METHOD FOR PRODUCING JELLY FRUIT-PASTE CANDY Russian patent published in 2004 - IPC

FIELD: confectionery technology. SUBSTANCE: method involves preparing raw materials, producing syrup with sugar, pectin, water and vegetable additive, boiling syrup, finishing, forming, drying and packing ready products. Mixture extraction of German chamomile flowers, pepper mint leaves, yarrow, bur marigold herb, plantain leaves, knot weed, Calendula officinalis flowers and Xanthium taken in 1:1:1:1:2:2:1:1 proportions is used as the vegetable additive produced by subjecting the mixture to extraction with water so that dry residue is equal to 2%. When making finishing, citric acid, sodium lactate, and a preparation produced by sequential extracting with non-polar extractant agent in supercritical state, water, alkaline, water, acid, water, alkaline, and water with the first extract combined with the dry residue from Mortierella bainieri micromycete biomass. The end product is produced with the following ingredient expense, in mass parts: sugar 710.8, pectin 17, German chamomile flowers, pepper mint leaves, yarrow, bur marigold herb, plantain leaves, knot weed, Calendula officinalis flowers and Xanthium mixture extraction 780, citric acid 7.5, sodium lactate 7, Mortierella bainieri micromycete biomass preparation 1. EFFECT: high active vitamin content and good taste combining advantages of Russian and British fruit-paste candy types.