METHOD OF JELLY-LIKE FOOD PRODUCT PREPARING Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: method involves preparing an aqueous dispersion of protein gel-forming agent by its preliminary swelling in water followed by uniform dispersing at heating. Source of the protein gel-forming agent - polyfuctional collagen preparation obtained by collagen-containing raw milling, its washing off with an aqueous alkaline solution at pH = 8-12 that contains 0.3% sodium chloride (not above) and treatment with alkali at pH = 13 (not below) at hydromodulus of mixture = 1:(1-2.5), at temperature from -40 C to +25 C for 0.5-7 days followed by homogenization and neutralization of mixture with food acid aqueous solution up to pH = 5-8 and drying at 35 C, not above. Amount of the protein gel-forming agent is 7-30% of total ready product mass. Then the prepared dispersion is mixed with formula components, mixture is heated to 35-98 C followed by forming and gel-formation of ready product at cooling. EFFECT: improved method of preparing.