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. Plant additive is extract of brier fruit and nettle leaves mixture. During cutting, citric acid, sodium lactate and preparation are added, said preparation being produced by sequential extracting of Mortierella polycephala 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: unique combination of organoleptical properties and wider range of prophylactic properties owing to the use of substances with various vitamin activities.