Method of making marshmallows

Abstract

FIELD: food industry.SUBSTANCE: method for making marshmallows is proposed, according to which apples are prepared by peeling and coring them, and the peeled apples are cooked at a temperature of 85°C for 6 hours, the stewed apples are passed through a sieve to obtain a puree. The caramel molasses are boiled for 40 minutes, using steam heating to obtain a clear, light syrup. Apple puree, agar-agar, acacia honey, molasses and stevia are mixed until a homogeneous mass is obtained, to which reconstituted dry egg white is added. The mixture is whipped until a dense foam-like mass is formed, citric acid is added and mixed, and the finished whipped mass is formed using the dropping method using a marshmallow-dropping machine. The marshmallows are placed on trays, dried, and the finished product is obtained.EFFECT: increase in the nutritional and biological value of the product while simultaneously increasing the organoleptic properties of the marshmallow.1 cl, 2 tbl

Description

[0001] The invention relates to the food industry, in particular to the confectionery industry, and can be used in the production of marshmallows.

[0002] A method for producing marshmallow is known, disclosed in the description of the invention to the Russian Federation patent No. 2063150, IPC A23L1 / 06, according to application No. 94 94001642, dated 01 / 17 / 1994, published 07 / 10 / 1996, in which the components of the marshmallow mass are taken in the following amount, wt. % (based on dry matter):

[0003] Syrup 12,46–14,04 Apple puree 3,33–3,53 Egg white 0,69–1,04 Whey protein concentrate 2,42–2,77 Citrus pectin 1,25–1,30 Sodium lactate 0,23–0,24 White sugar rest

[0004] The method for producing marshmallow mass with the specified composition includes preparing raw materials and preparing an apple-pectin-protein mixture. A dry mixture of pectin and sugar in a ratio of 1: (4-5) is added to applesauce, which is left to swell the pectin. The mixture with the swollen pectin is heated to a temperature of 50-60 °C, sodium lactate is added, along with a mixture of egg white and curd whey protein concentrate (CWC), obtained by pasteurizing curd whey, then incubating it with hydrochloric acid, cooling, ultrafiltration, and spray drying to obtain a dry, finely dispersed powder with a dry matter content of 94-95%. The resulting mass is whipped until a dense foam forms. At the same time, a sugar-molasses syrup is prepared by dissolving the remaining amount of sugar in water and boiling the mixture until the dry matter content is 85±1%.The resulting sugar-molasses syrup is added to the foamy apple-pectin-protein mass, everything is whipped for 10-15 minutes until a white, viscous foamy mass with a density of 470-500 kg / m3 is obtained, which is then molded.

[0005] The disadvantage of this analogue is the insufficient nutritional and biological value of the product, and insufficiently high organoleptic properties.

[0006] A method for producing marshmallows is known, disclosed in the description of the invention to the Russian Federation patent No. 2614373, IPC A23G 3 / 00, according to application No. 2015141045, dated 09 / 28 / 2015, published 03 / 24 / 2017, in the bulletin. No. 9, characterized by the fact that it provides for the preparation of agar-isomalt-molasses syrup, for which dry powdered agar is mixed in a technological container with water at a temperature of 15 ° C, a hydromodulus of 1:30, left to swell for 1 hour, then the swollen agar is quickly dissolved by heating in a cooking kettle with a stirrer, 311.90 kg of isomalt is added, after its complete dissolution, molasses preheated to a temperature of 60 ° C is added, the mixture is boiled in a coil cooking column at t = 110 ° C to a mass fraction of dry matter of 85 ± 0.5%, the resulting syrup is cooled in a tempering machine to t = 94 ± 1 ° C, to prepare the whipped mass, dry egg white is soaked in warm water at a temperature of 35-40 ° C at a dry protein - water ratio of 1: 3 in for 20-30 minutes, then isomalt in the amount of 334,40 kg are mixed with concentrated apple puree, 31.10 kg of reconstituted egg white are added and whipped in a whipping machine for 4-5 minutes, 31.10 kg of egg white are added, whipped for 5 minutes, then citric acid, vanilla essence, agar-isomalt-molasses syrup are added and mixed for 2-3 minutes for uniform distribution of the recipe components, the finished whipped mass is formed using the "dropping" method using a marshmallow dropping machine onto trays, sent for proofing, drying, sprinkling with starch, cooled and packaged, marshmallow is prepared with the following ratio of recipe components, % by weight:,

