METHOD OF PRODUCING MARSHMALLOWS USING NATURAL INGREDIENTS Russian patent published in 2024 - IPC A23G3/52 

FIELD: confectionery industry.

SUBSTANCE: marshmallow production method involves preparation of agar-sugar syrup. Dry powdered agar-agar is mixed in a technological container with water at a temperature of 17–20°C, sugar is added in a volume of 50% of the recipe amount and syrup is prepared at a temperature of 90°C for 30 minutes. Lingonberry puree is added to the agar-sugar syrup and stirred for 10 minutes until thickened. The protein-sugar mixture is beaten by adding sugar to the egg white in a volume of 50% of the recipe amount and preparing the mixture at a temperature of 22°C for 10 minutes. Pear puree is added to the protein-sugar mixture, mixed and beaten at a temperature of 22°C for 5 minutes. The agar-sugar-lingonberry mixture is added to the protein-sugar-pear mixture, beaten at a temperature of 60°C for 5 minutes to ensure thorough mixing. Marshmallow blanks are formed into hemispheres, the marshmallow halves are dried at a temperature of 22°C for 10 hours, the marshmallow halves are glued together and sprinkled with powdered sugar. Marshmallow mass is prepared at a certain ratio of the original recipe components.

EFFECT: invention is aimed at producing marshmallows with reduced sugar content and reduced energy value in comparison with analogues.

1 cl, 1 dwg, 1 tbl