METHOD OF PREPARING CANDIED BERRIES Russian patent published in 2003 - IPC

FIELD: food-concentrates industry. SUBSTANCE: prepared berry raw material is saturated with sugar in syrup with content of dry substances of 50-75% by mass and with addition of a preparation. The preparation is produced by successive extraction of biomass of Mortierella sclerotiella micromycete with nonpolar extracting agent under above-critical condition with water, alkali, water, acid, alkali and water with the following combination of the first extract with solid residue. Saturation is conducted at temperature lower than that of syrup boiling up to content of dry substances in raw material equal to 50-55%. Drying of candied berries is carried out up to moisture content of 20-25%. Using of extract of biomass of Mortierella sclerotiella micromycete allows to strengthen cell structure of raw material, and it preserves form and volume of berries in end product. Method provides for production of candied berries with less stickiness, more mild taste, and pronounced aroma of initial raw material without caramel tints, mild consistency, and products do not subjected to color changing. EFFECT: improved organoleptical properties and reduced losses of native biologically active substances with simultaneous improvement of chemical composition of end product, and its increased output. 3 cl