http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2749916-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99cd2888b2026702c522c60b1544ff90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2020-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40452ca86f38d85790e1afac8c1aa636 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82061c1c2405c3fca46868b780ce5059 |
| publicationDate | 2021-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2749916-C1 |
| titleOfInvention | Method for producing marshmallows |
| abstract | FIELD: confectionery industry.SUBSTANCE: invention relates to food, in particular the confectionery industry, and relates to a method for the production of marshmallows using Jerusalem artichoke syrup, which has a preventive focus and reduced sugar content. Disclosed is a method for the production of marshmallows. The method includes the preparation of agar-sugar-Jerusalem artichoke syrup, for which dry powder agar is mixed in a technological container with water at a temperature of 15°C in a ratio of 1:5, left to swell for 1 hour, then the swollen agar is quickly dissolved by heating. After that some sugar of the recipe amount is added. After its complete dissolution, Jerusalem artichoke syrup is added. The mixture is boiled down at a temperature of 110°C to a mass fraction of solids of 85±0.5%. The resulting syrup is cooled to a temperature of 94±1°C. Chicory powder, the remaining recipe amount of sugar and half of the recipe amount of egg white are added into a mixture of apple and banana sauce. The ingredients are whipped in a whipping machine for 9-10 minutes. The remaining egg white is added. The mixture is whipped for 10-11 minutes. Then agar-sugar-Jerusalem artichoke syrup is added. The ingredients are mixed for 2-3 minutes to evenly distribute the recipe components. Then the resulting mass is shaped by extruding. After that the mass is kept for 4 hours at 22°C. Then the marshmallows are dried for 5-6 hours in a chamber at 38-40°C and a relative humidity of 57% to a dry matter content of 80%. Then the finished products are stuck to each other and packaged. The marshmallow mass is made with the following ratio of the initial recipe components, kg per 100 kg of finished products: granulated sugar - 40-50; Jerusalem artichoke syrup - 30-40; apple sauce - 18-23; banana sauce - 18-23; chicory powder - 3-4; egg white - 6-7; agar - 0.8-1.0.EFFECT: invention makes it possible to ensure a preventive focus of products and expand the range of marshmallows, namely, it makes it possible to produce marshmallows, which are characterized by low sugar content, increased nutritional value, and it can be recommended for inclusion in the diet for persons adhering to a healthy lifestyle, as well as for preventive nutrition.1 cl, 1 tbl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2799539-C1 |
| priorityDate | 2020-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.