[0007] Isomalt 51,18 Agar 0,56 Syrup 9,46 Egg white 5,50 Concentrated applesauce 33,04 Citric acid 0,25 Vanilla essence 0,01

[0008] The disadvantage of this analogue is the insufficiently high organoleptic properties of the product.

[0009] The closest analogue is known - a method for producing marshmallows, disclosed in the description of the invention to the Russian Federation patent No. 2758492, IPC A23G 3 / 52, according to application 2015141045, dated 09 / 28 / 2015, published 03 / 24 / 2017, in, bulletin No. 9. published. 10 / 28 / 2021, characterized in that it provides for the preparation of agar-isomalt-molasses syrup, for which dry powdered agar is mixed in a process container with water at a temperature of 15 ° C, a hydromodulus of 1:30, left to swell for 1 hour, then the swollen agar is quickly dissolved by heating in a cooking kettle with a stirrer, isomalt 311.90 kg is added, after its complete dissolution, molasses preheated to a temperature of 60 ° C is added, the mixture is boiled in a coil cooking column at t = 110 ° C to a mass fraction of dry matter of 85 ± 0.5%, the resulting syrup is cooled in a tempering machine to t = 94 ± 1 ° C, to prepare the whipped mass, dry egg white is soaked in warm water at a temperature of 35-40 ° C at a ratio of dry protein to water 1:3 for 20-30 minutes,then 334.40 kg of isomalt is mixed with concentrated apple puree, 31.10 kg of reconstituted egg white is added and whipped in a whipping machine for 4-5 minutes, 31.10 kg of egg white is added, whipped for 5 minutes, then citric acid, vanilla essence, agar-isomalt-molasses syrup are added and mixed for 2-3 minutes for uniform distribution of the recipe components, the finished whipped mass is formed using the "depositing" method using a marshmallow-depositing machine onto trays, sent for proofing, drying, sprinkling with starch, cooled and packaged, marshmallow is prepared with the following ratio of recipe components, % by weight:,

[0010] Isomalt 51,18 Agar 0,56 Syrup 9,46 Egg white 5,50 Concentrated applesauce 33,04 Citric acid 0,25 Vanilla essence

[0011] The disadvantage of this analogue is the insufficiently high organoleptic properties of the product.

[0012] The technical result of the claimed solution is to increase the nutritional and biological value of the product while simultaneously enhancing the organoleptic properties of marshmallows. This allows for a wider range of marshmallows.

[0013] The technical result is achieved due to the fact that the method for producing marshmallows includes the following stages:

[0014] 1) Prepare the apples by peeling and coring them,

[0015] 2) Cook peeled apples at 85°C for 6 hours,

[0016] 3) Pass the stewed apples through a sieve and use the resulting puree,

[0017] 4) Boil the caramel molasses for 40 minutes, providing steam heating to obtain a transparent, light syrup,

[0018] 5) Apple puree, agar-agar, acacia honey, molasses and stevia are thoroughly mixed until a homogeneous mass is obtained,

[0019] 6) Add reconstituted dry egg white to a mixture of applesauce, agar-agar, acacia honey, molasses and stevia, then beat the mixture until it forms a thick foamy mass,

[0020] 7) add citric acid and stir for 2-3 minutes until evenly distributed,

[0021] 8) the finished whipped mass is formed using the “depositing” method using a marshmallow-depositing machine; the process of deposing one batch takes no more than 5 minutes, after which the marshmallow is deposited onto trays,

[0022] 9) marshmallows are dried under natural conditions at a temperature of 22-23°C for 12 hours,

[0023] the resulting finished product has the following ratio

[0024] Recipe ingredients, wt.% dry matter:

[0025] Dry egg white 0,5-3,0 Acacia honey 65-85 Agar-Agar 0,5-1,8 Caramel molasses 8,65-15 Citric acid 0,01-1 Stevia 0,008-0,15

[0026] The achievement of the technical result is also ensured by the use of the specified ingredients in the declared ranges.

