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

FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material and preparing syrup including pectin, sugar, water and additive of raw plant material, said additive being aqueous extract of mixture of German camomile flowers, leaves of brandy mint and yarrow, bur marigold grass, leaves of common plantain and way-grass, flowers of medicine claws and grass of common clot bur, said components being used in the ratio of 1:1:1:1:2:2:1:1; providing cooking and dressing of prepared syrup; adding citric acid, sodium lactate and specific preparation during dressing procedure, said preparation being produced by sequential extracting of Pythium coloratum micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, followed by joining of first extract with solid residue; pouring, forming, drying and packaging ready products. EFFECT: wider range of vitamin activity and unique combination of organoleptical properties of jelly marmalade.