METHOD FOR PREPARING JELLY-LIKE CUT MARMALADE Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: method involves agar swelling, preparing agar-sugar syrup by fully solution of agar at heating, loading and dissolving granulated sugar, adding syrup and boiling the prepared mixture. One part of agar-sugar syrup is cooled and mixed with neutralized wastes, acid solution and flavor. Preparation of marmalade mass for crust of jelly layer is carried out by cooling another part of agar-sugar syrup and its mixing with flavor and color. Preparation of marmalade mass for crust of whipped layer is carried out by whipping the remained part of cooled agar-sugar syrup with foamer up to growing white. Then mass is formed. Cutting and drying slices are conducted by air in chambers. Dissolved in water milk proteins or dry egg white are used as foamer in amount of 0.15-0.17% of ready product. Marmalade masses for sweets and jelly and whipped layers are cooled up to 55-59 C. Air for drying slices is preliminary dried up to 28-35% of humidity. EFFECT: higher productivity; improved taste of product. 1 dwg