[0027] Agar-agar: a natural plant ingredient derived from Gracilaria and Gelidium algae. It lowers blood cholesterol and removes toxic elements and heavy metals from the body. It also reduces gastric acidity and has a laxative effect without leaching beneficial microelements and vitamins. Agar-agar contains polysaccharides (agaropectin, agarose, and others), which give it its jelly-like properties; pyruvic and glucuronic acids; minerals, including calcium and iodine; iron; and various vitamins. The microelements and vitamins found in agar-agar are not only beneficial but also essential for the body. It is virtually calorie-free and very rich in fiber; it contains many carbohydrates but no fat at all. This makes this algae product an indispensable ingredient in vegetarian and dietary foods.

[0028] Acacia Honey: Natural Altai honey from white acacia is very light, practically colorless. Yellow acacia honey is richer, golden-yellowish, like sunny amber. The honey has a very subtle, delicate floral aroma. Fragrant but not harsh, it envelops and entices.

[0029] Stevia: Stevia is many times sweeter than sugar, but it can be consumed safely: unlike sugar, stevia's sweetness doesn't come from carbohydrates. This means it doesn't increase blood glucose levels or accumulate as fat in problem areas.

[0030] Treacle: It appears as a thick, viscous liquid with a sweet taste. It tastes much sweeter than sugar: 750 g of molasses replaces 1 kg of sugar. Molasses is a mixture of carbohydrates, consisting of maltose, dextrin, and glucose, and has a high glycemic index (equal to or greater than that of glucose).

[0031] Dried egg white: egg white is digested much more quickly and easily due to its structure. It contains a complete set of amino acids, which are powerful antioxidants. For example, lecithin, which effectively supports liver health and prevents the deposition of "bad" cholesterol on the walls of blood vessels.

[0032] Apple puree: a pureed mass of fresh apples, primarily with light green flesh and a sweet and sour taste, such as Antonovka or similar varieties. A sweet and sour taste with a predominantly slight apple tartness is preferred. Apple puree is a homogeneous, evenly pureed mass of light yellow or light green color and a natural flavor. A yellowish puree with a pinkish or greenish tint is also acceptable.

[0033] The presence of essential features that are distinctive from the prototype allows the claimed method to be recognized as new.

[0034] The prior art does not reveal any technical solutions containing features that coincide with the distinctive features of the claimed method, therefore the claimed method meets the criterion of an inventive step.

[0035] The possibility of implementing the claimed method in industry allows the method to be recognized as meeting the criterion of industrial applicability.

[0036] The method is carried out by implementing the following steps:

[0037] The marshmallow production process begins with preparing the apples. Green Antonovka apples or similar varieties are preferably used, peeled and cored. These apples are chosen for their high pectin content, which is essential for achieving the desired marshmallow texture, thereby enhancing the product's nutritional and biological value.

[0038] The peeled apples are then steamed in a combi-oven at 85°C for 6 hours. This temperature and duration preserve the maximum amount of nutrients in the apples, including vitamins and minerals. The steaming process helps prevent nutrient loss, which is important for improving the nutritional value of the final product.

[0039] After this, the stewed apples are manually sieved to obtain a smooth apple puree. This preserves all the vitamins and nutrients without mechanical action, which also prevents oxidation and nutrient loss.

[0040] To produce marshmallow syrup, caramel molasses is boiled in a copper kettle heated with steam for 40 minutes. This produces a clear, light syrup, ideal for marshmallow production. Steam heating ensures uniform and gentle heating of the mixture, preventing it from burning, which is essential for a clear, light-colored product. Caramel molasses for marshmallows is made from a mixture of sugar and water, sometimes with the addition of a small amount of corn syrup or other sweeteners to regulate texture and improve viscosity. Molasses is added to the mixture to increase viscosity and improve structure, which enhances the nutritional and biological value of the marshmallow.

