METHOD OF PROCESSING SAMBUCUS FRUIT Russian patent published in 2005 - IPC

FIELD: food processing industry.

SUBSTANCE: method comprises providing components and removing inedible fruit parts. Components are then baked or boiled, wiped, and supplemented by sugar and white-egg. Mass is beaten up and structurization agent solution is added, whereupon mass is re-beaten up and molded on cooling to form finished product. Structurization agent is a mixture of carragheenan and preparation obtained from micromycet Pythium coloratum according to special technology, the two components being taken at weight ratio 4:3 and amount of agent being 1% on the weight of finished product.

EFFECT: reduced consumption of structurization agent while preserving structural, mechanical, and organoleptic properties of product.