puree, 34.3 g of granulated sugar, 1.17 g of egg white are loaded into the churning machine, after 8–10 minutes of churning, without stopping the process, the second half of the egg white is introduced into amount of 1.17 g and churning is continued for 10–12 minutes. At the same time, citric acid in the amount of 0.6 g, vanilla flavoring in the amount of 0.06 g and the resulting agar-sugar-syrup with a temperature of 80–85°C, the mass is kneaded for 1–2 minutes. Next, the pastille mass is cast, the pastille mass is cured, the layer is dried, the pastille layer is cut into separate products, and drying is carried out at a temperature of 40–-55°C up to 85% solids content and the marshmallow is chilled, dusted with powdered sugar, packaged and labeled.

EFFECT: invention provides obtaining marshmallow with optimal organoleptic characteristics and nutritional value.

1 cl, 3 tbl, 2 ex