[0041] Apple puree, agar-agar, acacia honey, molasses, and stevia are thoroughly mixed in a whipping machine. This process continues until a homogeneous mass is achieved. It is important that all ingredients are evenly distributed throughout the mixture.

[0042] Agar-agar is added in this process as a powder, which can be pre-dissolved in water or a small amount of applesauce for better dissolution. Mixing is done at moderate speed to avoid the formation of air bubbles but ensure good distribution of the agar-agar and a uniform consistency throughout the mixture.

[0043] Agar-agar is used as a structure-forming agent. It is a natural plant-based ingredient derived from the algae Gracilaria and Gelidium. Agar-agar not only promotes gelling but also has a number of beneficial properties, such as lowering blood cholesterol and removing toxins. It is also rich in fiber, making marshmallows beneficial for digestion. Agar-agar plays an important role in stabilizing the marshmallow's structure, giving it a gelatinous consistency and improving its texture, thereby increasing its nutritional and biological value.

[0044] Acacia honey is added to the mixture to impart sweetness and a unique flavor, while stevia is added to adjust the sweetness level and ensure a lower glycemic index. Molasses also improves viscosity and stabilizes the structure.

[0045] Acacia honey is used to impart a unique aroma and flavor to marshmallows. It is hypoallergenic and easily digestible, as it contains fructose, which does not require insulin for absorption. Acacia honey is rich in B vitamins, as well as vitamins A and C, and minerals such as manganese, chromium, copper, zinc, boron, sodium, iodine, and iron. These substances improve the product's biological value, support heart function, stabilize blood pressure, and also have antioxidant and medicinal properties. Acacia honey in marshmallows not only imparts a unique flavor but also enhances its nutritional and biological value.

[0046] This mixing step is important as it helps to form a homogeneous base for the subsequent addition of reconstituted egg white powder, which will be responsible for stabilizing the foam mass.

[0047] Once the mixture of applesauce, agar-agar, acacia honey, molasses, and stevia is ready and thoroughly mixed, the reconstituted dry egg white, prepared in advance, is added. The mixture is then whipped until a thick foam forms in a whipping machine. The egg white is reconstituted in warm water at 35–40°C in a ratio of 1:3 for 15–30 minutes. Adding the egg white to the mixture after all the other ingredients are thoroughly mixed ensures a stable foam structure during further whipping.

[0048] Dry egg white plays a crucial role in this process, ensuring the necessary airiness and stability of the marshmallow mixture. Adding it to the already mixed mixture of applesauce, agar-agar, and other ingredients helps create the desired foamy consistency needed to form marshmallows with a light and airy texture. Importantly, egg white not only improves the texture but also imparts additional nutritional value to the product, providing a complete amino acid profile.

[0049] At the final stage of whipping, citric acid is added to achieve the optimal pH level and stabilize the foam structure. Citric acid is added at the end of whipping, after which the mixture is mixed for 2-3 minutes until evenly distributed. This is a necessary step that improves foam stability and prevents it from separating during the drying process.

[0050] Citric acid helps keep the whites from rising. The acid is added gradually while whisking to stabilize the whites. This will help the ingredients better integrate with the whites and maintain their airy structure. Citric acid helps form the gel-like structure necessary for the airy yet firm texture of marshmallows.

[0051] Once the mixture has stabilized and reached the desired consistency, it is formed using a marshmallow depositor. It's important that the depositor hopper is unheated, which helps maintain the airy structure of the mixture. The depositing process for each batch takes no more than 5 minutes, ensuring the mixture doesn't harden and maintains the desired foamy consistency.

