METHOD OF PRODUCING FRUIT AND BERRY MARSHMALLOWS Russian patent published in 2023 - IPC A23G3/52 

FIELD: food industry; confectionery industry.

SUBSTANCE: method of producing fruit and berry marshmallows includes primary processing of apples, baking apples, rubbing baked apples to obtain puree, preparing pastille mass, molding, drying, sprinkling with powdered sugar, preparing agar-sugar syrup, for which dry powdered agar-agar is mixed in a technological container with water temperature 17–20°C, sugar is added in a volume of 26% of the recipe amount and syrup is prepared at a temperature of 90°C for 30 minutes. Chokeberry juice is prepared by grinding chokeberry berries through a sieve, separating the cake. Next, chokeberry juice is added to the agar-sugar syrup and stirred for 10 minutes until thickened. Applesauce is prepared by washing fresh green apples with water, dividing them into halves, and baking them in an oven at 150°C for 1 hour, rubbing through a sieve, adding 37% sugar from the recipe amount, boiling in a container until all the liquid has evaporated, cooling to a temperature of 22°C. A protein-sugar mixture is prepared in the following way: the eggs are washed, broken, the whites are carefully separated from the yolks, the whites are beaten into a very fluffy mass, then sugar is added in the amount of 37% of the recipe amount in parts, and a vitamin complex is added. The mass is beaten until white and homogeneous at a temperature of 20-25°C for 10 minutes. A syrup prepared with the use of agar, sugar, aronia, rowanberry is added to the mixture containing egg white and sugar, the said mixture is mixed and beaten for 1 minute. Then the mixture of apple and sugar is added to the mixture of egg white, agaro, vitamin, sugar, aronia, rowanberry and beaten for 5 minutes. After that, the pastille blanks are formed in a deep baking tray, which is covered with baking paper, the mass is laid out in it and dried in a baking oven at a temperature of 90°C for 6 hours. The resulting mixture is cooled without forced action to a temperature of 20°C, then cut into bars and sprinkled with powdered sugar. The fruit and berry mass for marshmallows is prepared at a certain ratio of the original recipe components.

EFFECT: invention is aimed at the production of fruit and berry marshmallows with reduced sugar content, enriched with vitamins.

1 cl, 1 dwg, 1 tbl, 1 ex