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 water extract of brier and mountain ash fruit mixture used in the ratio of 1:1 and having dry substance content of about 2%. During cutting procedure, citric acid, sodium lactate and specific preparation are added. Preparation is produced by sequential extracting of Mortierella verticillata 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: improved quality of product possessing harmonious combination of organoleptical properties of home and English marmalade and wider range of vitamin activities.