[0052] After depositing, the marshmallows are placed on wooden trays for further drying. Structure formation occurs naturally at a temperature of 22-23°C for 12 hours. This drying method prevents the formation of a fine crystalline crust on the surface of the marshmallows, which often occurs when using forced-air drying chambers. Natural drying conditions promote the uniform formation of pectin gel, resulting in marshmallows with a rich apple flavor without excessive toughness.

[0053] If needed, drying can be accelerated by using powdered sugar. It reduces the drying time by 50% when dusting the marshmallows before drying. If you choose not to use powdered sugar, you can use dextrose. Without powdered sugar, if the marshmallows are too close together, there is a risk that the marshmallows will stick together and lose their shape, turning into mush.

[0054] After drying, the marshmallows are cooled and, in some cases, coated with a glaze, such as chocolate, to add extra flavor and enhance their appearance. Once cooled, the marshmallows are packaged, ready for sale.

[0055] The stated ingredient ratio is precisely what achieves the stated results. The effects of using more or less of each ingredient than indicated above are described below:

[0056] 1. Dry egg white:

[0057] – Excess: Using more egg white powder may cause excessive foaming and bulk in the marshmallow, making it difficult to shape and reducing the stability of the final product.

[0058] – Disadvantage: Not using enough egg white will impair the marshmallow's structure, as protein plays a key role in foam stabilization and structure formation. The marshmallow may turn out less airy and firm.

[0059] 2. Ready-made applesauce:

[0060] – Too Much: Using too much applesauce will increase the moisture content of the mixture, which can make the marshmallow too soft and sticky, and also alter its flavor, making it less sweet and more fruity. Adding too much applesauce can also cause the mixture to settle due to the increased moisture content: the moisture makes the mixture heavy, and the marshmallow "floats" during further molding, making it difficult to shape.

[0061] – Disadvantage: Not enough applesauce can affect the texture of the marshmallow, making it tougher and drier, and will also reduce the flavor balance by reducing the fruity note.

[0062] 3. Acacia honey:

[0063] – Too Much: Adding too much acacia honey will increase sweetness, moisture, and possibly alter the texture of the marshmallow, making it stickier and more difficult to work with. Too much honey can cause the mixture to settle due to increased moisture: moisture makes the mixture heavy, and the marshmallow becomes unstable during further molding, making it impossible to shape.

[0064] – Disadvantage: Not enough honey will reduce the sweetness and may compromise the texture and consistency, as honey also plays a role in moisturizing and stabilizing the mass.

[0065] 4. Agar-Agar:

[0066] – Too Much: Too much agar-agar will cause excessive gelling, making the marshmallow too dense and hard. This can also affect its chewiness, making the marshmallow less palatable.

[0067] – Disadvantage: Insufficient agar-agar will result in insufficient gelling, making the marshmallow too soft and unstable. It may lose its shape and become stickier.

[0068] 5. Caramel molasses:

[0069] – Too Much: Using too much caramel syrup will increase the moisture and sweetness of the marshmallow. This can make the product sticky and also affect the texture, making the marshmallow less airy.

[0070] – Disadvantage: Insufficient caramel syrup can reduce sweetness and moisture, making the marshmallow harder and less elastic. It may also hold its shape less well.

[0071] 6. Citric acid:

[0072] – Excess: Excessive citric acid will make the marshmallow taste too sour, which may not be to consumers' liking. It can also interfere with foaming and stabilization.

[0073] – Disadvantage: Lack of citric acid can result in insufficient acidity, which will affect the taste and can also impair foam stabilization, as acid plays a role in the gelling process.

[0074] 7. Stevia:

[0075] – Too Much: Using too much stevia will result in excessive sweetness, which can make the marshmallow taste unpleasant. Stevia has a distinctive aftertaste that can become overly pronounced.

[0076] – Disadvantage: Not enough stevia will result in a reduction in sweetness, which may not match the expected taste of the marshmallow, especially if other sweeteners are also used in minimal amounts.

[0077] Each ingredient plays a vital role in the flavor, texture, and stability of the marshmallow. Maintaining the specified proportions is critical to achieving a high-quality final product. Changing the amounts of ingredients can significantly affect the marshmallow's physical and chemical properties, flavor, and appearance.

