METHOD FOR MANUFACTURING JELLY MARMALADE Russian patent published in 2004 - IPC

FIELD: food industry, confectionary industry. SUBSTANCE: for the purpose to obtain target product with harmonic combination of organoleptic properties of both national and English marmalade and wide spectrum of vitamin activity one should prepare raw material and syrup by applying sugar, pectin, water and supplement out of raw material of plant origin. Moreover, as the supplement one should apply an extract of the mixture of bur marigold grass, corn stigmas, yarrow, leaves of burning nettle and great plantain taken at the ratio of 6 : 4 : 3 : 4 : 3 by weight obtained due to extracting the above-mentioned mixture with water at about 2% content of dry matters. While preparing it is necessary to add citric acid, sodium lactate and preparation obtained due to successive extracting Pythium irregulare micromycete biomass with nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with solid residue. EFFECT: higher efficiency and prophylactic properties of target product.