MARSH-MALLOW AND PROCESS FOR PRODUCTION THEREOF

摘要

A process for marsh-mallow production consists in preparation of a gelling agent, preparation of a syrup on its basis with subsequent boiling it under pressure, preparation of a formula mixture ensuring viscosity of 0,9-2,3 Pa ?? sec at the speed gradient of 60-80 sec-1 of a filler, foam former and prepared syrup. The formula mixture is whipped to obtaining the consistency of a marsh-mallow mass and half-finished products are formed, structurization and drying is carried out, individual products are formed. The ingredients of the formula mixture are taken in the following ratio (wt%): froth former (egg-white) 0.5-1.4, syrup 50-96, gelling agent 0.6-1.4, filler the rest. The following components can be used as a gelling agent: agar, pectin, agar of furcelaria or its blend with agaroid (carrageen). In the first case a blended mixture of apple sauce is used as a filler, in the second and in the third molasses is used. Buffer salt, invert syrup, flavourings and colouring agents can be used additionally in production of marsh-mallow. In the course of shaping half-finished products a filling such as a fruit jam and/or chocolate paste and/or milk cream is loaded under pressure to the centre of a marsh-mallow mass, at least of one half-finished product. A decoration such as sugar powder or wafer chips, or peanuts, or chocolate, fondant or fat glaze can be applied on the surface of a product. Marsh-mallow contains one or at least two bonded shaped and structurized half-finished products made as geometric figures with a smooth or relief surface. Marsh-mallow can have a filling located in the cavity of at least one half-finished marsh-mallow product. A cavity can be made in the closed space of a half-finished product, or can be open from one side. Marsh-mallow can be covered with decoration layer and/or can be multicoloured.