[0078] The achievement of the technical result in comparison with the analogue – marshmallow produced according to GOST 6441-2014 – is expressed in the following:

[0079] Name of organoleptic indicator Marshmallow mass An analogue is the "Vanilla" marshmallow, produced in accordance with GOST 6441-2014. The proposed method Taste and smell. Taste and smell are assessed taking into account the ingredients included in the product. Characteristic of the given product name, taking into account flavor additives, without foreign taste or smell. The taste is pure (characteristic of this product, with no strange or irritating off-flavors, or signs indicating raw material defects or processing and / or storage issues), free of any foreign odor or taste, with a predominant aroma of acacia honey (a subtle, delicate floral scent, fragrant but not harsh). Moderately sweet, not cloying, melts in the mouth, with a slight apple tartness. The taste is sweet and sour. Color Characteristic of this product name, uniform, coloring of the products used is allowed Light beige, uniform. No gray tint in the color. Consistency Depending on the composition, it can be: - soft, easy to break - slightly sticky for products made with pectin and various additives - sticky for marshmallows and pastilles made with gelatin and gelling starch Airy, foamy, smooth, and soft, it's easy to break. It doesn't stick to your teeth. When pressed, it returns to its original shape without crumbling or breaking. The advantage of our marshmallows is that no preservatives are added, which means they have a shorter shelf life than commercial marshmallows. Our agar-agar recipe, combined with the amount of egg whites used, results in a more delicate and airy texture compared to commercial marshmallows. The texture is uniform and free of sugar crystals. The structure of the marshmallow is checked for fracture; its structure should remain moderately dense, not mushy, retain its shape, without deformation, not crystallize, and without the release of syrup on the surface. Typical for this product name, foamy, uniform Form Various, without deformations Without deformations, with a distinct pattern of the sediment shape. Clear edges of the marshmallow shape. Perfectly even curve of the marshmallow edge. Surface Typical for this product name, without rough hardening on the side edges and the release of syrup Tender, smooth, without rough hardening on the sides and without the release of syrup.

[0080] Also, when compared with an analogue produced according to GOST 6441-2014, it is expressed in the fact that marshmallow produced according to the declared method has a higher nutritional and biological value of the product:

[0081] Physicochemical parameters An analogue is the "Vanilla" marshmallow, produced in accordance with GOST 6441-2014. The proposed method Mass for moisture, % No more than 25 20 Density, g / cm3 No more than 0.6 0,4 Nutritional and energy value per 100 grams of product The proposed method and composition Proteins, grams - 2 Fats, grams - 0 Carbohydrates, grams - 80 Dietary fiber, grams - 0,23 Energy value, kcal - 320 kcal

[0082] The nutritional and biological value of marshmallow samples were studied. Sample No. 1 was a marshmallow produced using the claimed method. Sample No. 2 was a marshmallow corresponding to the analogue in Russian Patent No. 2758492, and sample No. 3 was a marshmallow corresponding to the analogue in Russian Patent No. 2614373.

[0083] Marshmallow sample No. 1: the stated method and recipe were used. % of ingredients by dry matter:

[0084] Dry egg white 0,80 Apple puree 1,50 Acacia honey 88,59 Agar-Agar 1,80 Caramel molasses 6,00 Citric acid 1,00 Stevia 0,31

[0085] Sample No. 1 has the highest nutritional and biological value due to its high content of acacia honey, which is rich in antioxidants and bioflavonoids, as well as natural sugars, vitamins, and minerals. Egg white powder provides a complete amino acid profile. Additionally, natural ingredients such as applesauce and molasses add additional nutrients and improve digestibility.

[0086] - Nutritional value:

[0087] - Protein: High protein content due to dry egg white.

[0088] - Carbohydrates: The content of acacia honey provides high energy value and the presence of natural sugars and antioxidants.

[0089] - Vitamins and minerals: Apple puree and acacia honey contain vitamins (such as vitamin C) and minerals (such as potassium).

