JELLY MARMALADE PRODUCTION METHOD 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 and mountain ash fruit mixture. During cutting procedure, citric acid, sodium lactate and specific preparation are added. Preparation is produced by sequential extracting of Mortierella dichotoma 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 products owing to the use of substances with various vitamin activities.