METHOD FOR PRODUCING OF JELLY MARMALADE Russian patent published in 2004 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material and syrup comprising pectin, sugar, water and raw plant additive; boiling syrup; cutting raw material; pouring; forming; drying and packing; using raw plant additive such as extract of brier fruit and nettle leaves mixture; during cutting of raw material, adding citric acid, sodium lactate and preparation produced by sequential extracting of Mortierella humilis micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Components are used in predetermined ratio. EFFECT: specific combination of organoleptical properties and wider range of prophylactic properties of jelly marmalade owing to the use of substances with different vitamin activity.