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

FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material; preparing syrup comprising pectin, sugar, water, and plant additive; boiling syrup; cutting; pouring; forming; drying and packing ready products. Plant additive is extract of brier fruit and nettle leaves mixture. During cutting, citric acid, sodium lactate and preparation are added. Preparation is produced by sequential extracting of Mortierella sclerotiella 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 product owing to usage of substances with different vitamin activities.