MARSHMALLOW PRODUCTION METHOD Russian patent published in 2024 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to the confectionery industry, and concerns a method of producing marshmallow. The method of producing marshmallow involves pouring agar-agar with sugar into water and heating it. After the sugar is completely dissolved, corn starch is added and mixed until smooth to obtain a syrup. At the same time, whipped protein mass is prepared from egg whites with the addition of apple and beet puree. Then the marshmallow mass is prepared by gradually adding a syrup cooled to 65±2°C into the whipped protein mass and churning for 3–5 minutes. At the end of preparing the marshmallow mass, a solution of a sweetener — the sweet protein Thaumatin — is introduced. The resulting mass is molded with a moisture mass fraction of 27±2% by jigging, standing, drying to a moisture content of 20 mass±2%, gluing and packaging. The initial components are taken in a certain mass ratio. Moreover, a solution of the sweetener — the sweet protein Thaumatin — is prepared at the rate of 0.002 kg of dry sweetener powder per 1 kg of water.

EFFECT: invention is aimed at producing marshmallow with a pleasant taste, aroma, consistency, and a reduced glycemic index of the product.

1 cl, 2 tbl