[0090] - Biological value:

[0091] - Amino acid composition: Dry egg white provides a complete amino acid profile.

[0092] - Biologically active substances: Acacia honey contains antioxidants and bioflavonoids.

[0093] - Digestibility: High digestibility due to natural ingredients.

[0094] Thanks to the maximum citric acid content (1.00%), this marshmallow has a distinct, refreshing tartness. A minimal amount of molasses (6.00%) makes the texture less chewy and more light and airy. The high acacia honey content (88.59%) provides a dominant honey aroma and flavor, softened by the tartness.

[0095] Due to the low molasses content and increased honey content, as well as the use of stevia, a highly natural composition is achieved with an improved fructose / glucose content, typical of honey, and a minimization of additional sugar in the form of molasses, which corresponds to the technical result of increasing the nutritional and biological value.

[0096] Marshmallow Sample #2:

[0097] Sample #2 contains whey protein and egg white, which provide a high protein content, but the use of glucose-fructose syrup as the main carbohydrate source reduces the overall biological value of the product. Fruit juice adds vitamins, but their concentration is lower than that of honey.

[0098] - Nutritional value:

[0099] - Protein: Whey protein and egg white provide high protein content.

[0100] - Carbohydrates: Predominance of glucose-fructose syrup as a source of carbohydrates.

[0101] - Vitamins and minerals: Fruit and berry juice adds vitamins, but in lower concentrations.

[0102] - Biological value:

[0103] - Amino acid composition: Whey and egg protein provide a good amino acid profile.

[0104] - Biologically active substances: Less biologically active substances compared to honey.

[0105] - Digestibility: Protein digestibility is high, but glucose-fructose syrup may be less beneficial for health.

[0106] Marshmallow Sample #3:

[0107] Sample No. 3 also contains beneficial ingredients such as egg white and applesauce, but its nutritional and biological value is lower due to the lower content of biologically active substances and vitamins compared to sample No. 1.

[0108] - Nutritional value:

[0109] - Protein: Protein content from egg white.

[0110] - Carbohydrates: Molasses and applesauce provide carbohydrates.

[0111] - Vitamins and minerals: Applesauce contains vitamins and minerals.

[0112] - Biological value:

[0113] - Amino acid composition: Egg white provides the necessary amino acid profile.

[0114] - Biologically active substances: The content of antioxidants and other biologically active substances is lower compared to honey.

[0115] - Digestibility: High protein digestibility, but lower nutrient concentration.

[0116] Based on the tests carried out, it was found that marshmallow sample No. 1 has greater nutritional and biological value compared to samples No. 2 and No. 3 due to its high content of natural ingredients rich in vitamins, minerals and antioxidants, as well as good digestibility of proteins and carbohydrates.

[0117] To confirm the high organoleptic qualities of the marshmallows produced using the claimed composition, a comparative organoleptic evaluation was conducted between marshmallows produced using the prototype method and the claimed invention, in accordance with the aforementioned embodiment. These marshmallows were subjected to organoleptic evaluation by 15 members of a food quality assessment committee assembled by the applicant. The evaluation was conducted on a scale of 1 to 10 in terms of taste pleasantness and aroma strength, with increasing values ​​along the scale. Each expert gave their own rating based on these parameters, and then the average value was calculated. Thus, the taste pleasantness of the marshmallow prepared according to the prototype was rated at 6 points, while the same indicator for the marshmallow prepared according to the claimed recipe was rated at 8.5 points. The aroma strength of the marshmallow prepared according to the prototype was rated at 7 points, while the same indicator for the marshmallow prepared according to the claimed composition was rated at 8 points.

[0118] Based on the organoleptic tests, it can be concluded that the resulting marshmallow has a more pleasant taste and aroma than the prototype.

[0119] The use of the claimed method will increase the nutritional and biological value of the product while simultaneously increasing the organoleptic properties of marshmallow.

[0120] This allows you to expand the range of marshmallows.