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

FIELD: confectionery industry.

SUBSTANCE: method involves preparing raw material and preparing syrup containing pectin, sugar, water and raw plant additive; cooking syrup; cutting; pouring; forming; drying and packaging. Raw plant additive is extract of mixture of flowers of German camomile, leaves of brandy mint, yarrow, grass of bur marigold, leaves of common plantain, way-grass, flowers of claw and grass clotbur, said components being used in weight ratio of 1:1:1:1:2;2:1:1. Said extract is produced by extracting of said mixture with water and has dry substance content of about 2%. During cutting procedure, citric acid, sodium lactate and specific preparation are added. Said preparation is produced by sequential extraction of Mortierella nigrescens micromycet biomass with non-polar extractant in above-critical state, with following joining of first extract with solid residue. Base product is prepared with the use of following components, wt%: sugar 710.8; pectin 15; extract of mixture of flowers of German camomile, leaves of brandy mint, yarrow, grass of bur marigold, leaves of common plantain, way-grass, flowers of claw and grass clotbur 780; citric acid 75; sodium lactate 7; preparation of Mortierella nigrecens micromycet biomass 1.

EFFECT: unique combination of organoleptical properties of home and English marmalade, wider range of vitamin activity and improved prophylactic properties of base product.