METHOD OF PRODUCING FRUIT FILLER IN THE FORM OF PIECES FOR DAIRY PRODUCTS AND FRUIT FILLER PREPARED BY SAID METHOD Russian patent published in 2003 - IPC

FIELD: food industry, mainly, dairy branch. SUBSTANCE: for production of fruit filler, potassium sorbate is mixed with fruit-containing component, boiled for 10-15 min, and chilled to temperature 20-25 C. Then prepared fruit syrup is mixed with sugar-gelling syrup prepared by mixing jelling agent. Used as jelling agent is agar which is steeped in cold water in ratio 1:10 and aged for 2 h, heated to temperature of boiling and boiled for 9-11 min. Then sugar-containing component is added and boiled for 14-16 min, chilled to temperature 58-62 C, and citric acid is introduced in the form of 50-% solution with the following mixing and jelling. Prepared jelly is cut into pieces which are mixed with liquid phase in ratio 1:1. For jelly preparation used are fruit-containing component, sugar-containing component, agar, citric acid, potassium sorbate and water. Flavor and/or color may be used. For preparation of liquid phase used are modified starch, sodium alginate, sugar-containing component, potassium sorbate, citric acid and water. Prepared fruit filler is uniformly spread throughout whole volume of product. EFFECT: higher quality preserving consistency and tastiness without changes during storage life; prolonged storage life. 5 cl